General Details

Chambourcin growers in Lehigh

3

out of 26 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
100.0% (3)

Acres Grown in this County

8.4 acres

total for Chambourcin in Lehigh County

Acres Grown in this County

2.80 acres

average per participant   more details

5
33.3% (1)
2.7
33.3% (1)
0.7
33.3% (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% (3)

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

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (1)
Semi-upright
50.0% (1)

Growth Vigor

High

most common response   more details

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

Crop Yield

Average Crop Yield In This County

4.40 tons/acre

without aggressive shoot/cluster thinning   more details

4
33.3% (1)
5
33.3% (1)
4.2
33.3% (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
66.7% (2)
Late
33.3% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

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

Cold Injury of Buds

Not susceptible

most common response   more details

Not susceptible
33.3% (1)
Low susceptibility
33.3% (1)
Moderate susceptibility
33.3% (1)

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

Moderate

most common response   more details

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

Difficulty controlling Black Rot

Moderate

most common response   more details

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

Difficulty controlling Phomopsis

Easy

most common response   more details

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

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
66.7% (2)
Very easy
33.3% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
100.0% (3)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
100.0% (3)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

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

Grape Maturity and Composition

Brix at Harvest

20.00

avg response   more details

21
66.7% (2)
18
33.3% (1)

Chance the fruit will reach desired maturity

70%

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

70%
33.3% (1)
100%
33.3% (1)
50%
33.3% (1)

Harvest Timing

Late

most common response   more details

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

High pH

most common response   more details

High pH
100.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (1)

Chemistry: Brix

21.00

avg response   more details

21
100.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (1)

Chemistry: Titratable Acidity

9.00

avg response   more details

9
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
16 to 20 years
50.0% (1)

Barrels

Hungarian oak

most common   more details

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

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
50.0% (1)
Versatility
50.0% (1)

Style

Table/still

most common   more details

Table/still
66.7% (2)
Rosé
33.3% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
50.0% (1)
Semi-dry (RS:1-2.5%)
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 stayed the same

most common response   more details

Sales have stayed the same
100.0% (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
100.0% (1)