Hello everyone. We’re still doing harvest activities, which include taking the lovely 2015 vintage from tank to barrel. In the meantime we’ve been busy making substantial changes to the structure of Maison Ilan. One such change is hiring our first employee, Zack Velcoff.
Zack started interning with us this year just before harvest and, proving himself to be a great asset, has joined Maison Ilan full-time as Operations Manager. Originally from Brooklyn, New York, Zack is a graduate of Cornell University. We are simply blown away at how capable he is, and how much potential he displays with ease.
Now, it may (or may not) come as a surprise to many of you, but up until this week, we’ve produced Maison Ilan out of an actual garage in Nuits-Saint-Georges, with our “office” consisting of no more than a spare room in my house, and our inventory (excepting a small quantity stored at the Abbeye de la Bussiére) crammed into the cave beneath the house. Sure, it generally did the job, but there were countless limitations. In my view at the time, “getting the job done” was the focus, which often led to difficulties on the administrative side.
Fast forward to today, and we have now moved past the archaic way of making 100% of the orders by a process of sending bulk emails, handling client requests, preparing invoices by hand, and aligning international schedules to make phone appointments to take payments. With our new online store, clients can shop for our wines whenever they wish and instantly receive their invoices/receipts. They can also track their orders, view order history, and do much more.
Moving forward with the way we sell our wines is important, as it simply wasn’t efficient before. Just as important is the rest of the process: order tracking, inventory management, packaging, storage, and shipments. This couldn’t be done with our old setup, but it should have been the setup from Day 1. We are now preparing to move to our new office, equipped with light, temperature, and humidity-controlled storage space for inventory in barrel as well as in bottle. This move, along with many other unfolding developments, allows us to do much more than just “get it done.” We no longer need to react to our growth arc, but are instead able to plan appropriately and execute.
As has been posted here in real-time, the 2011s and previous vintages have already been received by Adventures in Wine, and the 2012s and 2013s will be in California by the end of the month, in time for the start of shipping season as expected. This week we have resumed shipments for all of those in other parts of the World. Keep an eye on your inbox for shipping notifications.
Moving forward, we are going to continue to improve, in every situation and in every way. We are better today than we’ve ever been, but this is just the beginning. Stay tuned for Much more!