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Statewide Vineyard Crop Development Update #3

September 11, 2020

Edited by Tim Martinson and Chris Gerling

Veraison to HarVest

Around New York...Statewide (Tim Martinson)September 11. Following a week of more moderate temper-atures in the 70°F last week (in contrast to previous week of 80°F+ temperatures), today feels more like fall – overcast, in the 50s. Fruit maturity gained rapidly – and maturity indi-cators are well ahead of last year at this time.

Juice Soluble Solids. All types of varieties (Natives, Min-nesota varieties, hybrids, and vinifera) showed gains of >2.0° Brix, the biggest gains in Traminette (+3.3° Brix) and Cabernet franc (+2.9° Brix). Cold-hardy Minnesota variet-ies (high sugar accumulators) are at 21-24° Brix, while most hybrids range from 15-17° Brix. Early-ripening vinifera (Chardonnay, Pinot noir, Gruner veltliner) range from 19-20° Brix, while later varieties are in the 17-18° Brix range. Natives (Concord, Catawba, Niagara) are range from 14.2-14.7° Brix. Across all varieties, soluble solids are running 2-3° Brix ahead of last year at this time.

Titratable acidity (TA). Overall, TAs dropped by an av-erage of 2.3 g/l in both the hybrids and vinifera. True to their nature, Cold-hardy Minnesota varieties (Frontenac, La Crescent, and Marquette) dropped only a little – averaging -0.7 g/l. Concord, Catawba, and Niagara saw the biggest drops, with Concord shedding 5.0 g/l and Catawba a whop-ping 10.3 g/l over the past week. Current values range from 12.2 (Marquette) to 17 g/l (Frontenac) for the MN varieties, 9-16 g/l for hybrids, 6-7 in Concords and Niagaras, and 7 to 12 g/l in the vinifera. Early to midseason ripeners (Char-donnay, Pinot noir, Lemberger) are lowest at 7-9 g/l, while late varieties (Cabernet Franc, Riesling) are still at 10-12 g/l. Across the board, TAs are 2-5 g/l lower than last year at this time.

Berry weight has changed little, and is in the same range for most varieties as what we saw last year.

With moderate weather in the forecast, little rain and cooler night temperatures (50s), it looks like favorable ripening weather will continue. Cool night temperatures and drier soils should tamp down potential for explosive sour rot (and fruit fly) disease development. Yesterday I rated Vi-

gnoles selections for cluster rots – and the % of cluster area rotted ran about half of what it did last year at this time. That’s encouraging. Lets hope these trends continue!

Long Island (Alice Wise) The first weeks of September ’20 have been relatively quiet. Dry weather continued with only 0.25” of rain. That changed on Sept. 10 with intermittent rain. While thirsty vineyards will benefit from some water, extended rainy periods are never a good thing for ripening fruit. However, if subse-quent weather remains dry, the impact will be minimal.

Thus far, there has been just a smidgeon of Botrytis around, mostly related to GBM damage or bird pecking. The rain will also provide some fuel for downy mildew infections. Everyone sees a little in the top of the VSP canopy. It is liter-ally impossible to avoid this, particularly with over the row netting. While the weather up to this point has been dry, mornings have been warm, dewy, and sometimes foggy. DM loves these conditions. While control need not be per-fect, these infections should be addressed especially in later ripening blocks.

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Behind the scenes. Each week laboratory technicians Pam Raes, Cortni Stahl, Hannah Guchone, and Molly Capiello in the Cornell Craft Beverages Analysis Laboratory process fruit samples for Veraison to Harvest.

Photo by Chris Gerling

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Ripening really accelerated over the last 7-10 days. White varieties have taken on a golden hue, always a sign that harvest is not far off. Grapes for sparkling wine were picked this week with many businesses bringing in fruit ahead of Thursday’s rain. In the LI-HREC vineyard in Riverhead, we expect to harvest our early varieties soon including Regent, NY 81 (a Ries-ling x Cayuga White cross), Muscat Ottonel, Auxerrois (a sibling of Chardonnay), Dornfelder and Zweigelt. Long Island growers are cautiously optimistic about the 2020 harvest..

