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Pinot noir

Pinot noir in Berks County

Counties Grown:

General Details

Pinot noir growers in Berks

3

out of 14 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
66.7% (2)
5 to 9 years
33.3% (1)

Acres Grown in this County

10 acres

total for Pinot noir in Berks County

Acres Grown in this County

3.33 acres

average per participant   more details

0.5
66.7% (2)
9
33.3% (1)

Acres Grown in PA

28.2 acres

total

Planting Properties

Spacing between rows

8 ft

most common response   more details

8 ft
33.3% (1)
9 ft
33.3% (1)
7 ft
33.3% (1)

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

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
66.7% (2)
Semi-upright
33.3% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (3)

Crop Yield

Average Crop Yield In This County

2.77 tons/acre

without aggressive shoot/cluster thinning   more details

3
33.3% (1)
2.5
33.3% (1)
2.8
33.3% (1)

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

Early

most common response   more details

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

Cold Injury of Permanent Vine Structures

High susceptibility

most common response   more details

High susceptibility
33.3% (1)
Moderate susceptibility
33.3% (1)
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

Very difficult

most common response   more details

Very difficult
33.3% (1)
Moderate
33.3% (1)
Difficult
33.3% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

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

Difficulty controlling Black Rot

Moderate

most common response   more details

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

Difficulty controlling Phomopsis

Moderate

most common response   more details

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

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
60.0% (3)
Not sensitive
20.0% (1)
Unsure/Don't know
20.0% (1)

Grape Maturity and Composition

Brix at Harvest

22.00

avg response   more details

21
33.3% (1)
22
33.3% (1)
23
33.3% (1)

Chance the fruit will reach desired maturity

90%

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

90%
33.3% (1)
50%
33.3% (1)
60%
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

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
33.3% (1)
166 to 180 gallons
33.3% (1)
135 to 150 gallons
33.3% (1)

Processing Challenges

High pH

most common response   more details

High pH
66.7% (2)
No processing challenges
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (3)

Chemistry: Brix

21.67

avg response   more details

20
33.3% (1)
22
33.3% (1)
23
33.3% (1)

Chemistry: pH

3.33

avg response   more details

3.5
66.7% (2)
3
33.3% (1)

Chemistry: Titratable Acidity

7.33

avg response   more details

7
66.7% (2)
8
33.3% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
66.7% (2)
5 to 10 years
33.3% (1)

Barrels

French oak

most common   more details

French oak
75.0% (3)
Hungarian oak
25.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
37.5% (3)
Brix
25.0% (2)
Acidity
25.0% (2)
pH
12.5% (1)

Style

Sparkling

most common   more details

Sparkling
40.0% (2)
Table/still
40.0% (2)
Rosé
20.0% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (3)

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% (3)

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
100.0% (3)

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
66.7% (2)
No, I do not plan to increase the volume of wine made with the cultivar
33.3% (1)