General Details

Chardonnay growers in Dauphin

2

out of 27 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

2.1 acres

total for Chardonnay in Dauphin County

Acres Grown in this County

2.10 acres

average per participant   more details

2.1
100.0% (1)

Acres Grown in PA

51.4 acres

total

Planting Properties

Spacing between rows

8 ft

most common response   more details

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

Spacing between vines

5 ft

most common response   more details

5 ft
50.0% (1)
6 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
50.0% (1)
Spur pruning
50.0% (1)

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

High

most common response   more details

High
50.0% (1)
Low
50.0% (1)

Crop Yield

Average Crop Yield In This County

4.00 tons/acre

without aggressive shoot/cluster thinning   more details

4
100.0% (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
50.0% (1)
Late
50.0% (1)

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

Low susceptibility

most common response   more details

Low susceptibility
50.0% (1)
High susceptibility
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

Difficult
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

Easy

most common response   more details

Easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

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

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
100.0% (2)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

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

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

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

Grape Maturity and Composition

Brix at Harvest

19.50

avg response   more details

18
50.0% (1)
21
50.0% (1)

Chance the fruit will reach desired maturity

80%

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

80%
50.0% (1)
50%
50.0% (1)

Harvest Timing

Early

most common response   more details

Early
50.0% (1)
Late
50.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

Less than 135 gallons

per ton, most common response   more details

Less than 135 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)
High pH
50.0% (1)

Clarification Challenges

Hard to settle

most common response   more details

Hard to settle
50.0% (1)
No clarification challenges
50.0% (1)

Chemistry: Brix

19.00

avg response   more details

21
50.0% (1)
Lower than 17
50.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (1)

Chemistry: Titratable Acidity

5.00

avg response   more details

5
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (1)
11 to 15 years
50.0% (1)

Barrels

French oak

most common   more details

French oak
50.0% (1)
No barrels or oak alternatives
50.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
33.3% (2)
Brix
16.7% (1)
Acidity
16.7% (1)
pH
16.7% (1)
Easy to stabilize
16.7% (1)

Style

Table/still

most common   more details

Table/still
66.7% (2)
Sparkling
33.3% (1)

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 increased

most common response   more details

Sales have increased
50.0% (1)
Sales have stayed the same
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?

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
100.0% (2)