Over the weekend I was running some dialog through my head and wondering how to best approach selling my wine. The first mental roadblock was that I don't think of it as "my" wine, it's Paul's wine. The second problem is that I'm pretty shy and humble about it. I have a really hard time telling people, Hey, I make GREAT wine and this is why... well, I did come up with a few things that are key to making the label great and I'm not the only one to think so.
Dedication: For one, Paul and I are hands-on winemakers and vineyard managers. You've seen the pictures, read the blogs, you know what I'm talking about. Even the tasks that are less than desirable, we have done and continue to do.
Quality: We make a $75 bottle of wine. Easily. By the time you factor in our mentors time and guidance, our time and attention to detail you're halfway there. Add to that; quality fruit, fine barrels, and premium corks and you're there.
Community: Our wines are selling at an affordable price range for most people. One of the reasons we got into this business was because wine is social, it's communal. I don't know many friends that can drink a $75 bottle of wine at every meal. Our goal is to make quality wine that is enjoyable and affordable but that can also hold it's own among the bigger brands.
This morning, I was still pondering my own musings when Paul sent me an IM with a link. Seems like I'm not the only person that believes in my wine and the quality.
A customer recently sent me this email regarding the 2007 Stefania Uvas Creek Cabernet:
"We actually tasted this wine blind alongside some pretty big names and it was consensus #2 of the night (2005 Shafer Hillside Select was #1, but this beat out the '06 Bucella Cab, and the '05 Caymus Special Select to name a couple)!"
Thank you, at least two of my personal fav's were mentioned there!