Journal of Agriculture. 



[lo Feb., 1910. 



gallon. These figures were based on actual sales, which are us-ually 

 effected throughout France, very shortly after vintage.* 



Two facts render it possible to sell wine as cheap as this ac a profit.' 

 I. Heavy Yields. — Statistics show that the 4,136,915 acres under 

 vines in France produced in 1907 1.453.500.000 gallons, o-r an average 

 of a little over 360 gallons per acre. If we turn to the four departments 

 known as Le Midi, with its 1,000,000 acres of vines, the average yield 

 per acre increases to over 600 gallons. It is in the Midi that the greater 

 part of the "vin ordinaire" of Ph-ance is produced. Still further limiting 

 our area and onlv taking into consideration the department of Herault, 

 with its 447,320 acres of vines, we find the average in 1907 to have been 

 nearK 660 gallons per acre, a high figure when one considers that young 

 vineyards, as well as unsatisfactory ones, of which large areas still exist, are 

 included in the average. Statistics fail to give an adequate idea of the 

 heavv yields of vast numbers of these vineyards, for the \ine lands of 

 Herault Ijelong to two distinct categories — stony uplands, unfit for almost 

 anv other culture than the vine — and ordinarx agricultural land, level or 



CARTING IN THE GRAPES. 



undulating. Large areas of the former reduce the average considerably. 

 In the latter the vield is seldom below 1,000 gallons per acre, whilst 

 3,000 is frequently exceeded. It is in parts of this department that 

 the highest yields on record are probabh obtained, as we shall see when 

 describing in detail the viticultural methods in vogue. 



2. Rapid Maturation. — The verv cheap price mentioned above renders, 

 lengthy maturation impossible. It is one of the peculiarities of " vin 

 ordinaire '" that it is fit for use at a very early age. It may come as 

 a surprise to many unacciuainted with this tvpe of wine to know that it 

 is at its best at from 12 to 18 months old, and quite fit to drink 

 at six months or even less. After it is 12 months old. it does not im- 

 prove on keeping and does not increase in \alue. 



There is perhaps no subject connected with ^'iticulture concerning which 

 greater misconceptions exist than the age of wine, esipeciallv with the 

 general public. Many of tho^se who look upon them.selves as well informed, 

 and are so ready to give advice, are in the habit of telling one that " the 

 great fault of Australian wines is that thev are not properly matured," 

 " that thev are put on the market too young," &c. No doubt, in some 



* A ver.v satisfactory improvement has quite recently taken place in the price of wine in France. 

 Accordinn- to latest advices this has hardened to nearly 20 francs ])er hectolitre- almost Od. per gallon — 

 a price which has not been obtained for this type of wine for a ^ood many .\ ears. 