Finger Lakes (Hans Walter-Peterson)I often say that as September goes, so goes the vintage in the Finger Lakes, and so far, September has been very good for us. Warm and sunny conditions contin-ue to predominate with very little rainfall, giving us almost ideal ripening conditions right now. This year’s rainfall is about 6” behind our average for this time of year, and we have only seen about 0.2” of rain so far in September, which has kept both downy mildew and cluster rots in check for the most part.

While it’s been unusually dry, there is still little visual evidence of drought stress, except in a few areas where soils are either shallow or very sandy. If these condi-tions continue, this will be one of those years when the fruit is picked when we want to pick it, not when we have to.

The general trend of “ripe and short” for this year’s crop seems to be continuing at this point, especially in many native and “bulk” hybrid varieties, as Brix levels are higher than usual for this time of year and acid-ity lower. Yields in the early native and hybrid variet-ies have generally been below earlier estimates. In the Teaching Vineyard in Dresden, our crop levels are gen-erally lighter than normal as well, with Lemberger and Grüner Veltliner looking especially impacted by small-er berries and reduced fruit set compared to normal.

We harvested Marquis and Jupiter, our seedless table grapes, this week, and the German hybrid ‘Regent’ will be picked on Monday. The harvest of vinifera va-rieties continues to be predominantly focused on fruit for sparkling production, but given the current trends in fruit chemistry this year, I won’t be surprised to start seeing some Chardonnay and Pinot Gris coming off next week, along with some Pinot noir for rosé. In the bulk varieties, Niagaras and Elviras have been the focus up to now, but with Brix numbers increasing so quickly, Constellation will be starting their Concord processing this Saturday.

Lake Erie (Jennifer Russo & Terry Bates)Here at the Cornell Lake Erie Research and Exten-sion Laboratory (CLEREL) in Portland, NY we moni-tor our Concord vines in our phenology block that are

minimally pruned on vines where we leave up 120 nodes. Data collected throughout the growing season includes berry weight and °Brix. Dr. Terry Bates up-dates the Concord Berry Curve graph and this week all berry samples in this phenology block averaged 2.9 grams, which is higher than the 21-year average and catching up to the berry weight of 2017 (Figure 1). The samples taken on August 31, 2020 averaged 2.6 grams with a weekly average accumulation of .3 grams of berry weight.

Figure 1. Cornell Lake Erie Research and Extension Laboratory 9-8-2020 Concord Berry Curve

Figure by Terry Bates

Juice soluble solids accumulation is well above the 21-year average with the phenology samples averaging at 15.46 °Brix (Figure 2). On August 31, 2020, the average °Brix for these vines was 12.98. A weekly average ac-cumulation of 2.48 °Brix.

Figure 2. Cornell Lake Erie Research and Extension Laboratory Concord °Brix Accumulation 9-8-2020

Figure by Terry Bates

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In speaking with grape industry representatives around the region, I have been told that the list of varieties still hanging on the vines is much shorter than those harvested. All are in agreement that we are ahead of the average °Brix for the season and that things are going to go real fast. One producer starts Concord on Saturday, September 12th, and another by September 21st. There are concerns that °Brix accumu-lation is happening quickly but on the positive juice side of things, product will be much sweeter which leads to quality in the jar.

Diseases: At our location, we are seeing small bits of downy mildew chewing on leaves of some of our wine varieties. What a testament to the ability of this disease to linger after a long hot summer. The rain we have had over the past 2 weeks has generated several downy mildew infection periods and enabled a resur-gence of this disease to some extent. This level of mil-dew comes from infection periods over August 28-29, and may not be enough to generate the need to spray now with just a few days to harvest and a shrinking list of options to use.

However, continue to scout your vineyards for this disease in order to know just how much you have; it’s easy to identify downy mildew on leaves, especially early in the morning after a heavy dew. Wine varieties that are susceptible can be very vulnerable to leaf loss from downy mildew (especially vinifera) and may need continued protection. After harvest, you can resort to mancozeb products for downy mildew if the need aris-es, in order to ensure good cane ripening and optimum winter hardiness, while avoiding concerns regarding the development of fungicide resistance. Late season copper and lime can also be used.

As for powdery mildew, Labor Day sort of marks a ‘point of no return’ for the pathogen causing this dis-ease. Powdery mildew colonies resulting from infec-tions occurring after Labor Day generally do not have time to develop to the point of leaving mature chas-mothecia (the tough, overwintering structures of the pathogen), before the first hard frost takes the leaves off.

