Page 1

Around New York...Statewide (Tim Martinson)September 25. In the Finger Lakes, temperatures moderat-ed – and even came close to frost – with highs ranging from 57 to 76 °F (Most in the 60s) and lows from 35 to 49°F. No rain, and minimal (0-5 h) daily leaf wetness, according to NEWA’s weather station at Geneva. In other words, pretty ideal (but not crazy) ripening weather.

Harvest. To date, 15 of our sample blocks have been har-vested, including (in alphabetical order) Baco noir, Cayuga white, Frontenac, La Crescent, Marechal Foch, 5 Marquette blocks, Regent, 3 Seyval blanc blocks, and 2 Vignoles blocks. Notably absent are any vinifera varieties.

Natives. The single Niagara block (15.4 °Brix) was harvest-ed last week. Concord blocks (17-18.5°Brix in the Finger Lakes, 14.7 °Brix at Portland (with a heavy crop) were very ripe. Catawba was at 18.4 °Brix. Collectively, they gained an average of 1.3 °Brix last week, and are 3.3 °Brix ahead of last year. Acids are way lower than last year, (-8.5 g/l for Catawba; -1.5 for Concord).

Hybrids. Vignoles and St Croix (probably overripe) had the highest soluble solids at 23 °Brix. Traminette and Vidal blanc were at 18.5 and 19.0 °Brix, respectively. Overall the hybrids gained 1.1 °Brix, lost 0.5 g/l of titratable acidity (TA) and were 0.6 °Brix higher and -0.6 g/L TA lower than last year.

Cold-Hardy Hybrids. The “Minnesota varieties”, La Cres-cent, Marquette, and Frontenac, are topping out at 23-24 °Brix, with characteristically higher acids at 12.5 (Marquette) to 14.4 (Frontenac) g/L. Soluble solids are 2.2 °Brix higher than last year, and acids are slightly lower (-0.8 g/L). Most are either harvested or will have been harvested this week.

Vinifera. Although both soluble solids (range 19-22 °Brix) and acids (most varieties at 5-8 g/L; most Riesling blocks <10 g/L) are in ‘harvestable’ range, none of our vinifera sample blocks have been harvested yet. Favorable, dry ripening weather has kept the diseases at bay and the fruit clean. I suspect that next week we’ll see several Chardonnay, Lem-berger, and Pinot noir blocks drop off our list as harvest

Statewide Vineyard Crop Development Update #5

September 25, 2020

Edited by Tim Martinson and Chris Gerling

Veraison to HarVestVeraison to HarVest

continues. Overall, soluble solids increased by 1.5 °Brix, while TAs dropped at a more modest range of -0.1-0.6 g/l . Our two varieties with multiple sites statewide, Cabernet Franc and Riesling, gained 1.4-1.5 °Brix last week, and lost about 0.5 g/l TA. Both varieties are ahead of last year, with 1.6-2.3 higher °Brix, and -1.9 g/L lower TA.

In short, it continues to be a ‘high Brix, low acid’ year. Qual-ity should be excellent across New York.

Long Island (Alice Wise)

For the second harvest in a row, Long Island is experienc-ing a stretch of unprecedented sunny, dry weather. The remnants of the tropical systems that have moved through the eastern US have stayed to the south of Long Island. The entire season has been dry, ending with only ~3” of rain in August (not the 11” that NEWA claims) and <2” thus far in September.

The Cornell research vineyard has struggled a bit with drought stress, particularly young vines. The lack of rain, sandy soils and permanent green cover under the trellis (due to under-vine mowing) all contribute. Drought stress this year did not manifest as the usual basal leaf discolor-ation/abscission. Rather, shoot tips stopped growing and

Continued on page 2

Machine and hand harvest at CLEREL. Concord (left) harvest is in full swing in Western NY. At CLEREL (right) Riesling with varying cropping levels is set for hand harvest for Jennifer Russo’s project to look at how cropping levels affect bud hardiness, a project supported by the New York Wine and Grape Foundation.

