General Details

Vidal blanc growers in Chester

2

out of 29 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
100.0% (2)

Acres Grown in this County

2.5 acres

total for Vidal blanc in Chester County

Acres Grown in this County

1.25 acres

average per participant   more details

2
50.0% (1)
0.5
50.0% (1)

Acres Grown in PA

57.7 acres

total

Planting Properties

Spacing between rows

6 ft

most common response   more details

6 ft
100.0% (2)

Spacing between vines

3 ft

most common response   more details

3 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)
100.0% (2)

Growth Habit

Upright

most common response   more details

Upright
100.0% (2)

Growth Vigor

Low

most common response   more details

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

Crop Yield

Average Crop Yield In This County

2.50 tons/acre

without aggressive shoot/cluster thinning   more details

2
50.0% (1)
3
50.0% (1)

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

Early

most common response   more details

Early
50.0% (1)
Mid
50.0% (1)

Cold Injury of Permanent Vine Structures

Not susceptible

most common response   more details

Not susceptible
100.0% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
100.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Very easy

most common response   more details

Very easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
100.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
100.0% (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
50.0% (1)
Sensitive
50.0% (1)

Grape Maturity and Composition

Brix at Harvest

21.00

avg response   more details

21
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)
50%
50.0% (1)

Harvest Timing

Early

most common response   more details

Early
50.0% (1)
Late
50.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

More than 180 gallons

per ton, most common response   more details

More than 180 gallons
50.0% (1)
151 to 165 gallons
50.0% (1)

Processing Challenges

High pH

most common response   more details

High pH
50.0% (1)
No processing challenges
50.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (1)

Chemistry: Brix

21.50

avg response   more details

21
50.0% (1)
22
50.0% (1)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (1)

Chemistry: Titratable Acidity

7.00

avg response   more details

7
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
5 to 10 years
50.0% (1)

Barrels

French oak

most common   more details

French oak
50.0% (1)
No barrels or oak alternatives
50.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
20.0% (1)
Acidity
20.0% (1)
pH
20.0% (1)
Flavor/aroma
20.0% (1)
Easy to stabilize
20.0% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
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
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)