The light at the end of the tunnel might not be a train after all but there still might be a long road ahead.

Boisset Announces Complimentary Tastings at DeLoach Vineyards and Raymond Vineyards, Declaring the Wine World is Open to All to Learn, Discover and Enjoy - https://www.winebusiness.com/news/article/304260

SVB DTC Report - https://eml.svb.com/NjEwLUtBSy0yNjYAAAGbHS8k2O5shVlrQLV8syhnOED5F6kY7MbLOChpu3tkBqyGsisqWPccn6Ao8Y8HRMsqZPbREEU=

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Let's set the doom and gloom of the last year aside. How is the world of wine moving forward and meeting consumers where they are?

• CNN & Tim Dillon Interview - https://youtu.be/-OwDAxrAL0I?si=R6WzpNE97aDBK9_3
• Tim Dillon Podcast - https://youtu.be/IjYNk6BrHqw?si=xZQJ0TTKdsedF4iM

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• 2:22.00 - When blending how do you distinguish a "normal" Cabernet Sauvignon, for example, versus the "reserve" bottling?
• 16:55.00 - What "large" producers are doing it right in terms of offering good quality?
• 25:26.00 - How can producers entice people to seek out "better" wine on a more regular basis?
• 35:10.00 - Can more premium wineries offer second or third labels? Why aren't they doing it now?

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It is a rocky road that we are currently traversing. Some, not all, of it is the Napa wine industry's fault. How are we going to adjust and get back to basics?

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Your budget skills are bad and you should feel bad. Maybe it is just me, but there seems to be way to many wine business that suck at understanding the cost of discounting and free shipping. I was one of those back in the day but here is how we shored things up.

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2:49.00 - When you are planning a wine dinner how do you decide on what is served? Does the venue/chef collaborate with you or do you each just serve what you feel like?

10:06.00 - How is the anti-alcohol movement continuing to gain ground?

ARTICLE: https://www.wine-searcher.com/m/2025/04/prohibitionists-still-writing-alcohol-rules

23:41.00 - How is business in Napa at the moment?

29:03.00 - Are organic/biodynamic farming really worth the effort? Does it make a difference in the wine and make the wine more "natural?" (non-chemically enhanced yeast)

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Holy smokes! So much has happened in the world of wine. Empires CRUMBLING. Brands getting rolled up and the slashing of prices for some of the worlds most sought after wines. Let's dive in!

ARTICLES:

• It looked like Napa’s most promising wine empire. What happened? - https://www.sfchronicle.com/food/wine/article/lawrence-wine-estates-winery-20275913.php
• Duckhorn to wind down Canvasback, Migration, Paraduxx, and Postmark brands - https://www.northwestwinereport.com/2025/05/duckhorn-to-wind-down-canvasback-migration-paraduxx-and-postmark-brands.html
• Bordeaux 2024: Cheval Blanc cuts price by nearly 30% - https://www.decanter.com/premium/bordeaux-2024-cheval-blanc-cuts-price-by-nearly-30-556072/

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Another round of battles have and are being fought on the front lines of trying to do business in the Napa Valley. You may not know this but there is a HUGE anti-winery sentiment in the local Napa government entities, it seems the county offices in particular are leading that charge. As with most conflict it simply does not need to be this way...

ARTICLES: Castle winery that outpaced visitor limit by 1,600% gets Napa County’s blessing to keep pouring - https://www.northbaybusinessjournal.com/article/napa/winery-napa-visitor-tasting/

‘It doesn’t seem fair’: Small Napa wineries fear local government could deal another blow to their survival - https://www.sfchronicle.com/food/wine/article/wine-trade-tasting-napa-20216307.php

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