Alastair\'s Blog

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Import and export

Wednesday, August 11th, 2010

Well this is it, really.  Park Lane is an importer;  every month we worsen the trade deficit a little bit as shipments of delicious bubbly head their way over to us from La Belle France.

All in the justification of needs must:  as Churchill reminded us (seemingly of Napoleon’s quote before him) “in victory we deserve it [champagne] and in defeat we need it”.  Simple.  You need it so we import it to keep the supply of personalised champagne flowing.

But I am amazed.  In this modern World where even the VAT returns must be filed online, the manual paperwork that accompanies each champagne import is huge with stern penalties if a single bit doesn’t get to the right place - whoever’s fault it is.Unloading French goodies at FrithSteady does it

And at the coal face, this is what it looks like when Eric (on this occasion) the French haulier pulls up at Frith straight off Le Tunnel ready to discharge 8 pallets of France’s finest.

Animals heading to FranceBUT, to redress the balance in part we have been delighted to send another tranche of animals across La Manche to the ever-fragrant and delicious Helena (and her hubby Patrick).  This was not without tribulation as “monsieur le chauffeur” encountered animal rights first hand; while having a tacho rest after leaving us before heading to Poole, his truck was pounced on and the police called.  I had to negotiate an emergency resolve (and get the woman lying down in front of the wheels in protest at the cruelty of moving animals - to move), as well as getting the Old Bill to let him on his way.  Oh, and did I mention the paperwork for live animal export?  No?  Probably best as it is beyond belief in complexity and depth: ministry license, animal health license, BCMS cross-check, TB test (don’t mention the badgers), vet inspection, journey log, etc.  Didn’t see a box for animal rights protesters, though.

Is this all a day in the life of?  Maybe.  Perhaps I need to have a word with new neighbour Peter Andre about getting an autobio going as I understand he has some experience in that arena?!

At least the beasts did not look too traumatised when they headed off in search of forage (or frog’s legs, or vin de table, or whatever) on arrival in France.

Les animaix arriventet encorenous sommes arrivees

Bonnes vacances!

Personalised champagne gifts

Tuesday, June 15th, 2010

Sunday was one of those magical and truly English summer days.  Hector's christening cakeA good crowd convened on the local Church for christening of nephew Hector and then back to Nick and Helly’s for excellent lunch and celebration.

AND personalised champagne!

Nick was inspired to produce this label by bottles customers have ordered for christenings via Park Lane online - either for drinking at the event of as champagne gifts.

Unfortunately, there is no accounting for taste when it comes to the label design…Hector's christening label

And neither when it comes to the Vicar!   Padre Leviseur can properly be described as a “marmite” man of the cloth.  Several attendees needed champagne sustenance simply to alleviate the fear of God which Padre’s sermon had struck into the entire congregation when he retold Jezebel’s grizzly death.

I wonder what reaction a congregation would have if champagne was substituted for communion wine?  Now there’s a thought!

Amen.

Geek ‘n Rolla 2010

Tuesday, April 20th, 2010

It is very nearly the one year web anniversary for Park Lane - how scarey geeknrolla20101is that and where have the last twelve months gone?

Our involvement with Geek n’ Rolla courtesy of Mike Butcher (Techcrunch Europe) and Petra Johansson (Twisted Tree) signalled the imminent launch of our great Park Lane online adventure last year;  what an adventure it has been!

Thanks due to Ben and the boys at award winning design agency Fhoke for coming up with the excellent label design - all over again!  Beware, there is likely to be an interactive competition with free champagne for the next Techcrunch awards…

And here we are a year on, thrilled to be the official supplier of personalised champagne again for the #gknr awards today and this is a photo of one of the speaker’s bottles before despatch from our cellars yesterday.  Hope that is a good image of Mike and wonder who will be taking this one home

So, for all those interested and keen (especially to tune into @hermioneway’s background chat!), checkout the live feed of events and the after-party at SE1, London.

And for all those who get a bottle, give us your comments please!

Chin chin.

Funny Old World

Saturday, April 17th, 2010

champagneAmid all the Election fever - and are those party leader live debates a good thing? - I never predicted a surge in champagne demand from nearly every category of customer we deal with; strange but true!

