General Details

Riesling growers in Pennsylvania

23

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
34.8% (8)
5 to 9 years
26.1% (6)
More than 20 years
21.7% (5)
16 to 20 years
13.0% (3)
Less than 5 years
4.3% (1)

Acres Grown

41.1 acres

total for Riesling in the State of PA

Acres Grown

1.79 acres

average per participant   more details

0.3
13.0% (3)
1
8.7% (2)
0.7
8.7% (2)
1.7
8.7% (2)
1.4
8.7% (2)
0.6
8.7% (2)
1.5
8.7% (2)
2
4.3% (1)
5
4.3% (1)
2.2
4.3% (1)
4.6
4.3% (1)
3.7
4.3% (1)
0.1
4.3% (1)
8.6
4.3% (1)
0.2
4.3% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
43.5% (10)
8 ft
26.1% (6)
10 ft
17.4% (4)
7 ft
13.0% (3)

Spacing between vines

6 ft

most common response   more details

6 ft
47.8% (11)
5 ft
26.1% (6)
4 ft
13.0% (3)
3 ft
8.7% (2)
7 ft
4.3% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
62.5% (15)
Spur pruning
37.5% (9)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
82.6% (19)
High Wire
8.7% (2)
Other
4.3% (1)
Scott-Henry
4.3% (1)

Growth Habit

Upright

most common response   more details

Upright
86.4% (19)
Semi-upright
4.5% (1)
Procumbent/trailing
4.5% (1)
Unsure/Don't know
4.5% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
56.5% (13)
High
21.7% (5)
Low
21.7% (5)

Crop Yield

Average Crop Yield Across Pennsylvania

3.10 tons/acre

without aggressive shoot/cluster thinning   more details

2
13.6% (3)
2.5
13.6% (3)
3
9.1% (2)
5
9.1% (2)
1
4.5% (1)
4
4.5% (1)
7
4.5% (1)
4.1
4.5% (1)
2.9
4.5% (1)
3.5
4.5% (1)
5.3
4.5% (1)
4.6
4.5% (1)
0.6
4.5% (1)
1.5
4.5% (1)
3.6
4.5% (1)
0.5
4.5% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
87.0% (20)
Late
8.7% (2)
Early
4.3% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
39.1% (9)
High susceptibility
34.8% (8)
Low susceptibility
21.7% (5)
Not susceptible
4.3% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
40.9% (9)
High susceptibility
27.3% (6)
Moderate susceptibility
22.7% (5)
Not susceptible
4.5% (1)
Unsure/Don't know
4.5% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
47.8% (11)
Difficult
30.4% (7)
Very difficult
8.7% (2)
Easy
8.7% (2)
Very easy
4.3% (1)

Difficulty controlling Powdery Mildew

Difficult

most common response   more details

Difficult
30.4% (7)
Moderate
26.1% (6)
Easy
26.1% (6)
Very difficult
13.0% (3)
Very easy
4.3% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
47.8% (11)
Easy
39.1% (9)
Difficult
8.7% (2)
Very easy
4.3% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
40.9% (9)
Easy
36.4% (8)
Difficult
18.2% (4)
Very easy
4.5% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
61.9% (13)
Moderate
28.6% (6)
Very easy
4.8% (1)
Difficult
4.8% (1)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
50.0% (11)
Very difficult
22.7% (5)
Moderate
22.7% (5)
Easy
4.5% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
31.8% (7)
Difficult
31.8% (7)
Very difficult
22.7% (5)
Very easy
13.6% (3)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
43.9% (18)
Unsure/Don't know
41.5% (17)
Not sensitive
12.2% (5)
Sensitive
2.4% (1)

Grape Maturity and Composition

Brix at Harvest

19.77

avg response   more details

19
27.3% (6)
18
22.7% (5)
21
22.7% (5)
20
18.2% (4)
22
4.5% (1)
24
4.5% (1)

Chance the fruit will reach desired maturity

80%

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

80%
43.5% (10)
70%
13.0% (3)
50%
13.0% (3)
100%
8.7% (2)
90%
8.7% (2)
Does not apply
4.3% (1)
30%
4.3% (1)
40%
4.3% (1)

Harvest Timing

Late

most common response   more details

Late
50.0% (11)
Mid-season
45.5% (10)
Early
4.5% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
30.8% (4)
135 to 150 gallons
30.8% (4)
151 to 165 gallons
23.1% (3)
More than 180 gallons
7.7% (1)
Less than 135 gallons
7.7% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
84.6% (11)
Oxidation
15.4% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
92.3% (12)
Hard to settle
7.7% (1)

Chemistry: Brix

19.67

avg response   more details

20
58.3% (7)
19
25.0% (3)
18
8.3% (1)
21
8.3% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (13)

Chemistry: Titratable Acidity

7.50

avg response   more details

8
50.0% (5)
6
20.0% (2)
9
20.0% (2)
5
10.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
35.7% (5)
16 to 20 years
28.6% (4)
More than 20 years
14.3% (2)
11 to 15 years
14.3% (2)
Less than 5 years
7.1% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (12)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
26.8% (11)
Acidity
21.9% (9)
pH
17.1% (7)
Versatility
14.6% (6)
Brix
12.2% (5)
Easy to stabilize
7.3% (3)

Style

Table/still

most common   more details

Table/still
73.7% (14)
Sparkling
15.8% (3)
Ice-style dessert/late harvest
10.5% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
41.7% (10)
Semi-dry (RS:1-2.5%)
33.3% (8)
Semi-sweet (RS:2.5-5%)
16.7% (4)
Sweet (RS:5% and higher)
8.3% (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
92.9% (13)
Yes, we began making wine with this cultivar because of customer requests
7.1% (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
50.0% (7)
Sales have increased
42.9% (6)
Sales have decreased
7.1% (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
57.1% (8)
No, I do not plan to increase the volume of wine made with the cultivar
42.9% (6)