Growing Grapes by the Numbers
Report details the costs of establishing a vineyard and producing winegrapes in Lodi
Davis, Calif.—A group of University of California staff members and ag advisors have published a detailed report about typical practices and costs to replant a Cabernet Sauvignon vineyard in Crush District 11, the Lodi area of northern San Joaquin and Sacramento counties. The report complements a similar study from 2010 about the North Coast region. It analyzes a hypothetical 200-acre farm owned and operated by the grower. Sixty acres of vines being replanted are the basis of this study; the farm also has 135 acres of mature vineyards in production. Roads, irrigation systems, fencing and farmstead occupy 5 acres of the property. Land in this area costs $11,000-$30,000 per acre. Establishing a vineyard The new vineyard is being planted on land that had an existing vineyard, and then was left fallow or planted with alternative crops for a couple of years. Costs for the first year include charges for a contractor to remove old grapevines the previous fall. The grower may add soil amendments. The contractor then rips the land in two different directions to a depth of 5-6 feet to break up hardpan, improve root penetration and water infiltration, pull up additional roots remaining from the previous vines and disc the land. He discs twice the following spring, adding a pre-emergent residual herbicide. The grower then plants potted benchgraft vines on a 5-foot x 11-foot spacing at 792 vines per acre. The vines are trained to a quadrilateral cordon height at 60 inches above ground and spur pruned. The field is marked and laid out in the fall or spring (April) and planting by hand starts in the spring (May.) The following year, 2% or 13 vines per acre have to be replanted. The trellis system is designed to support a quadrilateral cordon trained to a horizontally divided canopy and spur-pruned vineyard. The trellis system is part of the vineyard, so it is included as part of the establishment cost. Farming the vineyard In this study, training during the establishment years includes pruning, tying, suckering, shoot positioning and shoot thinning. The prunings during the first three years are placed in between the vine rows and are chopped during the first discing. During the first year, the vines are allowed to grow freely with no attempt at training. In the second year, during dormancy (February), the vines are pruned back to two buds to provide shoots, of which one is selected for trunk development. This shoot is topped at or slightly below the cordon wire during the latter part of the season. Two lateral shoots are selected from the trunk as the bilateral cordons. Any remaining lower laterals are also pruned and the cordons cut back to the appropriate length. By the third year, cordons will have grown along the permanent cordon wire and pruners select spur positions in May and June. Dormant canes from spurs are pruned to two-bud spurs. The vines are mechanically trimmed in September, prior to harvest. Irrigation water is calculated at $100 per acre-foot, with 6 inches of stored rainfall from an average of 17 inches of annual rains. During the first two years, irrigations begin in May and end around September. In the third year, additional irrigations are made after harvest. Harvesting for profit The crop is machine harvested by a custom operator who charges $325 per acre. The vines begin yielding fruit in the third years and produce for an additional 22 years. Yield in the third year is 5 tons per acre. Yield maturity is reached in the fourth year, with an average of 10 tons per acre used to calculate yields. Yield for Cabernet Sauvignon in Lodi is typically 8 to 12 tons per acre. The report was created by San Joaquin County farm advisor Paul S. Verdegaal, UC Cooperative Extension (UCCE) specialist Karen M. Klonsky of the UC Davis Department of Agricultural and Resource Economics, and staff research associate Richard L. De Moura with growers Dale Carlson, Brad Goehring, Joe Valente, Diego Olagaray, Bruce Fry, Ernie Dosio and Amy Blagg.
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Best Restaurant in Clark Pampanga unveils regional dinner menu featuring the classic cuisine of Italy, all designed to pair nicely with fine vintage wines from Italy’s wine regions such as Tuscany, Piedmont, Veneto and Sicily, one more reasons for food and wine lovers to travel to Angeles City, Clark Philippines to satisfy their thirst for a wonderful meal at a fine dining restaurant, the best place to eat in Pampanga.
Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.
Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions
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The new regional set menus rolled out recently by the best restaurant in Clark Pampanga stirred up renewed interest among visitors from Manila for real fine dining treat in Clark Pampanga as wine lovers from Subic, Tarlac, Manila, Angeles City, Clark Pampanga Philippines wine and dine at Yats Restaurant to enjoy good food paired with fine vintage wines from the wine cellars of this highly recommended resto bar in Pampanga
Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila. Yats Restaurant is one of the good restaurants in Pampanga, a restaurant with good food, a place that is nice for celebration, ideal for business dinner meeting, a good place to enjoy family reunion, and an attractive restaurant that serves good wines for dinner.
Visitors come from Manila, Angeles City, Pampanga, Subic and Clark Philippines to enjoy a sumptuous seafood dinner at Yats Restaurant. Many guests order excellent white wine from the award-winning restaurant wine list of this famous fine dining restaurant in Clark. Favorite wine orders for guests in this restaurant include Chablis, Chassagne-Montrachet, Sancerre, Chardonnay of Chile’s Casa Lapastolle, Sauvignon Blanc from New Zealand and South Africa, Rose from Anjou, Pinot Noir from USA and Burgundy France and the all-time favorite, Meursault. A wide range of sparkling wine and Champagne is available also in this restaurant in Pampanga which is famous for its selection of vintage wines. Popular choices of guests in this restaurant include Paul Bara Champagne, Crement de Bourgogne, MUMM Cuvee Napa Sparkling wine, Prosecco and Cava.
For comments, inquiries and reservations click on Click here for inquiry and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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