Note 409 — PART II.

In 1873, in all the higher-class vineyards, as much as two francs and a quarter per kilogramme (11 d. per lb.) were paid, being more than treble the average price. And yet the vintage was a most unsatisfactory one, owing to the deficiency of sun and abundance of wet throughout the summer. The market, however, was in great need of wine, and the fruit while still ungathered was bought up at most exorbitant prices by the spéculateurs who supply the vin brut to the Champagne manufacturers.

In 1874 the grapes of the Mountain sold from at 55 to 160 francs the caque, according to the crus; and those of the Côte d’Avize at from 1 f. 25 c. to 2 f. per kilogramme. In 1875, on the other hand, grapes could be obtained at Verzenay, Verzy, Ambonnay, and Bouzy at from 45 to 55 francs the caque; and at Vertus, Le Mesnil, Oger, Grauves, Cramant, and Avize, at from 40 to 70 centimes the kilogramme. By far the highest price secured by the growers for their grapes was in 1880, when the produce of the grand crus of the Mountain fetched as much as 220 f. the caque, equal to nearly 3 f. 60 c. the kilogramme, or about 1 s. 5 d. per lb. It was, as usual, scarcity rather than quality that caused this unprecedented rise in price.