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Chardonnay

Chardonnay Throughout Pennsylvania

Counties Grown:

General Details

Chardonnay growers in Pennsylvania

27

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
26.9% (7)
More than 20 years
23.1% (6)
5 to 9 years
19.2% (5)
Less than 5 years
19.2% (5)
16 to 20 years
11.5% (3)

Acres Grown

51.4 acres

total for Chardonnay in the State of PA

Acres Grown

1.98 acres

average per participant   more details

1
26.9% (7)
1.5
11.5% (3)
2
7.7% (2)
0.5
7.7% (2)
6
3.9% (1)
2.5
3.9% (1)
2.3
3.9% (1)
1.2
3.9% (1)
2.1
3.9% (1)
0.9
3.9% (1)
2.6
3.9% (1)
0.8
3.9% (1)
3.8
3.9% (1)
5.5
3.9% (1)
3.5
3.9% (1)
3.7
3.9% (1)
Chardonnay
Photos courtesy Cain Hickey, Ph.D.,
Penn State University

Planting Properties

Spacing between rows

8 ft

most common response   more details

8 ft
33.3% (9)
9 ft
33.3% (9)
7 ft
18.5% (5)
6 ft
11.1% (3)
10 ft
3.7% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
33.3% (9)
4 ft
22.2% (6)
3 ft
22.2% (6)
5 ft
18.5% (5)
7 ft
3.7% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
64.3% (18)
Spur pruning
35.7% (10)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
96.4% (27)
Other
3.6% (1)

Growth Habit

Upright

most common response   more details

Upright
88.5% (23)
Procumbent/trailing
3.9% (1)
Unsure/Don't know
3.9% (1)
Semi-upright
3.9% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
55.6% (15)
High
29.6% (8)
Low
14.8% (4)

Crop Yield

Average Crop Yield Across Pennsylvania

3.06 tons/acre

without aggressive shoot/cluster thinning   more details

2
15.4% (4)
2.5
15.4% (4)
3
11.5% (3)
4
7.7% (2)
5
7.7% (2)
1.9
7.7% (2)
1.5
7.7% (2)
2.6
3.9% (1)
3.1
3.9% (1)
5.9
3.9% (1)
3.5
3.9% (1)
4.2
3.9% (1)
1.8
3.9% (1)
6.6
3.9% (1)

Cold and Frost Sensitivity

Bud Break Timing

Early

most common response   more details

Early
81.5% (22)
Mid
14.8% (4)
Late
3.7% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (13)
High susceptibility
26.9% (7)
Low susceptibility
19.2% (5)
Not susceptible
3.9% (1)

Cold Injury of Buds

High susceptibility

most common response   more details

High susceptibility
38.5% (10)
Moderate susceptibility
34.6% (9)
Low susceptibility
15.4% (4)
Unsure/Don't know
7.7% (2)
Not susceptible
3.9% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

Difficult
37.0% (10)
Moderate
33.3% (9)
Very difficult
18.5% (5)
Easy
11.1% (3)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
37.0% (10)
Difficult
29.6% (8)
Easy
22.2% (6)
Very difficult
7.4% (2)
Very easy
3.7% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
44.4% (12)
Easy
37.0% (10)
Difficult
14.8% (4)
Very easy
3.7% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
50.0% (13)
Easy
26.9% (7)
Difficult
23.1% (6)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
52.0% (13)
Moderate
36.0% (9)
Very easy
8.0% (2)
Difficult
4.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
42.3% (11)
Difficult
42.3% (11)
Easy
11.5% (3)
Very easy
3.9% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
37.0% (10)
Difficult
37.0% (10)
Easy
18.5% (5)
Very difficult
7.4% (2)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
42.9% (21)
Unsure/Don't know
36.7% (18)
Not sensitive
18.4% (9)
Sensitive
2.0% (1)

Grape Maturity and Composition

Brix at Harvest

20.96

avg response   more details

21
44.4% (12)
22
22.2% (6)
20
14.8% (4)
19
7.4% (2)
23
7.4% (2)
18
3.7% (1)

Chance the fruit will reach desired maturity

80%

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

80%
29.6% (8)
90%
22.2% (6)
100%
14.8% (4)
70%
11.1% (3)
50%
11.1% (3)
Does not apply
3.7% (1)
60%
3.7% (1)
40%
3.7% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
50.0% (13)
Early
38.5% (10)
Late
7.7% (2)
Very early
3.9% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
31.3% (5)
135 to 150 gallons
25.0% (4)
166 to 180 gallons
18.8% (3)
More than 180 gallons
12.5% (2)
Less than 135 gallons
12.5% (2)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
64.7% (11)
Oxidation
17.6% (3)
High pH
11.8% (2)
Low YAN
5.9% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
75.0% (12)
Protein stability difficult
18.8% (3)
Hard to settle
6.3% (1)

Chemistry: Brix

20.87

avg response   more details

21
33.3% (5)
20
26.7% (4)
22
26.7% (4)
23
6.7% (1)
Lower than 17
6.7% (1)

Chemistry: pH

3.40

avg response   more details

3.5
80.0% (12)
3
20.0% (3)

Chemistry: Titratable Acidity

6.93

avg response   more details

7
28.6% (4)
8
28.6% (4)
6
21.4% (3)
5
14.3% (2)
9
7.1% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
38.9% (7)
16 to 20 years
27.8% (5)
More than 20 years
16.7% (3)
11 to 15 years
11.1% (2)
Less than 5 years
5.6% (1)

Barrels

French oak

most common   more details

French oak
48.0% (12)
American oak
20.0% (5)
Hungarian oak
12.0% (3)
No barrels or oak alternatives
12.0% (3)
Oak chips
8.0% (2)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
30.2% (16)
Acidity
18.9% (10)
pH
15.1% (8)
Brix
15.1% (8)
Easy to stabilize
11.3% (6)
Versatility
9.4% (5)

Style

Table/still

most common   more details

Table/still
75.0% (18)
Sparkling
25.0% (6)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
94.7% (18)
Semi-dry (RS:1-2.5%)
5.3% (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
94.1% (16)
Yes, we began making wine with this cultivar because of customer requests
5.9% (1)

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
66.7% (12)
Sales have stayed the same
27.8% (5)
Sales have decreased
5.6% (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
52.9% (9)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
47.1% (8)
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