Photos by Jennifer Russo

Page 2

they have accumulated less than 3” of rain since July 1. The drought conditions ease as you move further north, but most of the region is still unusually dry.

Symptoms of water stress have been showing up in vineyards over the past couple of weeks, but seem to have become more pro-nounced lately. We have seen tendrils drying up and burn-ing off for a while now, but these past couple weeks there is a noticeable increase in foli-ar symptoms like basal leaves turning yellow or dying, and varying levels of defoliation.

While these conditions have been terrific for fruit quality and low disease pressure, the lack of water will also have an impact on further ripening of the remaining fruit, as well as post-harvest photosynthesis which helps the vines prepare for winter. The results from our samples this week show that sugar accumulation has been continuing so far, so at least in these locations it seems that the vines are still chugging along. While we certainly don’t need any prolonged rain by any means, we could use a nice half-inch sometime soon. Please?

The dry weather has also meant that harvest has been able to move ahead at full speed this week. As far as varieties being picked right now – you name it, somebody was probably pick-ing it this week. Concords have been rolling into processors for several days now, and some final Niagara loads were also coming off last weekend and earlier this week.

Everything from Cayuga and Vignoles (with almost no sour rot!) to Chardonnay, Gewürztraminer, Pinot noir and some Cabernet Franc for rose production has been rolling in to press pads this week. At the Teaching Vineyard, our Grüner Veltliner and Lemberger came off this week, and next up will likely be Cayuga White, Chardonnay, and “NY81”(numbered selection, short for NY81.0315.17). Both Grüner and Lemberger clusters were significantly smaller and more scraggly than they usually are, which led to lower than normal yields from them.

Lower than expected yields have been the story in a lot of cases this year. We knew that a number of Concord vineyards were impacted by frost injury this spring and would have lower than normal yields, but growers are finding that most varieties have less fruit than normal this year. However, given the addition-al stress on the vines from the dry weather, having less fruit to ripen this year may actually be helpful from a vine health standpoint.

leaves folded slightly. Though its an anecdotal observation, leaves seem to be small this year.

Drip irrigation was run all summer, far more than in any previous season. However, it is an old system - we battle leaks and plugged emit-ters - and emitters are spaced 3 ft apart. This is too far apart for such a sandy site. If a de-cent rain does not happen soon, drip may be turned on one last time.

After frantic bird feeding in late July into Au-gust, bird pressure of late has been relatively low. Thanks to the dry weather, cluster rot has been minimal and thus fruit fly populations are modest. The caveat to that in the LIHREC vineyard was Pinot Noir - with a touch of sour rot, some berry dehydration and an enormous number of yellow jackets et.al. These critters were really working the fruit over. In a com-mercial setting, this fruit would have been picked last week.

Below are our recent harvest numbers. With the exception of Pinot Noir, all could have stayed in the vineyard another week or so. However, due to limited labor and 34 bearing varieties, as well as clones of some varieties, we need to space out our harvest. Again except for PN, there was almost no sour rot and no Botrytis at all. NY81 (see photo) was harvested 9-24; results will be available next week.

Finger Lakes (Hans Walter-Peterson)“Dry” continues to be the main description of the 2020 season, especially since the beginning of August. We are on pace to have the driest September in at least 50 years, with almost ev-ery weather station in the area recording less than half an inch of rain this month.

The most recent drought maps for the North-east, posted on the Northeast Regional Cli-mate Center website, have the southern por-tion of the Finger Lakes (Steuben and Schuyler counties, and the southern end of Yates Coun-ty near Seneca Lake) categorized as being in a moderate drought. Several growers around the southern end of Seneca Lake have said that

NY81.0315.17 is a Riesling x Cayuga White cross that has gained favorable attention in the mid-Atlantic for its favorable flavor pro-files and its resistance to fruit rots. It was harvested this week at the Long Island Hor-ticultural Research and Extension Center in Riverhead NY.

