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Grüner Veltliner

Grüner Veltliner in Erie County

Counties Grown:

General Details

Grüner Veltliner growers in Erie

3

out of 12 participants across PA

Years Grown

16 to 20 years

most common response   more details

16 to 20 years
33.3% (1)
Less than 5 years
33.3% (1)
10 to 15 years
33.3% (1)

Acres Grown in this County

4.8 acres

total for Grüner Veltliner in Erie County

Acres Grown in this County

1.60 acres

average per participant   more details

3.9
33.3% (1)
0.8
33.3% (1)
0.1
33.3% (1)

Acres Grown in PA

13.2 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (2)
10 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
100.0% (3)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
75.0% (3)
Spur pruning
25.0% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (3)

Growth Habit

Upright

most common response   more details

Upright
66.7% (2)
Semi-upright
33.3% (1)

Growth Vigor

High

most common response   more details

High
33.3% (1)
Low
33.3% (1)
Moderate
33.3% (1)

Crop Yield

Average Crop Yield In This County

5.20 tons/acre

without aggressive shoot/cluster thinning   more details

5
50.0% (1)
5.4
50.0% (1)

Average Crop Yield Across Pennsylvania

3.20 tons/acre

without aggressive shoot/cluster thinning   more details

1
27.3% (3)
3
18.2% (2)
2
9.1% (1)
5
9.1% (1)
6.3
9.1% (1)
2.3
9.1% (1)
5.2
9.1% (1)
5.4
9.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
100.0% (3)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
100.0% (3)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
66.7% (2)
High susceptibility
33.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Very difficult

most common response   more details

Very difficult
33.3% (1)
Difficult
33.3% (1)
Moderate
33.3% (1)

Difficulty controlling Powdery Mildew

Difficult

most common response   more details

Difficult
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
66.7% (2)
Difficult
33.3% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
33.3% (1)
Difficult
33.3% (1)
Easy
33.3% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
50.0% (3)
Unsure/Don't know
33.3% (2)
Not sensitive
16.7% (1)

Grape Maturity and Composition

Brix at Harvest

19.50

avg response   more details

19
50.0% (1)
20
50.0% (1)

Chance the fruit will reach desired maturity

90%

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

90%
33.3% (1)
Does not apply
33.3% (1)
70%
33.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
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
50.0% (1)
135 to 150 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

Protein stability difficult

most common response   more details

Protein stability difficult
50.0% (1)
No clarification challenges
50.0% (1)

Chemistry: Brix

19.00

avg response   more details

18
50.0% (1)
20
50.0% (1)

Chemistry: pH

3.25

avg response   more details

3
50.0% (1)
3.5
50.0% (1)

Chemistry: Titratable Acidity

5.50

avg response   more details

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

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
50.0% (1)
5 to 10 years
50.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Brix

most common   more details

Brix
20.0% (1)
Acidity
20.0% (1)
pH
20.0% (1)
Flavor/aroma
20.0% (1)
Versatility
20.0% (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?

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
50.0% (1)
No, I do not plan to increase the volume of wine made with the cultivar
50.0% (1)