General Details

Vidal blanc growers in Lehigh

4

out of 29 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
75.0% (3)
5 to 9 years
25.0% (1)

Acres Grown in this County

7.5 acres

total for Vidal blanc in Lehigh County

Acres Grown in this County

1.88 acres

average per participant   more details

1
25.0% (1)
4
25.0% (1)
2.2
25.0% (1)
0.3
25.0% (1)

Acres Grown in PA

57.7 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
75.0% (3)
10 ft
25.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
75.0% (3)
5 ft
25.0% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (2)
Cane pruning
50.0% (2)

Trellis System(s)

High Wire

most common response   more details

High Wire
75.0% (3)
Vertical shoot positioning (VSP)
25.0% (1)

Growth Habit

Unsure/Don't know

most common response   more details

Unsure/Don't know
33.3% (1)
Upright
33.3% (1)
Procumbent/trailing
33.3% (1)

Growth Vigor

High

most common response   more details

High
50.0% (2)
Moderate
50.0% (2)

Crop Yield

Average Crop Yield In This County

3.92 tons/acre

without aggressive shoot/cluster thinning   more details

0
25.0% (1)
5
25.0% (1)
7
25.0% (1)
3.7
25.0% (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
75.0% (3)
Late
25.0% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
75.0% (3)
Not susceptible
25.0% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
75.0% (3)
Unsure/Don't know
25.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
75.0% (3)
Difficult
25.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
50.0% (2)
Difficult
25.0% (1)
Moderate
25.0% (1)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
50.0% (2)
Easy
50.0% (2)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
50.0% (2)
Easy
50.0% (2)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
66.7% (2)
Very easy
33.3% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
75.0% (3)
Moderate
25.0% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
100.0% (4)

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
25.0% (1)
19
25.0% (1)
21
25.0% (1)
22
25.0% (1)

Chance the fruit will reach desired maturity

70%

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

70%
75.0% (3)
100%
25.0% (1)

Harvest Timing

Late

most common response   more details

Late
75.0% (3)
Mid-season
25.0% (1)

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

20.50

avg response   more details

20
50.0% (1)
21
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% (3)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (3)

Desirable Attributes

Acidity

most common   more details

Acidity
20.0% (2)
pH
20.0% (2)
Flavor/aroma
20.0% (2)
Versatility
20.0% (2)
Brix
10.0% (1)
Easy to stabilize
10.0% (1)

Style

Table/still

most common   more details

Table/still
100.0% (3)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
33.3% (1)
Semi-sweet (RS:2.5-5%)
33.3% (1)
Semi-dry (RS:1-2.5%)
33.3% (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% (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
66.7% (2)
Sales have decreased
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
50.0% (1)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (1)