'We’re having to make all these decisions now, and they could end up being the wrong decisions.' - Winemaker Brianne Day
But since the spread of COVID-19 forced restaurants and wine bars to close and bottle shops to pivot their business models, independent winemakers like Day have been faced with a range of uncertainties covering every step of the winemaking process. The timescale of wine involves making plans in March, such as purchasing contracts with vineyards and taking sales trips, that will impact decisions in September, from how many wines to bottle to how much help to hire.
My son Viggo is two and a half, and he’s with me 100 percent of the time right now. I’m trying to keep my son at home while I do the bookkeeping and run the entire business. I have managed to keep my assistant winemaker for now, and we’re preparing to make wine in April — I have wine in tanks and a date scheduled with the bottling truck, but I have no idea how we can manage operating the bottling truck while maintaining a six-foot distance.
The bottling company supplies just one staffer to manage the truck, and I usually hire a crew of around six more people to run the operation: to dump glass, to put bottles that are finished into cases, to send those boxes down a conveyor to waiting workers who build and wrap pallets, before handing them off to a forklift driver to stack.
I won’t make as many wines as I normally do this year. I just talked with my distributor in New York and they’re still doing retail sales, but so much of what’s selling right now is in the under-$25-per-bottle price range. That part of the sales market will probably rebound the quickest. By-the-glass pours and low-priced bottles are going to be so important, so maybe those should be the only wines I make.
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