Questions Asked by US Bulk Wine Producers

Q1 – Another winery is doing a custom crush for me, and will be producing and bottling my wine.  How do I get a label approval?

Federal regulations require that the bottling winery must submit the label for approval.  Even though the wine is produced and bottled for you and/or will be distributed exclusively (or not) by you, the bottler/importer is responsible for getting the label approval.

Q2- I operate a domestic winery and I am making wine from grapes or juice that I have purchased from another state or country.  What appellation of origin may I use?

This is a complicated question, and the answer (see 27 CFR §4.25(b)) depends on the particular circumstances. State or local laws and regulations may be more restrictive than Federal laws and regulations in some instances, and, to use an appellation, the wine must conform to the laws and regulations of the named appellation area.  (Please note that we use here certain states or regions only as examples to illustrate certain different circumstances.)  We advise that you confer with state and local authorities regarding their requirements before finalizing your COLA submission.  Remember that your wine, and the records that you keep, must adequately support any claims which are made on your label. The following situations serve as examples.  There are certainly more factual circumstances that might have a different outcome.

Situation 1:   I am making a wine with grapes or juice originating from a state that is contiguous to (that is,  touching)  my own state (e.g. when California grapes are used to produce  wine in Oregon).Suppose that I have purchased Napa Valley, California, grapes that I will produce into wine in Oregon.

The most specific appellation of origin eligible for use is the name of the contiguous state (California).  A viticultural area appellation of origin (e.g. Napa Valley) may NOT  be used because the wine was not fully finished within that state.

Situation 2:  The state from which the winemaking material originates is not contiguous to the state in which the wine is produced. For example, California grapes have been purchased to produce wine in New York.

The most specific appellation of origin eligible – for use is a country appellation, such as “American.”  Note that when a country is used as an appellation of origin a vintage date is NOT permissible for the wine.

Situation 3:   I am purchasing grapes or juice from another country.  An appellation of origin may NOT be used, as this wine is not eligible for such claims (see 27 CFR §4.25(b)(2)(ii)).  A vintage date or a varietal designation (e.g. Merlot) may not appear  on the wine,  as both items require an appellation of origin present on the label.  The wine may be labeled only with  a more general class or type statement, such as “Red Wine” or “White Wine.”

Q3 – May a proprietor of a bonded wine premises transfer bulk wine to a bonded wine premises, brewery, or distilled spirits plant?

Source: https://www.ttb.gov/wine/wine-faq.shtml

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10 Tips for Building Better Wine Businesses

1.Start by understanding your customer value proposition. Only part of this stems from your company’s unique heritage and / or personality. To be successful, this needs to be strongly linked to what your customers ultimately want from the experience of your brands. There is some excellent research on this that is publicly available. Getting it right is therefore not out of the reach of small companies.

2.Once you understand what customers value most, you can then remove what they don’t want (thereby reducing costs and freeing up cash), focus your communication on what they do want (often at no additional cost), differentiate your company on the basis of fulfilling customer needs more accurately than any competitor (again often at no extra cost) and raise prices (because your offering is more highly valued).

3.Always be asking the question–“If I could start with a blank canvas today what would our wine business look like?” It’s all too easy to let existing assets, existing product lines and existing ways of doing things blind us to what it is that our consumers value most. Often it’s simplicity. Complexity usually adds to costs and often only serves to confuse customers. Retaining unnecessary or irrelevant product lines, assets or business processes is the worst contributor.

4.Make everyone in the company accountable for securing customer preference. This is not just the job of marketing but of everyone in the company, the owner most particularly. Make this the focus of the way every employee innovates their job processes on a daily basis.

5.Invest in relationships. This is particularly so with major distribution partners. Make sure sufficient time and money is invested before demanding results. Be prepared to invest up front in bringing them to your home base and entertaining them in order to build enduring friendships.

