Grapes are usually started from cuttings of established plants so the new plants replicate the parent plants. They can be grown on their own roots or grafted onto disease-resistant rootstocks. Some grape varieties begin fruit production during the first year, and most by the second year of growth. "WineMaker" magazine, however, recommends removing forming grape clusters during both the first and second years for good plant establishment. After proper pruning, the first grape harvest occurs during the third year.
A vineyard is usually considered productive by the fourth year after planting. In California's Napa Valley, grapevines reach their productive best between 20 and 30 years old, after which time they are replaced. In Western Colorado, a well-managed vineyard retains productivity for 20 to 30 years and 30 to 40 years is not unlikely.
Grape vines can live to be very old and continue to bear fruit, although in smaller quantities. Vines in Russia live between 50 and 300 years. In Spain and Portugal, bearing vineyards of "Albariño" exist with grapevines over 200 years old. A California winery produces a wine called "Ancient Vine Carignane," with a rich, thick, bold flavor produced from grapevines more than 100 years old. Other winemakers are also making wines from old vines 50 to 60 years old and up, claiming that as the vines mature, they produce fewer but tastier grapes, with complex, distinctive flavors.
Environmental factors such as extreme cold that kills back vines or excessive weed growth will shorten the lives of grapevines. A host of vine insect pests and a variety of plant pathogens can not only shorten life and productivity, they can kill the vines outright. Using disease-resistant rootstock aids in controlling diseases and pathogens. Grapes growing under tropical conditions last only 7 to 10 years. Some varieties are naturally shorter-lived, such as "Pinot Noir" and "Traminer."