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

What you'll build

What you will be able to do

Each lab ends with a concrete result that you build yourself and the checker confirms, cell by cell.

• Turn six vineyard blocks into tonnes, litres of wine and saleable bottles, then work out the estate's bottles per hectare.
• Scale the vineyard budget from one hectare to the estate, find the labour share and see what a frost year does to the cost of every tonne.
• Compare the cost per tonne of your own fruit with grapes bought from growers, flag the cheaper source per variety and cost the Shiraz blend for a new second label.
• Convert costs quoted per tonne, per litre and per case into one common unit – the bottle – and add up the cost of a bottle of Estate Shiraz.
• Spread the price of four barrel types over their fills, allow for evaporation during ageing and express the barrel cost per bottle.
• Value the wine in the cellar, cost the money and storage it ties up until release and find how much capital sits in wines held for more than a year.
• Work back from the shelf price to what the estate really receives in each channel, then compare margin per bottle and margin % and find the weighted average margin.
• Build a simple P&L for five vintages, find the break-even price per bottle and chart it against the price the estate actually achieved.