The aim is to avoid subjecting the precious
liquid to variability of temperature as it
travels the world. “The wine is put inside
a refrigerated container in the cellar,
the container is closed, and is then put
onto a refrigerated truck – with the same
temperature all the way. It is only opened
inside our warehouse – also set at the same
temperature of 16˚C – and delivered via a
refrigerated truck to the store – which is
temperature controlled as well.”
From decision-making, to managing the
flow and storage of the wines over many
years, clients place their trust in Watson’s
Wine to deliver the most prestigious
vintages in the optimal condition – all the
way from the vineyards of France to the
palates of China.
Santé
!
<<
SPHERE
#42
2017
13
Super Tuscans are some of the Italian
wines credited with rejuvenating the Italian
wine industry and elevating its status
globally. Sassicaia and Tignanello were
among the first to add traditional Bordeaux
grape varietals in Italy in a conscious
imitation of the French greats.
As the Bordeaux wines, over the past
30 years, have trended towards a fuller
body with higher alcohol content, the
Super Tuscans and even Napa Valley
(in California) reds have followed suit.
Where Bordeaux goes, the industry goes.
Of course, the buying process for those
other wines is simpler and lacks the
sophistication of the
en primeur
system in
Bordeaux. There are no words in Italian or
English for
négociant
or
courtier
that mean
quite the same thing!
The 2016 vintage:
An “extremely good year”.
The truth is in the tasting: TheWatsons’s Wine team
tasting at Château Cos d’Estournel with Directeur
Général Aymeric de Gironde (centre).
IT’S ALL ABOUT SUPPLY
The producers give an allocation to the
négociants
after working through the
courtiers
. The
négociants
then determine
how to divide the spoils among the global
buyers like Mr Stockman and his team.
Everyone in the chain must be given their
due respect – or buyers could be frozen out.
Many smaller buyers turn around and
sell their allotment to final preferred
customers to help cash flow. But by doing
so, they miss out on the potential upside
from improving valuations. A rare few, like
Watson’s Wine, with serious scale and
financial backing, can pay storage costs
that allow the wine to mature – and improve
in taste and reputation – while still with
the producer. Keeping the vintage in one
place avoids risk of spoilage from travel and
poor storage conditions and opens up the
possibility of selling it at higher and higher
prices over time. Mr Stockman is grateful,
saying, “Luckily, we have a business that
understands the idea of maturing the stock
and investing in that.”
The quality of the wine is also protected
by Watson’s Wine buying practices
and commitment to engaging in the
ancient Bordeaux system. Mr Stockman
explains, “We only buy from the original
source. The reason for that is that there
are a lot of poorly conditioned wines in
the market.”
13
Credit: UGCB
“We only buy from the original
source. The reason for that is
that there are a lot of poorly
conditioned wines in the market.”
Jeremy Stockman
General Manager, Watson’s Wine
