How To Open A Winery: 9 To 18 Month Launch Roadmap
You’re launching a regulated wine production business, so the work starts with permits, premises, supply, production, labels, and sales readiness This guide covers a five-year planning model, with Year 1 production of 24,000 bottles and a practical next step: validate licensing, inventory, staffing, and first-sales timing before you commit to opening month
Time to Open9-18 monthsSetup windowLaunch Sequence7 stagesPermits firstKey BottleneckLicense gateApproval pathFirst Revenue StepFirst saleApproved wine
Launch timeline
Short web summary of the launch plan; the XLSX export carries the detailed Gantt Chart.
Want to test your Winery launch plan before opening?
The Winery Financial Model Template uses dashboard/model tabs for revenue, costs, inventory, cash runway, staffing, and break-even. Open it.
Launch model highlights
24,000 bottles in Year 1
$995,000 Year 1 sales
$22,500 fixed monthly costs
Core pay: $120k to $50k
Month 13 sales hire: $75k
What are the biggest winery launch mistakes?
The biggest Winery launch mistakes are opening before permits, zoning, labels, and inventory are ready. Build launch gates and block opening until legal sales, bonded premises, production schedule, supply, equipment, SOPs, and COLA approval are done. If staff onboarding or channel setup slips past the first month, first revenue turns into a scramble.
Block launch early
Wait for permit approval.
Confirm zoning before buildout.
Secure bonded premises.
Get COLA approval.
Sell only when ready
Lock grape or bulk supply.
Finish equipment readiness.
Count inventory before opening.
Test POS and service workflows.
What licenses do you need to open a winery?
To open a Winery in the US, clear the legal gate first: get Alcohol and Tobacco Tax and Trade Bureau (TTB) bonded winery approval, a state winery license, local zoning sign-off, sales tax setup, tasting room approval if you pour onsite, and direct-to-consumer shipping permissions where allowed. Treat licensing as the critical path before tracking sales KPIs like What Is The Most Important Metric To Measure The Success Of Your Winery?, because production, storage, tastings, wholesale, and DTC sales can each trigger separate approvals.
Core approvals
Get TTB bonded winery approval first
Secure the state winery license
Confirm county and city zoning
Register for sales tax collection
Sales controls
Approve tasting room use before pours
Verify DTC shipping state by state
Set labels before first sale
Activate insurance and POS controls
How do wineries get first customers?
Wineries usually get first customers from tasting room visits, local events, pre-opening list building, wine club signups, DTC orders, restaurant accounts, and distributor or wholesale relationships. Sales should wait until licenses, approved labels, compliant inventory, POS, tax setup, and channel rules are ready; if you’re mapping startup spend, How Much Does It Cost To Open A Winery Business? helps frame the launch budget.
Launch first
Start with approved bottles only
Build the list before opening
Use tasting room traffic first
Test channel mix early
Sales paths
Wine club brings repeat buyers
Restaurants add local volume
Wholesale needs channel readiness
Year 1 plans 24,000 bottles
The Year 1 model supports a 24,000-bottle opening plan across five wines with about $995,000 in modeled sales. That matters because tasting room, wine club, and wholesale each pull staff and inventory in different ways.
Confirm the winery can legally and operationally open
Launch readiness checklist
Use this go-live approval checklist to confirm the winery is ready before opening.
1Permits
Federal wine permit approvedCritical
No legal sales start without the federal permit.
State winery license approvedCritical
State approval is needed before bottling and selling.
Bonded premises clearedCritical
Bonded space must be approved for tax and inventory control.
2Facility
Lease and rent in placeHigh
The $8,000 monthly facility rent must be locked before launch.
Utilities and insurance activeCritical
Base utilities and coverage must start before guests and staff arrive.
Fire and occupancy clearedCritical
The tasting room needs occupancy clearance before opening.
3Inputs
Grape contracts lockedCritical
Supply must cover Year 1 production of 24,000 bottles.
Bottle and label specs approvedHigh
Labels and bottles must be final before production starts.
Cork and capsule vendors readyHigh
Closure supply gaps can stop bottling.
Lab testing vendor bookedMedium
Lab checks protect quality and compliance before release.
4Cellar
Tank installation signed offCritical
Fermentation tanks must be ready before harvest intake.
Bottling line test passedCritical
The line must run cleanly before first fill.
QC logs and traceability setHigh
Batch tracking is needed for recalls and tax records.
Inventory controls turned onCritical
Inventory controls need to match bottled wine and bonded stock.
