General Details

Chambourcin growers in York

2

out of 26 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
100.0% (2)

Acres Grown in this County

3.5 acres

total for Chambourcin in York County

Acres Grown in this County

1.75 acres

average per participant   more details

3
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
50.0% (1)
10 ft
50.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (1)
5 ft
50.0% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (1)
Cane pruning
50.0% (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

Procumbent/trailing

most common response   more details

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

Growth Vigor

High

most common response   more details

High
50.0% (1)
Moderate
50.0% (1)

Crop Yield

Average Crop Yield In This County

5.00 tons/acre

without aggressive shoot/cluster thinning   more details

3
50.0% (1)
7
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

Early

most common response   more details

Early
50.0% (1)
Mid
50.0% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (1)
Low susceptibility
50.0% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (1)
Unsure/Don't know
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Black Rot

Difficult

most common response   more details

Difficult
50.0% (1)
Very easy
50.0% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (1)
Very easy
50.0% (1)

Difficulty controlling Anthracnose

Difficult

most common response   more details

Difficult
50.0% (1)
Very easy
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)
Sensitive
25.0% (1)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

22.00

avg response   more details

20
50.0% (1)
24
50.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
100.0% (2)

Harvest Timing

Early

most common response   more details

Early
50.0% (1)
Mid-season
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

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

24.00

avg response   more details

24
100.0% (1)

Chemistry: pH

3.25

avg response   more details

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

Chemistry: Titratable Acidity

Not enough data

survey results may be missing values

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

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

Barrels

American oak

most common   more details

American oak
50.0% (1)
French oak
50.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
40.0% (2)
Brix
20.0% (1)
pH
20.0% (1)
Versatility
20.0% (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% (2)
Sweet (RS:5% and higher)
50.0% (2)

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 increased

most common response   more details

Sales have increased
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?

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
50.0% (1)
No, I do not plan to increase the volume of wine made with the cultivar
50.0% (1)