6.Make all employees champions for profit. Develop a culture of honesty around net revenue. Make sure everyone knows the actual price achieved net of all discounts, rebates, bonus stock and anything else that might otherwise cloud the true profit picture. Keep them focused on reducing costs but let them know that a percentage increase in wine company revenue is, on average, twice as effective as the same percentage decrease in the cost of goods sold and 3-4 times as effective as the same percentage saving in operating expenses.

7.Optimise your pricing mix. Focus first on selling more, higher margin product in high value markets to high value customers. Beware of people in love with “big volume”. Big numbers make for big stories but often mean a lot of running around for no additional profit.

8.Build better business intelligence gathering systems–most companies are good at monitoring their own press. Very few have effective systems in place to monitor competitors, track changes in consumer preferences and turn customer feedback into customer value added.

9.Build 5-10 year Strategic Plans, forecast rolling 12 month budgets, link them to the most relevant KPIs and tie remuneration to these wherever possible. Everybody knows they should do this. Few do. The difference in the performance of companies that do is enormous.

10.Watch your cashflow – building a cashflow forecast is a relatively easy exercise with the right software and some quality assistance. Some people survive years of losses but you can only run out of cash once. In a cash hungry business like wine–Cashflow is not just King but Oxygen

This article is contributed by Peter McCartney, Wine Business Solutions

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What are the rules for transfer of unlabelled bottled wine?

When unlabeled bottled wine is transferred among two or more bonded wine premises for aging or labeling, the bottler must provide a copy of the approved Application For And Certification/Exemption of Label/Bottle Approval (COLA) TTB Form 5100.31 under which the wine was bottled. The transfer in bond record which accompanies the wine must be accurate and specific, and the label information record for the wine must fully support any claims made on the label to be affixed to the wine.

The responsibility for transferring accurate label information is not that of the producer alone; it is the responsibility of all holders of the wine from the time it is produced until it is removed from bond for consumption or sale.

Here are guidelines for the various parties that may be involved when unlabeled bottled wine is transferred among bonded premises:

What are the responsibilities of the Producer?

The producer of the wine must ensure that the transfer in bond record required by 27 CFR 24.309 contains accurate and specific label information for all bulk wine shipped in bond (or tax paid) to another premises for bottling. This allows the bottler to apply for a COLA and ensures that the product label is correct.

What are the responsibilities of the Bottler?

The bottler obtains a COLA which can be substantiated by the transfer record which accompanied the wine from the producer. Unless the wine will be bottled at a tax paid wine bottling house, the bottler will make sure that the wine to be bottled is received and maintained on bonded (not tax paid) premises. The bottler maintains records in accordance with 27 CFR 24.308.

If the bottler transfers unlabeled bottled wine to another bonded premises for labeling, the bottler must send the wine in bond (untaxpaid) with the COLA under which the wine was bottled. If a different product label will be affixed, the bottler must obtain a correct COLA, and forward it to the premises where the label will be affixed. The transfer in bond record that accompanies the bottled wine must contain accurate and specific information which substantiates the product label, as specified by 27 CFR 24.309. However, if unlabeled bottled wine is transferred to another bonded premises for aging only, and will be subsequently returned to the bottler for the affixing of the product label, the COLA does not have to accompany the shipments.

To reiterate, an approved label which accompanies the wine must carry the minimum label requirements, but it might not be the label eventually affixed to the product. The label used to bottle the wine is sometimes referred to as the “generic” label. The bottler may apply for another COLA for a product label with specific label claims, as long as the claims are substantiated by the label information record requirements of 27 CFR 24.314.

What does the Labeller receive from the Bottler?

The person who will affix the product label receives the unlabeled, untaxpaid bottled wine, the COLA for the product label to be affixed, and the transfer in bond record (27 CFR 24.309) which contains accurate and specific information which substantiates the label claims.

Only the bottler of the wine may apply for a COLA. If the owner of unlabeled bottled wine wants to label the wine with a label other than that which accompanied the wine, the bottler must be contacted, and the bottler must work with the owner to obtain an approved product label which is fully substantiated by the label information record for that wine.