Photo by Alice Wise

Page 3

CLEREL Weather. Per the Network for Environmental and Weather Applications (NEWA) for the station lo-cated at CLEREL in Portland, NY, the average air temp for the past week was 57.7°F a difference of 4.0° from last week. The air maximum temp of 72.8°, a 6.2° dif-ference from last week, and minimum temp of 44.4° that differed 2.7°. The AgriTech lab did not receive any precipitation or leaf wetness last week.

Hudson/Champlain (Jim Meyers)

Oh, ‘tis sweet, when fields are ringing With the merry cricket’s singing, Oft to mark with curious eye If the vine-tree’s time be nigh: Here is now the fruit whose birth Cost a throe to Mother Earth. Sweet it is, too, to be telling, How the luscious figs are swelling; Then to riot without measure In the rich, nectareous treasure, While our grateful voices chime,-- Happy season! blessed time. -- Aristophanes, ‘The Harvest’

Temperatures are forecasted to be warm for most of eastern New York in the coming week (Figure 1) offer-ing some additional ripening for those grapes that are still on the vine.

Most vineyard GDDs are near 5-year averages (Figure 2) with the recent cold weather dropping Mid Hudson and Lower Hudson vineyards to just under the 5-year average.

All vineyards remain equal to or ahead of grow-ing degree versus last year while precipitation re-mains behind vs 2019 in all vineyards (Figure 3). Figure 4 indicates that most vineyards are ripen-ing ahead of where they were on this date in 2019.

Lake Erie (Jennifer Russo & Terry Bates)Here at the Cornell Lake Erie Research and Extension Laboratory (CLEREL) in Portland, NY we monitor our Concord vines in our phenology block that are mini-mally pruned through 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 2.8 grams, which is lower than the 21-year average and dropped from the last week (Figure 1). The samples taken on September 21, 2020 averaged 2.83 grams with a weekly average increase of .06 grams of berry weight.

The hot and dry weather for most of the season com-bined with average crop estimations allowed for the °Brix accumulation well above the 21-year average with the phenology samples averaging at 17.77 °Brix (Figure 2). On September 14, 2020, the average °Brix for these vines was 16.54. A weekly average accumula-tion of 1.23 °Brix. The “blip” in berry weight at 86 days after bloom is an artifact of a rain event (Figure 1).

Figure 1. Concord Berry Curve 9-21-2020Figure by Terry Bates

Figure 2. Cornell Lake Erie Research and Extension Laboratory Concord °Brix Accumulation 9-21-2020.

Figure by Terry Bates Figure 1. Six day growing degree-day (GDD) forecast for representative vineyards from each of four sub-regions of eastern New York.

Figure by Jim Meyers

Page 4

Hudson/Champlain Figures (Jim Meyers)

Figure 2. 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 3. Difference in cumulative Growing Degree Days (GDDs) and pre-cipitation between 2020 and 2019 as of September 18th. Each colored circle rep-resents a farm location. Local CCE offices are represented by colored squares.

Figure by Jim Meyers

Figure 4. Comparison of 2018, 2019, and 2020 ripening at 16 vineyards in eastern New York. CV = Champlain Valley. HV = Hudson Valley. UHV = Upper Hudson Valley.

Figure by Jim Meyers

Page 5

Drink Local, Learn Digital: Help Us Make Virtual B.E.V. NY GreatChris Gerling

We are rapidly approaching (and may have already reached) the “everybody’s too busy to read this” portion of Veraison to Harvest.

At a certain point, you all get too busy with the picking and the crushing and the applying of the SPF 50 sun-screen and the wondering if yellow jackets can actually spontaneously generate to sit down and read newslet-ters. Other activities that fall off the map include non-work laundry, car oil-changes, health care not requiring emergency room attendance and knowing what specific day of the week it is. I get it.

But if you are still waiting on grapes to ripen or a hydraulic hose leak has provided an impromptu break, we’d like to re-claim your attention for a few minutes.

We need to talk about B.E.V. NY. We’d like to get your opinions and ideas so we can go organize the conference and you can return to harvest, photo shoots or whatever it is you were doing.

