General Details

Chambourcin growers in Berks

2

out of 26 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

1.2 acres

total for Chambourcin in Berks County

Acres Grown in this County

0.60 acres

average per participant   more details

0.7
50.0% (1)
0.5
50.0% (1)

Acres Grown in PA

64.5 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
100.0% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
100.0% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
100.0% (2)

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

Semi-upright

most common response   more details

Semi-upright
50.0% (1)
Procumbent/trailing
50.0% (1)

Growth Vigor

Low

most common response   more details

Low
50.0% (1)
High
50.0% (1)

Crop Yield

Average Crop Yield In This County

3.50 tons/acre

without aggressive shoot/cluster thinning   more details

3
50.0% (1)
4
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
50.0% (1)
Early
50.0% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
100.0% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
100.0% (2)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

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

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
100.0% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

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

Grape Maturity and Composition

Brix at Harvest

22.50

avg response   more details

21
50.0% (1)
24
50.0% (1)

Chance the fruit will reach desired maturity

50%

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

50%
50.0% (1)
100%
50.0% (1)

Harvest Timing

Very late

most common response   more details

Very late
50.0% (1)
Early
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% (2)

Processing Challenges

High pH

most common response   more details

High pH
50.0% (1)
No processing challenges
50.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

22.50

avg response   more details

21
50.0% (1)
24
50.0% (1)

Chemistry: pH

3.25

avg response   more details

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

Chemistry: Titratable Acidity

9.00

avg response   more details

9
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
50.0% (1)
5 to 10 years
50.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
50.0% (1)
American oak
50.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
33.3% (2)
Versatility
33.3% (2)
Brix
16.7% (1)
pH
16.7% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
33.3% (1)
Dry (RS:<1%)
33.3% (1)
Sweet (RS:5% and higher)
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% (2)

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

Sales have stayed the same

most common response   more details

Sales have stayed the same
50.0% (1)
Sales have increased
50.0% (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
50.0% (1)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (1)