General Details

Chancellor growers in Pennsylvania

9

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
44.4% (4)
5 to 9 years
22.2% (2)
16 to 20 years
11.1% (1)
Less than 5 years
11.1% (1)
10 to 15 years
11.1% (1)

Acres Grown

11.1 acres

total for Chancellor in the State of PA

Acres Grown

1.39 acres

average per participant   more details

1
25.0% (2)
1.1
25.0% (2)
2
12.5% (1)
4
12.5% (1)
0.8
12.5% (1)
0.1
12.5% (1)

Planting Properties

Spacing between rows

10 ft

most common response   more details

10 ft
44.4% (4)
9 ft
33.3% (3)
6 ft
11.1% (1)
12 ft
11.1% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (6)
7 ft
11.1% (1)
5 ft
11.1% (1)
8 ft
11.1% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
72.7% (8)
Cane pruning
27.3% (3)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
55.6% (5)
High Wire
44.4% (4)

Growth Habit

Upright

most common response   more details

Upright
66.7% (6)
Procumbent/trailing
22.2% (2)
Unsure/Don't know
11.1% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
66.7% (6)
High
22.2% (2)
Low
11.1% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

4.54 tons/acre

without aggressive shoot/cluster thinning   more details

3
25.0% (2)
2
12.5% (1)
4
12.5% (1)
5
12.5% (1)
6
12.5% (1)
8
12.5% (1)
5.3
12.5% (1)

Cold and Frost Sensitivity

Bud Break Timing

Early

most common response   more details

Early
55.6% (5)
Mid
44.4% (4)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
66.7% (6)
Moderate susceptibility
11.1% (1)
Not susceptible
11.1% (1)
Unsure/Don't know
11.1% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
44.4% (4)
Unsure/Don't know
33.3% (3)
Not susceptible
11.1% (1)
Moderate susceptibility
11.1% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
66.7% (6)
Difficult
11.1% (1)
Very difficult
11.1% (1)
Easy
11.1% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
55.6% (5)
Easy
22.2% (2)
Very easy
11.1% (1)
Very difficult
11.1% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
55.6% (5)
Easy
33.3% (3)
Very easy
11.1% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
66.7% (6)
Easy
11.1% (1)
Very easy
11.1% (1)
Difficult
11.1% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (4)
Very easy
37.5% (3)
Moderate
12.5% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
55.6% (5)
Easy
33.3% (3)
Difficult
11.1% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
66.7% (6)
Moderate
33.3% (3)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
52.9% (9)
Sensitive
17.6% (3)
Not Sensitive
17.6% (3)
Not sensitive
11.8% (2)

Grape Maturity and Composition

Brix at Harvest

20.11

avg response   more details

19
44.4% (4)
21
33.3% (3)
20
11.1% (1)
22
11.1% (1)

Chance the fruit will reach desired maturity

100%

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

100%
33.3% (3)
70%
22.2% (2)
80%
22.2% (2)
50%
11.1% (1)
40%
11.1% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
77.8% (7)
Early
22.2% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
42.9% (3)
166 to 180 gallons
28.6% (2)
More than 180 gallons
14.3% (1)
135 to 150 gallons
14.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (6)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (7)

Chemistry: Brix

20.50

avg response   more details

21
50.0% (3)
19
33.3% (2)
22
16.7% (1)

Chemistry: pH

3.33

avg response   more details

3.5
83.3% (5)
2.5
16.7% (1)

Chemistry: Titratable Acidity

7.00

avg response   more details

6
40.0% (2)
8
40.0% (2)
7
20.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
50.0% (4)
11 to 15 years
25.0% (2)
16 to 20 years
12.5% (1)
5 to 10 years
12.5% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
62.5% (5)
Oak chips
12.5% (1)
Hungarian oak
12.5% (1)
French oak
12.5% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
33.3% (5)
pH
20.0% (3)
Brix
13.3% (2)
Acidity
13.3% (2)
Easy to stabilize
6.7% (1)
Versatility
6.7% (1)
Other
6.7% (1)

Style

Table/still

most common   more details

Table/still
88.9% (8)
Rosé
11.1% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
44.4% (4)
Semi-sweet (RS:2.5-5%)
33.3% (3)
Semi-dry (RS:1-2.5%)
22.2% (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% (7)

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
50.0% (4)
Sales have stayed the same
37.5% (3)
Sales have decreased
12.5% (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
71.4% (5)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
28.6% (2)