General Details

Petit Verdot growers in Chester

2

out of 13 participants across PA

Years Grown

5 to 9 years

most common response   more details

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

Acres Grown in this County

3.1 acres

total for Petit Verdot in Chester County

Acres Grown in this County

1.55 acres

average per participant   more details

2.4
50.0% (1)
0.7
50.0% (1)

Acres Grown in PA

13.4 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (1)
6 ft
50.0% (1)

Spacing between vines

4 ft

most common response   more details

4 ft
50.0% (1)
3 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

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

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
66.7% (2)
Other
33.3% (1)

Growth Habit

Semi-upright

most common response   more details

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

Growth Vigor

High

most common response   more details

High
50.0% (1)
Low
50.0% (1)

Crop Yield

Average Crop Yield In This County

2.00 tons/acre

without aggressive shoot/cluster thinning   more details

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

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
50.0% (1)
Late
50.0% (1)

Cold Injury of Permanent Vine Structures

Not susceptible

most common response   more details

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

Cold Injury of Buds

Not susceptible

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Very easy

most common response   more details

Very easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Powdery Mildew

Very easy

most common response   more details

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

Difficulty controlling Black Rot

Very easy

most common response   more details

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

Difficulty controlling Phomopsis

Very easy

most common response   more details

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

Difficulty controlling Anthracnose

Very easy

most common response   more details

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

Difficulty controlling Sour Rot

Very easy

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Very easy

most common response   more details

Very easy
50.0% (1)
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)
Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

19.50

avg response   more details

17
50.0% (1)
22
50.0% (1)

Chance the fruit will reach desired maturity

80%

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

80%
50.0% (1)
50%
50.0% (1)

Harvest Timing

Very late

most common response   more details

Very late
100.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

More than 180 gallons

per ton, most common response   more details

More than 180 gallons
50.0% (1)
Less than 135 gallons
50.0% (1)

Processing Challenges

High pH

most common response   more details

High pH
66.7% (2)
Oxidation
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (1)

Chemistry: Brix

20.00

avg response   more details

18
50.0% (1)
22
50.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (1)

Chemistry: Titratable Acidity

Not enough data

survey results may be missing values

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

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

Barrels

French oak

most common   more details

French oak
100.0% (2)

Desirable Attributes

Brix

most common   more details

Brix
25.0% (1)
Acidity
25.0% (1)
Flavor/aroma
25.0% (1)
Other
25.0% (1)

Style

Table/still

most common   more details

Table/still
66.7% (2)
Rosé
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 decreased
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)