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Viognier

Viognier Throughout Pennsylvania

Counties Grown:

General Details

Viognier growers in Pennsylvania

6

out of 58 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
66.7% (4)
More than 20 years
16.7% (1)
10 to 15 years
16.7% (1)

Acres Grown

5 acres

total for Viognier in the State of PA

Acres Grown

0.83 acres

average per participant   more details

0.1
33.3% (2)
1
16.7% (1)
2
16.7% (1)
1.3
16.7% (1)
0.5
16.7% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (3)
7 ft
33.3% (2)
10 ft
16.7% (1)

Spacing between vines

3 ft

most common response   more details

3 ft
50.0% (3)
6 ft
33.3% (2)
4 ft
16.7% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
85.7% (6)
Spur pruning
14.3% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (6)

Growth Habit

Upright

most common response   more details

Upright
66.7% (4)
Procumbent/trailing
33.3% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
50.0% (3)
Low
33.3% (2)
High
16.7% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

2.53 tons/acre

without aggressive shoot/cluster thinning   more details

1
16.7% (1)
2
16.7% (1)
3
16.7% (1)
4
16.7% (1)
1.5
16.7% (1)
3.7
16.7% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
66.7% (4)
Early
33.3% (2)

Cold Injury of Permanent Vine Structures

Not susceptible

most common response   more details

Not susceptible
33.3% (2)
Moderate susceptibility
33.3% (2)
High susceptibility
33.3% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (3)
Not susceptible
33.3% (2)
High susceptibility
16.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
50.0% (3)
Very easy
16.7% (1)
Easy
16.7% (1)
Difficult
16.7% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
50.0% (3)
Very easy
33.3% (2)
Moderate
16.7% (1)

Difficulty controlling Black Rot

Very easy

most common response   more details

Very easy
33.3% (2)
Easy
33.3% (2)
Moderate
33.3% (2)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (3)
Moderate
33.3% (2)
Very easy
16.7% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (3)
Very easy
33.3% (2)
Moderate
16.7% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
66.7% (4)
Easy
16.7% (1)
Very easy
16.7% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
50.0% (3)
Very easy
33.3% (2)
Easy
16.7% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
50.0% (6)
Unsure/Don't know
25.0% (3)
Not sensitive
25.0% (3)

Grape Maturity and Composition

Brix at Harvest

21.00

avg response   more details

21
33.3% (2)
19
16.7% (1)
20
16.7% (1)
22
16.7% (1)
23
16.7% (1)

Chance the fruit will reach desired maturity

70%

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

70%
33.3% (2)
90%
33.3% (2)
100%
16.7% (1)
60%
16.7% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
66.7% (4)
Early
33.3% (2)

Juice Yield, Processing and Chemistry

Juice Yield

Less than 135 gallons

per ton, most common response   more details

Less than 135 gallons
40.0% (2)
135 to 150 gallons
40.0% (2)
166 to 180 gallons
20.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (5)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (5)

Chemistry: Brix

21.25

avg response   more details

21
50.0% (2)
20
25.0% (1)
23
25.0% (1)

Chemistry: pH

3.40

avg response   more details

3
40.0% (2)
3.5
40.0% (2)
4
20.0% (1)

Chemistry: Titratable Acidity

8.67

avg response   more details

6
33.3% (1)
8
33.3% (1)
12
33.3% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
60.0% (3)
Less than 5 years
20.0% (1)
More than 20 years
20.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
57.1% (4)
French oak
14.3% (1)
American oak
14.3% (1)
Hungarian oak
14.3% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
41.7% (5)
Easy to stabilize
16.7% (2)
Brix
8.3% (1)
Acidity
8.3% (1)
pH
8.3% (1)
Versatility
8.3% (1)
Other
8.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (5)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (5)

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
80.0% (4)
Yes, we began making wine with this cultivar because of customer requests
20.0% (1)

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
60.0% (3)
Sales have increased
40.0% (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
60.0% (3)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
40.0% (2)