General Details

Vidal blanc growers in Union

2

out of 29 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
50.0% (1)
Less than 5 years
50.0% (1)

Acres Grown in this County

0.8 acres

total for Vidal blanc in Union County

Acres Grown in this County

0.40 acres

average per participant   more details

0.3
50.0% (1)
0.5
50.0% (1)

Acres Grown in PA

57.7 acres

total

Planting Properties

Spacing between rows

10 ft

most common response   more details

10 ft
50.0% (1)
8 ft
50.0% (1)

Spacing between vines

5 ft

most common response   more details

5 ft
50.0% (1)
8 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
50.0% (1)
Spur pruning
50.0% (1)

Trellis System(s)

High Wire

most common response   more details

High Wire
50.0% (1)
Other
50.0% (1)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
50.0% (1)
Upright
50.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
50.0% (1)
High
50.0% (1)

Crop Yield

Average Crop Yield In This County

4.50 tons/acre

without aggressive shoot/cluster thinning   more details

4
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
50.0% (1)
Early
50.0% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
100.0% (2)

Cold Injury of Buds

Unsure/Don't know

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

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

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
50.0% (1)
Very easy
50.0% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Anthracnose

Moderate

most common response   more details

Moderate
100.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

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

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

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

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

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

Grape Maturity and Composition

Brix at Harvest

Not enough data

survey results may be missing values

Chance the fruit will reach desired maturity

70%

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

70%
50.0% (1)
30%
50.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
50.0% (1)
Very late
50.0% (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)
Less than 135 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
33.3% (1)
Oxidation
33.3% (1)
Difficult press
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

Not enough data

survey results may be missing values

Chemistry: pH

3.25

avg response   more details

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

Chemistry: Titratable Acidity

6.00

avg response   more details

8
50.0% (1)
Lower than 4
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
Less than 5 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
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
50.0% (1)
Ice-style dessert/late harvest
50.0% (1)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
50.0% (1)
Sweet (RS:5% and higher)
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
50.0% (1)
Sales have increased
50.0% (1)

Do you have plans to, or would you like to, increase the volume of wine you have available for consumers to purchase?

Yes, I plan to/would like to increase the volume of wine made with the cultivar

most common   more details

Yes, I plan to/would like to increase the volume of wine made with the cultivar
100.0% (2)