General Details

Niagara growers in Pennsylvania

13

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
61.5% (8)
10 to 15 years
15.4% (2)
16 to 20 years
15.4% (2)
5 to 9 years
7.7% (1)

Acres Grown

16.4 acres

total for Niagara in the State of PA

Acres Grown

1.64 acres

average per participant   more details

0.1
20.0% (2)
2
10.0% (1)
3
10.0% (1)
0.9
10.0% (1)
1.8
10.0% (1)
1.2
10.0% (1)
2.8
10.0% (1)
1.3
10.0% (1)
3.2
10.0% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
61.5% (8)
8 ft
23.1% (3)
10 ft
15.4% (2)

Spacing between vines

8 ft

most common response   more details

8 ft
38.5% (5)
7 ft
30.8% (4)
6 ft
30.8% (4)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
53.9% (7)
Cane pruning
46.1% (6)

Trellis System(s)

High Wire

most common response   more details

High Wire
84.6% (11)
Vertical shoot positioning (VSP)
7.7% (1)
Other
7.7% (1)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
69.2% (9)
Unsure/Don't know
15.4% (2)
Semi-upright
7.7% (1)
Upright
7.7% (1)

Growth Vigor

High

most common response   more details

High
76.9% (10)
Moderate
23.1% (3)

Crop Yield

Average Crop Yield Across Pennsylvania

5.22 tons/acre

without aggressive shoot/cluster thinning   more details

4.1
22.2% (2)
4
11.1% (1)
8
11.1% (1)
7.1
11.1% (1)
2.3
11.1% (1)
6.1
11.1% (1)
7.5
11.1% (1)
3.8
11.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Early

most common response   more details

Early
53.9% (7)
Mid
46.1% (6)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
53.9% (7)
Moderate susceptibility
23.1% (3)
Not susceptible
15.4% (2)
Unsure/Don't know
7.7% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
46.1% (6)
Low susceptibility
30.8% (4)
Not susceptible
7.7% (1)
High susceptibility
7.7% (1)
Unsure/Don't know
7.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
61.5% (8)
Very easy
15.4% (2)
Easy
15.4% (2)
Difficult
7.7% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
38.5% (5)
Moderate
38.5% (5)
Very easy
15.4% (2)
Difficult
7.7% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
53.9% (7)
Easy
46.1% (6)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
53.9% (7)
Easy
38.5% (5)
Difficult
7.7% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
38.5% (5)
Very easy
30.8% (4)
Moderate
30.8% (4)

Difficulty controlling Sour Rot

Very easy

most common response   more details

Very easy
30.8% (4)
Easy
30.8% (4)
Moderate
30.8% (4)
Difficult
7.7% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
53.9% (7)
Moderate
23.1% (3)
Very easy
23.1% (3)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
54.2% (13)
Not Sensitive
33.3% (8)
Sensitive
8.3% (2)
Not sensitive
4.2% (1)

Grape Maturity and Composition

Brix at Harvest

17.31

avg response   more details

Lower than 17
61.5% (8)
17
23.1% (3)
19
15.4% (2)

Chance the fruit will reach desired maturity

100%

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

100%
46.1% (6)
80%
38.5% (5)
90%
7.7% (1)
30%
7.7% (1)

Harvest Timing

Early

most common response   more details

Early
41.7% (5)
Very early
33.3% (4)
Mid-season
16.7% (2)
Late
8.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
60.0% (3)
More than 180 gallons
20.0% (1)
151 to 165 gallons
20.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
50.0% (2)
Difficult press
25.0% (1)
Oxidation
25.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
80.0% (4)
Protein stability difficult
20.0% (1)

Chemistry: Brix

17.50

avg response   more details

17
50.0% (2)
19
25.0% (1)
Lower than 17
25.0% (1)

Chemistry: pH

2.90

avg response   more details

3
80.0% (4)
2.5
20.0% (1)

Chemistry: Titratable Acidity

7.20

avg response   more details

5
20.0% (1)
7
20.0% (1)
9
20.0% (1)
11
20.0% (1)
Lower than 4
20.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

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

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (6)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
55.6% (5)
Easy to stabilize
22.2% (2)
pH
22.2% (2)

Style

Table/still

most common   more details

Table/still
100.0% (6)

Sweetness

Sweet (RS:5% and higher)

most common   more details

Sweet (RS:5% and higher)
66.7% (6)
Semi-sweet (RS:2.5-5%)
22.2% (2)
Semi-dry (RS:1-2.5%)
11.1% (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
80.0% (4)
Yes, we began making wine with this cultivar because of customer requests
20.0% (1)

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% (3)
Sales have stayed the same
50.0% (3)

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
60.0% (3)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
40.0% (2)