What if the bottler is unable to provide a COLA?

If the bottler of the wine is unable to obtain label approval for the wine to be labelled, the wine may only be labeled if it is dumped to bulk and re-bottled. It may be re-bottled when an appropriate COLA is obtained by the bottler. The label may not contain any information which is not fully supported by the label information record for the wine.

Red wine in glass bottling machine at winery

What is the responsibility of the person who removes the wine from bond?

If the labelled wine is transferred in bond to another bonded wine premises for taxable removal, it must be accompanied by the transfer in bond record (27 CFR 24.309) which contains accurate and specific information which substantiates the label claims.

The person who pays the tax on the wine is the qualified proprietor of a bonded winery or bonded wine cellar, and not a wholesaler, wine broker, agent, negotiate, retailer, consumer or, necessarily, the actual owner of the wine. Bottled wine may not be removed from bond (i.e., tax paid) without a COLA and an approved product label being affixed. This requirement is given in the wine regulations at 27 CFR 24.257(a) which states in part: “The proprietor must label each bottle or other container of beverage wine prior to removal for consumption or sale.”

How long the records must be kept?

All records must be retained for a period of not less than three years from the record date or the date of last entry required to be made in the record, whichever is later.

However, TTB may require records to be kept for a period of not more than three additional years, if deemed necessary.

Source: https://www.ttb.gov/wine/wine-faq.shtml

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Agajanian Vineyards and Wine Company Buys Stake in Napa Valley Distillery

Napa Valley Distillery and Agajanian Vineyards and Wine Company combine forces through strategic financial agreement.

Napa, California (PRWEB) January 16, 2017

Napa Valley Distillery, the first distillery in the city of Napa since Prohibition, and the only distillery in Napa Valley, has entered into a financial agreement with Agajanian Vineyards and Wine Company, a second generation supplier of Premium Bulk Wine and WineGrapes.

As part of the agreement, Agajanian Vineyards and Wine Company has made an investment into the fast growing craft-spirits maker and now owns a minority equity stake. The exact terms of the deal are undisclosed.

Arthur Hartunian, founder and proprietor of Napa Valley Distillery says, “This deal makes all the sense in the world. Agajanian is a premiere supplier of the premium raw material we need to make many of our products. They also bring a mountain of resources, experiences and connections throughout California’s beverage alcohol industry. Their investment will help us realize some of our immediate goals.”

 Gary Agajanian, founder and President of Agajanian Vineyards and Wine Company, believes their investment in Napa Valley Distillery comes at the perfect time. “This opportunity allows us an expedited entry into the fast growing craft-spirits market not simply as a supplier more importantly as equity partner. It’s a win-win for the both of us. Arthur and his team have done a fantastic job with Napa Valley Distillery and all of its unique brands. They’ve pioneered and are dominating California’s direct to consumer spirits space and we’re thrilled to be able to help and be part of their continued growth and success.”

The craft spirits industry has grown to over 1,300 distillers in the United States, generating approximately $2.4 billion in retail sales in 2015 and posting a compound annual growth rate of 27.4% in volume. That sharp growth is far better than the broader industry as alcohol beverage consumers have been favoring smaller, and often local, options, a trend that first took hold in the beer world and is now extending to spirits.

Napa Valley Distillery was founded by husband and wife team Arthur and Lusine Hartunian in 2009 when the couple decided to pursue their passion for making unique spirits and craft cocktails.

Agajanian Vineyards and Wine Company is an ever growing merchant/negociant and vintner in the wine industry. Based in Madera, CA with their principal office in Napa, CA, Agajanian supplies hundreds of wineries and wine brands with the best WineGrapes, Premium Bulk Wines and Private Labels from all regions of California and the Northwest.

