General Details

Chardonnay growers in Lehigh

6

out of 27 participants across PA

Years Grown

5 to 9 years

most common response   more details

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

Acres Grown in this County

10.7 acres

total for Chardonnay in Lehigh County

Acres Grown in this County

1.78 acres

average per participant   more details

1
33.3% (2)
1.5
16.7% (1)
2.3
16.7% (1)
1.2
16.7% (1)
3.7
16.7% (1)

Acres Grown in PA

51.4 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (3)
8 ft
33.3% (2)
10 ft
16.7% (1)

Spacing between vines

5 ft

most common response   more details

5 ft
33.3% (2)
4 ft
33.3% (2)
6 ft
33.3% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
66.7% (4)
Cane pruning
33.3% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (6)

Growth Habit

Upright

most common response   more details

Upright
60.0% (3)
Unsure/Don't know
20.0% (1)
Semi-upright
20.0% (1)

Growth Vigor

Moderate

most common response   more details

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

Crop Yield

Average Crop Yield In This County

3.53 tons/acre

without aggressive shoot/cluster thinning   more details

3
16.7% (1)
4
16.7% (1)
5
16.7% (1)
1.9
16.7% (1)
3.1
16.7% (1)
4.2
16.7% (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
83.3% (5)
Mid
16.7% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (3)
High susceptibility
33.3% (2)
Not susceptible
16.7% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

Difficult
50.0% (3)
Moderate
33.3% (2)
Very difficult
16.7% (1)

Difficulty controlling Powdery Mildew

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 Black Rot

Moderate

most common response   more details

Moderate
50.0% (3)
Easy
50.0% (3)

Difficulty controlling Phomopsis

Moderate

most common response   more details

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

Difficulty controlling Anthracnose

Very easy

most common response   more details

Very easy
40.0% (2)
Easy
40.0% (2)
Difficult
20.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
50.0% (3)
Easy
33.3% (2)
Difficult
16.7% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
40.0% (4)
Unsure/Don't know
40.0% (4)
Not sensitive
20.0% (2)

Grape Maturity and Composition

Brix at Harvest

20.67

avg response   more details

20
33.3% (2)
21
33.3% (2)
19
16.7% (1)
23
16.7% (1)

Chance the fruit will reach desired maturity

90%

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

90%
33.3% (2)
Does not apply
16.7% (1)
100%
16.7% (1)
50%
16.7% (1)
80%
16.7% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
66.7% (4)
Early
33.3% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
33.3% (1)
135 to 150 gallons
33.3% (1)
166 to 180 gallons
33.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
66.7% (2)
Low YAN
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (3)

Chemistry: Brix

22.00

avg response   more details

21
33.3% (1)
22
33.3% (1)
23
33.3% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (3)

Chemistry: Titratable Acidity

7.33

avg response   more details

7
66.7% (2)
8
33.3% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
25.0% (1)
Less than 5 years
25.0% (1)
16 to 20 years
25.0% (1)
More than 20 years
25.0% (1)

Barrels

American oak

most common   more details

American oak
50.0% (2)
French oak
25.0% (1)
Hungarian oak
25.0% (1)

Desirable Attributes

Acidity

most common   more details

Acidity
27.3% (3)
Flavor/aroma
27.3% (3)
pH
18.2% (2)
Brix
9.1% (1)
Easy to stabilize
9.1% (1)
Versatility
9.1% (1)

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%)
100.0% (4)

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% (3)

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
75.0% (3)
Sales have stayed the same
25.0% (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
66.7% (2)
No, I do not plan to increase the volume of wine made with the cultivar
33.3% (1)