We are once again working with the New York Wine & Grape Foundation to make sure we have access to in-dustry leaders as well as academic experts. First, as you can see from the title of the article, B.E.V. NY will be virtual in 2021 (Anticipated Dates: March 3-5, 2021). I know we all enjoy the opportunity to stand outside in a parking lot looking at grey snow and waiting for the fire alarm to stop going off, but we have decided that the safest plan is to go all-in on virtual now. There are definite downsides to a remote conference, but there are also many advantages, including:

1. Travel, as in not having to do it. Attendees will not have to worry about roundtrips in the dark through winter weather, and speakers will not have to find flights. With travel removed from the equation, we can now make this a truly state-wide conference.

2. Time, less of it. We will make the program lean (not mean), allowing attendees and speakers to be able to get the most content for their minutes invested. We are also considering running sessions over each of the three days (see Figures 1 & 2), meaning you could, for example, get all of your viticulture info from 8:30-10:30 AM, Wednesday-Friday. One day of content or some over multiple days? We’d love to hear your preference.

3. Speakers, more of them. We plan to invite more speakers and more panelists. With no travel and minimal time commitment, possibilities abound. We need your input here. What topics should be covered? Who would you like to hear? So long as the time zones at least kind of line up, we can try. Give us your ideas and we’ll see what we can do.

Drink Local, Learn Digital: Help Us Make Virtual B.E.V. NY Great

Chris Gerling

Page 6

4. Access, to the whole darn conference. We’re thinking we won’t divide by days this year. If you register, you can watch any and all of the content covering Business, Enology and Viticulture. We will also make the digital recording available to those who choose to purchase it, so you can see and hear anything you might miss.

5. Homework, are we serious? Would you like to watch a video lecture at whatever time is conve-nient for you and then come discuss it with the speaker at BEV? Would you like to watch it after-wards to remind yourself what the heck she/ he was talking about? Or maybe your spare time is reserved for important things, like Dancing with the Stars. We are considering the outside video option, and we want to know what you think.

6. Breakfast, from whatever continent you prefer. Coffee just how you like it. BYOLB (Bring Your Own Lunch Buffet). Etc.

Two Possible Scenarios:

Survey:We have prepared a survey. I know, I know, but it’s a short survey. We officially say less than five minutes, but the little software thing evaluating it said it could be done in one minute, like bottling line sanitation with hot water. We’re just asking you to spend between 1 and 5 minutes to let us know your preferred format and also speaker and topic ideas. I know you’re busy now, but if we can have this couple of month head start, we can make the conference better. You don’t have to provide feedback, of course, but when the day arrives, you won’t be able to blame us for the coffee or the content. That’s it for now. Stay safe out there.

Survey Link: https://cornell.ca1.qualtrics.com/jfe/form/SV_cUxLMTlIlOAOAbb

Page 7

Fruit Composition Report - 9/21/2020 Samples were collected on Monday, September 21. YAN measurements will be included in next week’s sam-ples, which will be collected on Monday, September 28.

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 9/21/2020 E. Seneca 1.45 22.2 3.1 7.0 Finger Lakes 9/21/2020 W. Seneca 1.31 21.4 3.01 8.1 Finger Lakes 9/21/2020 Cayuga 1.40 20.2 3.07 7.5 Finger Lakes 9/21/2020 Dresden 1.25 22.0 3.10 7.0 Finger Lakes 9/21/2020 Lansing 1.19 21.6 3.06 8.2 Finger Lakes 9/21/2020 Keuka 1.25 21.3 2.97 9.8

Hudson Valley 9/21/2020 SW Hudson Valley 1.43 21.9 3.29 5.8 Hudson Valley 9/21/2020 Central Hudson Valley 1.30 18.1 3.43 6.4

Lake Erie 9/21/2020 Portland 1.63 17.3 3.12 11.6 Long Island 9/21/2020 LI-05 2.03 19.8 3.38 6.0 Long Island 9/21/2020 LI-09 1.62 16.9 3.46 6.7

Niagara 9/21/2020 Niagara County 1.33 21.5 3.14 9.8 Average 9/21/2020 1.43 20.4 3.18 7.8

