Drappier, Beaucastel, Le Stanze, San Giorgio Palmer, Burmester

Do you know what this translates to in hl/ha?

I have many fond memories of the 82 Palmer, but one in particular involves a lost weekend in the Catskills that featured a mag of this juice with dinner and endless other libations; I remember staggering through the dark for a 2 am dip in the freezing river. The next (rather headachey) day we went back for trout, and were amazed to have survived the experience. I revisited the place this past summer, with the same hosts, and am still amazed! The joys of fearless youth.

Anyway that 82 was a real classic.

-E

hc? Anders

The problem is that ton is unit of weight, not volume, so a straight conversion isn't possible. Taking into consideration that 1 acre = 0.4 ha and that 1 hl = 26.4 gal, with a further assumption that the ton is a ton of wine (with a density of 1 oz/fl oz) gives a conversion of 1 ton/acre = 3.8 hl/ha.

Of course, if the ton refers to the weight of the grapes, then a further conversion factor must be applied.

Mark Lipton

15 hl/ha is miniscule. The wines that I posted on from J. Voillot are from yields around 30hl/ha and I thought they were small.

Thanks Bill (and others).

I realize the conversion isn't direct, I actually thought that since the hl figure is that usually used in France they might have said. ;)

Actually 15 hl/ha is not unheard of in the southern Rhone, e.g. off the top of my head, Clos des Cazaux routinely harvest at < 20, real fanatics like the folks at Faucon Dore at < 10! I think you'd find many who are < 20 for old grenache and syrah.

I mention cepages because the numbers aren't really comparable across different varieties: I think you can harvest Cabernet Sauvignon with very good concentration at 60 hl/ha, but perhaps this is more difficult with Grenache.

-E

-E