PROSSER, Wash. -- The sun beats down as researcher Markus Keller leans in to inspect his experimental vineyard.
“As you can see here, there’s a lot of flowers forming on the different shoots,” Keller says.
The grape leaves hang down like a curtain over the rows of vines. This year’s crop looks to be strong.
For connoisseurs of fine grape jellies and juices, this is a reason to rejoice. For collectors of fine wines? Not so much.
These are Concord grapes -- which make up 99 percent of the variety that go in to juice and jelly production, Keller says.