Table
Flame Seedless Grape is a red table grape that brings the sweetness of vine-ripened fruit directly into your garden. This hybrid cultivar (Vitis labrusca x vinifera) produces medium-sized clusters of crisp, juicy grapes with a dark red color that's as striking on the vine as it is on your table. Hardy in zones 7, 10 and naturally heat-tolerant, Flame thrives in hot southern climates where many other grapes struggle. The vines reach 4, 6 feet tall and come into bearing within 2, 4 years, with white flowers blooming in August followed by a harvest of seedless fruit that ripens just before Concord varieties.
Full Sun
High
7-10
72in H x ?in W
Perennial
Moderate
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What sets Flame apart is its remarkable combination of crisp texture and genuine sweetness, this is a grape that actually tastes better sun-ripened on your vine than supermarket fruit. The elongated, loose clusters and dark red color make it visually stunning, while its genuine heat tolerance and seedless nature solve two of the biggest complaints home gardeners have about other varieties. For gardeners in the hot South who've been told to give up on grapes, Flame is the variety that finally works.
Flame Seedless Grapes are at their best eaten fresh from the vine as a table grape, the crisp crunch and juicy sweetness make them far superior to store-bought alternatives for fresh eating. The seedless nature and attractive red color also make them excellent for platters and fresh fruit arrangements where appearance matters as much as taste.
Plant dormant grapevines in early spring before bud break, positioning them in full sun with excellent air circulation. Space vines 8 feet apart in soil with a pH between 5.5 and 6.5. Water thoroughly after planting and establish a regular watering schedule.
Flame Seedless Grapes ripen in August and should be harvested when the berries reach full dark red color and taste sweet, they will not continue to ripen after picking, so wait until clusters taste genuinely juicy and satisfying. Look for clusters that feel slightly yielding to gentle pressure, and cut entire clusters with pruning shears rather than pulling them from the vine.
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