Prev Sample 9/14/2020 1.42 18.9 3.11 8.4 63‘19 Average 9/23/2019 1.34 18.8 3.10 9.7

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

Finger Lakes 9/21/2020 Keuka 2.49 18.4 2.9 8.5 Prev Sample 9/14/2020 Keuka 2.46 16.1 2.80 11.8 28‘19 Sample 9/23/2019 Keuka 2.44 13.5 2.68 17.0 38

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

Finger Lakes 9/21/2020 Keuka 2.84 18.2 3.12 8.4Finger Lakes 9/21/2020 Cayuga HARVEST Finger Lakes 9/21/2020 Dresden 2.96 20.1 3.17 6.6Finger Lakes 9/21/2020 Ithaca 2.20 18.3 3.01 10.8

Average 9/21/2020 2.67 18.9 3.10 8.6Prev Sample 9/14/2020 2.68 17.5 3.10 8.3 166‘19 Sample 9/23/2019 2.94 18.1 3.01 9.1 103

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

Finger Lakes 9/21/2020 Cayuga 1.55 20.3 3.09 8.4 Finger Lakes 9/21/2020 W. Seneca 1.47 22.0 3.18 8.4 Finger Lakes 9/21/2020 Dresden 1.52 22.3 3.13 6.3 Finger Lakes 9/21/2020 Lansing 1.32 22.4 3.34 5.8 Long Island 9/21/2020 LI-03 1.89 20.1 3.35 7.5

Niagara 9/21/2020 Niagara County 1.53 22.3 3.15 8.7 Average 9/21/2020 1.55 21.6 3.21 7.5

Prev sample 9/14/2020 1.50 20.3 3.15 7.5 125‘19 Sample 9/23/2019 1.54 19.1 3.06 9.4 129

Page 8

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

Finger Lakes 9/21/2020 Keuka 2.81 18.5 3.39 3.6 Finger Lakes 9/21/2020 W. Canandaigua 3.07 17.5 3.25 5.0

Lake Erie 9/21/2020 Portland 3.15 14.5 3.18 9.4 Average 9/21/2020 3.01 16.8 3.27 6.0

Prev. Sample 9/14/2020 3.09 16.6 3.18 6.1 124‘19 Sample 9/23/2019 2.94 15.1 3.07 7.8 136

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

Champlain Valley 9/21/2020 S Champlain HARVEST Hudson Valley 9/21/2020 NE Hudson Valley 1.03 24.9 3.21 11.6

Lake Erie 9/21/2020 Sheridan 1.15 21.7 3.25 16.0 Champlain Valley 9/21/2020 S Champlain 1.33 25.0 2.94 15.4

Average 9/21/2020 1.17 23.9 3.13 14.4 Prev Sample 9/14/2020 1.14 23.1 3.10 15.7 367‘19 Sample 9/23/2019 1.16 22.1 3.04 17.1 320

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

Final Sample 9/14/2020 Dresden 1.41 21.3 3.11 5.3 26‘19 Final Sample 9/23/2019 Dresden 1.36 18.8 2.95 6.9 29

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

Champlain Valley 9/21/2020 Central Champlain HARVEST Champlain Valley 9/21/2020 Northern Champlain 1.39 22.3 3.15 13.0

Finger Lakes 9/21/2020 Geneva 1.09 25.2 3.08 12.9 Hudson Valley 9/21/2020 NW Hudson Valley 1.31 22.9 3.03 13.1

Average 9/21/2020 1.27 23.5 3.09 13.0 Previous Sample 9/14/2020 1.32 22.3 2.99 13.9 70

‘19 Sample 9/23/2019 1.32 20.5 2.93 13.8 82

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

Finger Lakes 9/21/2020 Dresden 1.72 23.1 3.00 7.7 Finger Lakes 9/21/2020 Wayne County 2.19 20.8 3.14 9.2

Average 9/21/2020 1.95 22.0 3.07 8.5 Previous sample 9/14/2020 2.00 21.2 2.99 8.0 129