In other words, if you’ve controlled powdery mildew up to Labor Day, you have greatly reduced the ‘bank’ of overwintering inoculum for this disease to start from the following spring. This can be an important part of an effective program for controlling this disease on particularly susceptible varieties (vinifera), from year to year. .

Hudson/Champlain (Jim Meyers)Out of a fired ship, which by no way But drowning could be rescued from the flame, Some men leap’d forth, and ever as they came Near the foes’ ships, did by their shot decay; So all were lost, which in the ship were found, They in the sea being burnt, they in the burnt ship drown’d. -- John Donne, ‘A Burnt Ship’

Growing degree-days (GDDs) have been accumulat-ing at a historically average rate in eastern New York (Figure 1, figures on next page), except Champlain Val-ley which has been cooler than average during the past week.

Despite that, Champlain is still well ahead of last year. As shown in Figure 2, all vineyards are now equal to or ahead of growing degree versus last year while precip-itation remains behind vs 2019 in all vineyards. Figure 3 indicates that Champlain Valley and Upper Hudson Valley are ripening ahead of where they were on this date in 2019, while Central and Lower Hudson Valley are slightly behind. As expected with the coming of Autumn, Figure 4 indicates a lower GDD forecast com-pared to last week.

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Hudson/Champlain Figures (Jim Meyers)

Figure 1. Comparison of 2020 and historical cumulative Growing Degree Days (GDDs) in a representative vineyard from each of four sub-regions of eastern New York.

Figure by Jim Meyers

Figure 2. Difference in cumulative Growing Degree Days (GDDs) and pre-cipitation between 2020 and 2019 as of September 4th. Each colored circle represents a farm location. Local CCE offices are represented by colored squares.

Figure by Jim Meyers

Figure 3. Comparison of 2020,2019, and 2018 ripening at 16 vineyards in eastern New York. CV = Champlain Valley. HV = Hudson Valley. UHV = Upper Hudson Valley.

Figure by Jim Meyers

Figure 4. Six day growing degree-day (GDD) forecast for representative vineyards from each of four sub-regions of eastern New York.

Figure by Jim Meyers

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The Welcome Chaos of Harvest: Update from the Cornell Craft Beverage Analysis Lab

Chris Gerling One of the ironies of 2020-and there have been so, so, so many this year-is that the harvest, a time of urgency and general unpredictability, feels like a welcome dose of normal.

Grapes: fickle; sensitive; so dependent on the vagaries of climate. Grapes are about the most reliable aspect of life right now. No matter the outrage in today’s head-lines (I won’t look if you don’t), the grapes need to be picked, and at least to me that truth has never felt more reassuring.

Our colleagues on the west coast have been robbed of even the healthy distraction of the harvest, and I can’t imagine how destabilizing and debilitating that un-certainty, on top of all the others, must be. Here in the east, we are left to send our support and count our blessings. High on my list of blessings is the fact that our lab is operational, and able to conduct both the Veraison to Harvest project and also our usual service work. Here are the current details:

Open for BusinessFirst and foremost, the lab is open, and we have you to thank for it. As a resource to an essential industry, we have been open since April. First it was one staff mem-ber at a time, then two, and now we may have as many as three in the lab (but not the same room) on a given day. We still maintain distance in lab spaces and wear

masks whenever we’re not alone, but slowly things are beginning to look more like they did a year ago. Since the group is still staggered and work sometimes has to be transferred from, for example, the Wednesday team to the Thursday team, our turnaround time is a little slower than when we are at full capacity. As always, our group is committed to accuracy first and speed next, and I think they’re doing a remarkable job in the circumstances.

Submitting a Sample:When submitting samples, please use the online form: https://grapesandwine.cals.cornell.edu/extension/new-york-state-wine-analytical-laboratory/sample-submission-form/

When you submit the form, everyone in the lab gets an email with the information, guaranteeing that who-ever is on duty that day will be notified. We appreciate your taking the time to help us help you! If you have a message or question that is lab-related and you’re not sure who to contact, send an email to ccbal@cornell.edu This email address is also monitored by the whole lab group.

