General Details

Chambourcin growers in Pennsylvania

26

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
42.3% (11)
5 to 9 years
26.9% (7)
10 to 15 years
23.1% (6)
Less than 5 years
3.9% (1)
16 to 20 years
3.9% (1)

Acres Grown

64.5 acres

total for Chambourcin in the State of PA

Acres Grown

2.58 acres

average per participant   more details

1
12.0% (3)
0.7
12.0% (3)
3
8.0% (2)
0.5
8.0% (2)
2
4.0% (1)
5
4.0% (1)
6
4.0% (1)
10
4.0% (1)
2.7
4.0% (1)
7.2
4.0% (1)
1.6
4.0% (1)
2.5
4.0% (1)
0.6
4.0% (1)
3.4
4.0% (1)
4.5
4.0% (1)
2.1
4.0% (1)
1.2
4.0% (1)
3.5
4.0% (1)
0.1
4.0% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
61.5% (16)
10 ft
23.1% (6)
8 ft
11.5% (3)
6 ft
3.9% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
53.9% (14)
5 ft
19.2% (5)
7 ft
15.4% (4)
4 ft
7.7% (2)
8 ft
3.9% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
57.1% (16)
Cane pruning
42.9% (12)

Trellis System(s)

High Wire

most common response   more details

High Wire
48.1% (13)
Vertical shoot positioning (VSP)
48.1% (13)
Other
3.7% (1)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
36.0% (9)
Upright
32.0% (8)
Semi-upright
20.0% (5)
Unsure/Don't know
12.0% (3)

Growth Vigor

Moderate

most common response   more details

Moderate
53.9% (14)
High
34.6% (9)
Low
11.5% (3)

Crop Yield

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
65.4% (17)
Late
23.1% (6)
Early
11.5% (3)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
57.7% (15)
Moderate susceptibility
26.9% (7)
Not susceptible
15.4% (4)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
48.0% (12)
Moderate susceptibility
40.0% (10)
Not susceptible
8.0% (2)
Unsure/Don't know
4.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

Easy
38.5% (10)
Moderate
34.6% (9)
Very easy
23.1% (6)
Difficult
3.9% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
42.3% (11)
Moderate
34.6% (9)
Very easy
19.2% (5)
Very difficult
3.9% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
46.1% (12)
Easy
34.6% (9)
Very easy
15.4% (4)
Difficult
3.9% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
48.0% (12)
Easy
32.0% (8)
Very easy
12.0% (3)
Difficult
8.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
64.0% (16)
Very easy
20.0% (5)
Moderate
12.0% (3)
Difficult
4.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
56.0% (14)
Moderate
32.0% (8)
Very easy
8.0% (2)
Difficult
4.0% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
64.0% (16)
Moderate
20.0% (5)
Very easy
12.0% (3)
Very difficult
4.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
46.9% (23)
Not Sensitive
24.5% (12)
Sensitive
18.4% (9)
Not sensitive
10.2% (5)

Grape Maturity and Composition

Brix at Harvest

20.48

avg response   more details

21
52.0% (13)
20
16.0% (4)
18
8.0% (2)
19
8.0% (2)
22
8.0% (2)
24
4.0% (1)
Lower than 17
4.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
30.8% (8)
80%
30.8% (8)
50%
11.5% (3)
90%
7.7% (2)
60%
3.9% (1)
70%
3.9% (1)
40%
3.9% (1)
Does not apply
3.9% (1)
30%
3.9% (1)

Harvest Timing

Late

most common response   more details

Late
50.0% (13)
Mid-season
34.6% (9)
Very late
11.5% (3)
Early
3.9% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
58.3% (7)
151 to 165 gallons
33.3% (4)
More than 180 gallons
8.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
75.0% (9)
Filtration issues
8.3% (1)
High pH
8.3% (1)
Other
8.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
83.3% (10)
Hard to settle
16.7% (2)

Chemistry: Brix

21.27

avg response   more details

21
63.6% (7)
22
18.2% (2)
19
9.1% (1)
24
9.1% (1)

Chemistry: pH

3.41

avg response   more details

3.5
81.8% (9)
3
18.2% (2)

Chemistry: Titratable Acidity

7.88

avg response   more details

9
37.5% (3)
6
25.0% (2)
7
25.0% (2)
10
12.5% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
35.7% (5)
16 to 20 years
28.6% (4)
More than 20 years
21.4% (3)
11 to 15 years
14.3% (2)

Barrels

American oak

most common   more details

American oak
29.4% (5)
French oak
29.4% (5)
Oak chips
11.8% (2)
Oak staves
11.8% (2)
No barrels or oak alternatives
11.8% (2)
Hungarian oak
5.9% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
23.8% (10)
Versatility
21.4% (9)
pH
16.7% (7)
Acidity
14.3% (6)
Brix
14.3% (6)
Easy to stabilize
7.1% (3)
Other
2.4% (1)

Style

Table/still

most common   more details

Table/still
66.7% (14)
Rosé
33.3% (7)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
59.1% (13)
Semi-dry (RS:1-2.5%)
13.6% (3)
Semi-sweet (RS:2.5-5%)
13.6% (3)
Sweet (RS:5% and higher)
13.6% (3)

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% (13)

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
42.9% (6)
Sales have stayed the same
42.9% (6)
Sales have decreased
14.3% (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
69.2% (9)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
30.8% (4)