‘19 Sample 9/23/2019 1.76 20.7 2.95 9.6 98

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

Long Island 9/21/2020 LI-06 2.40 20.1 3.4 7.1 Previous sample 9/14/2020 LI-06 2.45 18.1 3.36 7.5 120

‘19 Sample 9/23/2019 LI-06 2.05 20.3 3.35 8.6 153

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

Hudson Valley HARVEST’20 Final Sample 9/14/2020 NE Hudson Valley 1.09 24.2 3.45 7.1 114‘19 Final Sample 9/23/2019 Northeast HV 1.28 21.3 3.16 10.0 66

Page 9

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

Champlain Valley 9/21/2020 Central Champlain HARVEST Champlain Valley 9/21/2020 Northern Champlain 1.64 23.4 3.04 13.3

Finger Lakes 9/21/2020 Dresden HARVEST Finger Lakes 9/21/2020 Ithaca 1.02 22.8 3.08 12.2 Finger Lakes 9/21/2020 Tones HARVEST

Hudson Valley 9/21/2020 NE Hudson Valley HARVEST Hudson Valley 9/21/2020 NW Hudson Valley 1.56 23.6 3.17 12.1

Lake Erie 9/21/2020 Fredonia HARVEST Average 9/21/2020 1.41 23.3 3.10 12.5

Prev Sample 9/14/2020 1.50 22.8 3.08 12.7 280‘19 Sample 9/23/2019 1.41 22.1 2.93 13.2 209

MerlotRegion Harvest

Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Hudson Valley 9/21/2020 Central Hudson Valley 1.37 20.6 3.68 5.5

Long Island 9/21/2020 LI-04 2.17 19.9 3.49 5.5 Long Island 9/21/2020 LI-10 1.79 19.5 3.61 5.2

Niagara 9/21/2020 Niagara County 1.56 23.0 3.11 9.1 Average 9/21/2020 1.72 20.8 3.47 6.3

Prev sample 9/14/2020 1.64 19.5 3.45 6.2 122‘19 Sample 9/23/2019 1.68 20.9 3.38 6.8 103

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

’20 Final Sample 9/14/2020 Portland 3.57 15.6 3.18 6.7 176‘19 Final Sample 9/16/2019 Portland 4.34 15.4 3.14 8.2 124

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

Lake Erie 9/21/2020 Sheridan 1.65 15.9 3.22 11.7 Prev Sample 9/14/2020 Sheridan 1.59 15.3 3.11 12.0 346‘19 Sample 9/23/2019 Portland 1.17 16.9 3.21 7.2 229

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

Finger Lakes 9/21/2020 W. Cayuga 1.56 21.7 3.37 6.4 Finger Lakes 9/21/2020 Ontario 1.66 22.8 3.35 6.9

Hudson Valley 9/21/2020 SW Hudson Valley 1.55 21.8 3.52 5.1 Hudson Valley 9/21/2020 Central Hudson Valley 1.30 22.1 3.88 5.7

Niagara 9/21/2020 Niagara County 1.35 22.1 3.29 5.5 Average 9/21/2020 1.48 22.1 3.48 5.9

Prev sample 9/14/2020 1.43 20.3 3.35 6.5 145‘19 Sample 9/23/2019 1.43 19.1 3.13 9.0 200

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

Finger Lakes 9/8/2020 HARVEST ’20 Final 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

Page 10

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

Finger Lakes 9/21/2020 W. Seneca 1.54 20.6 2.91 11.0 Finger Lakes 9/21/2020 E. Seneca 1.44 17.3 2.96 11.2 Finger Lakes 9/21/2020 CL 90 Cayuga 1.40 18.3 2.91 10.9 Finger Lakes 9/21/2020 Keuka 1.35 20.8 2.87 10.6 Finger Lakes 9/21/2020 W. Canandaigua 1.38 18.7 2.83 13.4 Finger Lakes 9/21/2020 Dresden 1.15 18.6 2.85 9.6 Finger Lakes 9/21/2020 Wayne County 1.46 19.8 2.88 12.1 Finger Lakes 9/21/2020 Lansing 1.18 20.9 2.95 9.6 Finger Lakes 9/21/2020 Cl 198 E Seneca 1.52 20.5 3.04 9.4 Finger Lakes 9/21/2020 CL 239 E Seneca 1.48 22.0 3.03 8.6 Finger Lakes 9/21/2020 CL 90 E Seneca 1.48 21.9 3.05 7.8