Sample Delivery: As part of our reactivation plan, we are also still re-stricting access to the building, so while we really miss

being able to see you in person, face to face meetings are not in the cards. If you would like to submit a sample, there are two ways to do it:

In person: There is a red cooler outside the west-ern door of the Food Research Lab. This entrance is on the lower side of the building, next to the parking lot off of Preemption Road (see Figure 1). There is an overhang that will protect the red cooler from rain, and when you find the cooler you’ll see a name and phone number to notify the lab that you’ve dropped the sam-ple. When you call, say “the spot-ted owl hoots at midnight.” Drive home around the far side of the lake to make sure you weren’t followed. Skip the previous two sentences, but the rest is true.Figure 1. Sample drop-off location at Cornell AgriTech

Figure by Chris Gerling

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By mail: You may have been using the same address to send samples for the past 25 years. The building hasn’t moved, after all. The new thing is that all buildings on campus have their own street address. The old ad-dress (I’m not even going to write it here so no one sees the number and mistakenly uses it) is liable to get your package sent to our administration building, where a construction worker is likely to sign for it. He may or may not measure the free SO2 before disposing of the sample. To maximize the chances of accurate and timely delivery, please use the following address:

CCBAL: Pam Raes Cornell AgriTech-110 Food Research Laboratory 665 W. North Street Geneva, NY 14456 USA

Brewing update: Kaylyn Kirkpatrick, our brewing extension associate, accepted her dream job with the Brewer’s Association in Colorado this March. One or two other things have happened over that stretch so you may not have heard about it. We were very sad to lose Kaylyn, but we are persevering and continuing hops analysis this season. This fall we can do alpha acids, total oils and moisture. Check this website: https://cals.cornell.edu/cornell-ag-ritech/our-expertise/craft-beverage-production/craft-beverage-analytical-lab/hop-analysis or email ccbal@cornell.edu for details.

Smoke taint: We have received a number of inquiries about our ability to test for smoke taint compounds. The west-ern labs are completely overwhelmed by the demand

for analysis. We wish we could provide assistance to our stricken brothers and sisters, but we aren’t ready to perform those measurements. We are seriously considering options, and we will work with our col-leagues to see if there are any options for this harvest. Once again, our hearts are breaking for people who have already been through so much this year. We are one wine family, and we really wish we could do more to help.

Our partnership:2020 has been an exceptionally challenging year, and I have to keep consciously identifying areas of joy and gratitude if I’m going to quit worrying and sleep at night. Luckily, it’s not very hard when you get into the spirit. We have a wonderful lab group who are co-operative, positive and motivated. You, our industry partners, are passionate about what you do and sup-portive of what we do. Our academic colleagues have been incredibly resourceful and collaborative.

I often mention that wine people are so great to work with because, with very few exceptions, they choose to be here. We understand how lucky we are to be in this business and to have some of the best “offices” in the world.

Harvest 2020 will not be perfect, but it was never go-ing to be perfect regardless of what else was going on in the world. What it will be is the harvest, same as always, the time when the vineyard crew and the win-ery crew come together to pour blood, sweat and tears (not literally) into a tank with grapes to see what na-ture will bring forth. That’s more than enough.

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Fruit Composition Report - 9/8/2020 Samples were collected on Tuesday, September 8. YAN measurements will be included in next week’s samples , which will be collected on Monday, September 14.

Baco NoirRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 9/8/2020 HARVESTFinal Sample 8/31/2020 SW HV 0.95 18.8 3.12 13.4 214

’19 Final Sample 9/3/2019 SW HV 1.09 19.2 3.14 14.0

Cabernet FrancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 E. Seneca 1.17 19.8 2.97 9.7 Finger Lakes 9/8/2020 W. Seneca 1.24 18.0 2.88 11.1 Finger Lakes 9/8/2020 Cayuga 1.24 15.7 2.93 9.7 Finger Lakes 9/8/2020 Dresden 1.13 18.9 2.96 9.9 Finger Lakes 9/8/2020 Lansing 1.21 18.4 2.92 12.4 Finger Lakes 9/8/2020 Keuka 1.31 19.0 2.87 10.6

Hudson Valley 9/8/2020 SW HV 1.21 18.6 3.22 7.7 Hudson Valley 9/8/2020 Central HV 1.46 14.3 3.22 8.4

