"I measure success by accomplishing one’s goals,” Vintners' founder and CEO David Eccles Sr. says. “I believe everyone should set achievable goals whether small or large."

Eccles started the company in Canada in 1994, quickly growing the business to more than 17 franchises. Faced with market saturation – more than 900 stores of similar concept were competing – Eccles says his toughest business decision was relocating Vintner’s Cellar from Canada to the United States in 2000. “We were highly successful in Canada, but the size of the United States, being 10 times bigger, offered enormous potential,” he says.

Though intimidating, Eccles admits the decision was the right one, and today it has grown to 40 franchises in 18 states. Within the past two months, Vintner’s sold nine additional franchises.

At each 2,000-square-foot location, wine is produced in six-gallon glass bottles for the individual consumer and 75- or 200-gallon stainless steel vats for retail production to sell in its stores and in restaurants, taverns or hotels.

During the winemaking process, consumers – in states where it’s legal – mix the juices and yeast, and then bottle, label and cork the wine for fermentation. The bottles are stored on site during fermentation.  

Although still considered a young company in the United States, Eccles understands that the company’s success lies in the hands of its franchises. “One of our career milestones was the building of our [5,000-square-foot] corporate training facility,” Eccles. “This facility encompasses the total winemaking franchise experience. It provides us with the ability to train our new franchisees in all areas of their new business in a real-time environment.

“Quite simply, I measure success by accomplishing one’s goals,” he maintains. “I believe everyone should set achievable goals whether small or large. Strive to succeed with your goals and you have success.”