Meet and Explore Agajanian Vineyards at IBWS Show 2017. The International Bulk Wine and Spirits Show (IBWSS) is an annual trade show and conference which will give wineries, importers, supermarkets, retailers, restaurants, distilleries and other buyers a premiere international platform to source bulk wine and spirits and meet private label suppliers. Book now and save on exhibitor rates 

Source PRWeb : http://www.prweb.com/releases/2016/12/prweb13920718.htm

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The History of Bulk Wine

Wine is probably one of the oldest alcoholic drinks in the history of human kind. Its existence is closely connected to our existence on Earth, evidence of early humans consuming wine dating back to the beginnings of time. The first palpable signs to attest that our ancestors loved wine, is the oldest winery in the world found on the territory of Armenia, dating back to 4100 BC, a site discovered by a team of researchers from UCLA, in 2007. So, wine is around almost since we are, slowly conquering every part of the world. How did wine travel from one corner of the world to another? Wine bottles were not available right away, because we had to invent glass first. Thus, wine was transported in bulk quantities, together with grape vines.

Ancient civilizations, more precisely the Greek, Romans, and Etruscans, used large barrels and amphorae to store and transport wine. This was the way to satisfy the demand for wine, whether wine was being transported by land or ship. These containers for wine were usually large enough to allow men to handle them by hand, since there were no cranes to help them out. It was not the bottle of wine that appeared first, rather the wine barrel being the first to mark wine’s history. Of course, smaller vessels, usually made out of ceramic, were used to serve wine on the table. The tradition of bulk wine continued to the Medieval Times. Even fine assortments of wine like Burgundy and Bordeaux started out in bulk quantities. Still, this practice almost came to the verge of extinction, when bottled wine appeared. It was Chateau Mouton Rothschild that started this revolution back in 1924, bringing to the market glass that was reliable and affordable. It was believed that the characteristics of the wine bottle reflected the quality and authenticity of a particular wine.

The practice of bottling fine varieties of wine continued, and it remains a practice even today, the estate bottle becoming the standard for all quality wines. But even so, bulk wine did not disappear, remaining an important mechanism in the demand and supply scheme on the market. It may be true that some people love to buy and collect fine wine editions, keeping special wine in bottles, as a sign that the particular wine is not a regular, every day wine.

A great benefit of bulk wine is the fact that it can access new markets. Let’s take the Scandinavian market, for instance, where the bag-in-box formats, with a capacity of 3 liters, are extremely popular. This market also has a minimum shelf life for wines that makes them impossible to be packed in this manner at their source. It is a much preferred packaging version that does not uses glass.Other alternatives used are tetra-packs, pouches and PET containers.

There are many factors that make bulk wine an attractive option. During shipping, for instance, bulk wine has a much better thermal inertia than wine that is packed in glass bottles. Thermal inertia implies keeping the wine at an optimum temperature without exposing the liquid to wide thermal variations. When wine is transported from the southern hemisphere to the northern hemisphere, the temperatures vary greatly, which can lead to changes in the properties of the wine. Bulk wine is subjected to temperature increases of 10 to 15 degrees celsius, compared to bottled wine which can sometimes exceed variations of 60 degrees celsius. Such significant changes in temperature can last for weeks, till the wine reaches the destination and is placed in adequate conditions.

What are the changes that can occur in wine when it is subjected to higher temperatures than recommended, for several days in a row? The longer the wine is kept under these conditions, the higher are the chances for it to be oxidized. Wine will age in an accelerated fashion, the fruit bouquet will be lost, premature browning can occur, and the levels of sulphur dioxide that protect the wine can decrease considerably.

In this day and age, wine is transported in staggering quantities at once and it is still provided on the market in bulk packages that are not made out of glass. To make wine transportation over large distances efficient, huge cargo containers of approximately 24,000 liters are used.

Spain is the largest producer and seller of bulk wine, followed by France and Italy. The Spanish wine producers managed to export 22.8m hectoliters back in 2014, recording a 22% rise of exported wine over the previous year. France, on the other hand, prefers importing wine more than producing it, purchasing bulk wine from Spain. The French imported no less than 5.8m hectoliters in 2014, which means that they increased importers to 40% more than the previous year. Germany, Portugal, and Russia follow France on the list of most important buyers of Spanish bulk wine.

