Weight vs. Hangtime

Right now there is a debate going on among the vine growers of California and those in the wine business- weight and hangtime. The productivity of vineyards in California is measured by ton per acre. Basically the longer the cluster of grapes hangs on the vines the Brix level increases (sugar concentration rises) and weight per berry decreases. Thus as the season progresses the vine growers actually takes a loss in ton per acre. The vine growers are suggesting that for every degree Brix above a given standard they should be able to charge a premium.
What’s your reaction to this?

Salute

Right now there is a debate going on among the vine growers of California and those in the wine business- weight and hangtime. The productivity of vineyards in California is measured by ton per acre. Basically the longer the cluster of grapes hangs on the vines the Brix level increases (sugar concentration rises) and weight per berry decreases. Thus as the season progresses the vine growers actually takes a loss in ton per acre. The vine growers are suggesting that for every degree Brix above a given standard they should be able to charge a premium.
What’s your reaction to this?

Salute

Victor,

That's not the whole story. After the wineries take in the grapes--and pay based on weight--they produce high concentrated, high alcohol wines which they then have to dilute by adding back water, the water that the growers feel should have been theirs in the first place.

And now my reaction: it sucks, both the way it works and many of the wines it produces.

I pretty much agree with Thomas regarding the style of wine usually produced by high brix grapes. If these high brix grapes don't/can't command a higher price in the marketplace, or in contract negotiations, then there probably isn't much the growers can do since most farmers are price-takers. Sure they can pick at lower brix with higher tonnage per acre, but the reality is that these higher tonnage grapes will probably just result in reduced income/ton in the market.
BP

Right now there is a debate going on among the vine growers of California and those in the wine business- weight and hangtime. The productivity of vineyards in California is measured by ton per acre. Basically the longer the cluster of grapes hangs on the vines the Brix level increases (sugar concentration rises) and weight per berry decreases. Thus as the season progresses the vine growers actually takes a loss in ton per acre. The vine growers are suggesting that for every degree Brix above a given standard they should be able to charge a premium.
What’s your reaction to this?

Salute

I think you will find some very conscientious vintners who buy by the acre, not the ton. And one look at the prices being charged and it is evident that the premium is already being charged.
Best, Jim

Thanks for replying gentlemen. The first thing that flashed through my head (being an amateur winemaker who produces wines from California fruit) was that in 2007 I could expect to see an increase in grape prices.

Salute

Thanks for replying gentlemen. The first thing that flashed through my head (being an amateur winemaker who produces wines from California fruit) was that in 2007 I could expect to see an increase in grape prices.

Salute

Victor,

Keep your eye on the price of water