Australian Vintage and Concha y Toro team up to push 50cl

02 October, 2009

Two new world wine producers have announced a strategic partnership designed to drive the 50cl category in the UK.

Australian Vintage and Concha y Toro’s agreement will see a range of wines from the McGuigan and Casillero del Diablo brands launched in over 600 Tesco Express stores from October. The range will feature McGuigan Classic Grey Label Chardonnay and Shiraz and Casillero del Diablo Sauvignon Blanc and Cabernet Sauvignon. The wines will be on a 3 for £10 offer from October through to December, with consumers able to ‘mix and match’ between the two brands.

Australian Vintage UK and European general manager Paul Schaafsma said: “The trade needs to push 50cl as a category in its own right. To that end, we've joined forces with Concha y Toro to offer retailers two SKU's each from across the McGuigan and Casillero del Diablo brands. Concha y Toro is a like-minded producer and we see this partnership as a real opportunity to create, and drive, the category forward.”

Simon Doyle, commercial director for Concha y Toro, added: “We see the 50cl format as an opportunity to satisfy a number of needs. Not only is it timely and relevant given the current economic climate and the need to push the responsible drinking message, but it also responds to consumers occasion driven purchases, such as mid week treats. By joining forces with McGuigan we are able to encourage trial and offer consumers real choice, whilst at the same time allowing them to save a bit of money and perhaps drink a little less without compromising quality.”

 





Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.

Comment

La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.

Instagram

Facebook