Your wine club allocation is only as good as the inventory count someone did last Tuesday.
The tasting room, the DTC team, and compliance are each working from different inventory numbers because nothing connects them. A bottle sells on Saturday, the club allocation on Sunday reflects a count from last week, and the TTB filing next month gets assembled from three places the week it's due.
Winery operations are split across tools that don't talk to each other
Production, DTC, wine club, and compliance all have their own data. Connecting them is a manual job someone does before every filing deadline or club shipment.
These gaps are manageable until they aren't. A compliance audit, a club shipment error, or a lot traceability question under pressure makes the cost visible.
Cellar production is tracked in spreadsheets or a standalone winery software tool that doesn't connect to DTC inventory. When a lot sells out in the tasting room, the cellar record doesn't know.
Wine club management lives in a separate platform that has no visibility into actual inventory levels. Allocation decisions are made by memory or a manual inventory check before each shipment.
TTB compliance reports are assembled by hand from production logs, purchase records, and sales data before every filing. The process is error-prone and takes days that shouldn't be necessary.
Lot and vintage traceability doesn't exist in a queryable form. If a compliance question arrives about a specific lot, the answer requires pulling records from multiple places and reconstructing the history manually.
One system from vineyard to wine club
We connect the production record to the DTC inventory to the wine club to the compliance report so none of them require manual reconciliation.
- Full lot lineage from fruit to bottle, so a compliance question about a specific vintage gets answered in seconds, not by pulling records from three places
- Recipe and blend management with version control so every lot traces back to its component lots and inputs: the winemaker can replicate a successful blend or explain a deviation without reconstructing it from memory
- Barrel and tank records tied to the production system, so inventory position is current without a physical walkthrough before every allocation decision
- Tasting room and online store drawing from the same inventory count, so a bottle sold in the tasting room on Saturday is reflected in the club allocation on Sunday, automatically
- Wine club allocations built from live inventory, so the shipment decision is based on what's actually available, not what someone counted two weeks ago
- TTB reports that run in minutes from the production record, so filing week stops being an assembly project
The goal is one place where production, inventory, club, and compliance live together so nothing requires manual reconciliation before a deadline.
Production first. Then DTC. Then compliance.
For wineries, the production record is the foundation. Everything downstream, including club allocations and TTB filings, depends on that record being accurate. We build in that order.
- Start with production: lot tracking, batch records, and barrel/tank inventory form the foundation before anything else is connected
- Connect DTC inventory once production data is reliable: the tasting room and online store draw from a live count, not a manual update
- Build wine club allocation on top of real inventory so shipment decisions are made from accurate data, not memory
- Wire compliance reporting last, once the underlying data is clean: TTB reports become a query, not a manual assembly project
No big-bang implementation. No platform bet on a single winery software vendor. One layer at a time, with working software at each step.
One conversation about your cellar records is enough to start.
A 30-minute call is enough to map where your production data, DTC inventory, and compliance reporting are disconnected. We'll tell you what we'd build and what it would take to close the gap.
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