I recently spent some time with the tasting room team at a local Napa Valley winery learning what was in their 2008 barrels.  The winemaker described how the wine’s flavor is impacted by the soils, lighting, temperature and water drainage.  Hearing all the variables that impact the flavor of the wine was interesting.  However, it was amazing to taste the difference these items had on the wine.  The Pinots we were tasting from the barrel had sometimes subtle differences while others were distinctly different.  How could vines just 300 feet apart produce such different flavors?  The differences are obvious to the winemaker since he knows the vineyard block like the back of his hand.  The first barrel we tasted came from the top of the hill where the grapes received plenty of sun and had good drainage.  The next barrel’s juice came from the bottom of the hill were there is a lot of shade from the giant oaks and the soil is dense and is recipient of water flowing downhill.

The more wines we sampled and the more data that was shared it became quite apparent that being a winemaker was a blend of science, art and passion.  Being a winemaker is a very complex job. 

Oh yeah, what type of barrel would you use for the juice?  French, American, light, medium, or dark toasted each will impact the flavor of the wine.   There are many variables in winemaking and they start in the vineyard which even the best winemaker has a tough time predicting the impact the weather will have over the course of the growing season. 

I realize that what’s in that barrel is years of planning, hard labor, significant investment, understanding the vines that produced the grapes and a desire to produce the best tasting wine possible.  Like anything in life the closer you are to the activity, the clearer your vision will be of it.  As I get closer to winemaking I am discovering there is a lot more in that barrel than juice.

Until next time…pull a cork and enjoy!

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With fall in full swing, I enjoy watching the changes that take place in the Napa Valley. Harvest has wrapped up and the vines are getting ready to shut down for a deserved winter nap. But what about the rest of us? Are you preparing to slowdown or are you busily planning for the year ahead?

With Thanksgiving just around the corner, I think this is a great time to reflect on all of the riches that family and friends bring to our lives. So let’s take some time to rest and be with our families and friends. It wouldn’t hurt to drink a little of your great wine either. Cheers!

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It was exciting to watch the energy and determination of the tortuga’s who moved towards the surf. Some acted quickly and moved on a straight path to the water. Others seemed a little confused and didn’t take a direct route but eventually made it to the warm Pacific.

Funny how business owners are similar to the baby tortugas. Some have instinct and reach their goals through continued focus and energy. While others struggle to find their path. The latter group continues to get distracted and their vision is often blurred by the day to day struggle to survive. So what to do?

Stop, and step away from your business even if it is just for 1/2 day. You need to remove yourself from the day to day activities and give yourself a chance to reflect on what you want from your company. Your business is a tool that is used to build your future. So what is it that you want in the future? Once you renew your vision write it down. Next you need to examine what will be needed to get you there. Strategies that get you driving down the path towards your vision will be essential to your success. You then will need to set up key performance indicators that will tell you how you’re progressing.

It’s time for you to take control of your future. We are in unprecedent economic times and only those with a clear vision and strategy will survive. Just like the tortugas that have had their survival rate increased thanks to some local citizens taking action, your survival may take some outside intervention.

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On my way to the office I stopped to take a few pictures of hot air balloons near Yountville. As I watched them peacefully land amongst the vines, I thought about the image they created. One balloon was red, white and blue. It was bulging at the seams with pride like a real patriot. It looked like it wanted to keep going higher. It wasn’t ready to call it a day.

The other was deflating and losing air quickly. The decision had already been made. It’s job was done.

Watching the news from Wall Street can be very frustrating. How are you going to position your winery for what looks to be a fairly lengthy recession? Let’s take a closer look at the pictures of those hot air balloons. It is safe to say that the wine industry has been healthy and strong like our red, white and blue balloon. But today, with the reality of money evaporating from expense accounts and shrinking consumer optimism (reflected in empty seats at restaurants around the country) we are beginning to see the balloon deflate.

This is no time to panic. Instead, get your team together and begin to brainstorm strategies that will strengthen your presence in the marketplace. Focus your resources. You will need to bring your customer service to the highest level possible. Your retail business may be what keeps you in the game during these challenging times. The game isn’t over. Keep your balloon inflated so that you can rise above the turmoil.

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I had the opportunity to tour a company that manufactures filtration systems for the wine industry. Their system removes impurities which can cause the destruction of the wine and make it worthless. I was fascinated by the complexity of the machinery and surprised at its portability. Their systems are a huge benefit to the wine industry and especially to small producers because it frees them from having to invest a significant amount of cash into limited-use equipment. Instead, a vintner can hire their company to process the wine onsite.

It is interesting to think that specifically designed filters along with sophisticated machinery and computer technology can work together to save wine. The concept is simple: remove the bad stuff and you will be left with something great.

Too often in business we invest time and money in equipment and technology while losing sight of the people required to make it all work. I often wonder how far we could go if we invested as much time and energy in people skills and strategic planning.

But let’s go back to that filtration system. Its sole purpose is to save our inventory from becoming worthless. What if we took that same approach with our employees? Rather than saying our employees just don’t get it, what if we turned on the filter and removed this “black hat” thinking? What if we helped them to see the big picture so they would have more of an interest in our mutual success? If we got rid of the negative views and the fear that prevents us from trying new ideas, how far could we go? It would be goodbye to business as usual.

It is time to teach all employees how a business really works. It is time to empower them to act. To make decisions that make everyone look better. They need to understand that there is more to running a successful winery than just their particular duties. Your team (and in fact every successful team) needs to see how what they do impacts other parts of the winery.

For your winery to move forward, especially in tougher economic times, you’re going to need your team to be focused on your vision and constantly thinking about how they can work to fulfill it. Filtering out your own negative attitudes that say “they can’t do it” and replacing it with “how can I teach them to help the winery succeed?” will be the first step in preserving your most important asset…your people.

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