General Details

Chardonnay growers in Erie

7

out of 27 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
28.6% (2)
Less than 5 years
28.6% (2)
10 to 15 years
28.6% (2)
More than 20 years
14.3% (1)

Acres Grown in this County

8.2 acres

total for Chardonnay in Erie County

Acres Grown in this County

1.17 acres

average per participant   more details

1
57.1% (4)
1.5
28.6% (2)
1.2
14.3% (1)

Acres Grown in PA

51.4 acres

total

Planting Properties

Spacing between rows

8 ft

most common response   more details

8 ft
42.9% (3)
9 ft
42.9% (3)
10 ft
14.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
42.9% (3)
5 ft
28.6% (2)
4 ft
28.6% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
62.5% (5)
Cane pruning
37.5% (3)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (7)

Growth Habit

Upright

most common response   more details

Upright
85.7% (6)
Unsure/Don't know
14.3% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
57.1% (4)
High
28.6% (2)
Low
14.3% (1)

Crop Yield

Average Crop Yield In This County

3.23 tons/acre

without aggressive shoot/cluster thinning   more details

3
28.6% (2)
2
14.3% (1)
4
14.3% (1)
5
14.3% (1)
3.1
14.3% (1)
2.5
14.3% (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
85.7% (6)
Mid
14.3% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
71.4% (5)
High susceptibility
28.6% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
42.9% (3)
High susceptibility
28.6% (2)
Unsure/Don't know
14.3% (1)
Low susceptibility
14.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

Difficult
42.9% (3)
Moderate
42.9% (3)
Very difficult
14.3% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
42.9% (3)
Easy
28.6% (2)
Difficult
14.3% (1)
Very difficult
14.3% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
57.1% (4)
Easy
42.9% (3)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
57.1% (4)
Easy
28.6% (2)
Difficult
14.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
33.3% (2)
Moderate
33.3% (2)
Difficult
16.7% (1)
Very easy
16.7% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
42.9% (3)
Difficult
42.9% (3)
Moderate
14.3% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
42.9% (3)
Easy
28.6% (2)
Very difficult
14.3% (1)
Difficult
14.3% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
46.1% (6)
Not Sensitive
38.5% (5)
Not sensitive
15.4% (2)

Grape Maturity and Composition

Brix at Harvest

20.86

avg response   more details

21
42.9% (3)
19
28.6% (2)
22
14.3% (1)
23
14.3% (1)

Chance the fruit will reach desired maturity

80%

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

80%
42.9% (3)
90%
14.3% (1)
Does not apply
14.3% (1)
50%
14.3% (1)
100%
14.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
85.7% (6)
Early
14.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
40.0% (2)
166 to 180 gallons
40.0% (2)
135 to 150 gallons
20.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
60.0% (3)
Low YAN
20.0% (1)
Oxidation
20.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
80.0% (4)
Protein stability difficult
20.0% (1)

Chemistry: Brix

21.75

avg response   more details

21
50.0% (2)
22
25.0% (1)
23
25.0% (1)

Chemistry: pH

3.40

avg response   more details

3.5
80.0% (4)
3
20.0% (1)

Chemistry: Titratable Acidity

7.40

avg response   more details

7
40.0% (2)
6
20.0% (1)
8
20.0% (1)
9
20.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (3)
Less than 5 years
16.7% (1)
16 to 20 years
16.7% (1)
More than 20 years
16.7% (1)

Barrels

French oak

most common   more details

French oak
50.0% (3)
American oak
33.3% (2)
Hungarian oak
16.7% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
31.3% (5)
Acidity
25.0% (4)
pH
18.8% (3)
Brix
12.5% (2)
Easy to stabilize
6.3% (1)
Versatility
6.3% (1)

Style

Table/still

most common   more details

Table/still
85.7% (6)
Sparkling
14.3% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (6)

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
80.0% (4)
Yes, we began making wine with this cultivar because of customer requests
20.0% (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
83.3% (5)
Sales have stayed the same
16.7% (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
80.0% (4)
No, I do not plan to increase the volume of wine made with the cultivar
20.0% (1)