Between the Vines From winemaker to broker


Company helps small wineries deal with shortages and surpluses. By Susan McIver


W


hen opportunity knocked, Mark and Jackie Wendenburg answered, much to the benefit


of the B.C. wine industry.


The idea for WineAspect B.C. Bulk Wine Brokers grew out of Mark’s wine consulting company, which he established in 2010.


Previously, he had served for 18 years as both winemaker and senior winemaker for Sumac Ridge Estate Winery in Summerland. “I was starting to get calls from people asking if I could find certain types of wine or if I could find buyers for their wine,” said Mark. He quickly realized that balancing surpluses and deficits for B.C. wineries required more time that he could devote to it, but wasn’t yet a full-time job.


“Mark talked me into heading up the new business. Our youngest child had left home and it made sense for me to become involved,” said Jackie, president of WineAspect.


Raised in Switzerland and a former flight attendant for Swiss Air, Jackie has a background in business and administration.


Opened in November 2012, the Wendenburgs operate their business out of their Penticton home. “We are the only bulk wine brokers for small B.C. producers,” Mark said. WineAspect operates as dual representatives on a confidential basis for the two parties involved in a wine exchange. Each must have a winery license.


“We are an independent party that brings clients together and then helps in the negotiations and to write contracts,” Mark said.


Typically, the buyer provides the seller with a certified cheque on the date of possession and makes arrangements for shipping the wine. The buyer or authorized


representative may taste the wine from the seller’s tank and watch its transfer. Among other requirements, the seller


must guarantee that the bulk wine is free and clear of all charges and encumbrances and is VQA eligible. “Sometimes contracts can be quite complicated,” Jackie said. Heavy crop loads might mean a winery has wine it cannot use, while a lighter crop means it needs wine to meet demand.


Sometimes a winery might have sufficient supply but needs blenders for the optimum finishing of its wine. Other times a winery might need to acquire additional wine to meet the demand of an unanticipated large order.


“So far we’ve dealt in quantities ranging from 400 litres to 22,000 litres of wine,” Jackie said.


A restaurant or individual cannot take a vessel and have it filled up at a winery.


“All alcohol products sold in B.C.


SUSAN MCIVER


Mark and Jackie Wendenberg found a need and filled it with their bulk wine brokerage business.


must be registered and assigned a SKU (Stock Keeping Unit) number by the Liquor Distribution Branch so the branch can follow the flow of wine,” Mark said.


However, a restaurant, other non-licensed parties and individuals, can work with a winery to have a private label.


“Mark and I had a special label wine for our wedding,” Jackie said. “As a winemaker, I’ve worked with many restaurants, hotel chains and airlines which offer private label wines. For example, the Fairmount Hotel chain has a private label arrangement with Blasted Church,” Mark said. In such cases, the label will also have the name of the winery and other legal particulars.


“If the laws were to change regarding restaurants and bulk wines, we would


British Columbia FRUIT GROWER • Spring 2015 25


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