On a snowy, cold and generally miserable day last week, I walked into a quaint Washington DC wine store and noticed a new facing on the shelf. The ‘Jam Jar’ is a marketing creation of Andre Shearer, the respected wine marketer that has been part of the team working tirelessly to put South Africa on the map in the USA. The ‘Jam Jar’ is a ‘sweet Shiraz’ in beautiful jam-jar-style packaging and selling below $10 which is the sweet spot (pun intended) for the volume wine market in the USA. I spent an hour presenting an in-depth tasting in this fine wine store to the owner who was intrigued by everything vinous, and particularly interested in the South African story. ‘Although I don’t like the wine, I stock it because it sells really well’ was the answer to my prodding question about the Jam Jar’s seeming intrusion into his collection of celebrated terroir-driven wines.
The South African wine industry has been pretty unsuccessful in penetrating the US wine market – the biggest in the world. There are many reasons for this including a lack of political will, a sluggish DTI still convinced that SA should focus on the BRIC (Brazil, Russia, India & China) countries, a WOSA board that until recently has lacked the commitment and perhaps most importantly, a lack of funds. The South African category barely exists despite the fact that the US potential continues to grow. On May 11th this year WOSA will launch its most ambitious marketing and public relations exercise and it is going to be interesting to see what kind of support it receives from both the producers and the US media and trade. If managed correctly, this event could be just the tonic to rejuvenate and revive our struggling efforts. It is no coincidence that the event happens less than a month before the kick-off of the biggest sporting event of the year in South Africa. This double-whammy has potential to give SA momentum in the USA – and the industry should be in New York driving it hard.
The USA is a commodity market driven by marketing and in this sense a strong and innovative marketing bias is going to be the perfect tool within the framework of raw capitalism. At the same time it is imperative that we manage brand South Africa to ensure that our reputation is maintained and managed. Perhaps it would be appropriate to refer to ‘Australia 101’; the ‘Yellow-tail’ and ‘Little Penguin’ lesson. This is an Aussie case study in which a (probably) unintended move away from solid generic marketing of tangible benefits to a new reality based on the commoditisation of Australian brand equity has caused considerable pain down-under. South African producers in general and WOSA in particular are adept at positioning South Africa correctly and have been doing a pretty good job in Europe and the UK for years – this path should also be followed in the USA, with the knowledge that a meaningful image takes years to craft and requires sustainable efforts and funding.
This brings me back to the question of coffee, chocolate, jam and other flavours that are popping up in SA wine brands. Is the development of this ‘flavoured’ category the ‘silver bullet’ that we need to sell ship-loads of wine to Wal-Mart customers or it the bastardisation of South Africa’s carefully manicured efforts at positioning. Ultimately we walk a fine line between an individualistic ‘whatever sells’ ethos and a ‘for the greater good’s generic marketing philosophy.
I believe that South Africa’s significantly improved marketing capabilities should be celebrated. We are no longer the ‘also rans’ in the creation of effective wine marketing strategies and this is being recognised by the trade and the media. The creation of new categories of wine and the rationale behind them should also be celebrated. I personally love these developments and have no doubt that they will effectively lower barriers to entry and increase the size of the pie for everyone. Let us, as an industry be cogniscent of the fact that South Africa is a country that has based it’s success on our excellent quality to price ratio.
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Join Viticulturist Jason Tosch and I along with 50 other Oregon wineries in Seattle on March 11th for an evening of Willamette Valley wines.
Enjoy this unique opportunity to taste the wines of 50+ Oregon wineries, both large and small, at Willamette Valley Wineries first tasting in Seattle. Meet the faces behind the wine in a casual and personal setting. Winery owners and winemakers will showcase their current releases including Pinot Noir, Pinot Gris, Chardonnay, Riesling and other cool-climate varietals. Wines will be complemented by delicious Pinot-friendly appetizers featuring regionally sourced ingredients from sustainably focused producers.
Join the Block Party! Get to know the Willamette Valley’s special wines and enjoy a taste of our unique place.
Date: Thursday, March 11, 2010
5:30 – 8:30pm
Location: Sodo Park by Herban Feast
3200 1st Avenue South, Seattle WA (one mile south of Safeco Field)
Tickets: $45* (before March 1st)
$55* after March 1st and at Door
*plus handling fee
To purchase tickets visit the Willamette Valley Wineries Association website or click here.
Note: Tickets will be mailed starting February 1. Tickets are non-refundable after February 14, 2010. Tickets are limited and the event can sell out. Advance purchase is highly recommended. This event involves the tasting of alcoholic beverages. Ticketholders must be 21 years of age or older.
If you have any issues purchasing tickets online or have questions, please call 503-297-2962 or email us at info@willamettewines.com.
Trade Tasting: Trade tasting will take place from 2-5pm on March 11. Click here for more information and to reserve a space (advance reservations required).
Tags: Anne Amie On The Road, Anne Amie People, Anne Amie Wines, Food and Drink, other fine Oregon wines, Travel
- Get munchies... check
- Get beer... check
- Pick some wines to drink... partial check
- Make sure I know who is playing... check
Tags: Non sequitur

Both the 'locapour' and wine on tap concepts have been trending hot lately.
That makes sense ,as they go hand in hand. I have written about both locapours and wines on tap in the past.
So I was pleased to hear about Free Flow Wines, a company focused on high quality local wines on tap. I was told about Free Flow Wines by Kevin Kelley, the multi-tasking winemaker at Salinia Winery, Lioco, NPA and now Spot-On Winery as well.
Before Free Flow, the wines on tap concept was a free for all, with each restaurant and winery fending for themselves in regards to organizing kegs and wine available in bulk.
I was wondering when some enterprising wine entrepreneur would step in and supply a solution. Looks like Jordan Kivelstadt is that guy. Also, looks like he is offering some very cool wines as part of the wine keg program. This is not commercial, grocery store juice but artisanal wines made affordable.
Of course, the kegs are very eco-friendly, as they cut down on glass bottles, packaging, trucking poundage, etc. But it is gratifying that the wines are of a like-mind, some are made with organic grapes as well as native yeasts.
Warwick Estate & Vilafonte
P.O.Box 2 Elsenburg, 7607, South Africa
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We are very excited to be part of the COCHON 555 tour this year. Although we’re trying to keep it a secret from our vegetarian winemaker, the rest of the crew is elated!
Don’t miss COCHON 555, where a group of chefs will each prepare a heritage breed hog from head to toe in a friendly competition. Guests and professional judges will determine a winner based on creativity, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines.
COCHON 555 is a tribute to heritage breeds, local chefs and family-owned wineries. For the competition, each 125 pound heritage pig can be braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured or otherwise prepared. Guests of the event will experience the chef creations during a 2.5 hour stand-up reception and have the opportunity to vote for the winner. Chef stations will alternate with winemaker tables.
The purpose of COCHON 555 is to promote heritage pigs and breed diversity in local and national communities. The winner of this event will be asked to compete at Grand Cochon during the Food & Wine Classic in Aspen.
Anne Amie will be participating in the following cities:
BOSTON: Sunday, March 28
ATLANTA: Sunday, April 18
PORTLAND: Sunday, May 16
For more information visit their website at www.amusecochon.com
We hope to see you there!
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2006 Qupé Chardonnay Block Eleven Bien Nacido Reserve - USA, California, Central Coast, Santa Maria Valley (1/29/2010)
Lemon meringue, almonds, and fresh baked scones. Buttery, but not overdone. Maintains a lively, spry character while still giving some ooomph on the finish. Nice wine. (89 pts.)
Posted from CellarTracker
Tags: Lifestyle


