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Pinot noir

Pinot noir Throughout Pennsylvania

Counties Grown:

General Details

Pinot noir growers in Pennsylvania

14

out of 58 participants across PA

Years Grown

16 to 20 years

most common response   more details

16 to 20 years
35.7% (5)
5 to 9 years
28.6% (4)
More than 20 years
21.4% (3)
10 to 15 years
14.3% (2)

Acres Grown

28.2 acres

total for Pinot noir in the State of PA

Acres Grown

2.01 acres

average per participant   more details

1
21.4% (3)
0.4
21.4% (3)
9
14.3% (2)
0.5
14.3% (2)
2
7.1% (1)
1.5
7.1% (1)
0.1
7.1% (1)
1.4
7.1% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
57.1% (8)
8 ft
28.6% (4)
7 ft
7.1% (1)
10 ft
7.1% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
78.6% (11)
5 ft
7.1% (1)
4 ft
7.1% (1)
3 ft
7.1% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (7)
Cane pruning
50.0% (7)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (14)

Growth Habit

Upright

most common response   more details

Upright
53.9% (7)
Semi-upright
38.5% (5)
Procumbent/trailing
7.7% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
64.3% (9)
High
21.4% (3)
Low
14.3% (2)

Crop Yield

Average Crop Yield Across Pennsylvania

2.35 tons/acre

without aggressive shoot/cluster thinning   more details

2.5
23.1% (3)
2
15.4% (2)
1.5
15.4% (2)
1
7.7% (1)
3
7.7% (1)
4.5
7.7% (1)
2.8
7.7% (1)
1.6
7.7% (1)
3.2
7.7% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
71.4% (10)
Early
28.6% (4)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
64.3% (9)
Low susceptibility
21.4% (3)
High susceptibility
14.3% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
61.5% (8)
Low susceptibility
30.8% (4)
Not susceptible
7.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

Difficult
50.0% (7)
Moderate
28.6% (4)
Very difficult
7.1% (1)
Very easy
7.1% (1)
Easy
7.1% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
35.7% (5)
Easy
21.4% (3)
Very easy
21.4% (3)
Difficult
21.4% (3)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
42.9% (6)
Moderate
35.7% (5)
Very easy
14.3% (2)
Difficult
7.1% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (7)
Moderate
42.9% (6)
Difficult
7.1% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
57.1% (8)
Moderate
28.6% (4)
Very easy
14.3% (2)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
42.9% (6)
Difficult
35.7% (5)
Very difficult
21.4% (3)

Difficulty controlling Botrytis Bunch Rot

Very difficult

most common response   more details

Very difficult
35.7% (5)
Moderate
35.7% (5)
Difficult
28.6% (4)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
48.0% (12)
Unsure/Don't know
36.0% (9)
Not sensitive
16.0% (4)

Grape Maturity and Composition

Brix at Harvest

20.93

avg response   more details

20
35.7% (5)
21
28.6% (4)
22
14.3% (2)
23
14.3% (2)
19
7.1% (1)

Chance the fruit will reach desired maturity

50%

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

50%
28.6% (4)
70%
21.4% (3)
60%
14.3% (2)
100%
14.3% (2)
90%
7.1% (1)
30%
7.1% (1)
40%
7.1% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
46.1% (6)
Early
46.1% (6)
Late
7.7% (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% (4)
151 to 165 gallons
37.5% (3)
166 to 180 gallons
12.5% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
75.0% (6)
High pH
25.0% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (8)

Chemistry: Brix

21.25

avg response   more details

20
50.0% (4)
22
25.0% (2)
23
25.0% (2)

Chemistry: pH

3.31

avg response   more details

3.5
62.5% (5)
3
37.5% (3)

Chemistry: Titratable Acidity

7.00

avg response   more details

7
75.0% (6)
6
12.5% (1)
8
12.5% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
62.5% (5)
5 to 10 years
37.5% (3)

Barrels

French oak

most common   more details

French oak
58.3% (7)
American oak
16.7% (2)
Oak chips
16.7% (2)
Hungarian oak
8.3% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
33.3% (7)
Brix
19.1% (4)
Acidity
19.1% (4)
pH
14.3% (3)
Versatility
9.5% (2)
Easy to stabilize
4.8% (1)

Style

Table/still

most common   more details

Table/still
63.6% (7)
Sparkling
18.2% (2)
Rosé
18.2% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (8)

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
87.5% (7)
Yes, we began making wine with this cultivar because of customer requests
12.5% (1)

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
75.0% (6)
Sales have increased
12.5% (1)
Sales have decreased
12.5% (1)

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
75.0% (6)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
25.0% (2)