Lake Erie 9/8/2020 Portland 1.47 14.3 2.90 16.3 Long Island 9/8/2020 LI-05 1.89 17.6 3.28 7.9 Long Island 9/8/2020 LI-09 1.49 15.1 3.36 8.1

Niagara 9/8/2020 Niagara County 1.33 18.2 2.93 11.9 Average 9/8/2020 1.35 17.3 3.04 10.3

Prev Sample 8/31/2020 1.21 14.4 2.83 14.9 59‘19 Average 9/9/2019 1.28 14.6 2.92 14.8

CatawbaRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Keuka 2.21 14.7 2.63 13.4 Prev Sample 8/31/2020 Keuka 2.00 12.1 2.49 23.7 38‘19 Sample 9/9/2019 Keuka 2.39 10.5 2.64 29.5

Cayuga WhiteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Keuka 2.88 16.2 2.95 8.7 Finger Lakes 9/8/2020 Cayuga 2.56 16.3 3.06 6.9 Finger Lakes 9/8/2020 Dresden 2.62 17.7 2.99 6.6 Finger Lakes 9/8/2020 Ithaca 2.24 15.7 2.82 13.7

Average 9/8/2020 2.58 16.5 2.96 9.0 Prev Sample 8/31/2020 2.53 14.8 2.91 11.3 156‘19 Sample 9/9/2019 2.58 16.5 2.96 9.0

ChardonnayRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Cayuga 1.41 18.1 2.92 10.1 Finger Lakes 9/8/2020 W. Seneca 1.47 19.2 3.08 10.4 Finger Lakes 9/8/2020 Dresden 1.35 20.3 3.00 7.2 Finger Lakes 9/8/2020 Lansing 1.25 20.5 3.19 7.6 Long Island 9/8/2020 LI-03 1.75 17.9 3.39 7.9

Niagara 9/8/2020 Niagara County 1.39 19.9 3.02 9.3 Average 9/8/2020 1.44 19.3 3.10 8.8

Prev sample 8/31/2020 1.39 17.1 2.97 10.6 108‘19 Sample 9/9/2019 1.44 15.3 2.96 13.0

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ConcordRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Keuka 2.95 15.3 3.26 3.6 Finger Lakes 9/8/2020 W. Canandaigua 2.87 14.3 3.08 4.4

Lake Erie 9/8/2020 Portland 2.97 14.6 3.04 12.2 Average 9/8/2020 2.93 14.7 3.13 6.7

Prev. Sample 8/31/2020 2.66 12.4 2.85 12.1 139‘19 Sample 9/9/2019 2.84 12.5 2.84 12.9

Frontenac Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Champlain Valley 9/8/2020 S Champlain 1.30 22.9 2.96 18.8 Hudson Valley 9/8/2020 NE HV 1.06 22.6 3.20 13.9

Lake Erie 9/8/2020 Sheridan 1.25 19.5 3.13 18.0 Average 9/8/2020 1.20 21.7 3.10 16.9

Prev Sample 8/31/2020 1.15 19.3 2.99 17.4 324‘19 Sample 9/9/2019 1.28 18.8 2.92 19.2

Frontenac GrisRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Champlain Valley 9/8/2020 S Champlain 1.34 21.4 2.92 18.6 Prev Sample 8/31/2020 S Champ. 1.32 18.5 2.80 18.6 231‘19 Sample 9/9/2019 1.28 18.8 2.92 19.2

Gruner VeltlinerRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Dresden 1.47 20.3 2.97 6.8Previous Sample 8/31/2020 Dresden 1.28 18.3 2.93 8.1 80

‘19 Sample 9/9/2019 Dresden 1.42 15.4 2.82 9.2

La CrescentRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Champlain Valley 9/8/2020 Central Champlain 1.36 22.1 2.84 16.3 Champlain Valley 9/8/2020 Northern Champlain 1.38 20.6 3.13 14.7

Finger Lakes 9/8/2020 Geneva 1.37 25.2 3 16.0 Hudson Valley 9/8/2020 NW HV 1.42 22.7 2.95 15.2

Average 9/8/2020 1.38 22.7 2.98 15.5 Previous Sample 8/31/2020 1.40 21.1 2.89 15.7 123

