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Seyval blanc

Seyval blanc Throughout Pennsylvania

Counties Grown:

General Details

Seyval blanc growers in Pennsylvania

12

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
69.2% (9)
16 to 20 years
15.4% (2)
Less than 5 years
7.7% (1)
5 to 9 years
7.7% (1)

Acres Grown

26.8 acres

total for Seyval blanc in the State of PA

Acres Grown

2.06 acres

average per participant   more details

1
15.4% (2)
4
15.4% (2)
0.5
15.4% (2)
2
7.7% (1)
7
7.7% (1)
1.3
7.7% (1)
0.4
7.7% (1)
2.5
7.7% (1)
1.1
7.7% (1)
1.5
7.7% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
75.0% (9)
10 ft
16.7% (2)
8 ft
8.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
75.0% (9)
5 ft
16.7% (2)
8 ft
8.3% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
69.2% (9)
Cane pruning
30.8% (4)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
66.7% (8)
High Wire
25.0% (3)
Scott-Henry
8.3% (1)

Growth Habit

Semi-upright

most common response   more details

Semi-upright
54.5% (6)
Upright
27.3% (3)
Procumbent/trailing
18.2% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
58.3% (7)
Low
25.0% (3)
High
16.7% (2)

Crop Yield

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
50.0% (6)
Mid
41.7% (5)
Late
8.3% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
41.7% (5)
Moderate susceptibility
33.3% (4)
Not susceptible
25.0% (3)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
50.0% (6)
Moderate susceptibility
25.0% (3)
Unsure/Don't know
16.7% (2)
Not susceptible
8.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
50.0% (6)
Easy
33.3% (4)
Very easy
16.7% (2)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
50.0% (6)
Very easy
25.0% (3)
Easy
16.7% (2)
Difficult
8.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
41.7% (5)
Moderate
33.3% (4)
Very easy
25.0% (3)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
41.7% (5)
Moderate
33.3% (4)
Very easy
16.7% (2)
Difficult
8.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
72.7% (8)
Very easy
18.2% (2)
Moderate
9.1% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
50.0% (6)
Easy
33.3% (4)
Difficult
16.7% (2)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
75.0% (9)
Moderate
16.7% (2)
Difficult
8.3% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
45.5% (10)
Not Sensitive
45.5% (10)
Not sensitive
9.1% (2)

Grape Maturity and Composition

Brix at Harvest

19.42

avg response   more details

19
33.3% (4)
20
33.3% (4)
Lower than 17
16.7% (2)
21
8.3% (1)
22
8.3% (1)

Chance the fruit will reach desired maturity

100%

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

100%
33.3% (4)
90%
25.0% (3)
80%
25.0% (3)
Does not apply
8.3% (1)
70%
8.3% (1)

Harvest Timing

Early

most common response   more details

Early
63.6% (7)
Very early
27.3% (3)
Late
9.1% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
60.0% (3)
135 to 150 gallons
20.0% (1)
166 to 180 gallons
20.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (5)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (5)

Chemistry: Brix

20.00

avg response   more details

19
50.0% (2)
20
25.0% (1)
22
25.0% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (5)

Chemistry: Titratable Acidity

7.75

avg response   more details

8
75.0% (3)
7
25.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
60.0% (3)
11 to 15 years
20.0% (1)
16 to 20 years
20.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
80.0% (4)
Oak chips
20.0% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
36.4% (4)
Acidity
27.3% (3)
Versatility
9.1% (1)
Brix
9.1% (1)
pH
9.1% (1)
Easy to stabilize
9.1% (1)

Style

Table/still

most common   more details

Table/still
100.0% (5)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
60.0% (3)
Dry (RS:<1%)
20.0% (1)
Sweet (RS:5% and higher)
20.0% (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% (5)

Over the past three years, have sales for wine made from the following cultivars increased, stayed the same, or decreased?

Sales have stayed the same

most common response   more details

Sales have stayed the same
80.0% (4)
Sales have increased
20.0% (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
60.0% (3)
No, I do not plan to increase the volume of wine made with the cultivar
40.0% (2)