General Details

Pinot gris (grigio) growers in Erie

3

out of 16 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
66.7% (2)
More than 20 years
33.3% (1)

Acres Grown in this County

2.7 acres

total for Pinot gris (grigio) in Erie County

Acres Grown in this County

0.90 acres

average per participant   more details

1
33.3% (1)
0.2
33.3% (1)
1.5
33.3% (1)

Acres Grown in PA

20.8 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
100.0% (3)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (2)
4 ft
33.3% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (2)
Cane pruning
50.0% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (3)

Growth Habit

Upright

most common response   more details

Upright
100.0% (3)

Growth Vigor

Moderate

most common response   more details

Moderate
66.7% (2)
Low
33.3% (1)

Crop Yield

Average Crop Yield In This County

2.87 tons/acre

without aggressive shoot/cluster thinning   more details

3
33.3% (1)
3.1
33.3% (1)
2.5
33.3% (1)

Average Crop Yield Across Pennsylvania

3.13 tons/acre

without aggressive shoot/cluster thinning   more details

3.5
18.8% (3)
1
12.5% (2)
6.7
12.5% (2)
2.5
12.5% (2)
2
6.3% (1)
3
6.3% (1)
5
6.3% (1)
1.5
6.3% (1)
2.2
6.3% (1)
2.4
6.3% (1)
3.1
6.3% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
66.7% (2)
Early
33.3% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
66.7% (2)
Low susceptibility
33.3% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
66.7% (2)
Low susceptibility
33.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
66.7% (2)
Difficult
33.3% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
33.3% (1)
Difficult
33.3% (1)
Moderate
33.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Anthracnose

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
66.7% (2)
Moderate
33.3% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
50.0% (3)
Unsure/Don't know
33.3% (2)
Not sensitive
16.7% (1)

Grape Maturity and Composition

Brix at Harvest

21.00

avg response   more details

20
33.3% (1)
21
33.3% (1)
22
33.3% (1)

Chance the fruit will reach desired maturity

70%

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

70%
33.3% (1)
100%
33.3% (1)
80%
33.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
66.7% (2)
Early
33.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 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

22.00

avg response   more details

22
100.0% (1)

Chemistry: pH

3.25

avg response   more details

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

Chemistry: Titratable Acidity

6.00

avg response   more details

6
100.0% (2)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

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

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
28.6% (2)
Brix
14.3% (1)
Acidity
14.3% (1)
pH
14.3% (1)
Easy to stabilize
14.3% (1)
Versatility
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%)
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
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?

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
100.0% (2)