WineBusiness Monthly

U.S. wineries are taking proactive steps to manage rising packaging and production costs caused by tariffs, inflation, and supply chain challenges. In response, more than half are focusing on cost control by shifting to more affordable materials, simplifying packaging and sourcing from domestic suppliers when possible. Glass bottles remain the standard, although many wineries are adopting lighter versions and removing decorative elements to save money. While there is interest in alternative formats, concerns about brand image often prevent the switch. As production costs outpace retail prices, wineries across all regions are adapting their packaging strategies to stay competitive in a slower market. Read the article by Andrew Adams: https://xmrrwallet.com/cmx.pzurl.co/N6JTG

Chantal Forthun is our WINEMAKER OF THE MONTH 🍇 Forthun leads winemaking at Flowers Vineyards & Winery, crafting Pinot Noir and Chardonnay from two estate vineyards perched high above the Pacific on the Sonoma Coast. With just 74 acres planted and over 600 acres preserved as wild habitat, Flowers produces under 5,000 cases of single-vineyard wines annually, plus additional Sonoma Coast offerings. She began her career in Lodi, later working with pioneers in Biodynamic farming and native fermentation, including at Bonny Doon and in New Zealand. Forthun says, “I appreciate the beautiful alchemy of art, science, nature and camaraderie that goes into winemaking.” Her greatest challenge remains decoding the complex geology of Flowers’ coastal vineyards. Read the full article: https://xmrrwallet.com/cmx.pzurl.co/e5QBF

The Sustainable Wine Roundtable (SWR), after success with its Bottle Weight Accord for still wine, is now developing guidelines to reduce the weight of sparkling wine bottles, which are heavier due to pressure and storage demands. Unlike still wine, a single weight target isn’t practical for sparkling bottles because of varied pressure levels, production methods and safety risks. SWR is developing category-specific guidelines for styles like Prosecco, Champagne and lightly sparkling wines. Safety is a key concern. Lighter bottles must still withstand pressure, stacking and handling across the supply chain. SWR’s upcoming report, due in November 2025, will provide practical recommendations and real- world examples to help the industry reduce carbon impact without compromising product integrity. Read the article by Cyril Penn: https://xmrrwallet.com/cmx.pzurl.co/YT6pG

Discover the storied journey of Nebbiolo, tracing back to 13th-century Piedmonte, Italy. Famous for Barolo and Barbaresco, this grape thrives in Italy despite challenges like the phylloxera epidemic. Today, less than 9% of Piedmonte vineyards grow Nebbiolo, with small plantings globally including California and Mexico. Known for its complexity and aging potential, Nebbiolo demands meticulous care due to its thin skins and sensitivity to climate. Explore its nuanced flavors and the passionate winemakers dedicated to this exceptional varietal worldwide in the August issue of WineBusiness Monthly: https://xmrrwallet.com/cmx.pzurl.co/IOdkJ

The Sean Minor Invited Series is all about setting the mood with fun, eye-catching labels. Designed by Honey Agency, each bottle paints a scene – like a picnic, a cozy hangout or a beachy dinner – to help you imagine the perfect way to enjoy the wine. The newest bottle, Denmark Street Sauvignon Blanc, was inspired by a trip to Sicily and includes images like oysters, boats and a clay amphora. These details connect Mediterranean vibes with California charm. The label also includes wine facts and a QR code for more info. Judges loved the clean, creative design and how each bottle tells a story, inviting drinkers to relax, enjoy and pair the wine with good food and good times. Read the article by Sarah Brown: https://xmrrwallet.com/cmx.pzurl.co/3tqjZ 🦪🥂

