How to Graft Grape Rootstock

Cut two 1-foot pieces, known as scions, from the grape vine’s top. Each scion should have one or two buds along its length. The best results come from scions that are one-quarter to one-half inch in diameter. Use these scions within 30 minutes of cutting them.

Use the chisel to make a vertical split in the grape rootstock. The split should be 1 to 2 inches deep. Make this split with a thin blade if a chisel is not available.

Whittle the scions’ ends, so that the end has a V-shape when viewed from the side. The V should be 1 to 2 inches long and at least 1 inch from the nearest bud.

Hold the split you made in the rootstock open and insert the scions. Position the scions so one is at one outer edge of the split and the other at the opposite edge, as opposed to placing both scions in the split’s center.

Wrapping the split with tape secures the scions. Covering the split with grafting compound holds in moisture and keeps out disease. Cover the top of the rootstock and the sides where the rootstock has been cut with grafting compound.

Keep the grafted rootstock in a place with bright light during the day and consistent airflow. Water the soil as needed. Trim suckers growing from the rootstock, trim them away. The suckers divert energy from the scions and slow the scions' development.