According to Jean Arnold, the winery president, current production is about 3, cases. Over the next five years, production is expected to top out at about 7, cases as a recently built production facility comes into full production. Hanzell owns 42 acres of vines and all wines are grown, produced and bottled on the property, a rare example of a completely estate winery in the European sense of the word.
Asked what particular issues with viticulture and wine production come with the territory of being a boutique producer, Arnold said: "The issues with viticulture and production with our size is that everything is done either by hand or in small-production scale.
So costs are very high for the intensive needlepoint farming vine-by-vine, to winemaking block-by-block to barrel-by-barrel lot. The 'Hanzell Way' is a long-term, slow-to-change, careful observation-over-generations approach. I have inherited this approach here, and also the absolute commitment to quality at the highest level for growing flavorful grapes and exquisite winemaking. I know this sounds trite but it is not, here," she said.
As examples taken from the vineyard side, Arnold said, "We prune rigorously to set the low yield we like for our vines. We then thin when necessary during the growing season. We sort in the vineyard and at the sorting table. We declassify the barrels that are not appropriate for the final blend.
This is, of course, a big financial hit. I was able to gain approval for the decision with a five minute phone call with the owner.
Looking at the larger picture, Arnold said she is "deeply concerned" about the future for many artisan wine producers around the world. It is as if the very fact that we make only one estate Chardonnay and one estate Pinot Noir gives them a reason to want to like us.
Our lives are inundated with information and choices, from overflowing e-mail in-boxes to superstores. All the choices available to us are psychologically burdensome, and in response we seek simplification. The singular artisan producer of wine is an oasis in what has become a hyper-capitalist culture," he said. Terrien said his decision to come to Hanzell had a lot to do with the history of the winery--it has the oldest Pinot Noir vines in California, and was the first New World winery to use all French barrels.
Three owners and two winemakers over 50 years. The current owner is young, and his family has owned the property for 30 years. The stability of Hanzell speaks to its longevity, and encourages me to settle in for a long run.
She worked for a few years in the air pollution industry. That ended in , when she found herself stationed in Glendive, Mont. Back in Lake County, she took a "temp" job on the bottling line at Konocti Winery. When they found out she was a chemist, they asked her to do some lab work. I had no clue what that was. Tchelistcheff liked me and they didn't want to tell him that they had lied to him.
My new career was born. After working for a few years at Firestone Winery in Santa Barbara County, she started her own company in She had exactly one client, the Hitching Post steak house in Santa Barbara. She made the house wine for the Hitching Post, and in started her own label. Today, she makes about 1, cases of wine in a leased facility. I can do it almost entirely alone. I could get bigger and have a larger gross, but I think the money would end up about the same. Money doesn't motivate me as much as it does other people.
I think many people are obsessed with the culture of winning. They have to make the most points or the most money. That would violate my laziness factor. In all honesty, I've stopped using fruit because the grower is too much of a headache. They have enough on their hands. And I keep in touch with them during the year. Give them presents after the harvest. She tries to find the best Pinot grapes in Santa Barbara, and harvest them when they taste right, "not when the sugar hits a certain number.
I look for maturity and complexity, but with the sparkle of youth. The newsletter will focus on upcoming events, recent developments, new wine releases and discount offerings.
On occasion, we will offer press releases of noteworthy events such as our harvest parties, community involvement and medals from high profile national competitions. Some of the special events that will be announced include Art and Wine Cellar Parties featuring regional artists and their work, harvest parties, and the Spring Music Wine Festival.
Our harvest parties will take place every Saturday during harvest season late August through September from am to pm. In addition they will receive a coupon for a free bottle of wine during their next visit. This experience will also benefit the winery in eliminating costs for grape harvesting offsetting harvest party costs.
We will send each Wine Club member a "Happy Birthday" email notifying him or her of a special birthday gift certificate redeemable at the winery. We will have an interactive web site full of color photographs of the vineyard and winery with buttons for the wine list, a map to the winery, a virtual tour of the winery, vine and wine educational fun facts, and up-coming events. We believe the most effective advertisement will be word of mouth from our customers and will focus on customer satisfaction and relationships.
We will use heavy weight, high quality bottles from Dempos Glass in Louisville, Kentucky, which are more expensive than most other bottles. Our label will be design by Barclay Consulting, a wine marketing firm in California that specializes in wine marketing and label design. Grade A, number 9 1. Service and warranties Chapel Springs Winery will replace wines that have been returned to the winery as flawed, or cork tainted. We estimate a 0. Lawrence and Springton.
There are no costs other than travel expenses and wine poured. The average number of wine lovers attending is As we grow and increase production, we will consider distributing wine to selective markets such as Big Bluff, StateC; St. We plan to capitalize on the regional wine market and maintain a regional presence.
Chapel Springs Winery Business Plan Operating and Control Systems Administrative policies, procedures, and controls Receiving orders Initially, all sales will be made in the tasting room.
As we grow and increase market awareness, we will market our wines through a select group of boutique restaurants and wine shops in Metro City.
We will maintain a close relationship with each of our select markets and proactively fill orders through special promotions and events. We will enable our small group of restaurants and wine shops to fill their orders at any time by a simple phone call, fax or email. Billing the customers Chapel Springs Winery sales in the tasting room will be retail based, requiring cash or credit card at time of purchase. Billing to our select restaurants and wine shops will be initially on a consignment basis.
Paying the suppliers We will pay our suppliers upon delivery with a company American Express card, allowing us to consolidate and track expenses. Collecting the accounts receivable Inventory levels at our restaurant and retail liquor outlets will be verified every two weeks.
Invoices will then be sent for bottles sold. Payment due dates will be within 30 days from billing date. At 30 days, any outstanding receivables will be sent a reminder notice.This has gone on to explain why wine brands from the United States are dominant in the world market and are continually on the rise. Perhaps your wine has the flavor to appeal to foodies or maybe it is for young professionals having a good time. She worked for a few years in the air pollution industry. The 'Hanzell Way' is a long-term, slow-to-change, careful observation-over-generations approach. You can, of course, also pick the grape first and then find the suitable location.
Payment due dates will be within 30 days from billing date. Our harvest parties will take place every Saturday during harvest season late August through September from am to pm.
Not everyone gets into the business as a quest to make some money. It is crucial to start marketing your wine even before it hits the market.
Okay, so we have considered all the requirements for starting a winery business. This still involves plenty of work and you will have some ability to change the branding of the wine, for example, but in general, it is a bit easier. Although this is not always true in all situations as there are people who start turning in profits some years after starting the business. The newsletter will focus on upcoming events, recent developments, new wine releases and discount offerings.