Issue link: http://winesandvines.uberflip.com/i/562166
September 2015 WINES&VINES 37 VIEWPOINT For instance, there aren't many places to go with a sparkling wine, which also requires more people and a slower production cycle. As the leader, it's your job to help the other teams understand the market potential of par- ticular wines and explain why some blends just won't work from a marketing and logistical standpoint. Winemakers should be constantly tracking global consumer trends beyond the wine industry to predict trends rather than respond to them. Pass the profits and numbers along to both teams so they'll recognize that y o u r v i n e y a r d i s a b u s i n e s s f i r s t a n d foremost. 4 Do a culture temperature check Have you noticed that a lack of planning, understanding, staff, creativity or trust has caused chasms between groups? You can't wish issues like these away, but if you start tackling one at a time by being open and hon- est, you'll be surprised how they seem to dissolve. For example, schedule cross-departmental meetings where you collectively brainstorm creative ideas. Do team-building events to build trust—or hire more talent if people are stretched too thin. Small steps like these can iron out the wrinkles in your culture. As the winemaker, you can't expect mar- keting and production to work in harmony without taking a little initiative. Bridge the gap between these departments, address one issue at a time and remind these teams of your shared goal: to delight consumers with wine that pleases their palates. When you strike that balance, your idyllic vineyard visions will come to life for you, your marketing and pro- duction teams and (most importantly) your customers. Andrew Meggitt joined the St. James Winery team in 2002 and has been enjoying life in the wine business for more than 20 years. A three-year international travel adventure after college influenced not only his outlook on life but also his perception of winemaking styles and methodology. Meggitt creatively stretches the boundar- ies of traditional winemaking while integrating both Old World and New World techniques he learned while work- ing in New Zealand and France. "To better understand H&A's barrel management program, 3 frequently asked questions answered by our customers." H&A FINANCING & SERVICES How simple and flexible is H&A's leasing solution? Setup was a breeze! H&A works with all coopers, allowing me to maintain my bar- rel preferences and keep my longstanding relationships with all my vendors. I can even take advantage of early delivery dis- counts where H &A will pay the invoices. All I need to do is place my barrel orders and H&A takes care of the rest. How did H&A set up the lease? We discussed the specific needs of my bar- rel program. We looked at the cash flow benefits to find a balance between my pro- duction and financial goals. We were then able to generate one lease that allows me to add barrels from vintage to vintage keeping only one monthly payment. I can even remove barrels from the lease that H &A will buy back whenever I need. What are the special benefits of H&A's program? The largest benefit of working with H&A has been their barrel removal program. They are able to offer a higher value for my barrels and organized the logis- tics. H&A has reduced my administrative overhead as well. They took care of my foreign exchange rates and wire trans- fers at no cost. They provided me with detailed information throughout the leasing process. Starting 2015, H&A is relocating its office to: 1505 Main St - St Helena, CA 94574 Tel: (707) 523-1112 – contact@hafinancing.com • H&A pays the invoices and generates the leasing contract • Direct payment of cooper invoices in U$D or €uro • The program is customized and evolves with the lifecycle of the barrel inventory • Optimize cash-flow management • Anticipate barrel removal and buyback • Adapt lease payment to the budget and barrel usage • Leaseback of previous vintages (optional) B E N E F I T S I know firsthand how difficult it can be to navigate these relationships, but I've also learned a few tips.