General Details

Marquette growers in Erie

2

out of 6 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

0.2 acres

total for Marquette in Erie County

Acres Grown in this County

0.10 acres

average per participant   more details

0.1
100.0% (2)

Acres Grown in PA

4.4 acres

total

Planting Properties

Spacing between rows

10 ft

most common response   more details

10 ft
100.0% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
100.0% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
66.7% (2)
Cane pruning
33.3% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
50.0% (1)
High Wire
50.0% (1)

Growth Habit

Upright

most common response   more details

Upright
50.0% (1)
Semi-upright
50.0% (1)

Growth Vigor

Low

most common response   more details

Low
50.0% (1)
Moderate
50.0% (1)

Crop Yield

Average Crop Yield In This County

2.40 tons/acre

without aggressive shoot/cluster thinning   more details

3
50.0% (1)
1.8
50.0% (1)

Average Crop Yield Across Pennsylvania

2.48 tons/acre

without aggressive shoot/cluster thinning   more details

3
33.3% (2)
0.9
16.7% (1)
2.5
16.7% (1)
3.7
16.7% (1)
1.8
16.7% (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

Not susceptible

most common response   more details

Not susceptible
50.0% (1)
Low susceptibility
50.0% (1)

Cold Injury of Buds

Not susceptible

most common response   more details

Not susceptible
50.0% (1)
Low susceptibility
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

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

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Black Rot

Moderate

most common response   more details

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

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

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

Difficulty controlling Sour Rot

Moderate

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
50.0% (1)
Very easy
50.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (2)
Not sensitive
25.0% (1)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

Not enough data

survey results may be missing values

Chance the fruit will reach desired maturity

90%

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

90%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Very early

most common response   more details

Very early
50.0% (1)
Early
50.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

Less than 135 gallons

per ton, most common response   more details

Less than 135 gallons
50.0% (1)
151 to 165 gallons
50.0% (1)

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

Not enough data

survey results may be missing values

Chemistry: pH

3.25

avg response   more details

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

Chemistry: Titratable Acidity

6.50

avg response   more details

5
50.0% (1)
8
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (1)
Less than 5 years
50.0% (1)

Barrels

French oak

most common   more details

French oak
100.0% (2)

Desirable Attributes

Brix

most common   more details

Brix
50.0% (1)
Flavor/aroma
50.0% (1)

Style

Table/still

most common   more details

Table/still
66.7% (2)
Other
33.3% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
33.3% (1)
Sweet (RS:5% and higher)
33.3% (1)
Semi-sweet (RS:2.5-5%)
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)