General Details

Riesling growers in Erie

8

out of 23 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
50.0% (4)
More than 20 years
25.0% (2)
5 to 9 years
25.0% (2)

Acres Grown in this County

9.4 acres

total for Riesling in Erie County

Acres Grown in this County

1.17 acres

average per participant   more details

0.3
25.0% (2)
2.2
12.5% (1)
0.7
12.5% (1)
0.6
12.5% (1)
3.7
12.5% (1)
0.1
12.5% (1)
1.5
12.5% (1)

Acres Grown in PA

41.1 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (4)
10 ft
37.5% (3)
8 ft
12.5% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (4)
5 ft
37.5% (3)
4 ft
12.5% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
55.6% (5)
Spur pruning
44.4% (4)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
77.8% (7)
Scott-Henry
11.1% (1)
High Wire
11.1% (1)

Growth Habit

Upright

most common response   more details

Upright
87.5% (7)
Procumbent/trailing
12.5% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
50.0% (4)
Low
37.5% (3)
High
12.5% (1)

Crop Yield

Average Crop Yield In This County

2.76 tons/acre

without aggressive shoot/cluster thinning   more details

2.5
25.0% (2)
2
12.5% (1)
3
12.5% (1)
5
12.5% (1)
2.9
12.5% (1)
0.6
12.5% (1)
3.6
12.5% (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
75.0% (6)
Early
12.5% (1)
Late
12.5% (1)

Cold Injury of Permanent Vine Structures

High susceptibility

most common response   more details

High susceptibility
37.5% (3)
Moderate susceptibility
37.5% (3)
Low susceptibility
25.0% (2)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
50.0% (4)
High susceptibility
25.0% (2)
Moderate susceptibility
12.5% (1)
Unsure/Don't know
12.5% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
50.0% (4)
Very difficult
25.0% (2)
Difficult
25.0% (2)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
37.5% (3)
Easy
25.0% (2)
Difficult
25.0% (2)
Very difficult
12.5% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
50.0% (4)
Easy
37.5% (3)
Difficult
12.5% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
50.0% (4)
Easy
25.0% (2)
Difficult
25.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
71.4% (5)
Difficult
14.3% (1)
Moderate
14.3% (1)

Difficulty controlling Sour Rot

Very difficult

most common response   more details

Very difficult
50.0% (4)
Difficult
25.0% (2)
Easy
12.5% (1)
Moderate
12.5% (1)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
50.0% (4)
Moderate
25.0% (2)
Very difficult
12.5% (1)
Very easy
12.5% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
40.0% (6)
Not Sensitive
40.0% (6)
Not sensitive
13.3% (2)
Sensitive
6.7% (1)

Grape Maturity and Composition

Brix at Harvest

19.88

avg response   more details

19
50.0% (4)
18
12.5% (1)
20
12.5% (1)
21
12.5% (1)
24
12.5% (1)

Chance the fruit will reach desired maturity

80%

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

80%
50.0% (4)
Does not apply
12.5% (1)
30%
12.5% (1)
50%
12.5% (1)
70%
12.5% (1)

Harvest Timing

Late

most common response   more details

Late
50.0% (4)
Mid-season
37.5% (3)
Early
12.5% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
42.9% (3)
166 to 180 gallons
28.6% (2)
135 to 150 gallons
28.6% (2)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
71.4% (5)
Oxidation
28.6% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
85.7% (6)
Hard to settle
14.3% (1)

Chemistry: Brix

19.50

avg response   more details

20
66.7% (4)
18
16.7% (1)
19
16.7% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (7)

Chemistry: Titratable Acidity

7.50

avg response   more details

8
50.0% (3)
6
33.3% (2)
9
16.7% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
42.9% (3)
16 to 20 years
28.6% (2)
11 to 15 years
14.3% (1)
More than 20 years
14.3% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (7)

Desirable Attributes

Acidity

most common   more details

Acidity
26.1% (6)
Flavor/aroma
21.7% (5)
pH
17.4% (4)
Versatility
17.4% (4)
Brix
13.0% (3)
Easy to stabilize
4.3% (1)

Style

Table/still

most common   more details

Table/still
70.0% (7)
Sparkling
20.0% (2)
Ice-style dessert/late harvest
10.0% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
35.7% (5)
Semi-dry (RS:1-2.5%)
35.7% (5)
Sweet (RS:5% and higher)
14.3% (2)
Semi-sweet (RS:2.5-5%)
14.3% (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
85.7% (6)
Yes, we began making wine with this cultivar because of customer requests
14.3% (1)

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
71.4% (5)
Sales have stayed the same
28.6% (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
85.7% (6)
No, I do not plan to increase the volume of wine made with the cultivar
14.3% (1)