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Blaufränkish/Lemberger

Blaufränkish/Lemberger in Berks County

Blaufränkisch is a dark-skinned variety of grape used for red wine. Blaufränkisch, which is a late-ripening variety, produces red wines which are typically rich in tannin and may exhibit a pronounced spicy character. In America the grape is also known as Lemberger, Blauer Limberger or Blue Limberger and grown in Pennsylvania, Washington state, Michigan, New Jersey, Idaho, New York, Colorado, Ohio, Virginia, and California.

The Blaufränkisch vine is known as an early budding variety that can be susceptible to early spring frost. It is a late ripening variety, and tends to be planted in warmer vineyard sites. Among the viticultural hazards that Blaufränkisch is most prone to are powdery and downy mildews. Blaufränkisch is considered a high productive vine capable of producing high yields fairly easily. In some parts of Europe it is not uncommon to see it harvested at 100 hectolitres per hectare (4,300 US quarts per acre). However over-cropping the vine has a tendency to produce thin wines with many green, weedy notes. Wikipedia

Counties Grown:

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Planting
Crop Yield
Cold and Frost
Crop/Disease Resilience
Grape Maturity and Composition
Processing
Production
Consumer Demand

General Details

Blaufränkish/Lemberger growers in Berks

0

out of 9 participants across PA

Years Grown

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Acres Grown in this County

0 acres

total for Blaufränkish/Lemberger in Berks County

Acres Grown in this County

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Acres Grown in PA

9.4 acres

total

Blaufränkish/Lemberger

Photos courtesy Cain Hickey, Ph.D.,
Penn State University

Planting Properties

Spacing between rows

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Spacing between vines

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Pruning Method

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Trellis System(s)

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Growth Habit

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Growth Vigor

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Crop Yield

Average Crop Yield In This County

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Average Crop Yield Across Pennsylvania

2.86 tons/acre

without aggressive shoot/cluster thinning more details

2

30.0% (3)

4

10.0% (1)

5.1

10.0% (1)

0.2

10.0% (1)

3.8

10.0% (1)

3.4

10.0% (1)

3.5

10.0% (1)

2.6

10.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

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Cold Injury of Permanent Vine Structures

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Cold Injury of Buds

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Crop/Disease Resilience

Difficulty controlling Downy Mildew

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Difficulty controlling Powdery Mildew

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Difficulty controlling Black Rot

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Difficulty controlling Phomopsis

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Difficulty controlling Anthracnose

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Difficulty controlling Sour Rot

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Difficulty controlling Botrytis Bunch Rot

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Sulfur/Copper Sensitivity

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Grape Maturity and Composition

Brix at Harvest

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Chance the fruit will reach desired maturity

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Harvest Timing

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Juice Yield, Processing and Chemistry

Juice Yield

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Processing Challenges

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Clarification Challenges

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Chemistry: Brix

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Chemistry: pH

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Chemistry: Titratable Acidity

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Wine Production

Years Experience Producing this Cultivar

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Barrels

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Desirable Attributes

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Style

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Sweetness

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Consumer Demand

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

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

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

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