{"id":62946,"date":"2023-06-06T08:06:18","date_gmt":"2023-06-06T08:06:18","guid":{"rendered":"https:\/\/www.crownwinecellars.com\/?p=62946"},"modified":"2023-06-06T08:06:19","modified_gmt":"2023-06-06T08:06:19","slug":"how-a-hong-kong-conference-from-hell-upended-the-world-of-fine-wine","status":"publish","type":"post","link":"https:\/\/www.crownwinecellars.com\/news-events\/media-coverage\/how-a-hong-kong-conference-from-hell-upended-the-world-of-fine-wine\/","title":{"rendered":"How A Hong Kong Conference From Hell Upended the World of Fine Wine"},"content":{"rendered":"
\"\"
Cover photo: Greg De\u2019Eb in the Crown Wine Cellars storage facilities, formerly military tunnels<\/em>.\u00a0Courtesy of Crown Wine Cellars<\/em> <\/figcaption><\/figure><\/div>

By Felicity Carter<\/em><\/p>

There\u2019s no greater hell than being trapped in a conference room, unable to leave. Greg De\u2019Eb was stuck.<\/p>

De\u2019Eb was the South African envoy to Hong Kong and, as an honoured guest, had a seat reserved just for him. In the front row. He was trapped.<\/p>

It was June 2000, and De\u2019Eb remembers the conference was called \u201cCan Hong Kong Be the Wine Trading Centre of Asia\u201d? The idea was Donald Tsang\u2019s, then Hong Kong\u2019s Financial Secretary. \u201cHe really believed in the idea. He was really the driving force.\u201d <\/p>

There were initially 300 people in the room, but \u201cas they started talking about the online future of wine, more people just left the hall and said this was absolutely ridiculous.\u201d<\/p>

Soon, there were only 100 people. Then, a \u201cvery grey, older gentleman who was about to retire, who worked for the Hong Kong Buildings Department,\u201d got up to speak.<\/p>

\u201cHe said: \u2018I have been asked to come here and tell you\u2019,\u201d so you knew it wasn\u2019t his idea,\u201d says De\u2019Eb.The grey gentleman launched into a tale of abandoned military facilities that could be used to store wines.<\/p>

Another 70 to 80 people vanished. But De\u2019Eb was riveted. He\u2019d been wondering what to do after his diplomatic career ended. \u201cMy idea to stay in Hong Kong was to build a motorcar racing track, which I was very far down the road in achieving.\u201d Still, he thought, a Plan B wouldn\u2019t be a bad idea.<\/p>

\u201cI listened a bit more carefully than perhaps other people did, and I thought, \u2018look, you\u2019ve got 100% government support here. You\u2019ve got zero competition, because everybody else obviously thought this was a hare-brained idea. Is there a business model?\u201d<\/p>

Indeed there was. What he\u2019d been listening to was the sound of a world about to change.<\/p>

A wine revolution begins<\/strong> <\/h3>

De\u2019Eb was a diplomat during some of South Africa\u2019s most tumultuous years. \u201cI got to meet Mandela a few times,\u201d he says. \u201cI was working in the South African White House, the Union buildings. It was a very, very special time. As a reward for that, I was sent out to Hong Kong.\u201d<\/p>

But his career was drawing to a close, and the race track idea had tanked. Time to implement Plan B.<\/p>

De\u2019Eb called up the world\u2019s biggest wine storage companies and asked them how much of what they had belonged to Hong Kong nationals. \u201cThe numbers that came back were astronomically high \u2015 17%\u201d Given that Hong Kong\u2019s population did not quite reach seven million, that made Hong Kongers the \u201cmost prolific collectors of fine and rare wine in the world.\u201d<\/p>

De\u2019Eb decided to pursue the \u2018storing wines in military bunkers\u2019 idea. \u201cI studied the best ways that wine should be transported, stored, what have you. I realised the only way that we would make a go of this and encourage people to bring their wines from Europe or the UK to Hong Kong was to do everything better than what the existing trade was doing.\u201d<\/p>

