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Cabernet Sauvignon

Cabernet Sauvignon in Schuylkill County

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. Wikipedia

Counties Grown:

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

General Details

Cabernet Sauvignon growers in Schuylkill

0

out of 20 participants across PA

Years Grown

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survey results may be missing values

Acres Grown in this County

0 acres

total for Cabernet Sauvignon in Schuylkill County

Acres Grown in this County

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Acres Grown in PA

28.2 acres

total

Cabernet Sauvignon

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

2.54 tons/acre

without aggressive shoot/cluster thinning more details

3

15.8% (3)

2

10.5% (2)

2.5

10.5% (2)

1.5

10.5% (2)

2.1

10.5% (2)

1

5.3% (1)

4

5.3% (1)

1.8

5.3% (1)

5.3

5.3% (1)

0.3

5.3% (1)

4.5

5.3% (1)

2.7

5.3% (1)

3.5

5.3% (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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