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Gewürztraminer

Gewürztraminer Throughout Pennsylvania

Counties Grown:

General Details

Gewürztraminer growers in Pennsylvania

5

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
40.0% (2)
More than 20 years
20.0% (1)
Less than 5 years
20.0% (1)
16 to 20 years
20.0% (1)

Acres Grown

2.5 acres

total for Gewürztraminer in the State of PA

Acres Grown

0.50 acres

average per participant   more details

0.5
40.0% (2)
1
20.0% (1)
0.4
20.0% (1)
0.1
20.0% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
60.0% (3)
8 ft
40.0% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
80.0% (4)
4 ft
20.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
60.0% (3)
Spur pruning
40.0% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
80.0% (4)
Scott-Henry
20.0% (1)

Growth Habit

Upright

most common response   more details

Upright
80.0% (4)
Procumbent/trailing
20.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
60.0% (3)
High
40.0% (2)

Crop Yield

Average Crop Yield Across Pennsylvania

2.64 tons/acre

without aggressive shoot/cluster thinning   more details

1
20.0% (1)
2
20.0% (1)
3
20.0% (1)
5
20.0% (1)
2.2
20.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
60.0% (3)
Early
40.0% (2)

Cold Injury of Permanent Vine Structures

High susceptibility

most common response   more details

High susceptibility
60.0% (3)
Moderate susceptibility
40.0% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
80.0% (4)
High susceptibility
20.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
60.0% (3)
Difficult
40.0% (2)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
40.0% (2)
Difficult
40.0% (2)
Easy
20.0% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
60.0% (3)
Difficult
40.0% (2)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
60.0% (3)
Easy
40.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
60.0% (3)
Moderate
40.0% (2)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
60.0% (3)
Moderate
20.0% (1)
Easy
20.0% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
60.0% (3)
Very difficult
20.0% (1)
Difficult
20.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (5)
Not Sensitive
50.0% (5)

Grape Maturity and Composition

Brix at Harvest

21.60

avg response   more details

21
40.0% (2)
20
20.0% (1)
22
20.0% (1)
24
20.0% (1)

Chance the fruit will reach desired maturity

60%

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

60%
40.0% (2)
70%
20.0% (1)
100%
20.0% (1)
90%
20.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
60.0% (3)
Very early
20.0% (1)
Early
20.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
25.0% (1)
135 to 150 gallons
25.0% (1)
Less than 135 gallons
25.0% (1)
166 to 180 gallons
25.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (4)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
75.0% (3)
Protein stability difficult
25.0% (1)

Chemistry: Brix

22.00

avg response   more details

21
50.0% (2)
22
25.0% (1)
24
25.0% (1)

Chemistry: pH

3.38

avg response   more details

3.5
75.0% (3)
3
25.0% (1)

Chemistry: Titratable Acidity

5.50

avg response   more details

5
50.0% (2)
6
50.0% (2)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
50.0% (2)
11 to 15 years
25.0% (1)
Less than 5 years
25.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (4)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
28.6% (4)
Brix
21.4% (3)
pH
21.4% (3)
Easy to stabilize
14.3% (2)
Acidity
14.3% (2)

Style

Table/still

most common   more details

Table/still
100.0% (4)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
75.0% (3)
Semi-sweet (RS:2.5-5%)
25.0% (1)

Consumer Demand

Did you begin making wine with this cultivar because of customer requests?

Yes, we began making wine with this cultivar because of customer requests

most common response   more details

Yes, we began making wine with this cultivar because of customer requests
50.0% (2)
No, we did not begin making wine with the cultivar because of customer requests
50.0% (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
66.7% (2)
Sales have increased
33.3% (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% (4)