Description
The Ives grape is an old American grape variety valued for its deep color, early ripening, and use in juices, jellies, and wine production—especially in sweet or fortified styles. It originated in Ohio in the early 1800s and is classified as a Vitis labrusca hybrid, known for its signature “foxy” aroma, which is common among native American grape species.
Ives vines are vigorous growers with a trailing growth habit. They perform best when trained on a trellis system, such as a high wire cordon or Geneva Double Curtain, to manage their energy and maximize sun exposure. They thrive in USDA hardiness zones 5 through 8, preferring full sun and moderately fertile, well-drained soil. Ives is especially suited to regions with hot summers and shorter growing seasons, thanks to its early ripening—typically in late August to early September depending on climate.
The grapes are small to medium-sized, dark blue to almost black, and grow in tight clusters. The flavor is sweet and aromatic, making it ideal for grape juice and jellies. Although it’s used in winemaking, the resulting wines are typically sweet and best consumed young. The high natural sugar and strong grape flavor make it popular in blended wines and sparkling grape beverages.
Ives is self-pollinating and fairly cold hardy, though it can be susceptible to fungal diseases such as downy mildew, black rot, and powdery mildew, especially in humid climates. Regular pruning and good vineyard sanitation are essential for maintaining healthy vines and consistent yields.
Overall, the Ives grape is a historically significant and dependable cultivar, appreciated for its rich juice, early harvest, and ease of cultivation in cooler climates east of the Rocky Mountains.
