General Details

Chancellor growers in Erie

5

out of 9 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
60.0% (3)
5 to 9 years
20.0% (1)
10 to 15 years
20.0% (1)

Acres Grown in this County

8.2 acres

total for Chancellor in Erie County

Acres Grown in this County

1.64 acres

average per participant   more details

1
20.0% (1)
2
20.0% (1)
4
20.0% (1)
1.1
20.0% (1)
0.1
20.0% (1)

Acres Grown in PA

11.1 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
40.0% (2)
10 ft
40.0% (2)
12 ft
20.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
80.0% (4)
5 ft
20.0% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
57.1% (4)
Cane pruning
42.9% (3)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
60.0% (3)
High Wire
40.0% (2)

Growth Habit

Upright

most common response   more details

Upright
60.0% (3)
Unsure/Don't know
20.0% (1)
Procumbent/trailing
20.0% (1)

Growth Vigor

High

most common response   more details

High
40.0% (2)
Moderate
40.0% (2)
Low
20.0% (1)

Crop Yield

Average Crop Yield In This County

5.66 tons/acre

without aggressive shoot/cluster thinning   more details

4
20.0% (1)
5
20.0% (1)
6
20.0% (1)
8
20.0% (1)
5.3
20.0% (1)

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
60.0% (3)
Mid
40.0% (2)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
80.0% (4)
Not susceptible
20.0% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
60.0% (3)
Not susceptible
20.0% (1)
Unsure/Don't know
20.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
80.0% (4)
Difficult
20.0% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
40.0% (2)
Easy
40.0% (2)
Very difficult
20.0% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
60.0% (3)
Easy
40.0% (2)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
60.0% (3)
Easy
20.0% (1)
Difficult
20.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
75.0% (3)
Very easy
25.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
60.0% (3)
Easy
20.0% (1)
Difficult
20.0% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
80.0% (4)
Moderate
20.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
44.4% (4)
Sensitive
22.2% (2)
Not sensitive
22.2% (2)
Not Sensitive
11.1% (1)

Grape Maturity and Composition

Brix at Harvest

20.60

avg response   more details

21
40.0% (2)
19
20.0% (1)
20
20.0% (1)
22
20.0% (1)

Chance the fruit will reach desired maturity

70%

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

70%
40.0% (2)
50%
20.0% (1)
100%
20.0% (1)
80%
20.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
80.0% (4)
Early
20.0% (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% (2)
166 to 180 gallons
25.0% (1)
More than 180 gallons
25.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (4)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (4)

Chemistry: Brix

21.25

avg response   more details

21
75.0% (3)
22
25.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (4)

Chemistry: Titratable Acidity

6.75

avg response   more details

6
50.0% (2)
7
25.0% (1)
8
25.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
60.0% (3)
16 to 20 years
20.0% (1)
5 to 10 years
20.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
60.0% (3)
Oak chips
20.0% (1)
French oak
20.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
18.2% (2)
Acidity
18.2% (2)
pH
18.2% (2)
Flavor/aroma
18.2% (2)
Easy to stabilize
9.1% (1)
Versatility
9.1% (1)
Other
9.1% (1)

Style

Table/still

most common   more details

Table/still
83.3% (5)
Rosé
16.7% (1)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
33.3% (2)
Semi-sweet (RS:2.5-5%)
33.3% (2)
Dry (RS:<1%)
33.3% (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% (4)

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
60.0% (3)
Sales have increased
40.0% (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
50.0% (2)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (2)