Vineyard nutrient monitoring is becoming more efficient and precise thanks to new technology. While traditional tissue testing of leaves and petioles is still useful, it’s expensive, time-consuming and doesn’t capture vineyard variability. The HiRes Vineyard Nutrition Project, funded by USDA-NIFA, is improving this by using drones, sensors and satellite imagery to monitor key nutrients like nitrogen and potassium. These tools help create vineyard maps for smarter fertilizer use. Field trials across the US have refined sampling methods and nutrient guidelines. The project also developed the free My Efficient Vineyard (MyEV) platform and economic models to help growers make better decisions. With these advancements, growers can save money, reduce waste and improve grape quality, whether they farm a few acres or many. Read the article by Patricia A. Skinkis, Ph.D.: https://xmrrwallet.com/cmx.pzurl.co/kxbsE 🌿

Dry Creek Vineyard, led by winemaker Brian Pruett, trialed new filtration technologies to replace their traditional Diatomaceous Earth (DE) plate-and-frame filter for Sauvignon Blanc juice lees. Two crossflow systems were tested in 2024: Criveller’s stainless steel membrane and a competitor’s ceramic membrane (Filter X). Both made good quality juice with less oxidation than the DE filter. Criveller’s system had a 2-4 times faster flow rate, higher juice yield (64% vs. DE’s 61%), ran cooler and required less labor due to automation. Filter X yielded less juice and ran warmer. The new technology shortens the time from juice extraction to fermentation, improving wine quality and efficiency. Dry Creek plans to fully adopt Criveller’s system and continue trials on wine lees to enhance operations further. Read the full article by Bryan Avila: https://xmrrwallet.com/cmx.pzurl.co/TYxi6

The wine industry’s DTC software is rapidly changing as wineries seek easier, smarter ways to connect with customers. Consumers now expect fast, personalized service (both online and in person), so wineries are turning to software that helps with marketing, sales and customer experience. A major shift occurred with Commerce7’s acquisition of WineDirect’s SaaS division in early 2025, signaling industry consolidation and a push toward integrated platforms offering POS, CRM, and e-commerce tools. Wineries now prioritize flexibility, personalization, and AI-driven marketing to improve customer engagement. AI is increasingly used for predictive personalization, marketing automation, and real-time recommendations. Subscription models (both for wine clubs and software) are growing, offering convenience and customization. Mobile optimization, SMS marketing and seamless checkouts are critical, especially for younger audiences. As expectations grow, DTC providers are shifting to subscription-based, cloud-native platforms to deliver continuous updates and better customer support, shaping a more connected and responsive wine commerce ecosystem. Read the full article by Erin Kirschenmann: https://xmrrwallet.com/cmx.pzurl.co/UfSk3

Successful tasting room sales rely on blending genuine hospitality with subtle, intentional selling techniques. Key tips include greeting guests warmly, asking open-ended questions, and building real connections. Personalization is essential — staff should tailor recommendations and wine club offers based on guests’ preferences. Asking for the sale should feel like a natural part of the experience, not a forced pitch. Strategic phrasing like “Would you like to take some wine home?” Collecting simple details like birthdays or wine favorites helps with follow-up offers later. While most staff ask for a purchase, few invite guests to join the wine club or stay in touch. Using email, social media or a customer database helps build lasting relationships. Ultimately, creating emotional connections, reading the room and offering personalized value turns casual visitors into loyal customers. Read the full article by Katherine Martine: https://xmrrwallet.com/cmx.pzurl.co/Qm9Mt 🍷

In July 2024, Treasury Wine Estates launched a $10 million automated barrel handling system at its Barossa Valley winery. The system includes nine driverless forklifts, automatic barrel washing and filling, and smart tracking software. It handles 60,000 barrels on a 6-week rotation and has reduced forklift accidents. The upgrade boosted the winery’s capacity by 60%, with room to handle up to 125,000 barrels. Powered by lithium batteries and supported by over 6,000 solar panels, the system helps lower emissions. It also gives winemakers better data to manage wine aging and plan production. Treasury has made small changes to improve forklift routes and speed up software performance. The company is now looking to use similar technology at other Australian and US wineries. This project supports Treasury’s goals to improve safety, boost production and move toward net-zero emissions, while making more premium wines for customers around the world. Read the article by Katherine Martine: https://xmrrwallet.com/cmx.pzurl.co/TNRui