Hi Andrew! First of all, welcome to our wine-loving community and thanks for your question. There is a small but noisy cadre of us Northeastern folks, Ontarians, and those interested in regional non-West-Coast North American wines here on the WLDG and as perhaps the noisiest of the bunch, I'm glad to be the first to reply.
I completely subscribe to the view that all quality wines begin in the vineyard. This is true simply because the "stuff" of the wine - the grapes - clearly needs to be clean and of proper physiological ripeness for a good wine to result. Just today I visited an out-of-the-way country winery near Bolton, Ontario, and mentioned to the person at the counter a quote that I recently read which basically said "Grape growing is not a lazy man's hobby." I also told her how my greatest respect when it comes to people involved in wine is reserved for winemakers who are also farmers - they could be farmers in general, but grape farmers specifically.
Wine today is often seen as a lifestyle thing; people often enjoy what's in the bottle, but they don't always connect that fermented grape juice to the site or the vines that gave birth to the fruit. This is all the more true with soul-devoid industrial wines that come from wherever.
In the Northeast, we have the conditions to create many diverse artisanal wines, and this is what our region should focus on. We should not, IMO, be making wines to compete on price points with the huge bulk exports coming out of hot-climate regions. And as such, I do believe that our region, hybrid-amenable as its terroir is, should be focusing on hands-on quality assurance in the vineyard first and foremost.
Quality is often not solely determined by a grape's pedigree; to say so is to not give the complete picture. Indeed, there are grape varieties that create noble wines - but they often do so in very limited areas: e.g. Nebbiolo really only shines in Piedmont; Gewürztraminer really shines best in Alsace, and so on. Cabernet Sauvignon, for example, makes fantastic wine in Bordeaux (arguably its pinnacle) and in California, but makes lousy wine in Ontario most years. Yet conditions of market and fashion demands are such that it gets grown in what is a largely unsuitable terroir - just so it can show up in the tasting room. Just today, I had two separate conversations at two separate wineries and both people put those words right into my mouth before I had a chance to do so myself.
If there is hope for a great Ontario vinifera red, I believe that our best bet lies with Pinot Noir and the lesser-known Central European varieties (e.g. Blaufränkisch and Zweigelt to name but two).
In our climate, hybrids work. This is why I support them and desire that every winery working with hybrids treat them as royal, noble vines deserving of the same exact hands-on meticulous care as the great vineyardists of France's most revered regions lavish on their vines. It is only with a mentality that accepts nothing but the best practices that the best quality can be realized. We already have grapes that suit our terroir; we just need to completely wipe out the price-point mentality and make true artisanal wines with precision and commitment.
A bit long-winded, but that is my heartfelt answer.