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Baco noir

Baco noir Throughout Pennsylvania

Baco noir is a hybrid red wine grape variety produced by Francois Baco from a cross of Vitis vinifera var. Folle blanche, a French wine grape, and an unknown variety of Vitis riparia indigenous to North America. Wikipedia

Counties Grown:

General Details

Baco noir growers in Pennsylvania

3

out of 58 participants across PA

Years Grown

Less than 5 years

most common response   more details

Less than 5 years
33.3% (1)
16 to 20 years
33.3% (1)
5 to 9 years
33.3% (1)

Acres Grown

1.6 acres

total for Baco noir in the State of PA

Acres Grown

0.53 acres

average per participant   more details

1
33.3% (1)
0.5
33.3% (1)
0.1
33.3% (1)

Planting Properties

Spacing between rows

10 ft

most common response   more details

10 ft
66.7% (2)
8 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (2)
8 ft
33.3% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
100.0% (3)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
66.7% (2)
High Wire
33.3% (1)

Growth Habit

Upright

most common response   more details

Upright
66.7% (2)
Procumbent/trailing
33.3% (1)

Growth Vigor

High

most common response   more details

High
66.7% (2)
Moderate
33.3% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

3.00 tons/acre

without aggressive shoot/cluster thinning   more details

3
100.0% (2)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
66.7% (2)
Early
33.3% (1)

Cold Injury of Permanent Vine Structures

Not susceptible

most common response   more details

Not susceptible
33.3% (1)
Unsure/Don't know
33.3% (1)
Low susceptibility
33.3% (1)

Cold Injury of Buds

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (1)
Low susceptibility
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Powdery Mildew

Very easy

most common response   more details

Very easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
100.0% (3)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
50.0% (1)
Easy
50.0% (1)

Difficulty controlling Anthracnose

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
50.0% (1)
Very easy
50.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
100.0% (6)

Grape Maturity and Composition

Brix at Harvest

19.00

avg response   more details

19
100.0% (2)

Chance the fruit will reach desired maturity

80%

in a given year, measured over the last 10 years   more details

80%
66.7% (2)
30%
33.3% (1)

Harvest Timing

Early

most common response   more details

Early
66.7% (2)
Mid-season
33.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 gallons
50.0% (1)
151 to 165 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

19.00

avg response   more details

19
100.0% (1)

Chemistry: pH

2.75

avg response   more details

3
50.0% (1)
2.5
50.0% (1)

Chemistry: Titratable Acidity

7.50

avg response   more details

5
50.0% (1)
10
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

Less than 5 years

most common response   more details

Less than 5 years
66.7% (2)
16 to 20 years
33.3% (1)

Barrels

Hungarian oak

most common   more details

Hungarian oak
50.0% (1)
French oak
50.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
66.7% (2)
pH
33.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (3)

Sweetness

Semi-sweet (RS:2.5-5%)

most common   more details

Semi-sweet (RS:2.5-5%)
66.7% (2)
Dry (RS:<1%)
33.3% (1)

Consumer Demand

Did you begin making wine with this cultivar because of customer requests?

No, we did not begin making wine with the cultivar because of customer requests

most common response   more details

No, we did not begin making wine with the cultivar because of customer requests
100.0% (3)

Over the past three years, have sales for wine made from the following cultivars increased, stayed the same, or decreased?

Sales have increased

most common response   more details

Sales have increased
100.0% (2)

Do you have plans to, or would you like to, increase the volume of wine you have available for consumers to purchase?

No, I do not plan to increase the volume of wine made with the cultivar

most common   more details

No, I do not plan to increase the volume of wine made with the cultivar
66.7% (2)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
33.3% (1)