Spain should look out for Italy, as it is coming strong from behind when it comes to bulk wine. The market it this country in this sector has changed significantly over the past years, in terms of price and final destination market places. In 2015, Italy managed to produce slightly more wine than Spain, recording a harvest of 49 ml. hectoliters, while Spain had just 41. Still, not only the quantity but also the quality of bulk wine coming from Italy helped them gain market. The Italians provided white wines of acceptable quality and red wines of exceptional quality. Other important players in the bulk wine market are Chile, Argentina, South Africa, Australia, New Zealand, and California, USA. These last mentioned countries are active in the southern hemisphere of the globe, although their wines can be found all over the world. An increase in the prices of Chilean and Argentinean bulk wine is forecasted, but this may not happen if the producers manage to secure the necessary harvest in the end.

If you are a winery looking to grow contract wine manufacturing or private label wine services, we encourage you to exhibit at IBWSS and join the largest gathering of private label wine professionals in the USA.

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New Zealand wine rewarded for Diversity at international competition

New zealand winesResults released today by one of the world’s most prestigious wine competitions are a testament to the rising quality and diversity of New Zealand wines. New Zealand wines beat entries from around the world to win the top Pinot Noir and Sauvignon Blanc Trophies at the 2016 International Wine and Spirit Competition (IWSC), based in the U.K. This year, New Zealand wines were also awarded Gold Medals for styles ranging from sweet Riesling to Syrah, Gewürztraminer to Malbec.

For another year running, New Zealand retained possession of the Pinot Noir Trophy,awarded in 2016 to the Giesen Single Vineyard Ridge Block Marlborough Pinot Noir 2013. New Zealand also scooped the Sauvignon Blanc Trophy with the Kim Crawford Small Parcels Spitfire Marlborough Sauvignon Blanc 2016.

New Zealand wine showed it could excel with other styles and varieties on the world-stage by winning top awards for a spectrum of Riesling styles, and a Chardonnay and Gewürztraminer in the whites, and a Syrah, Merlot Cabernet and Malbec in the reds.

“New Zealand has established itself as a world-beater in Sauvignon Blanc, and more recently Pinot Noir,” commented Jo Burzynska, a long time IWSC judge and a New Zealand panel chair. “However, in all the years that I’ve been judging at the IWSC, this is one if the widest range of styles I’ve witnessed winning top awards.”

“We are delighted with the results New Zealand wines achieved at IWSC this year. It’s great see a continued focus on premium Sauvignon Blanc and Pinot Noir, as well recognition of the quality coming from a wide range of other up and coming New Zealand wine styles and varieties.” said Chris Yorke, Global Marketing Director for New Zealand Winegrowers.

For further information please contact:
Chris Yorke
Global Marketing Director
New Zealand Winegrowers
Tel: 09 306 5551
Mob: 021 419194
Email: chris@nzwine.com

Source : NZ wine

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10 Movers and Shakers in the Wine Business

We know of the most popular wine Business and brands from stack displays on retail floors, advertisements and from what everyone is drinking. But, we are not always aware of the people behind these brands.So, here’s a peek at the 10 who’s who of the wine industry worldwide:

Stephanie Gallo

Stephanie, Vice President of Marketing at E&J Gallo Winery, is the granddaughter of Ernest Gallo, co-founder of E&J winery. This is the largest winery  in the world in terms of acreage, with 16,000 acres in California and is in its 82ndyear of operations. Far from being complacent about her legacy, Stephanie has an infectious go-getter attitude. Her dream is that wine should replace beer and cocktails. She understands the changing attitude of millennials who no longer view wine as an elitist beverage to be enjoyed at a fancy dinner. Her vision entails manufacturing wine for the masses and casual drinkers, and breaking the traditional practices of wine marketing and merchandising. E&J’s popular offering Barefoot priced at 6$ per bottle is a step towards realizing her vision.

