Vineyard yields vary enormously around the world and, in some regions with less dependable climates, from year to year. Among the highest reported yields are about 100 tonnes/ha for table grapes grown on complex trellises in Israel (if their juice were made into wine, this would convert into about 1,750 hl/ha!). The Argentine vine-breeder Angel Gargiulo was in the 1970s and 1980s encouraged to breed new wine grape varieties specifically designed for the Argentine environment which can yield up to 500 hl/ha (but were commercially planted only to a very limited extent). Commercial, well-managed vineyards in irrigated desert regions in California, Australia, and Argentina can routinely produce 15 tons/acre, almost 38 tonnes/ha (260 hl/ha). At the other end of the spectrum, pests, disease, drought, or bunch rot can all reduce yields to less than 1 tonne/ha, or 7 hl/ha. See Ch d’yquem as well as Domaine leroy and chapoutier for some examples of particularly low yields, encouraged for the sake of wine quality.