General Details

Chancellor growers in Schuylkill

2

out of 9 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

3 acres

total for Chancellor in Schuylkill County

Acres Grown in this County

1.50 acres

average per participant   more details

1
50.0% (1)
2
50.0% (1)

Acres Grown in PA

11.1 acres

total

Planting Properties

Spacing between rows

12 ft

most common response   more details

12 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

Cane pruning

most common response   more details

Cane pruning
66.7% (2)
Spur pruning
33.3% (1)

Trellis System(s)

High Wire

most common response   more details

High Wire
100.0% (2)

Growth Habit

Upright

most common response   more details

Upright
50.0% (1)
Procumbent/trailing
50.0% (1)

Growth Vigor

Moderate

most common response   more details

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

Crop Yield

Average Crop Yield In This County

7.00 tons/acre

without aggressive shoot/cluster thinning   more details

6
50.0% (1)
8
50.0% (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
100.0% (2)

Cold Injury of Permanent Vine Structures

Not susceptible

most common response   more details

Not susceptible
50.0% (1)
Low susceptibility
50.0% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Powdery Mildew

Very difficult

most common response   more details

Very difficult
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
50.0% (1)
Easy
50.0% (1)

Difficulty controlling Phomopsis

Difficult

most common response   more details

Difficult
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
50.0% (1)
Moderate
50.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (2)
Not sensitive
25.0% (1)
Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

21.00

avg response   more details

20
50.0% (1)
22
50.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
50.0% (1)
Early
50.0% (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% (1)
More than 180 gallons
50.0% (1)

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

21.50

avg response   more details

21
50.0% (1)
22
50.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (2)

Chemistry: Titratable Acidity

6.50

avg response   more details

6
50.0% (1)
7
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

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

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Brix

most common   more details

Brix
14.3% (1)
Acidity
14.3% (1)
pH
14.3% (1)
Flavor/aroma
14.3% (1)
Easy to stabilize
14.3% (1)
Versatility
14.3% (1)
Other
14.3% (1)

Style

Table/still

most common   more details

Table/still
66.7% (2)
Rosé
33.3% (1)

Sweetness

Semi-sweet (RS:2.5-5%)

most common   more details

Semi-sweet (RS:2.5-5%)
33.3% (1)
Dry (RS:<1%)
33.3% (1)
Semi-dry (RS:1-2.5%)
33.3% (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% (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
100.0% (2)