Eduardo Guilisasti

CEO of Viña Concha y Toro is the proud recipient of the Wine Intelligence 10 for 10 Business Award. Headquartered in Santiago, Chile, Concha y Toro enjoys the reputation of being the largest producer of wines from Latin America. A humble man who unabashedly expressed deep gratitude and appreciation for the efforts of his team on being presented the award for the best businessman of Chile 2015. Eduardo Guilisasti has devoted his entire professional life to Viña Concha y Toro. He is a hands-on executive, a resourceful manager who understands the value of working with a network. He patiently listens to his executives, supports innovation, identifies good ideas, evaluates them and implements them efficiently.

Marcia Mondavi Borger

(Partner Continuum) Founded in 2005 as a partnership between Marcia, her brother Tim and father Robert Mondavi, Continuum is located in Napa valley on the Pritchard Mountains. Robert Mondavi himself is a legend in the wine industry, and was instrumental in bringing the Napa Valley to the global stage.

The company makes bespoke wines under the leadership of its globetrotting founder Marcia Mondavi. Her affair with wine started in childhood and continued through her growing years. A highly focused lady, Marcia decided early on to produce a single wine of the highest quality. Her passion is to realize the vision of her father by bringing excellent wine, gourmet food and exceptional art together. Marcia devotes most of her time at Continuum so that her discerning customers can continue relishing the superior taste of its unique wine offerings which are a blend of the Cabernet families growing on the hillside of Napa.

Roger Trinchero

Roger is the President and CEO of Trinchero Family Estates. This winery is accredited with providing the world with its first ever White Zinfandel in the 1970s, thanks to the pioneering work of Roger’s brother, Bob Trinchero. An avid sportsman since childhood, Roger joined the Sales and Marketing division of Sutter Home Winery owned by his father and uncle in 1972. The business scaled new heights under Roger’s leadership, with Sutter Home soon becoming the top-selling premium varietal wine brand in America. Roger’s series of breakthrough packaging innovations and marketing programs include the VinLoc© non-cork closure, single-serve varietals, and award-winning advertising and promotion campaigns. They gave Sutter Home a huge competitive edge and established it as America’s leading premium varietal wine brand. Roger launched Trinchero in 1998 in the honor of its founder, Mario Trinchero. Under his astute leadership,Trinchero, Napa Valley, has risen to the position of the fourth largest wine producer in America.

John Casella

Despite hailing from a long line of Italian winemakers and practically growing up at the winery in Yenda, in New South Wales, Australia John attended Charles Sturt University in Wagga Wagga to formally study the art of winemaking.His passion and talent in winemaking bagged him a job at the Riverina Estate in 1983. During his tenure at Riverina Estate, the winery grew to approximately six times it’s original capacity.  John became Managing Director of Casella Wines, his family business, in 1994. With a vision of producing par excellence Australian wine for the world, John launched “Yellow Tail” in 2001.The quintessential wine with its iconic “Kangaroo” label, catapulted to the status of the number one imported wine in America and Canada.

Today, 12 million cases of Yellow Tail are exported to more than 50 countries worldwide annually. Yellow Tail has defeated competition to become the Most Powerful Australian Wine Brand in the world. Globally, it is the 4thmost powerful wine brand. Casella Wines is a huge buyer of bulk wine in Australia. Of late, the company has been on an acquisition spree. They recently acquired Peter Lehman Wines in South Australia for $ 57 million.

Richard Sands

Heading America’s second largest wine company, Constellation Brands, Richard Sands is a real entrepreneur and a keen businessman who prefers to keep a low profile and let his work speak for him; unusual in the headline-grabbing wine industry. He is a Ph.D. in Social Psychology, but switched paths to join his family business of wine, going backthree generations. Left on his own at the age of 28, he has been churning a steady growth for Constellation.The big letter day started about a decade ago when the company began acquiring wine businesses across the globe. Its’ multi-category strong presence includes erstwhile businesses – UK winemaker Matthew Clark, Canada’s Vincor International, Ravenswood, BRL Hardy from Australia, and the fine winemakers Franciscan Estates. This amazing leader is also a creative furniture crafter himself, carrying on his passion for all things exotic!

