General Details

Chambourcin growers in Dauphin

3

out of 26 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
66.7% (2)
10 to 15 years
33.3% (1)

Acres Grown in this County

2.6 acres

total for Chambourcin in Dauphin County

Acres Grown in this County

1.30 acres

average per participant   more details

1
50.0% (1)
1.6
50.0% (1)

Acres Grown in PA

64.5 acres

total

Planting Properties

Spacing between rows

8 ft

most common response   more details

8 ft
66.7% (2)
6 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
100.0% (3)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
66.7% (2)
Cane pruning
33.3% (1)

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
33.3% (1)
Procumbent/trailing
33.3% (1)
Upright
33.3% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
66.7% (2)
High
33.3% (1)

Crop Yield

Average Crop Yield In This County

6.50 tons/acre

without aggressive shoot/cluster thinning   more details

6.5
100.0% (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
33.3% (1)
Late
33.3% (1)
Early
33.3% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
66.7% (2)
Low susceptibility
33.3% (1)

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
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Powdery Mildew

Very easy

most common response   more details

Very easy
33.3% (1)
Easy
33.3% (1)
Moderate
33.3% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Sour Rot

Moderate

most common response   more details

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

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
66.7% (4)
Sensitive
16.7% (1)
Not Sensitive
16.7% (1)

Grape Maturity and Composition

Brix at Harvest

20.00

avg response   more details

19
50.0% (1)
21
50.0% (1)

Chance the fruit will reach desired maturity

90%

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

90%
33.3% (1)
80%
33.3% (1)
100%
33.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
33.3% (1)
Very late
33.3% (1)
Late
33.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
50.0% (1)
166 to 180 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

Hard to settle

most common response   more details

Hard to settle
50.0% (1)
No clarification challenges
50.0% (1)

Chemistry: Brix

20.00

avg response   more details

19
50.0% (1)
21
50.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (1)

Chemistry: Titratable Acidity

6.00

avg response   more details

6
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
66.7% (2)
11 to 15 years
33.3% (1)

Barrels

French oak

most common   more details

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

Desirable Attributes

Acidity

most common   more details

Acidity
22.2% (2)
pH
22.2% (2)
Flavor/aroma
22.2% (2)
Versatility
22.2% (2)
Brix
11.1% (1)

Style

Table/still

most common   more details

Table/still
60.0% (3)
Rosé
40.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
60.0% (3)
Semi-dry (RS:1-2.5%)
20.0% (1)
Semi-sweet (RS:2.5-5%)
20.0% (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% (3)

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
33.3% (1)
Sales have increased
33.3% (1)
Sales have decreased
33.3% (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% (3)