If you’re a wine drinker or wine seller on Vancouver Island or the Gulf Islands, you’ll want to know Chantal Ireland if you don’t already.
Chantal is the person to see for Black Cloud wines – our line of exclusive, small-batch Pinot Noirs from BC’s Okanagan Valley.
Chantal’s craft beverage sales experience began in coffee, where she managed up to $1.1M annually. She’s a sales professional who focuses on strategic territory planning and actions, through dedication to quality, education and innovative ideas. Her philosophy to sales could be summed up as: “Care about the people you work with and always answer your phone. What you can’t prevent, solve quickly.” A food writer for Monday Magazine and itstodiefor.ca , Chantal’s connection to local food is proven on Instagram.
A vertical of three magnums of our Altostratus Pinot Noir was one of last year’s auction items at the Grapejuice! 2014 event.
We’re happy to report that we’re pouring our Black Cloud Pinot Noir at Grapejuice this year (March 5) in Vancouver. If you didn’t know, Grapejuice is an annual event in support of the Big Sisters of BC (Lower Mainland). We’ve participated in the past by providing items for the auction. This year we get to attend and pour our wine for the throngs of guests that make this a sell-out every year. If you’d like to know more about this event or would like to buy tickets, check out Grapejuice with this link.
You may recall that I removed the head of a French oak barrel a few weeks ago to do an open top ferment of our 2014 Cumulus Nimbus Pinot Noir. Now it was time to put the head back on so I could re-fill it with #Pinot. Taking the head off was easy. Getting it back on so it would seal would be a bit more of a challenge.
I was careful to save the small custom nails that help keep the hoops in place. They don’t sell them yet at my local hardware store. I also prepared a thick, gooey flour paste that I used in the croze or groove the barrel head sits in to help seal the deal. I’d read somewhere that corn flour is used but I just used regular old Robin Hood.
I removed the quarter hoop and the French hoop. That let the sun in but it was the only way the head could be manipulated back into place.
Not such a neat job but I didn’t want to miss a spot.
And here it is the next day – being tested with 225 liters of water over the next 48 hours. Not the slightest drip at this point. Success!
The rapid growth for BC winery Black Cloud is cause for celebration in this new year – and the reason for the announcement of a new partnership with Mondiale Fine Beverage Ltd., a Vancouver-based wine agency.
Black Cloud has attracted a strong following since its introduction in 2008. Up until now, the winery owners have been doing most of the distribution with the help of some independent sales people.
“We love being in the community and interacting with our customers and sales partners but there’s only two of us – to be effective in the marketplace we’ve opted to join forces with the experts at Mondiale,” said Audralee Daum, Black Cloud owner and chief financial officer, “Paul Jordan and his team have proven capabilities in wine sales and they ‘get’ what we’re doing as we reach for excellence in each vintage.”
Created in 2008 by winemaker Bradley Cooper and his partner Ms. Daum, and based in the Okanagan, Black Cloud makes Pinot Noir exclusively in several value tiers. Distinct vineyard-designate vintage bottlings are their hallmark.
Mondiale Beverage Imports is the brainchild of industry veteran Paul Jordan. He’s joined by Frank Gregus and Tamara San Martin.
Mondiale Fine Beverage Ltd will be responsible for all accounts in the Vancouver – Whistler – Lower Mainland area. Black Cloud will continue to personally serve the Okanagan and BC interior regions. Representation on Vancouver Island and the Islands is maintained by Quench! Wines (Rayna Corner)
Interested parties are urged to contact Paul and his Mondiale associates at: