General Details

Chardonnay growers in Snyder

2

out of 27 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

3.5 acres

total for Chardonnay in Snyder County

Acres Grown in this County

1.75 acres

average per participant   more details

1
50.0% (1)
2.5
50.0% (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% (1)
10 ft
50.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (1)
5 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

Procumbent/trailing

most common response   more details

Procumbent/trailing
50.0% (1)
Upright
50.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (2)

Crop Yield

Average Crop Yield In This County

2.50 tons/acre

without aggressive shoot/cluster thinning   more details

2
50.0% (1)
3
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
50.0% (1)
Mid
50.0% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
100.0% (2)

Cold Injury of Buds

High susceptibility

most common response   more details

High susceptibility
50.0% (1)
Unsure/Don't know
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Powdery Mildew

Difficult

most common response   more details

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

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

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

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
75.0% (3)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

21.00

avg response   more details

21
100.0% (2)

Chance the fruit will reach desired maturity

70%

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

70%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Early

most common response   more details

Early
100.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
100.0% (2)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

21.50

avg response   more details

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

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (2)

Chemistry: Titratable Acidity

7.50

avg response   more details

7
50.0% (1)
8
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
100.0% (2)

Barrels

American oak

most common   more details

American oak
50.0% (2)
French oak
25.0% (1)
Oak chips
25.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
50.0% (2)
Easy to stabilize
25.0% (1)
Acidity
25.0% (1)

Style

Table/still

most common   more details

Table/still
50.0% (2)
Sparkling
50.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
66.7% (2)
Semi-dry (RS:1-2.5%)
33.3% (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
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
100.0% (2)

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
50.0% (1)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (1)