I sometimes take things for granted. Like I'm sure we all do from time to time in our jobs. I kind of expect people who are jumping into the wine business to have at least some sense of timing when it comes to the yearly cycle of wine.
Beyond that, it's nice when they've done a little reading and know what sequential events should be followed from crush pad to bottling line.
After a couple meetings I've had lately with prospective clients over the past week, I realized that maybe it's not always obvious to surmise "what comes next?".
That's where I come in.
I'm hired to put together a concise and logical plan for cellar operations that will produce the best wine possible from the grapes on hand. Along the way, I hope to show my clients the kind of timing in the cellar that will produce positive results on the balance sheet.
A small deviation early in the game has a way of creating some nasty ripples in the pond.
It's best to have everything covered in a timely fashion and avoid big problems (and big bills)
in the future.
Starting a winery called BLACK CLOUD in British Columbia's Okanagan Valley. The ups, the downs and the everyday experiences as we build our dream.
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