General Details

Vidal blanc growers in Snyder

2

out of 29 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
100.0% (2)

Acres Grown in this County

2.8 acres

total for Vidal blanc in Snyder County

Acres Grown in this County

1.40 acres

average per participant   more details

2.5
50.0% (1)
0.3
50.0% (1)

Acres Grown in PA

57.7 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (1)
10 ft
50.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (1)
5 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (2)

Trellis System(s)

High Wire

most common response   more details

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

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
100.0% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (2)

Crop Yield

Average Crop Yield In This County

4.00 tons/acre

without aggressive shoot/cluster thinning   more details

3
50.0% (1)
5
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

Mid

most common response   more details

Mid
100.0% (2)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
100.0% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (1)
Unsure/Don't know
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Very easy

most common response   more details

Very easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

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

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
75.0% (3)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

19.50

avg response   more details

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

Chance the fruit will reach desired maturity

90%

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

90%
50.0% (1)
70%
50.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
100.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 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

20.00

avg response   more details

20
100.0% (2)

Chemistry: pH

3.25

avg response   more details

3
50.0% (1)
3.5
50.0% (1)

Chemistry: Titratable Acidity

8.00

avg response   more details

8
100.0% (2)

Wine Production

Years Experience Producing this Cultivar

11 to 15 years

most common response   more details

11 to 15 years
50.0% (1)
More than 20 years
50.0% (1)

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
28.6% (2)
Flavor/aroma
28.6% (2)
Easy to stabilize
14.3% (1)
pH
14.3% (1)
Versatility
14.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Semi-sweet (RS:2.5-5%)

most common   more details

Semi-sweet (RS:2.5-5%)
50.0% (1)
Semi-dry (RS:1-2.5%)
50.0% (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% (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)