‘19 Sample 9/9/2019 1.32 18.7 2.86 16.2

LembergerRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Dresden 1.66 20.8 2.92 9.7 Finger Lakes 9/8/2020 Wayne County 2.17 19.5 3.05 10.2

Average 9/8/2020 1.92 20.2 2.99 10.0 Previous sample 8/31/2020 1.74 18.2 2.92 10.7 166

‘19 Sample 9/9/2019 1.64 17.6 2.87 12.4

MalbecRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Long Island 9/8/2020 LI-06 2.32 17.5 3.31 9.3 Previous sample 8/31/2020 LI-06 1.98 15.0 2.93 14.0 154

‘19 Sample 9/3/2019 2.10 15.6 3.11 14.5 170

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Marechal FochRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 9/8/2020 NE HV 1.21 22.3 3.33 9.3 Prev Sample 8/31/2020 NE HV 1.20 20.4 3.18 9.6 145‘19 Sample 9/9/2019 Northeast HV 1.39 20.0 3.21 9.9

MarquetteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Champlain Valley 9/8/2020 Central Champlain 1.52 22.3 2.81 17.1 Champlain Valley 9/8/2020 Northern Champlain 1.58 22.4 2.99 15.2

Finger Lakes 9/8/2020 Dresden HARVEST Finger Lakes 9/8/2020 Ithaca 0.95 19.5 2.91 14.0 Finger Lakes 9/8/2020 Tones HARVEST

Hudson Valley 9/8/2020 NE HV 1.39 24.2 3.31 11.6 Hudson Valley 9/8/2020 NW HV 1.63 21.5 3.08 13.5

Lake Erie 9/8/2020 Fredonia 1.46 20.9 3.23 10.5 Average 9/8/2020 1.36 21.5 3.13 12.4

Prev Sample 8/31/2020 1.34 20.1 2.95 14.5 248‘19 Sample 9/9/2019 1.39 19.5 2.95 15.2

MerlotRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 9/8/2020 Central HV 1.26 16.8 3.54 7.3 Long Island 9/8/2020 LI-04 2.02 18.1 3.42 7.2 Long Island 9/8/2020 LI-10 1.65 17.6 3.47 6.7

Niagara 9/8/2020 Niagara County 1.52 20.4 3.02 9.4 Average 9/8/2020 1.61 18.2 3.36 7.7

Prev sample 8/31/2020 1.55 15.8 3.15 9.3 116‘19 Sample 9/3/2019 1.65 16.6 3.21 10.1 89

NiagaraRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Lake Erie 9/8/2020 Portland 3.56 14.2 3.11 7.2 Prev Sample 8/31/2020 Portland 3.17 11.7 2.93 9.7 121‘19 Sample 9/9/2019 Portland 1.45 13.7 3.00 10.4

NoiretRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Lake Erie 9/8/2020 Sheridan 1.58 16.6 3.11 11.9 Prev Sample 8/31/2020 Sheridan 1.53 14.2 2.98 14.8 326‘19 Sample 9/9/2019 Sheridan 1.45 14.9 3.01 15.9

Pinot NoirRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 W. Cayuga 1.33 17.4 3.11 8.2 Finger Lakes 9/8/2020 Ontario 1.67 19.6 3.19 8.6

Hudson Valley 9/8/2020 SW HV 1.15 17.5 3.48 6.3 Hudson Valley 9/8/2020 Central HV 1.33 18.0 3.55 6.8

Niagara 9/8/2020 Niagara County 1.20 18.9 3.10 6.7 Average 9/8/2020 1.34 18.3 3.29 7.3

Prev sample 8/31/2020 1.23 16.7 3.19 8.5 153‘19 Sample 9/9/2019 1.23 15.8 3.01 13.1

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RegentRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 HARVEST Prev sample 8/31/2020 1.48 17.7 2.95 8.4 215