5Team
Winemaker onboardedCritical
One owner must run production decisions from day one.
Viticulturist onboardedHigh
Vineyard health and crop timing need a named owner.
Tasting manager trainedHigh
Guest service and room workflow need a lead before opening.
Cellar hand trainedHigh
Cellar work needs safe, repeatable handling from the start.
6Launch
Tasting room sales path readyCritical
In-person sales and events need a live checkout and host flow.
Wine club signup flow readyHigh
Membership sales need a simple sign-up and billing path.
DTC checkout and tax setCritical
Direct sales need payment, tax, and shipping rules working.
Wholesale and local terms setHigh
Trade terms should support the Year 1 plan of 24,000 bottles and $995,000 sales.
Cash runway covers openingCritical
Cash must cover $22,500 monthly fixed costs before wages and sales lag.
Want to check the six winery launch drivers?
1Licensing
9-18 mo
Delay here blocks legal sales, shipping, and tasting room opening.
2Facility Ready
$11.5K/mo
Approved premises and cellar workflow decide whether the facility opens without rework.
3Grape Supply
24K bottles
Signed supply contracts protect Year 1's 24,000 bottles and keep harvest timing from slipping.
4Cellar Ops
Tested flow
A tested crush-to-bottle flow keeps equipment lag from pushing finished wine past launch.
5Pack Ready
Pack ready
Approved labels and package stock turn bottled wine into saleable inventory across channels.
6Sales Channels
$995K
Tasting room and channels drive first sales; sales and marketing starts in Month 13, with Year 1 revenue about $995K.
Licensing And Compliance
Licensing Gate
For a winery, licensing is the first launch gate because you cannot legally make, store, taste, wholesale, or ship wine until the approvals are in place. The ready signal is a TTB permit, state winery license, local zoning, bonded premises, insurance, label compliance workflow, and sales tax setup. Miss one, and opening slips.
The biggest risk is marketing before legal sales are allowed. That creates staff, cash, and customer problems on day one. Model $1,200 per month for licensing and compliance as operating readiness, not paperwork, because it supports a launch date the founder can actually defend.
File Before You Market
Start with the applications, then confirm the premises, map the bonded area, and document records. Align POS reporting before opening so sales, tax, and inventory all match. If labels or tax settings are off, you can have wine ready but still not have legal revenue.
Assign one owner to the compliance file and keep every approval tied to the channel it unlocks.
File permits before launch ads.
Match labels to sales channels.
Test POS tax reporting.
Record bonded-area limits.
1
Production Model And Facility Readiness
Production Model and Facility Readiness
The production model sets how fast the winery can open and how much control it has on day one. An owned facility gives the most control, but it also adds buildout, zoning, equipment, utilities, and bonded premises work before sales can start. A leased site cuts upfront capital pressure, but it still needs the same compliance and workflow setup. The modeled fixed setup is $11,500 per month before labor or wine costs.
Custom crush can speed access to production because the licensed space already exists, but it lowers control over timing and process. Alternating proprietorship can work if the shared facility rules fit the plan. Readiness is not just having space; it means approved premises, a production calendar, a cellar workflow, and equipment access that can support first sales without delays.
Lock the Site Before Marketing
Start with the operating model, then match the site to it. Confirm zoning, bonded premises, utilities, and equipment access before you set an opening date. If the cellar workflow is not tested, day-one production slips, staff sit idle, and revenue moves later while fixed costs keep running.
Approve the premises plan first.
Book equipment lead times early.
Test cellar flow before launch.
Reserve cash for $11,500 monthly.
What this estimate hides is timing risk from inspections, utility hookups, and equipment delivery. If any one of those lands late, the winery may pay rent and utilities for weeks before it can produce, package, or sell from day one.
2
Grape Or Wine Supply
Grape Supply
No fruit means no wine, so this launch driver sets the opening date. The winery cannot sell from day one unless it has signed grape contracts, a vineyard lease, or bulk wine sources that fit the brand and channel plan. For a launch target of 24,000 bottles in Year 1 across five wines, supply timing has to match harvest and blending windows.
Here’s the quick math: the modeled vineyard lease is $5,000 per month and viticulturist staffing is $85,000 per year. If harvest slips or fruit quality misses spec, inventory slips too, and first sales move with it. The bottleneck is simple: production capacity means little without the right grapes, at the right time, in the right condition.