Michelle Terry

Fresh, young, innovative and armed with a rich experience of the corporate world that includes Anderson Consulting, Marks and Spencer, Ernst & Young, Ascension and Accenture, Michelle Terry brought along the learnings from his diverse and varied experience into the wine industry.

She is a specialist in brand strategy management and the MD of Lindeman’s, Yellowglen and other wines of Treasury Wine Estates (TWE). She takes pride in giving the consumer the experience of ‘sunshine in a bottle’, the synonym for many when it comes to Australian Wine, primarily Chardonnay. A marathon runner by hobby, she has a firm handle on managing a portfolio that comprises of 18 brands and a whopping 10 million cases of wine sold across the globe. Michelle believes in going along with the changing trends and tastes of the new millennium and being at the forefront of this change when it comes to wine.

Michael Clarke

He is the present MD and CEO of Treasury Wine Estates, Australia and New Zealand. With 20 years of rich corporate experience across global conglomerates, which include Kraft Foods, Coca Cola and Reebok International, CEO of UK’s Premier Foods, Michael Clarke turned his attention to the lucrative wine business. After a loss of AUD $100.9mn the previous year, Michael Clarke turned the tables around, clocking an impressive AUD$77.6mn profit in 2015. TWE produces leading wine brands like Penfolds, Rosemount,Wolf Blass and Saltram Wines.The company clocked a half year net profit of AUD $60.6mn, up from AUD $42.6mn on March 2016, and publicly reported a major turnaround of the business under his guidance.

Alexandre Ricard

He is a French businessman with a family legacy of distillers. Yet, he followed the path of Finance and Accounting, passing out from the Wharton School of Business. A successful stint in M&A at Accenture and Morgan Stanley helped him gain a wider perspective of the winemaking industry . In 2003, family ties brought him back to the love of wines. He moved into the family business, joining the Audit, and then,the Finance team, in Irish Distillers, Dublin. His astute business sense saw him take over as CEO of Jameson Whiskey brand. He has recently shouldered the responsibility of being the Chairman and CEO of Pernod Ricard, the second largest distiller of the world by sales. He is the youngest CEO of the top 40 companies in the Paris Stock Market. The company owns dozens of brands in whiskey, vodka and wine. Their premium brand of wine called the Pernod Ricard Winemakers is one of the finest global brands with an exclusive range of innovative wines such as Jacob’s Creek, Brancott Estate and Graffigna.

Rajeev Samant

The father of the wine industry in India, this trendsetter was born in Mumbai, and qualified from – Stanford University.  After a short stint in Silicon Valley, he gave up his job and went traveling the world, finally settling in the outskirts of Nashik near rural India. It is here that he realized that Nashik had the perfect climate to grow grapes and hence, took up the opportunity to own a vineyard. Thus was born Sula Vineyards, India’s largest winery, in 1998. Rajeev is a pioneer, who has facilitated the growth of a thriving wine industry in Nashik. Sula has introduced varietals such as Chenin Blanc, Sauvignon Blanc, Riesling and Zinfandel. Sula was the first winery from India to have been picked up by Wine Spectator in 2002 and has been getting global accolades ever since.

Article Sources:

www.wikipedia.com

http://www.wineintelligence.com/events/eduardo-guilisasti-ceo-of-vina-concha-y-toro-was-named-as-the-latest-recipient-of-the-wine-intelligence-10-for-10-business-award-presented-to-him/

http://sulawines.com/Newscategory/Newsdetails/How-Sula-got-it-right/1/206/

http://www.ft.com/cms/s/0/46858280-36f4-11e6-a780-b48ed7b6126f.html?siteedition=intl

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