Allison Mulligan

Working with Winemaker Kurt Niznik to manage a family-owned micro-winery from an organically farmed single vineyard. Obtained a spot for Sylvie Estate Cabernet Sauvignon wine on the French Laundry wine list. Responsible for collateral materials, tasting notes, online sales, email marketing, customer service, and wine shipping. Working to grow the direct-to-consumer channel while selling wholesale to internet retailers and traditional wine shops.

Wine educator and sales associate responsible for promoting the vineyard to trade and consumer guests while meeting sales goals and converting visitors to Summit Circle members.

Managed hospitality and direct-to-consumer sales staff, and physical assets, including a private guest house and tasting room for a 20,000-case luxury winery. Developed guest experience, and advertising to promote winery sales and trade relations. Produced the first national sales meeting with Arrowood Winery and Jackson Family Estates for 200 guests. Implemented a new commission program and reworked all hospitality positions so that staff had a clear road map of how to advance in the department.

Direct sales manager for multiple brands simultaneously, including St. Clement, Stags’ Leap Winery, and Meridian Vineyards. Launched the wine club for Stags’ Leap, exceeding sales goals and membership projections. Participated in web redesigns and product launches for all three brands. Increased St. Clement online revenue from $15,800 in FY06 to $46,000 FY07. Managed all wine club sales plans including automatic shipment programs, online sales and email marketing, plus targeted outbound calling and direct mail sales programs.

Produced food and wine pairing seminars, charity auctions, and release parties for all Beringer Blass brands at the historic Hudson House at Beringer Vineyards. Managed, hired, and trained event staff of eighteen on-call employees. The highlight of my time in this position was meeting Julia Child and working to create an event featuring celebrity chef demos along side Julia to celebrate the winery's one hundred and twenty-fifth anniversary. The event included a seminar-style cooking class followed by a twenty-five-year vertical of the Beringer Private Reserve Cabernet Sauvignon. It ended with a formal service of the five-course meal.