(1) Low-vigour vines do not always have sufficient leaf area to ripen grapes properly, while high-vigour vines typically produce thin, pale, acidic wines often wrongly thought to result from overcropping .

(2) But wait, champagne makers seem to be able to produce high-priced wine from grossly em> overcropped Pinot Noir without much trouble, so why should such an achievement be beyond California's technologically savvy producers?