General Details

Riesling growers in Berks

3

out of 23 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 Riesling in Berks County

Acres Grown in this County

0.90 acres

average per participant   more details

0.7
33.3% (1)
0.3
33.3% (1)
1.7
33.3% (1)

Acres Grown in PA

41.1 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (2)
7 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (2)
5 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
100.0% (3)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (3)

Crop Yield

Average Crop Yield In This County

3.33 tons/acre

without aggressive shoot/cluster thinning   more details

2
33.3% (1)
3
33.3% (1)
5
33.3% (1)

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
100.0% (3)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

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

Cold Injury of Buds

Low susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

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

Difficulty controlling Powdery Mildew

Easy

most common response   more details

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

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
33.3% (1)
Moderate
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

Easy

most common response   more details

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

Difficulty controlling Sour Rot

Very difficult

most common response   more details

Very difficult
66.7% (2)
Difficult
33.3% (1)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
66.7% (2)
Very difficult
33.3% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
60.0% (3)
Unsure/Don't know
40.0% (2)

Grape Maturity and Composition

Brix at Harvest

19.67

avg response   more details

18
33.3% (1)
20
33.3% (1)
21
33.3% (1)

Chance the fruit will reach desired maturity

80%

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

80%
66.7% (2)
Does not apply
33.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
66.7% (2)
Late
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
66.7% (2)
151 to 165 gallons
33.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
66.7% (2)
Oxidation
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (3)

Chemistry: Brix

19.33

avg response   more details

20
66.7% (2)
18
33.3% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (3)

Chemistry: Titratable Acidity

8.00

avg response   more details

8
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
33.3% (1)
5 to 10 years
33.3% (1)
11 to 15 years
33.3% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (3)

Desirable Attributes

Acidity

most common   more details

Acidity
23.1% (3)
pH
23.1% (3)
Brix
15.4% (2)
Flavor/aroma
15.4% (2)
Versatility
15.4% (2)
Easy to stabilize
7.7% (1)

Style

Table/still

most common   more details

Table/still
75.0% (3)
Sparkling
25.0% (1)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
50.0% (2)
Sweet (RS:5% and higher)
25.0% (1)
Dry (RS:<1%)
25.0% (1)

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
33.3% (1)
Sales have increased
33.3% (1)
Sales have decreased
33.3% (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
66.7% (2)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
33.3% (1)