Secure Harvest Supply Early
Lock the supply plan before you commit to launch marketing. Verify harvest timing, quality specs, delivery windows, and a backup source for fruit, juice, or bulk wine. If the plan depends on one vineyard block, a weather shift can push the whole opening schedule.
Get contracts signed before sales go live.
Match supply to each wine style.
Document backup fruit or bulk sources.
Test intake and storage timing.
Confirm Year 1 output: 24,000 bottles.
Model Year 5 output: 42,500 bottles.
No harvest, no first bottles. That’s why the founder should assign one person to track vineyard readiness, supplier dates, and quality acceptance, so the first inventory lands on time and the tasting room or direct sales channel can actually open with product.
3
Equipment And Cellar Operations
Cellar Workflow Ready
The winery can’t open on time if crush, fermentation, filtration, and bottling are not working as one tested line. Day-one readiness means the first production run can move from fruit or juice to sellable bottles without stopping for missing tanks, broken sanitation steps, or lab delays.
Here’s the quick math: if cellar labor runs $150 per bottle for Estate Cabernet, lab analysis is $0.30 per bottle, and secondary fermentation is $200 per bottle for Sparkling Brut, weak equipment planning can blow up launch cash fast. If bottling lags label and sales timing, you may have legal packaging ready but no inventory to ship or pour.
Test The Line Before First Sales
Build the cellar plan around a full run from SOPs to finished goods: sanitation logs, batch records, lab checks, tank allocation, bottling line planning, packaging, and inventory tracking. The readiness signal is simple: the team can repeat the process, not just explain it.
Verify crush and press access
Lock tank and barrel space
Schedule lab test timing
Document sanitation and QC
Test bottling line throughput
Reconcile finished bottle counts
If the bottling line, cooling, or filtration setup slips by even a week, opening-day supply can miss tasting room, direct-to-consumer, and wholesale demand. So the founder should confirm equipment lead times, assign cellar tasks, and run one dry test before label release and sales booking.
4
Label, Packaging, And Inventory Readiness
Label and Inventory Ready
This is the gate that turns finished wine into legal revenue. If the Certificate of Label Approval (COLA) is still pending where required, or bottles, corks, capsules, foils, cages, and cartons are short, you can have wine in tank and still miss your opening date.
Readiness means approved labels, counted finished goods, storage controls, and channel allocation done before launch. Packaging inputs can run to 15% of Estate Cabernet revenue for bottles, 10% for Reserve Chardonnay corks, 8% for labels, and 7% for Sauvignon Blanc shipping boxes, so weak planning can tie up real cash fast.
Lock Package and SKU Setup
Approve labels early, then order packaging against the first bottling run. Reconcile finished goods counts, connect POS SKUs, and confirm which inventory is for wholesale and which is for direct-to-consumer shipping, because the rules are not the same.
Here’s the quick math: if packaging is late, sales move too, and the winery can sit on inventory with no legal package to sell. That slows first cash in and can force emergency freight or rework right when the tasting room needs stock on opening day.
Get COLA before printing.
Match each wine to one SKU.
Count cartons before bottling.
Document storage temperature and access.
Test DTC and wholesale compliance.
5
Sales Channels And Tasting Room Launch
Sales Channels and Tasting Room
The tasting room only works if legal selling channels, staff, and inventory are ready at the same time. Here, that means trained staff, point-of-sale (POS) setup, wine club flow, DTC compliance, event dates, local account list, wholesale outreach, and bottle allocation by channel. If any one of those slips, opening can happen on paper but not in cash.
Year 1 sales are modeled at $995,000 from 24,000 bottles, or about $41 per bottle on a weighted average. That makes channel mix matter on day one. A tasting room manager starts in Month 1 at $65,000 a year, so the first open weeks need enough paid traffic, club signups, and repeat orders to support that fixed cost.
Pre-Opening Channel Setup
Before opening, verify the booking flow, tasting menu, email list capture, club signup offer, shipment rules, restaurant samples, distributor talks, and opening-week staffing. The launch signal is simple: can you sell the right bottle, in the right channel, with the right record from day one? If not, delay the date.
Allocate inventory by channel first.
Test POS and club enrollment.
Confirm DTC shipping rules.
Load opening-week staff schedules.
Book local events before launch.
The main risk is opening with traffic but no repeat channel. Sales and marketing begins in Month 13 at $75,000 annually, so early execution has to build its own follow-on demand. If the tasting room does not feed club, email, wholesale, and restaurant accounts, the first rush will not turn into steady revenue.
