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The Pass beoordelingen
Kwaliteit op een goede dag: 2.0
Betrouwbaarheid van de Golven: 1.0
Moeilijkheidsgraad: 3.0
Bezoekers: 4.0

Overall: 2.3

Bekijk alle 18 beoordelingen

Op basis van 1 Stem(men). Stemmen


Surf Report Feed

The Pass Golf Statistieken, Herfst: Golven met Licht of Offshore Winden

This image shows only the swells directed at The Pass that coincided with light winds or offshore conditions over a normal northern hemisphere autumn. It is based on 7236 predictions, one every 3 hours. The direction of the spokes show where quality surf generating swell comes from. Five colours show increasing wave sizes. The smallest swells, less than 0.5m (1.5 feet), high are coloured blue. Green and yellow illustrate increasing swell sizes and biggest swells greater than >3m (>10ft) are shown in red. In either graph, the area of any colour is proportional to how often that size swell happens.

The diagram indicates that the dominant swell direction, shown by the largest spokes, was ESE, whereas the the prevailing wind blows from the NE. The chart at the bottom shows the same thing but without direction information. For example, swells larger than 1.5 feet (0.5m) coincided with good wind conditions 0.5% of the time, equivalent to 0 days. Open sea swells exceeding >3m (>10ft) are unlikely to arise in a normal northern hemisphere autumn. Taking into account the fraction of these swells that coincided with expected offshore winds, and given the fact that The Pass is slightly protected from open water swells, we estimate that clean surf can be found at The Pass about 0.5% of the time and that surf is spoilt by onshore wind 1.5% of the time. This is means that we expect 2 days with waves in a typical northern hemisphere autumn, of which 0 days should be clean enough to surf.

IMPORTANT: Beta version feature! Swell heights are open water values from NWW3. There is no attempt to model near-shore effects. Coastal wave heights will generally be less, especially if the break does not have unobstructed exposure to the open ocean.