General Details

Riesling growers in York

2

out of 23 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
50.0% (1)
Less than 5 years
50.0% (1)

Acres Grown in this County

0.5 acres

total for Riesling in York County

Acres Grown in this County

0.25 acres

average per participant   more details

0.3
50.0% (1)
0.2
50.0% (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% (1)
8 ft
50.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (1)
3 ft
50.0% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (1)
Cane pruning
50.0% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (2)

Growth Habit

Upright

most common response   more details

Upright
50.0% (1)
Unsure/Don't know
50.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
50.0% (1)
Low
50.0% (1)

Crop Yield

Average Crop Yield In This County

1.25 tons/acre

without aggressive shoot/cluster thinning   more details

2
50.0% (1)
0.5
50.0% (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% (2)

Cold Injury of Permanent Vine Structures

High susceptibility

most common response   more details

High susceptibility
50.0% (1)
Moderate susceptibility
50.0% (1)

Cold Injury of Buds

High susceptibility

most common response   more details

High susceptibility
50.0% (1)
Low susceptibility
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Very difficult

most common response   more details

Very difficult
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
50.0% (1)
Easy
50.0% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Anthracnose

Difficult

most common response   more details

Difficult
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Sour Rot

Very difficult

most common response   more details

Very difficult
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
50.0% (1)
Moderate
50.0% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
50.0% (2)
Unsure/Don't know
25.0% (1)
Not sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

21.00

avg response   more details

21
100.0% (2)

Chance the fruit will reach desired maturity

80%

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

80%
100.0% (2)

Harvest Timing

Mid-season

most common response   more details

Mid-season
100.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
100.0% (1)

Processing Challenges

Oxidation

most common response   more details

Oxidation
100.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (1)

Chemistry: Brix

20.00

avg response   more details

20
100.0% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (1)

Chemistry: Titratable Acidity

Not enough data

survey results may be missing values

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
100.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (1)

Desirable Attributes

Acidity

most common   more details

Acidity
33.3% (1)
pH
33.3% (1)
Versatility
33.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (1)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
50.0% (1)
Sweet (RS:5% and higher)
50.0% (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% (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
100.0% (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
100.0% (1)