Hudson Valley 9/21/2020 SW Hudson Valley 1.59 17.7 3.16 6.8 Hudson Valley 9/21/2020 Central HV 1.38 18.8 3.2 6.3

Lake Erie 9/21/2020 Portland 1.75 19.6 3.16 8.2 Average 9/21/2020 1.44 19.7 2.99 9.7

Prev Sample 9/14/2020 1.38 18.3 2.98 10.2 108‘19 Sample 9/23/2019 1.40 17.4 2.97 11.6 120

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

Long Island 9/21/2020 LI-02 1.24 19.7 3.28 8.0 Prev Sample 9/14/2020 LI-02 1.39 17.5 3.43 7.9 242

‘19 Final Sample 9/16/2019 1.49 20.2 3.29 7.2 164

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 ’20 Final Sample 8/31/2020 1.54 17.3 2.99 9.4 143‘19 Final Sample 9/16/2019 1.93 19.7 3.17 8.4 155

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

Finger Lakes 9/21/2020 Geneva 1.82 23.3 3.34 6.7 Prev Sample 9/14/2020 Geneva 1.36 21.6 3.20 8.0 141‘19 Sample 9/23/2019 Geneva 2.12 20.0 3.21 8.8 171

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

Lake Erie 9/21/2020 Portland 1.61 18.5 2.99 10.4 Prev Sample 9/14/2020 Portland 1.64 17.3 2.84 11.3 96‘19 Sample 9/23/2019 1.65 18.8 2.85 12.7 102

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

Finger Lakes 9/21/2020 Dresden 1.73 19.1 3.04 8.2 Prev Sample 9/14/2020 Dresden 1.73 17.4 3.00 8.8 44‘19 Sample 9/23/2019 1.81 17.2 2.91 11.6 80

Page 11

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.

This newsletter was made possible with support from the New York Wine and Grape Foundation, Lake Erie Re-gional Grape Program, Inc., and USDA Federal Formula funding through the Cornell and New York State Agri-cultural 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

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

Finger Lakes 9/21/2020 VSP Keuka HARVEST Finger Lakes 9/21/2020 R53V30 1.61 24.4 3.00 14.3

Lake Erie 9/21/2020 Portland HARVEST Average 9/21/2020 1.61 24.4 3.00 14.3

Prev Sample 9/14/2020 R53V30 1.66 23.0 2.86 14.3 281‘19 Sample 9/23/2019 1.80 22.4 2.86 18.4 313

Coronavirus Food Assistance Program Expanded to Include WinegrapesWineAmerica and NY Wine and Grape Foundation

Editor’s note: If you are having trouble selling your grapes this year, The Coronavirus Food Assistance Program may be a program that can help out with financial assitance.

-TEM

The USDA announced on Friday that winegrapes will be eligible for the second round of the Coronavirus Food Assistance Program (CFAP2) which is designed to provide direct payments to growers who have suffered fi-nancial losses during 2020 due to the coronavirus pandemic. WineAmerica worked with the Wine Institute and other industry partners to advocate for this change. Additionally, the Congressional Wine Caucus sent a letter to USDA requesting that winegrapes be included in CFAP 2. Winegrapes are included under the blanket term of “grapes”, which are now listed as one of the specialty crops eligible for the funding.

The CFAP program was developed as part of the CARES act that was passed in late March to stem the economic fallout of the conronavirus pandemic. The initial commodities that were eligible for the relief funds had to see losses though the first quarter of 2020. The updated program bases eligibility on 2019 sales.

The application period for CFAP 2 is September 21 through December 11. Application can be made online or through your local FSA office. There is a payment limitation of $250,000. More information on the program and how to apply for assistance can be found here:

Coronavirus Food Assistance Program 2

https://www.farmers.gov/cfap