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Vidal blanc

Vidal blanc Throughout Pennsylvania

Counties Grown:

General Details

Vidal blanc growers in Pennsylvania

29

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
41.4% (12)
10 to 15 years
24.1% (7)
5 to 9 years
20.7% (6)
16 to 20 years
6.9% (2)
Less than 5 years
6.9% (2)

Acres Grown

57.7 acres

total for Vidal blanc in the State of PA

Acres Grown

2.06 acres

average per participant   more details

1
10.7% (3)
1.2
10.7% (3)
0.5
10.7% (3)
2.5
7.1% (2)
1.1
7.1% (2)
2
3.6% (1)
3
3.6% (1)
4
3.6% (1)
5
3.6% (1)
6
3.6% (1)
2.2
3.6% (1)
3.2
3.6% (1)
3.4
3.6% (1)
5.8
3.6% (1)
0.6
3.6% (1)
0.3
3.6% (1)
3.3
3.6% (1)
2.6
3.6% (1)
0.9
3.6% (1)
0.1
3.6% (1)
Vidal blanc
Photos courtesy Cain Hickey, Ph.D.,
Penn State University

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (14)
10 ft
28.6% (8)
8 ft
10.7% (3)
6 ft
10.7% (3)

Spacing between vines

6 ft

most common response   more details

6 ft
60.7% (17)
7 ft
17.9% (5)
3 ft
7.1% (2)
5 ft
7.1% (2)
8 ft
7.1% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
51.6% (16)
Cane pruning
48.4% (15)

Trellis System(s)

High Wire

most common response   more details

High Wire
53.3% (16)
Vertical shoot positioning (VSP)
43.3% (13)
Other
3.3% (1)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
42.9% (12)
Upright
35.7% (10)
Semi-upright
14.3% (4)
Unsure/Don't know
7.1% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
55.2% (16)
High
41.4% (12)
Low
3.5% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

4.48 tons/acre

without aggressive shoot/cluster thinning   more details

5
20.0% (5)
3
12.0% (3)
7
8.0% (2)
0
4.0% (1)
1
4.0% (1)
2
4.0% (1)
4
4.0% (1)
6
4.0% (1)
3.4
4.0% (1)
6.6
4.0% (1)
7.8
4.0% (1)
3.7
4.0% (1)
3.5
4.0% (1)
5.7
4.0% (1)
4.7
4.0% (1)
6.1
4.0% (1)
2.3
4.0% (1)
7.1
4.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
55.2% (16)
Late
34.5% (10)
Early
10.3% (3)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
57.1% (16)
Moderate susceptibility
21.4% (6)
Not susceptible
17.9% (5)
Unsure/Don't know
3.6% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
55.6% (15)
Moderate susceptibility
29.6% (8)
Unsure/Don't know
11.1% (3)
Not susceptible
3.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Difficult

most common response   more details

Difficult
31.0% (9)
Moderate
31.0% (9)
Easy
17.2% (5)
Very difficult
13.8% (4)
Very easy
6.9% (2)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
37.9% (11)
Easy
24.1% (7)
Difficult
24.1% (7)
Very easy
10.3% (3)
Very difficult
3.5% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
41.4% (12)
Easy
34.5% (10)
Very easy
13.8% (4)
Difficult
10.3% (3)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
48.1% (13)
Easy
29.6% (8)
Difficult
18.5% (5)
Very easy
3.7% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
60.0% (15)
Moderate
28.0% (7)
Very easy
12.0% (3)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
40.7% (11)
Easy
33.3% (9)
Difficult
18.5% (5)
Very easy
7.4% (2)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
53.6% (15)
Moderate
42.9% (12)
Difficult
3.6% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
47.2% (25)
Not Sensitive
35.9% (19)
Sensitive
9.4% (5)
Not sensitive
7.5% (4)

Grape Maturity and Composition

Brix at Harvest

Not enough data

survey results may be missing values

Chance the fruit will reach desired maturity

90%

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

90%
24.1% (7)
70%
24.1% (7)
100%
24.1% (7)
80%
10.3% (3)
50%
6.9% (2)
30%
6.9% (2)
40%
3.5% (1)

Harvest Timing

Late

most common response   more details

Late
51.7% (15)
Mid-season
24.1% (7)
Very late
17.2% (5)
Early
3.5% (1)
Very early
3.5% (1)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
37.5% (6)
166 to 180 gallons
31.3% (5)
More than 180 gallons
12.5% (2)
135 to 150 gallons
12.5% (2)
Less than 135 gallons
6.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
81.3% (13)
High pH
6.3% (1)
Oxidation
6.3% (1)
Difficult press
6.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
86.7% (13)
Protein stability difficult
6.7% (1)
Hard to settle
6.7% (1)

Chemistry: Brix

Not enough data

survey results may be missing values

Chemistry: pH

3.12

avg response   more details

3
61.5% (8)
3.5
30.8% (4)
2.5
7.7% (1)

Chemistry: Titratable Acidity

7.42

avg response   more details

7
33.3% (4)
8
25.0% (3)
9
25.0% (3)
6
8.3% (1)
Lower than 4
8.3% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
44.4% (8)
5 to 10 years
33.3% (6)
16 to 20 years
11.1% (2)
11 to 15 years
5.6% (1)
Less than 5 years
5.6% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
73.7% (14)
French oak
10.5% (2)
American oak
5.3% (1)
Oak staves
5.3% (1)
Hungarian oak
5.3% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
23.6% (13)
Acidity
16.4% (9)
Easy to stabilize
16.4% (9)
pH
16.4% (9)
Versatility
14.6% (8)
Brix
10.9% (6)
Other
1.8% (1)

Style

Table/still

most common   more details

Table/still
77.3% (17)
Ice-style dessert/late harvest
18.2% (4)
Sparkling
4.5% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
34.8% (8)
Semi-sweet (RS:2.5-5%)
26.1% (6)
Sweet (RS:5% and higher)
21.7% (5)
Semi-dry (RS:1-2.5%)
17.4% (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% (16)

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% (9)
Sales have stayed the same
38.9% (7)
Sales have decreased
11.1% (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
52.9% (9)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
47.1% (8)
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