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Chardonel

Chardonel Throughout Pennsylvania

Counties Grown:

General Details

Chardonel growers in Pennsylvania

6

out of 58 participants across PA

Years Grown

Less than 5 years

most common response   more details

Less than 5 years
33.3% (2)
5 to 9 years
33.3% (2)
16 to 20 years
16.7% (1)
10 to 15 years
16.7% (1)

Acres Grown

8.6 acres

total for Chardonel in the State of PA

Acres Grown

1.72 acres

average per participant   more details

1
40.0% (2)
6
20.0% (1)
0.5
20.0% (1)
0.1
20.0% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
33.3% (2)
10 ft
33.3% (2)
8 ft
16.7% (1)
6 ft
16.7% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (4)
5 ft
16.7% (1)
4 ft
16.7% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
50.0% (4)
Spur pruning
50.0% (4)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
83.3% (5)
High Wire
16.7% (1)

Growth Habit

Upright

most common response   more details

Upright
66.7% (4)
Semi-upright
33.3% (2)

Growth Vigor

High

most common response   more details

High
50.0% (3)
Moderate
50.0% (3)

Crop Yield

Average Crop Yield Across Pennsylvania

5.35 tons/acre

without aggressive shoot/cluster thinning   more details

6
25.0% (1)
7
25.0% (1)
3.1
25.0% (1)
5.3
25.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
50.0% (3)
Early
33.3% (2)
Late
16.7% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
50.0% (3)
Unsure/Don't know
16.7% (1)
Not susceptible
16.7% (1)
Moderate susceptibility
16.7% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
33.3% (2)
High susceptibility
16.7% (1)
Not susceptible
16.7% (1)
Unsure/Don't know
16.7% (1)
Moderate susceptibility
16.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
66.7% (4)
Very easy
16.7% (1)
Easy
16.7% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
50.0% (3)
Very easy
33.3% (2)
Easy
16.7% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
66.7% (4)
Very easy
33.3% (2)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
33.3% (2)
Very easy
33.3% (2)
Moderate
33.3% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (3)
Very easy
33.3% (2)
Moderate
16.7% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
50.0% (3)
Easy
33.3% (2)
Very easy
16.7% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
66.7% (4)
Easy
33.3% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
45.5% (5)
Not Sensitive
45.5% (5)
Not sensitive
9.1% (1)

Grape Maturity and Composition

Brix at Harvest

20.67

avg response   more details

20
33.3% (2)
18
16.7% (1)
21
16.7% (1)
22
16.7% (1)
23
16.7% (1)

Chance the fruit will reach desired maturity

100%

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

100%
50.0% (3)
Does not apply
16.7% (1)
80%
16.7% (1)
90%
16.7% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
100.0% (6)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
50.0% (2)
More than 180 gallons
25.0% (1)
151 to 165 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

21.00

avg response   more details

22
66.7% (2)
19
33.3% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (3)

Chemistry: Titratable Acidity

7.00

avg response   more details

7
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

Less than 5 years

most common response   more details

Less than 5 years
75.0% (3)
5 to 10 years
25.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
75.0% (3)
French oak
25.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
20.0% (2)
Acidity
20.0% (2)
pH
20.0% (2)
Flavor/aroma
20.0% (2)
Versatility
20.0% (2)

Style

Table/still

most common   more details

Table/still
80.0% (4)
Sparkling
20.0% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
75.0% (3)
Semi-dry (RS:1-2.5%)
25.0% (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% (4)

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% (2)
Sales have stayed the same
50.0% (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
75.0% (3)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
25.0% (1)