quote:Originally posted by jalexander:
My family produced small quantities of wine (red varietals: 80% Syrah, 15% Cabernet Saivignon, 5% Cabernet Franc) over the past few years for ourselves and our friends. We never had any intention of getting into the business and have now stopped producing. The 2002 is at its peak, the 2003 is drinking fabulous, and the 2004 is still a little young but will develop quite nicely. I don't have a good read on the 2005 yet but it will likely come around like the others.
My question is, how would we go about selling the remaining inventory? The 2003 was introduced to a few Minneapolis wine bars and they want to buy the remaining 110 cases. The wine is currently being stored in a bonded warehouse in Napa, CA. Do we need any special licensing to sell it? It is a one time sale scenario and we have no interest in becoming a distributor. We only have a total of about 700 cases remaining (combining vintages 2002-2005), and again we are no longer producing wines.
Thanks for any information you can provide.
Check with the BATF. I believe the the restaurant selling your wine must purchase it through a distributor. I.E. A restaurant can't go to a liquor store, purchase alcohol and the sell it. It might be different for a winery, but I think your wine has to go through an intermediary.