Maybe it is the time of year;  maybe it is collective joy at emerging from the toughest winter for thirty years, or maybe some of those economic green shoots are for real as opposed to imaginary?

Either way, busy busy in Epernay - field report from France next week when I visit our producers - and busy busy in the UK.  At Park Lane, personalised champagne orders and enquiries continue to arrive at all times of day and night - which is just SO exciting!  I know the internet never sleeps, but why are some users never sleeping either?!

The build process for the totally new website is underway and we should be live testing in June.  This site will offer depth and breadth so usability will be much much better - and thank you to everyone who does send feedback to us as this really does make a difference.

The technological advance also includes state of the art label production on the very best material available coming soon.  This new equipment and technology is an enormous leap - think Rolls Royce Phantom from Rolls Royce Silver Ghost (both brilliant in their context) - and is fabulously exciting for us.   james-ingle-relaxing-at-homeThe quality of the personalised champagne labels will actually be better than photograph output from next month so what more of an excuse is needed to break out the bubbly?

I am delighted to announce that James Ingle will be joining the team from 10 May to concentrate on building and reinforcing the bridges we maintain with all our corporate customers.  James is a hugely dedicated and capable gentleman and, above all, someone you really want around as he is just so nice!  The Park Lane quality and service ethos is second nature to James and I know he will be very popular with customers and fellow employees alike.

And what about the Premier League football shoot out?  premier-league1As I have said before, we love working for Barclays Capital as league sponsors but there is certainly something of a sweat on at the moment within the BarCap sponsorship team:  at the time of writing, any one of the three league leaders could carry the trophy away!  Barclays contingency plans - obviously including personalised champagne! - are being drafted for winning presentations at any of the three possible grounds.  A bit like the apparent Buckingham Palace contingency plans for funerals of leading Royals - except rather less gloomy and with less obscure project names!

Spring Calves

As a regular importer of goods from France, there is a certain satisfaction to me that the delicious Hélèna (and hubby Patrik) are buying 20 of our highland cows for live export to France next month!  Vive Le Republic…

And on that bombshell, today’s 8 year old birthday celebrations beckon.  Pip pip.

Spring from winter

Wednesday, April 7th, 2010

March seemed to flit by, notwithstanding the horrid weather.

It was a busy period at Park Lane with our plans for personalised champagne moving forward and gathering traction and shape throughout the month.  If anyone knows someone who would be a super salesperson for the corporate champagne market in London, please email me - in absolute confidence.

At this time of year, the tirage is occurring in the Champagne region.  Literally, this is the bottling of the previous year’s harvest according to the recipe the cellar master has devised from the juice he has to hand.  The blending - or assemblage - will already have been decided.  Remember champagne is a blend of grapes and, in the case of Non-Vintage champagne, a blend of grapes and years.bpl-champagnes-2008

So each producer has decided what proportions of chardonnay, pinot noir and pinot meunier will be blended together to reproduce the house style this year.  Drilling down another layer, the decision should have included what percentage of chardonnay from vineyard 1, what percentage from vineyard 2, etc., to be absolutely sure the resultant style will be as desired.   In addition, how much of the juice from the different grape types (cepages) from earlier harvests (vins de reserve) will be included.  Decisions decisions but these are important ones that cannot be underdone later!

And then the yeast and sugar solution (to feed the yeast) is added at the same time.  The bottles have a crown cap (similar to a beer top) fitted, are shaken and then head down to the cellars for the start of their ageing in bottle.

The yeast live in the bottle, gobble up all the sugar, emit CO2 as their by-product (the source of the magic bubbles) and then die.  It is argued that more lengthy ageing in bottle (the legal minimum is 15 months) gives the wine more time in contact with the yeast, and thus more opportunity to acquire complex overtones with vanilla/brioche type aromas…

I always think that the producer’s cellars resemble a medical operating theatre during the tirage period.  External contractors arrive with special machines to carry out the bottling, pipes and hoses criss-cross the floors from various tanks and vats, bottles rattle through the machine with terrific accuracy, pace and noise (the operators all wear headphones), and people scurry to and fro loading bottles into crates for transportation to and laying down in the cellars.  After the work is done, champagne all round;  how very French!dsc_0392dsc_0395

I am off to see the champagne producers later this month so should be able to report back on the market from the cellar face, so to speak.

Until then, please find me a great salesperson!