‘19 Final Sample 9/3/2019 TDV 1.62 19.3 3.15 10.0 63

RieslingRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 W. Seneca 1.38 18.4 2.85 13.1 Finger Lakes 9/8/2020 E. Seneca 1.37 15.8 2.86 13.5 Finger Lakes 9/8/2020 CL 90 Cayuga 1.28 16.3 2.85 12.9 Finger Lakes 9/8/2020 Keuka 1.17 17.6 2.81 12.1 Finger Lakes 9/8/2020 W. Canandaigua 1.18 16.1 2.74 15.4 Finger Lakes 9/8/2020 Dresden 1.22 16.9 2.72 12.0 Finger Lakes 9/8/2020 Wayne County 1.32 17.6 2.80 14.4 Finger Lakes 9/8/2020 Lansing 1.07 18.5 2.83 13.2 Finger Lakes 9/8/2020 Clone 198 1.46 20.0 3.02 11.2 Finger Lakes 9/8/2020 Clone 239 1.46 20.4 2.98 11.2 Finger Lakes 9/8/2020 Clone 90 1.34 19.8 2.96 11.3

Hudson Valley 9/8/2020 SW HV 1.25 17.4 3.16 8.5 Hudson Valley 9/8/2020 Central HV 1.28 16.5 3.16 8.8

Lake Erie 9/8/2020 Portland 1.62 16.3 3.01 12.2 Long Island 9/8/2020 LI-01 1.23 12.1 3.40 10.6

Average 9/8/2020 1.31 17.3 2.94 12.0 Prev Sample 8/31/2020 1.19 14.5 2.80 14.9 119‘19 Sample 9/9/2019 1.38 15.4 2.93 14.6

Sauvignon BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Long Island 9/8/2020 LI-02 1.29 16.7 3.40 9.9 Prev Sample 8/31/2020 LI-02 1.14 14.5 3.03 12.0 166‘19 Sample 9/9/2019 LI-02 1.39 17.9 3.17 9.3

Seyval BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Cayuga HARVEST Hudson Valley 9/8/2020 SW HV HARVEST

Lake Erie 9/8/2020 Portland HARVEST Final Sample 8/31/2020 1.54 17.3 2.99 9.4 143

‘19 Sample 9/9/2019 1.82 16.7 3.02 11.4

St CroixRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Geneva 1.41 20.9 3.18 7.8 Prev Sample 8/31/2020 Geneva 1.72 19.5 3.07 8.8 161‘19 Sample 9/9/2019 Geneva 2.00 16.7 3.05 10.4

TraminetteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Lake Erie 9/8/2020 Portland 1.62 15.3 2.84 13.0 Prev Sample 8/31/2020 Portland 1.40 12.0 2.73 16.0 94‘19 Sample 9/9/2019 1.51 14.2 2.68 18.9

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The information, including any advice or recommendations, contained herein is based upon the research and experience of Cornell Cooperative Extension personnel. While this information constitutes the best judgement/opinion of such personnel at the time issued, neither Cornell Coopera-tive Extension nor any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or regarding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manufacturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product.

Vidal BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 Dresden 1.66 16.7 2.91 10.4 Prev Sample 8/31/2020 Dresden 1.50 14.7 2.84 12.7 64‘19 Sample 9/9/2019 1.55 13.9 2.78 16.8

VignolesRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/8/2020 VSP Keuka 1.69 19.7 2.88 15.1 Finger Lakes 9/8/2020 R53V30 1.56 21.7 2.90 16.1

Lake Erie 9/8/2020 Portland 1.95 19.3 2.95 17.8 Average 9/8/2020 1.73 20.2 2.91 16.3

Prev Sample 8/31/2020 1.68 18.1 2.83 17.4 274‘19 Sample 9/9/2019 1.88 18.3 2.87 19.0

Vignoles Harvest at CLEREL

September 11. It’s an early harvest of Vignoles at the Cornell Lake Erie Research and Exten-sion Laboratory, with soluble solids reaching 20° Brix. Andy Joy (harvester), Ted Taft (bin tender) and Dan Sprague (tractor driver) are the CLEREL crew that makes it happen.

Photo by Terry Bates.

This newsletter was made possible with support from the New York Wine and Grape Foundation, Constellation Brands, and USDA Federal Formula funding through the Cornell and New York State Agricultural Experiment Stations.

Veraison to Harvest is a joint publication of:

Cornell Enology Extension ProgramStatewide Viticulture Extension ProgramLong Island Grape Program - Suffolk CCE

Finger Lakes Grape ProgramLake Erie Regional Grape Program

Eastern NY Commercial Horticulture ProgramCopyright 2020 © Cornell University