How Napa Valley Wineries Are Surviving

Fifty percent of Napa Valley wineries are losing mney, Wine Business Monthly noted. That means the other half are making some money, VinePair said, and set out to learn how they are survivng. Here's a [recos pf tips::

• Napa Valley winemaking consultant who also owns his own wine brand opened a bottle shop/tasting room in downtown Napa. Growth jumped 66.45% last year, a result of foot traffic, return visitors (ofter weekend commuters from the Bay Area) and customers flowing in during city events and festivals.
• Domaine Carneros said tasting room bookings jumped 7%, thanks to a menu of high-low moments, such as bubbles with chicken nuggets.
• The personal touch: Chateau Montelena president/winemaker Matt Crafton spends time with club members, not just in California but on a nine-day tour of Iceland or the Amazon rainforest.
• Members are choosing one tasting room over another based on being told a family story, staff who remember their name, and cutomers' preferences and proclivities. "When you own the relationship with your guest, you own the narrative," one winey exec says.
• Another hosts member-only gatherings.
• Watching cash. One winery created a cost-cutting committeee and each department tracks and reports on their success in costs.