Bacchus in Hong Kong: a Pimple on a Pumpkin(2)
Chile has the reputation as cheap and cheerful and Marlborough is a serious brand, outselling other whites 10:1. It’s a pouring wine in many restaurants and although it may be overly acidic and boring, as a brand it’s gigantic. SA has Pinotage; but who drinks Pinotage?”
Christmas past was his worst ever and Champagne sales are well done. Moët is the fizz for locals and Veuve for ex-pats and David estimates sales are down 60%. “There were no corporate parties. It was doom and gloom all round so everyone was gloomy. I’m the cheapest retailer of Veuve in Hong Kong and sell the stuff for HK$345 a bottle but the market is so cutthroat, if someone buys a case, it pays for the electricity for the shop for the day. That’s it.”
On the subject of the abolition of wine import taxes a year ago, he is equally honest. “My cost for Champagne didn’t decrease while restaurants and bars charge what they can get away with so no change there, either. They’re great price gougers – I’ve a Pinot Grigio one restaurant buys for HK$ 100 and sells for HK$485 while another sells it for HK$598. They blame huge rents and labour costs.”
As for the implementation of the abolition, he would have appreciated a tipoff as he had just paid duty on 4000 bottles and everyone expected prices to halve when the 40% duty was removed overnight. “Now everyone is a wine importer. They fly down to Margaret River for the weekend, get drunk and ship back a container of wine they think they can sell to their friends. I’ve got quite a bit of this kind on consignment.”
