General Details

Seyval blanc growers in Adams

2

out of 12 participants across PA

Years Grown

Less than 5 years

most common response   more details

Less than 5 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

3.6 acres

total for Seyval blanc in Adams County

Acres Grown in this County

1.80 acres

average per participant   more details

2.5
50.0% (1)
1.1
50.0% (1)

Acres Grown in PA

26.8 acres

total

Planting Properties

Spacing between rows

10 ft

most common response   more details

10 ft
100.0% (2)

Spacing between vines

5 ft

most common response   more details

5 ft
100.0% (2)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
50.0% (1)
High Wire
50.0% (1)

Growth Habit

Semi-upright

most common response   more details

Semi-upright
50.0% (1)
Procumbent/trailing
50.0% (1)

Growth Vigor

Low

most common response   more details

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

Crop Yield

Average Crop Yield In This County

5.50 tons/acre

without aggressive shoot/cluster thinning   more details

5
50.0% (1)
6
50.0% (1)

Average Crop Yield Across Pennsylvania

5.31 tons/acre

without aggressive shoot/cluster thinning   more details

4
15.4% (2)
5
15.4% (2)
6.4
15.4% (2)
3
7.7% (1)
6
7.7% (1)
8
7.7% (1)
6.5
7.7% (1)
3.1
7.7% (1)
5.9
7.7% (1)
5.7
7.7% (1)

Cold and Frost Sensitivity

Bud Break Timing

Early

most common response   more details

Early
100.0% (2)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
100.0% (2)

Cold Injury of Buds

Unsure/Don't know

most common response   more details

Unsure/Don't know
100.0% (2)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

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

Difficulty controlling Powdery Mildew

Very easy

most common response   more details

Very easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Black Rot

Very easy

most common response   more details

Very easy
50.0% (1)
Easy
50.0% (1)

Difficulty controlling Phomopsis

Very easy

most common response   more details

Very easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Anthracnose

Very easy

most common response   more details

Very easy
100.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
100.0% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
75.0% (3)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

19.00

avg response   more details

19
100.0% (2)

Chance the fruit will reach desired maturity

100%

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

100%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Very early

most common response   more details

Very early
50.0% (1)
Early
50.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
50.0% (1)
166 to 180 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

19.00

avg response   more details

19
100.0% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (2)

Chemistry: Titratable Acidity

8.00

avg response   more details

8
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

11 to 15 years

most common response   more details

11 to 15 years
50.0% (1)
More than 20 years
50.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
66.7% (2)
Acidity
33.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
100.0% (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
100.0% (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% (1)
Sales have stayed the same
50.0% (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% (2)