General Details

Vidal blanc growers in Dauphin

3

out of 29 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
66.7% (2)
10 to 15 years
33.3% (1)

Acres Grown in this County

2.1 acres

total for Vidal blanc in Dauphin County

Acres Grown in this County

1.05 acres

average per participant   more details

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

Acres Grown in PA

57.7 acres

total

Planting Properties

Spacing between rows

8 ft

most common response   more details

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

Spacing between vines

6 ft

most common response   more details

6 ft
100.0% (3)

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
66.7% (2)
Procumbent/trailing
33.3% (1)

Growth Vigor

High

most common response   more details

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

Crop Yield

Average Crop Yield In This County

5.00 tons/acre

without aggressive shoot/cluster thinning   more details

5
100.0% (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

Mid

most common response   more details

Mid
100.0% (3)

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
50.0% (1)
Moderate susceptibility
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

Easy
33.3% (1)
Difficult
33.3% (1)
Moderate
33.3% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

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

Difficulty controlling Black Rot

Moderate

most common response   more details

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

Difficulty controlling Phomopsis

Easy

most common response   more details

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

Difficulty controlling Anthracnose

Easy

most common response   more details

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

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
100.0% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
66.7% (4)
Not Sensitive
33.3% (2)

Grape Maturity and Composition

Brix at Harvest

20.00

avg response   more details

18
50.0% (1)
22
50.0% (1)

Chance the fruit will reach desired maturity

90%

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

90%
66.7% (2)
50%
33.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
66.7% (2)
Late
33.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

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

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

Protein stability difficult

most common response   more details

Protein stability difficult
33.3% (1)
Hard to settle
33.3% (1)
No clarification challenges
33.3% (1)

Chemistry: Brix

20.50

avg response   more details

19
50.0% (1)
22
50.0% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (1)

Chemistry: Titratable Acidity

6.00

avg response   more details

6
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
100.0% (3)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Acidity

most common   more details

Acidity
22.2% (2)
pH
22.2% (2)
Flavor/aroma
22.2% (2)
Brix
11.1% (1)
Easy to stabilize
11.1% (1)
Versatility
11.1% (1)

Style

Table/still

most common   more details

Table/still
75.0% (3)
Ice-style dessert/late harvest
25.0% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
50.0% (2)
Semi-dry (RS:1-2.5%)
25.0% (1)
Sweet (RS:5% and higher)
25.0% (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% (3)

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
66.7% (2)
Sales have increased
33.3% (1)

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
66.7% (2)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
33.3% (1)