General Details

Seyval blanc growers in Lehigh

3

out of 12 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
66.7% (2)
5 to 9 years
33.3% (1)

Acres Grown in this County

2.5 acres

total for Seyval blanc in Lehigh County

Acres Grown in this County

0.83 acres

average per participant   more details

1
33.3% (1)
0.4
33.3% (1)
1.1
33.3% (1)

Acres Grown in PA

26.8 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (2)
10 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (2)
5 ft
33.3% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
66.7% (2)
Cane pruning
33.3% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
66.7% (2)
High Wire
33.3% (1)

Growth Habit

Upright

most common response   more details

Upright
50.0% (1)
Procumbent/trailing
50.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
33.3% (1)
Low
33.3% (1)
High
33.3% (1)

Crop Yield

Average Crop Yield In This County

4.93 tons/acre

without aggressive shoot/cluster thinning   more details

6
33.3% (1)
3.1
33.3% (1)
5.7
33.3% (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

Mid

most common response   more details

Mid
66.7% (2)
Early
33.3% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
66.7% (2)
Moderate susceptibility
33.3% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
66.7% (2)
Unsure/Don't know
33.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
100.0% (3)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
66.7% (2)
Difficult
33.3% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
60.0% (3)
Not Sensitive
40.0% (2)

Grape Maturity and Composition

Brix at Harvest

20.00

avg response   more details

19
33.3% (1)
20
33.3% (1)
21
33.3% (1)

Chance the fruit will reach desired maturity

80%

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

80%
66.7% (2)
100%
33.3% (1)

Harvest Timing

Early

most common response   more details

Early
100.0% (3)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 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

19.50

avg response   more details

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

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
100.0% (2)

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
50.0% (2)
Versatility
25.0% (1)
Acidity
25.0% (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 stayed the same

most common response   more details

Sales have stayed the same
100.0% (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% (1)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (1)