General Details

Petit Verdot growers in Pennsylvania

13

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
35.7% (5)
5 to 9 years
28.6% (4)
Less than 5 years
21.4% (3)
16 to 20 years
7.1% (1)
More than 20 years
7.1% (1)

Acres Grown

13.4 acres

total for Petit Verdot in the State of PA

Acres Grown

0.96 acres

average per participant   more details

0.5
21.4% (3)
1
7.1% (1)
3
7.1% (1)
2.4
7.1% (1)
0.8
7.1% (1)
0.3
7.1% (1)
0.9
7.1% (1)
0.7
7.1% (1)
0.1
7.1% (1)
1.3
7.1% (1)
1.2
7.1% (1)
0.2
7.1% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
38.5% (5)
7 ft
38.5% (5)
8 ft
15.4% (2)
6 ft
7.7% (1)

Spacing between vines

4 ft

most common response   more details

4 ft
38.5% (5)
3 ft
38.5% (5)
6 ft
23.1% (3)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
78.6% (11)
Spur pruning
21.4% (3)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
92.9% (13)
Other
7.1% (1)

Growth Habit

Upright

most common response   more details

Upright
61.5% (8)
Semi-upright
38.5% (5)

Growth Vigor

High

most common response   more details

High
38.5% (5)
Moderate
38.5% (5)
Low
23.1% (3)

Crop Yield

Average Crop Yield Across Pennsylvania

2.55 tons/acre

without aggressive shoot/cluster thinning   more details

3
21.4% (3)
1
14.3% (2)
2
14.3% (2)
4
7.1% (1)
4.1
7.1% (1)
2.8
7.1% (1)
2.7
7.1% (1)
3.1
7.1% (1)
1.5
7.1% (1)
2.5
7.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
61.5% (8)
Late
38.5% (5)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
69.2% (9)
Low susceptibility
15.4% (2)
Not susceptible
7.7% (1)
High susceptibility
7.7% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
46.1% (6)
Low susceptibility
38.5% (5)
Not susceptible
7.7% (1)
High susceptibility
7.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
53.9% (7)
Difficult
23.1% (3)
Easy
15.4% (2)
Very easy
7.7% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
53.9% (7)
Easy
30.8% (4)
Very easy
15.4% (2)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
46.1% (6)
Very easy
23.1% (3)
Moderate
23.1% (3)
Difficult
7.7% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

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

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
46.1% (6)
Moderate
38.5% (5)
Very easy
15.4% (2)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
46.1% (6)
Moderate
38.5% (5)
Very easy
15.4% (2)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

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

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
45.8% (11)
Unsure/Don't know
29.2% (7)
Not sensitive
20.8% (5)
Sensitive
4.2% (1)

Grape Maturity and Composition

Brix at Harvest

22.00

avg response   more details

24
38.5% (5)
20
15.4% (2)
21
15.4% (2)
22
15.4% (2)
17
7.7% (1)
23
7.7% (1)

Chance the fruit will reach desired maturity

80%

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

80%
30.8% (4)
70%
30.8% (4)
60%
7.7% (1)
50%
7.7% (1)
100%
7.7% (1)
Does not apply
7.7% (1)
90%
7.7% (1)

Harvest Timing

Very late

most common response   more details

Very late
46.1% (6)
Late
38.5% (5)
Mid-season
15.4% (2)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 gallons
25.0% (3)
Less than 135 gallons
25.0% (3)
151 to 165 gallons
25.0% (3)
166 to 180 gallons
16.7% (2)
More than 180 gallons
8.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
61.5% (8)
High pH
23.1% (3)
Oxidation
7.7% (1)
Difficult press
7.7% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (11)

Chemistry: Brix

22.10

avg response   more details

24
40.0% (4)
21
20.0% (2)
18
10.0% (1)
20
10.0% (1)
22
10.0% (1)
23
10.0% (1)

Chemistry: pH

3.41

avg response   more details

3.5
81.8% (9)
3
18.2% (2)

Chemistry: Titratable Acidity

6.63

avg response   more details

7
37.5% (3)
5
25.0% (2)
8
25.0% (2)
6
12.5% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (6)
16 to 20 years
25.0% (3)
Less than 5 years
16.7% (2)
11 to 15 years
8.3% (1)

Barrels

French oak

most common   more details

French oak
55.6% (10)
American oak
22.2% (4)
Hungarian oak
16.7% (3)
Oak chips
5.6% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
25.8% (8)
Brix
19.4% (6)
Acidity
19.4% (6)
pH
12.9% (4)
Versatility
9.7% (3)
Other
6.5% (2)
Easy to stabilize
6.5% (2)

Style

Table/still

most common   more details

Table/still
85.7% (12)
Rosé
14.3% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (12)

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% (12)

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
50.0% (5)
Sales have increased
40.0% (4)
Sales have decreased
10.0% (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
75.0% (9)
No, I do not plan to increase the volume of wine made with the cultivar
25.0% (3)