« Back to the map

Sauvignon blanc

Sauvignon blanc Throughout Pennsylvania

Counties Grown:

General Details

Sauvignon blanc growers in Pennsylvania

8

out of 58 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
50.0% (4)
More than 20 years
12.5% (1)
Less than 5 years
12.5% (1)
10 to 15 years
12.5% (1)
16 to 20 years
12.5% (1)

Acres Grown

14 acres

total for Sauvignon blanc in the State of PA

Acres Grown

1.75 acres

average per participant   more details

1
12.5% (1)
2
12.5% (1)
4
12.5% (1)
1.2
12.5% (1)
1.5
12.5% (1)
2.2
12.5% (1)
1.6
12.5% (1)
0.5
12.5% (1)

Planting Properties

Spacing between rows

7 ft

most common response   more details

7 ft
37.5% (3)
8 ft
37.5% (3)
9 ft
12.5% (1)
6 ft
12.5% (1)

Spacing between vines

3 ft

most common response   more details

3 ft
50.0% (4)
4 ft
25.0% (2)
5 ft
12.5% (1)
6 ft
12.5% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (8)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (8)

Growth Habit

Upright

most common response   more details

Upright
100.0% (8)

Growth Vigor

High

most common response   more details

High
62.5% (5)
Moderate
25.0% (2)
Low
12.5% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

3.48 tons/acre

without aggressive shoot/cluster thinning   more details

3
25.0% (2)
2
12.5% (1)
4
12.5% (1)
5
12.5% (1)
2.7
12.5% (1)
4.5
12.5% (1)
3.6
12.5% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
50.0% (4)
Early
25.0% (2)
Late
25.0% (2)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (4)
High susceptibility
25.0% (2)
Low susceptibility
12.5% (1)
Not susceptible
12.5% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

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

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
50.0% (4)
Easy
25.0% (2)
Very easy
25.0% (2)

Difficulty controlling Black Rot

Easy

most common response   more details

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

Difficulty controlling Phomopsis

Easy

most common response   more details

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

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (4)
Moderate
25.0% (2)
Very easy
25.0% (2)

Difficulty controlling Sour 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)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
37.5% (3)
Moderate
37.5% (3)
Very difficult
12.5% (1)
Very easy
12.5% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
42.9% (6)
Unsure/Don't know
35.7% (5)
Not sensitive
21.4% (3)

Grape Maturity and Composition

Brix at Harvest

19.75

avg response   more details

21
37.5% (3)
18
25.0% (2)
20
25.0% (2)
19
12.5% (1)

Chance the fruit will reach desired maturity

70%

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

70%
25.0% (2)
90%
25.0% (2)
100%
25.0% (2)
60%
12.5% (1)
80%
12.5% (1)

Harvest Timing

Early

most common response   more details

Early
50.0% (4)
Very early
25.0% (2)
Mid-season
25.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
57.1% (4)
135 to 150 gallons
28.6% (2)
166 to 180 gallons
14.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
75.0% (6)
Oxidation
12.5% (1)
Difficult press
12.5% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
62.5% (5)
Protein stability difficult
25.0% (2)
Hard to settle
12.5% (1)

Chemistry: Brix

20.00

avg response   more details

21
50.0% (3)
18
16.7% (1)
19
16.7% (1)
20
16.7% (1)

Chemistry: pH

3.21

avg response   more details

3
57.1% (4)
3.5
42.9% (3)

Chemistry: Titratable Acidity

7.50

avg response   more details

5
16.7% (1)
6
16.7% (1)
7
16.7% (1)
8
16.7% (1)
9
16.7% (1)
10
16.7% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
57.1% (4)
More than 20 years
14.3% (1)
Less than 5 years
14.3% (1)
11 to 15 years
14.3% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
44.4% (4)
French oak
33.3% (3)
American oak
11.1% (1)
Hungarian oak
11.1% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
35.0% (7)
pH
20.0% (4)
Acidity
15.0% (3)
Brix
10.0% (2)
Versatility
10.0% (2)
Easy to stabilize
5.0% (1)
Other
5.0% (1)

Style

Table/still

most common   more details

Table/still
100.0% (7)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
87.5% (7)
Semi-dry (RS:1-2.5%)
12.5% (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
71.4% (5)
Yes, we began making wine with this cultivar because of customer requests
28.6% (2)

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
50.0% (3)
Sales have stayed the same
50.0% (3)

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
57.1% (4)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
42.9% (3)