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Semillon

Semillon Throughout Pennsylvania

Counties Grown:

General Details

Semillon growers in Pennsylvania

4

out of 58 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
50.0% (2)
10 to 15 years
25.0% (1)
16 to 20 years
25.0% (1)

Acres Grown

4.3 acres

total for Semillon in the State of PA

Acres Grown

1.07 acres

average per participant   more details

0.7
25.0% (1)
1.6
25.0% (1)
1.5
25.0% (1)
0.5
25.0% (1)

Planting Properties

Spacing between rows

7 ft

most common response   more details

7 ft
50.0% (2)
8 ft
25.0% (1)
6 ft
25.0% (1)

Spacing between vines

3 ft

most common response   more details

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

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (4)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (4)

Growth Habit

Upright

most common response   more details

Upright
100.0% (4)

Growth Vigor

Moderate

most common response   more details

Moderate
75.0% (3)
High
25.0% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

4.25 tons/acre

without aggressive shoot/cluster thinning   more details

3
50.0% (2)
5
25.0% (1)
6
25.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
75.0% (3)
Early
25.0% (1)

Cold Injury of Permanent Vine Structures

High susceptibility

most common response   more details

High susceptibility
50.0% (2)
Low susceptibility
50.0% (2)

Cold Injury of Buds

Unsure/Don't know

most common response   more details

Unsure/Don't know
25.0% (1)
Moderate susceptibility
25.0% (1)
High susceptibility
25.0% (1)
Low susceptibility
25.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
50.0% (2)
Difficult
25.0% (1)
Easy
25.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
50.0% (2)
Moderate
25.0% (1)
Very easy
25.0% (1)

Difficulty controlling Black Rot

Very easy

most common response   more details

Very easy
50.0% (2)
Difficult
25.0% (1)
Moderate
25.0% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (2)
Moderate
50.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (2)
Moderate
25.0% (1)
Very easy
25.0% (1)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
25.0% (1)
Moderate
25.0% (1)
Very difficult
25.0% (1)
Easy
25.0% (1)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
50.0% (2)
Moderate
25.0% (1)
Easy
25.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (3)
Not Sensitive
33.3% (2)
Not sensitive
16.7% (1)

Grape Maturity and Composition

Brix at Harvest

20.50

avg response   more details

19
25.0% (1)
20
25.0% (1)
21
25.0% (1)
22
25.0% (1)

Chance the fruit will reach desired maturity

80%

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

80%
50.0% (2)
90%
25.0% (1)
100%
25.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
50.0% (2)
Late
25.0% (1)
Very early
25.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
75.0% (3)
135 to 150 gallons
25.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
60.0% (3)
Oxidation
20.0% (1)
Difficult press
20.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
60.0% (3)
Protein stability difficult
20.0% (1)
Hard to settle
20.0% (1)

Chemistry: Brix

20.67

avg response   more details

19
33.3% (1)
21
33.3% (1)
22
33.3% (1)

Chemistry: pH

3.38

avg response   more details

3.5
75.0% (3)
3
25.0% (1)

Chemistry: Titratable Acidity

6.67

avg response   more details

6
66.7% (2)
8
33.3% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (2)
Less than 5 years
25.0% (1)
11 to 15 years
25.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
50.0% (2)
French oak
50.0% (2)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
40.0% (4)
Acidity
20.0% (2)
pH
20.0% (2)
Brix
10.0% (1)
Versatility
10.0% (1)

Style

Table/still

most common   more details

Table/still
100.0% (4)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (4)

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% (4)

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% (2)
Sales have stayed the same
50.0% (2)

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
50.0% (2)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (2)