Hi everyone, I have a question for those who have experience on the production or brand side of wine. I’m currently building a concept that blends curated wine experiences with botanical wellness, and I’m exploring pathways to eventually introduce a wine component under my own brand. At this stage, I’m not looking to produce from scratch, but rather to understand: Which vineyards, wineries, or distributors offer private label or white label opportunities What strong partnership models look like when you’re still building alignment with your brand And what to be mindful of when entering this space without compromising quality or identity If anyone is open to sharing insight or pointing me in the right direction, I’d truly appreciate it.

Welcoming @Lucas Ricard, @Sinem Karuna and @Martha Bunch into the space 🍷 Glad to have you here. What have you been drinking lately? And if you’re new, what do you usually reach for?

I’m based in Mississippi one of the most controlled states for Alcohol Beverage handling. The news on our state handlings is discouraging and challenging and more. Anybody else in a control state like Pennsylvania or Utah? What are y’all’s blues how do you navigate them?

Finishing a 2023 Châteauneuf-du-Pape from Kirkland brands before I move on to some other red, Rioja perhaps, in order to calm myself (can't find my passport) and enjoy my steak. How's that for one sentence? 🤣

Not because comfort is bad. But because it’s sneaky. Comfort looks like being practical. Like sticking with what already works. Like choosing the option that won’t embarrass you, cost you, or force you to explain yourself. So you repeat it. Again. And again. Not because it’s the best choice. Just because it’s familiar. And familiar feels safe. Until you realize nothing has really changed. Most people aren’t stuck because they lack options. They’re stuck because comfort keeps choosing for them. Just something I’ve been noticing.