Buffalo grape wine?

I might just be dense, but I have never ( nor has google ) ever heard of "buffalo grapes" ( except for this post ).

"Buffalo" is a grape developed by the New York State Agricultural Experiment Station at Geneva, NY and released in 1938. It is a cross of Herbert x Watkins. On the Herbert side, it brings V. labrusca and V. vinifera (unk. and Black Hamburg) to the grape. On the Watkins side, it brings V. labrusca (Catawba, Concord, Winchell), V. vinifera (unk., Muscat of Alexandria and Schiava Grossa). It is a decent wine grape. Just crush, inoculate, ferment for 5-7 days in primary, press, continue fermenting under an airlock, clarify, and bottle.

Jack Keller, The Winemaking Home Page