Winery & Vineyard Economics: Yields, Cost per Bottle & Barrel Ageing

About this course

A winery and vineyard economics course that runs the numbers of one fictional wine estate in a spreadsheet, for winery owners and managers and wine business and viticulture students. You turn six vineyard blocks into tonnes, litres and saleable bottles per hectare, scale the vineyard budget to a cost per hectare and per tonne and see what a frost year does to it, compare own fruit with bought-in grapes per variety, convert costs quoted per tonne, litre and case into a cost per bottle, amortise four barrel types over their fills and allow for the angel's share, cost the capital tied up in wine that ages for years, work back from shelf prices to the estate's margin at the cellar door, in the club, wholesale and export, and find the break-even price of five vintages. Business math only, not winemaking or legal advice. The first lab is free.