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Noiret

Noiret Throughout Pennsylvania

Counties Grown:

General Details

Noiret growers in Pennsylvania

10

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
60.0% (6)
5 to 9 years
20.0% (2)
More than 20 years
10.0% (1)
Less than 5 years
10.0% (1)

Acres Grown

12.2 acres

total for Noiret in the State of PA

Acres Grown

1.22 acres

average per participant   more details

1
20.0% (2)
0.1
20.0% (2)
3
10.0% (1)
4
10.0% (1)
1.9
10.0% (1)
0.2
10.0% (1)
0.3
10.0% (1)
0.6
10.0% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
60.0% (6)
8 ft
20.0% (2)
10 ft
20.0% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (5)
7 ft
30.0% (3)
5 ft
10.0% (1)
8 ft
10.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
54.5% (6)
Spur pruning
45.5% (5)

Trellis System(s)

High Wire

most common response   more details

High Wire
70.0% (7)
Vertical shoot positioning (VSP)
20.0% (2)
Scott-Henry
10.0% (1)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
66.7% (6)
Upright
22.2% (2)
Semi-upright
11.1% (1)

Growth Vigor

High

most common response   more details

High
70.0% (7)
Moderate
20.0% (2)
Low
10.0% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

4.21 tons/acre

without aggressive shoot/cluster thinning   more details

4.6
22.2% (2)
4
11.1% (1)
7
11.1% (1)
5.1
11.1% (1)
4.4
11.1% (1)
2.5
11.1% (1)
2.9
11.1% (1)
2.8
11.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
66.7% (6)
Early
33.3% (3)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
50.0% (5)
Moderate susceptibility
30.0% (3)
Not susceptible
20.0% (2)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
40.0% (4)
Moderate susceptibility
40.0% (4)
High susceptibility
10.0% (1)
Not susceptible
10.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
60.0% (6)
Easy
30.0% (3)
Difficult
10.0% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
70.0% (7)
Easy
30.0% (3)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
60.0% (6)
Easy
40.0% (4)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (5)
Moderate
40.0% (4)
Difficult
10.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
90.0% (9)
Moderate
10.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
50.0% (5)
Moderate
50.0% (5)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
60.0% (6)
Moderate
30.0% (3)
Very easy
10.0% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
38.9% (7)
Unsure/Don't know
33.3% (6)
Sensitive
22.2% (4)
Not sensitive
5.6% (1)

Grape Maturity and Composition

Brix at Harvest

19.10

avg response   more details

18
30.0% (3)
19
20.0% (2)
20
20.0% (2)
21
20.0% (2)
Lower than 17
10.0% (1)

Chance the fruit will reach desired maturity

80%

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

80%
40.0% (4)
100%
30.0% (3)
40%
10.0% (1)
Does not apply
10.0% (1)
90%
10.0% (1)

Harvest Timing

Late

most common response   more details

Late
44.4% (4)
Mid-season
33.3% (3)
Early
22.2% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
50.0% (1)
166 to 180 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

19.50

avg response   more details

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

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (2)

Chemistry: Titratable Acidity

7.00

avg response   more details

5
50.0% (1)
9
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

Less than 5 years

most common response   more details

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

Barrels

American oak

most common   more details

American oak
25.0% (1)
Oak staves
25.0% (1)
Other
25.0% (1)
French oak
25.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
14.3% (1)
Acidity
14.3% (1)
pH
14.3% (1)
Flavor/aroma
14.3% (1)
Easy to stabilize
14.3% (1)
Versatility
14.3% (1)
Other
14.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
66.7% (2)
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
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)