Mark Lipton > wrote in
:
This led to an interesting discussion
> concerning the ABV: since '61 was noted as a warm year that produced
> very ripe grapes in Bordeaux, how did they keep the alcohol so low?
> Canopy management? Earlier harvest?

Besides of an earlier harvest, could it be that they had bigger crops per
hectare therefore harvesting a bit less concentrated grapes with less
sugar?

s.