Bottle pricing

[Bmd2k1]

I'm curious to get some feedback from different wineries on how you go about pricing your bottles.

(I can walk into the wine aisle wherever and see a wide range of prices for any given varietal, blend etc --- and the same seems to hold true as ya travel between wineries in Michigan's Traverse City area.)


Cheers!

 

[Tripstobaltimore]

To be honest ... We picked a price point that reflected what we were trying to present as our brands image.... Affordable but not cheap ($35-40 AUD). This gave us enough margin to use good quality ingredients but remain a more "down to earth" style

 

[winechef]

Is your product different, do you have something others don't. is there branding recognition. how to make value added. do you charge more because the vintage was better that year, what makes your product special.

flavor and tastes are subjective but did you do blind product testing from experts. your product competes with the big boys, then don't undersell.

having a range of products, different flavor profiles. some midrange and one special product that's way above the rest, give it a special name, with unique packaging then raise the price

obviously you need to consider your total cost of production, bottles, labels, packaging, fruit, sugar, additives, electricity ,storage etc. you definitely want to make good profit.

are you selling retail or wholesale.

don't skimp on packaging, labeling.

if it's the best wine in the world but packaging looks generic people won't pay. but mediocre product with great packaging and branding can be more expensive