General Details

Chambourcin growers in Erie

10

out of 26 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
50.0% (5)
10 to 15 years
30.0% (3)
5 to 9 years
20.0% (2)

Acres Grown in this County

24.9 acres

total for Chambourcin in Erie County

Acres Grown in this County

2.49 acres

average per participant   more details

3
10.0% (1)
5
10.0% (1)
6
10.0% (1)
0.7
10.0% (1)
0.5
10.0% (1)
0.6
10.0% (1)
3.4
10.0% (1)
2.1
10.0% (1)
3.5
10.0% (1)
0.1
10.0% (1)

Acres Grown in PA

64.5 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
60.0% (6)
10 ft
40.0% (4)

Spacing between vines

6 ft

most common response   more details

6 ft
60.0% (6)
4 ft
20.0% (2)
7 ft
20.0% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
58.3% (7)
Cane pruning
41.7% (5)

Trellis System(s)

High Wire

most common response   more details

High Wire
54.5% (6)
Vertical shoot positioning (VSP)
45.5% (5)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
40.0% (4)
Upright
30.0% (3)
Semi-upright
20.0% (2)
Unsure/Don't know
10.0% (1)

Growth Vigor

High

most common response   more details

High
50.0% (5)
Moderate
30.0% (3)
Low
20.0% (2)

Crop Yield

Average Crop Yield In This County

4.17 tons/acre

without aggressive shoot/cluster thinning   more details

3
20.0% (2)
4
10.0% (1)
5
10.0% (1)
6
10.0% (1)
0.4
10.0% (1)
4.8
10.0% (1)
2.3
10.0% (1)
6.1
10.0% (1)
7.1
10.0% (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

Late

most common response   more details

Late
50.0% (5)
Mid
40.0% (4)
Early
10.0% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
50.0% (5)
Moderate susceptibility
40.0% (4)
Not susceptible
10.0% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
60.0% (6)
Moderate susceptibility
30.0% (3)
Not susceptible
10.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
50.0% (5)
Easy
30.0% (3)
Very easy
20.0% (2)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
60.0% (6)
Moderate
40.0% (4)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
50.0% (5)
Moderate
40.0% (4)
Difficult
10.0% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
60.0% (6)
Easy
30.0% (3)
Difficult
10.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
80.0% (8)
Very easy
10.0% (1)
Difficult
10.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
70.0% (7)
Moderate
30.0% (3)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
80.0% (8)
Moderate
20.0% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
38.9% (7)
Not Sensitive
22.2% (4)
Sensitive
22.2% (4)
Not sensitive
16.7% (3)

Grape Maturity and Composition

Brix at Harvest

21.10

avg response   more details

21
50.0% (5)
22
20.0% (2)
18
10.0% (1)
20
10.0% (1)
24
10.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
30.0% (3)
80%
30.0% (3)
70%
10.0% (1)
50%
10.0% (1)
30%
10.0% (1)
90%
10.0% (1)

Harvest Timing

Late

most common response   more details

Late
50.0% (5)
Very late
20.0% (2)
Mid-season
20.0% (2)
Early
10.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
80.0% (4)
151 to 165 gallons
20.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
60.0% (3)
High pH
20.0% (1)
Other
20.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (5)

Chemistry: Brix

22.00

avg response   more details

21
40.0% (2)
22
40.0% (2)
24
20.0% (1)

Chemistry: pH

3.30

avg response   more details

3.5
60.0% (3)
3
40.0% (2)

Chemistry: Titratable Acidity

8.00

avg response   more details

6
25.0% (1)
7
25.0% (1)
9
25.0% (1)
10
25.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
33.3% (2)
16 to 20 years
33.3% (2)
5 to 10 years
33.3% (2)

Barrels

American oak

most common   more details

American oak
33.3% (2)
Hungarian oak
16.7% (1)
No barrels or oak alternatives
16.7% (1)
Oak staves
16.7% (1)
French oak
16.7% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
28.6% (4)
Versatility
28.6% (4)
Brix
14.3% (2)
pH
14.3% (2)
Acidity
7.1% (1)
Easy to stabilize
7.1% (1)

Style

Table/still

most common   more details

Table/still
75.0% (6)
Rosé
25.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
62.5% (5)
Semi-dry (RS:1-2.5%)
12.5% (1)
Sweet (RS:5% and higher)
12.5% (1)
Semi-sweet (RS:2.5-5%)
12.5% (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% (5)

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% (3)
Sales have increased
33.3% (2)
Sales have decreased
16.7% (1)

Do you have plans to, or would you like to, increase the volume of wine you have available for consumers to purchase?

Yes, I plan to/would like to increase the volume of wine made with the cultivar

most common   more details

Yes, I plan to/would like to increase the volume of wine made with the cultivar
60.0% (3)
No, I do not plan to increase the volume of wine made with the cultivar
40.0% (2)