General Details

Chardonnay growers in Bucks

2

out of 27 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
50.0% (1)
16 to 20 years
50.0% (1)

Acres Grown in this County

1.5 acres

total for Chardonnay in Bucks County

Acres Grown in this County

0.75 acres

average per participant   more details

1
50.0% (1)
0.5
50.0% (1)

Acres Grown in PA

51.4 acres

total

Planting Properties

Spacing between rows

7 ft

most common response   more details

7 ft
50.0% (1)
9 ft
50.0% (1)

Spacing between vines

3 ft

most common response   more details

3 ft
50.0% (1)
6 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (2)

Growth Habit

Upright

most common response   more details

Upright
100.0% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (2)

Crop Yield

Average Crop Yield In This County

2.00 tons/acre

without aggressive shoot/cluster thinning   more details

2.5
50.0% (1)
1.5
50.0% (1)

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
100.0% (2)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
50.0% (1)
Moderate susceptibility
50.0% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

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

Difficulty controlling Black Rot

Difficult

most common response   more details

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

Difficulty controlling Phomopsis

Difficult

most common response   more details

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

Difficulty controlling Anthracnose

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
100.0% (2)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

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

Grape Maturity and Composition

Brix at Harvest

21.50

avg response   more details

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

Chance the fruit will reach desired maturity

90%

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

90%
50.0% (1)
60%
50.0% (1)

Harvest Timing

Early

most common response   more details

Early
50.0% (1)
Mid-season
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)
135 to 150 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
50.0% (1)
Oxidation
50.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
50.0% (1)
Protein stability difficult
50.0% (1)

Chemistry: Brix

21.00

avg response   more details

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

Chemistry: pH

3.25

avg response   more details

3
50.0% (1)
3.5
50.0% (1)

Chemistry: Titratable Acidity

7.00

avg response   more details

6
50.0% (1)
8
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (1)
16 to 20 years
50.0% (1)

Barrels

French oak

most common   more details

French oak
40.0% (2)
American oak
20.0% (1)
Hungarian oak
20.0% (1)
Oak chips
20.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
28.6% (2)
Flavor/aroma
28.6% (2)
Acidity
14.3% (1)
pH
14.3% (1)
Versatility
14.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (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% (2)

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
50.0% (1)
Sales have increased
50.0% (1)

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
50.0% (1)
No, I do not plan to increase the volume of wine made with the cultivar
50.0% (1)