@Fox Squirrel Vin, welcome to WMT! What are you making until your vineyard is ready to produce?
Making lots of trellises, moving dirt around, building fence... reading as much as possible... I've really been waiting for the Andy Walker releases before making the leap into something commercial and spending the money to develop the property. His releases really are a big deal (in my opinion) for quality Vinifera wine production in the southeast. Without them, you are not going to have any luck with anything that isn't PD resistant and can tolerate some heat. There is a winery not far from me that has about 10 acres of Muskadines planted, looks the part but imports a lot of wine grapes in and blends Vinifera with Muskadines to be compliant with Florida licensing and the whole process seems so goofy to me... it's a tourist wine and not something you'd really want with a good steak or something you would buy on a regular basis so I wasn't going that route. They struggle, it's been sold a couple of times.. it's just not quite cutting it.
I did plant a 100' of mixed Americans 2 years ago to get a grasp on what to expect disease and insect wise to come up with a starter spray plan, how the heat and humidity will affect the vines, collecting data... I realize I will be dealing with vines that are 94%+ Vinifera compared to our "concord" types but I wanted something to practice on and collect data with.
Last year was the first year for grapes, primarily Catawba but there was not enough to hassle with to make wine as it was the vines first production year but went through the motions up to the point of harvest. They were turned into some really amazing jelly. This year I'll turn them into wine to test the fermentation setup since I'm bound to have a higher yield and then those vines will be removed. I'm at the top of the list for the UCD releases from AA, bought and paid for, just waiting till this time next year to start planting.
This spring I did plant some Black Spanish, Lamonto, and Champenel that will most likely be used for blending, adding characteristics that may be absent from my main vintages. I am also curious how a batch of Black Spanish wine tastes fermented off the skins with it's red flesh. It could be blended with some whites to make a rather interesting Rose' I think but unless it's something that would market well, I'm just doing it for curiosities sake.
So that's the game plan. Everything I have read about those Walker releases really could be a game changer for southeastern wine production.
he belongs down in the Keys. They are here in large numbers too. In the winter when it gets real cold (39° - that’s balmy for Wisconsinites) theyissue falling iguana warnings, since they fall from the trees when cold. You can keep the monkeys up there. 
