Mike Paul

Mike Paul's 7 steps to success with new product developement in wine

23 Sep 2014 | By Mike Paul

One comment on my recent piece on the importance of branding  was that it is all very easy to argue that one should invest in branding but it would be rather more useful, at least  to those already ‘converted’, to provide some insights into how best this might be achieved.

Richard Siddle

Richard Siddle: time to stand up and applaud Majestic and Oddbins

08 Sep 2014 | By Richard Siddle

For my sins I have spent the best part of the last 20 years writing about and reporting on the UK retail sector.  In that time I have come to respect, perhaps even love some of the country’s most well-known retail brands, some of which can rightly be described as amongst the best in the world.

Guy Woodward

Guy Woodward admires how Napa Valley took the Californian earthquake in its stride Subscription

06 Sep 2014 | By Guy Woodward

It was 3.20am on a Sunday morning when the earthquake struck. If there can ever be a good time for the almighty’s mysterious ways to take their course, this was surely it. Wineries were empty, the harvest not yet brought in, vats largely unused. One can only imagine the carnage had the 6.0 tremor struck 10 days later, during working hours, as the mass of hired hands were stacking up pallet upon pallet of grapes inside Napa cellars.

Mike Paul

Mike Paul: why wine producers that see themselves as brands hold all the power

15 Aug 2014 | By Mike Paul

A recurring theme of most marketing orientated articles in Harpers is the need for wine producers to develop, and then promote effectively, their individuality: to communicate to  the trade and the consumer, hopefully in an inspiring way, what makes them special and  separates them from their competition.

Tim Atkin

Tim Atkin: why the Chinese wine market is so hard to predict Subscription

08 Aug 2014 | By Tim Atkin

First time visitors to Beijing are often struck by the pollution that seems to blanket the city on a daily basis, reducing visibility and filling lungs with undesirable gunk. It’s a symbol of China’s rush towards industrialisation, as well as the lack of environmental checks and controls. But it’s tempting to see it as a metaphor, too, not least for the wine industry. Trying to understand what is going on in China can feel like staring into a Stygian fug at times.  

Guy Woodward

Guy Woodward: it's the people we remember not their wine Subscription

08 Aug 2014 | By Guy Woodward

In wine as in life, one of the most common mistakes people make is to assume other people know what they’re talking about. Enthusiasts, in particular, are wont to believe that everyone else is as interested in a subject as they are. In most cases, I’m afraid to say, they’re not.

Richard Siddle

Richard Siddle: only by looking at wine through consumers' eyes can we communicate with them

08 Aug 2014 | By Richard Siddle

Why is it the best ideas are often the most glaringly obvious thing to do – it is just that no-one has thought to do so before.

panoramic2

Visit to Monte Bello with the Legendary Paul Draper

01 Oct 2014 | By Gilbert Winfield

A visit to California to stay with friends in Santa Clara, just south of San Francisco, started with the principle that this was a wine drinking, not wine tasting trip. No vineyard visits, just barbecues, some sightseeing, and a bit of healthy imbibing. So of course, when we realised that our friends lived about 20 minutes away from Ridge Vineyards, we called and made an appointment straight away. For my sins, I worked for Steven Spurrier in the early 80s while his wine ‘empire’ was still ...

Ayo Akintola; the man leading Oddbins' revival

How Oddbins has defied its critics to bounce back to winning ways Subscription

05 Sep 2014 | By Gemma McKenna

In three years Oddbins has risen from death’s door to win IWC High Street Retailer of the Year. Gemma McKenna meets Ayo Akintola, its Renaissance Man

Richard Rushton

Distell's Richard Rushton earns his stripes Subscription

05 Sep 2014 | By Erin Smith

In his first major UK interview, Distell’s Richard Rushton reveals his big plans for the company’s wine division, as Erin Smith reports

"If Carlsberg did Wine & Spirits"

For future growth Carlsberg must succeed in wine as well as beer, says James Lousada Subscription

08 Aug 2014 | By Richard Siddle

As Carlsberg’s specialist wine and spirits division, now called Crown Cellars, celebrates over 20 years, the brewer’s UK chief executive, James Lousada, explains to Richard Siddle why wines and spirits are now so important to the group

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