General Details

Chambourcin growers in Adams

2

out of 26 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
50.0% (1)
10 to 15 years
50.0% (1)

Acres Grown in this County

6.5 acres

total for Chambourcin in Adams County

Acres Grown in this County

3.25 acres

average per participant   more details

3
50.0% (1)
3.5
50.0% (1)

Acres Grown in PA

64.5 acres

total

Planting Properties

Spacing between rows

10 ft

most common response   more details

10 ft
50.0% (1)
9 ft
50.0% (1)

Spacing between vines

5 ft

most common response   more details

5 ft
50.0% (1)
4 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (2)

Growth Habit

Semi-upright

most common response   more details

Semi-upright
100.0% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (2)

Crop Yield

Average Crop Yield In This County

4.65 tons/acre

without aggressive shoot/cluster thinning   more details

7
50.0% (1)
2.3
50.0% (1)

Average Crop Yield Across Pennsylvania

4.20 tons/acre

without aggressive shoot/cluster thinning   more details

3
13.0% (3)
4.8
13.0% (3)
4
8.7% (2)
5
8.7% (2)
6
8.7% (2)
6.1
8.7% (2)
1
4.3% (1)
7
4.3% (1)
0.1
4.3% (1)
4.2
4.3% (1)
6.5
4.3% (1)
0.4
4.3% (1)
2.5
4.3% (1)
2.3
4.3% (1)
7.1
4.3% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
100.0% (2)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
50.0% (1)
Moderate susceptibility
50.0% (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
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

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

Difficulty controlling Black Rot

Very easy

most common response   more details

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

Difficulty controlling Phomopsis

Very easy

most common response   more details

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

Difficulty controlling Anthracnose

Very easy

most common response   more details

Very easy
50.0% (1)
Easy
50.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

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

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
50.0% (2)
Unsure/Don't know
25.0% (1)
Not sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

20.50

avg response   more details

20
50.0% (1)
21
50.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
50.0% (1)
Late
50.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
100.0% (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% (1)

Chemistry: Brix

Not enough data

survey results may be missing values

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (1)

Chemistry: Titratable Acidity

Not enough data

survey results may be missing values

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
100.0% (1)

Barrels

French oak

most common   more details

French oak
100.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
100.0% (1)

Style

Table/still

most common   more details

Table/still
50.0% (1)
Rosé
50.0% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
50.0% (1)
Sweet (RS:5% and higher)
50.0% (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% (1)

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% (1)

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
100.0% (1)