Only a fraction of the 8,000 or so wines produced yearly in SA  sell for more than R150 a bottle. 

About 5,000 labels change hands at under R70. Most of these come from high-volume cellars: you need economies of scale to stay profitable at those price points, as well as fruit costs of under R6,000/ton. Growers with ample supplies of water can manage on this, but not those in the premium regions.  

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