(Labrusca, AEstivalis)

Ives' Madeira, Ives' Seedling, Kittredge

Ives has a high reputation as a grape for making red wine, being

surpassed only by Norton for this purpose. The vine is hardy, healthy,

vigorous and fruitful. The fruit is poor in quality, colors long

before ripe, has a foxy odor, and the flesh is tough and pulpy. The

bunches are compact, with well-formed, jet-black grapes, whic

them attractive. The vine is easily propagated and is adapted to any

good grape soil, but is so rampant in growth that it is difficult to

manage. The variety is not widely cultivated. Ives was grown by Henry

Ives from seed planted in 1840 in his garden in Cincinnati, Ohio.

Vine vigorous, hardy, healthy, productive. Canes long, thick,

reddish-brown with thin bloom; nodes enlarged, flattened;

internodes short; tendrils continuous, bifid or trifid. Leaves

large; upper surface dark green, dull, rugose; lower surface pale

green, pubescent; lobes three to five when present with terminal

one acute; petiolar sinus deep, narrow, sometimes closed and

overlapping; basal sinus shallow; lateral sinus narrow; teeth


Fruit late mid-season, keeps well. Clusters large, tapering,

frequently single-shouldered, compact, often with numerous

abortive berries; pedicel slender with numerous small warts; brush

short, slender, pale with a reddish-brown tinge. Berries oval,

jet-black with heavy bloom, very persistent, firm; skin tough,

adherent, wine-colored pigment, astringent; flesh pale green,

translucent, juicy, fine-grained, tough, foxy; good. Seeds

adherent, one to four, small, often abortive, broad, short, blunt,

plump, brown.