\u201cI studied the best ways that wine should be transported, stored, what have you. I realised the only way that we would make a go of this and encourage people to bring their wines from Europe or the UK to Hong Kong was to do everything better than what the existing trade was doing.\u201d<\/em><\/p>

Greg De\u2019Eb <\/em><\/p>

The first hurdle was money. The wine industry wasn\u2019t interested in funding the project, because wine storage had never been done in Asia before. The banks refused to lend. De\u2019Eb had no personal fortune of his own to draw on.<\/p>

In August 2001, he had dinner with Jim and Sally Thompson<\/a>. \u201cJim happens to own the largest privately owned record storage company in the world,\u201d says De\u2019Eb. After the other dinner guests had gone, De\u2019Eb and his wife Cecilia kept talking. \u201cAbout two or three in the morning, when we had drunk too much wine, Sally said to Jim: \u2018Greg\u2019s got this crazy idea. It\u2019s about storage\u2019.\u201d<\/p>

Thompson didn\u2019t believe that the military bunkers actually existed, because he walked his dogs every day in the \u2018Little Hong Kong\u2019 area of Shouson Hill where Greg claimed they were. Greg laid a one-drink bet that the tunnels really existed \u2015 and Thompson found them on his next dog walk.<\/p>

The Crown Wine Cellars was born in 2002. <\/strong><\/p>

\"\"
The bunkers in 1941, courtesy of Crown Wine Cellars <\/figcaption><\/figure><\/div>

Despite the initial government enthusiasm for turning the tunnels into wine storage \u2015 it was their idea, after all \u2015 it took more than 13 months of negotiation before Crown signed the lease; the tunnels were in a green zone and part of a heritage preservation project. They also had no drainage, electricity or other infrastructure.<\/p>

\u201cThe original Crown Wine Cellars site is a genuine underground cellar,\u201d he says. \u201cThere were a total of six underground caverns that we inherited, already there since 1937.\u201d<\/p>

Turning tunnels into cellars<\/strong><\/h3>

Over 13 months, De\u2019Eb\u2019s team measured the internal temperatures and humidity on a daily basis. Although there was 50 feet of soil between the tunnel and the surface, the three months of constant heat were enough to permeate the bunker and raise the temperature. In winter, the temperature fell dramatically.<\/p>

The humidity was so bad it dripped down the walls. \u201cWe realised we had to seal this off,\u201d and be proactive about climate control, De\u2019Eb explains.<\/p>

Most other wine warehouses, he says, are reactive. \u201cThey have a warehouse above the ground. They have a massive opening where trucks can drive in and out. As it heats up, you have these massive industrial air conditions that blow out ice cold air to cool things down.\u201d Once the sun goes down, the air conditioners shut off to conserve energy. \u201cThe result is the temperature waves going up and down like this on a constant basis, all day long.\u201d<\/p>

Instead, Crown Wine Cellars was designed like a space shuttle, where \u201cyou can only open one door at a time and, as a net result, you create an airlock between those two doors.\u201d <\/p>

Only once the temperature and humidity is stabilised in the first chamber does the second door open. Inside, the wines aren\u2019t stored in one open warehouse, but in a series of cells. \u201cI call it wine Alcatraz. From a security point of view, it\u2019s fantastic, and also for humidity and temperature balance.\u201d<\/p>

\"\"
De\u2019Eb transformed the main underground bunker into a bar and tasting room. <\/figcaption><\/figure><\/div>

Four tunnels were turned into an inland bonded facility, which let people bring as many wines into Hong Kong as they wanted; tax wasn\u2019t paid until the wine was drunk. <\/p>

And some Hong Kongers began withdrawing their wines from other countries and sending them home. But this didn\u2019t turn Hong Kong into the fine wine hub the government hoped, because the tax was so prohibitive \u2015 a heart-pounding 80%.<\/p>

A group of wine merchants, De-Eb included, began pushing the government to lower the tax. They argued that the revenue earned from wine tax during 2006 was a mere HK$369 million, at a time when Hong Kong was generating billions of dollars in revenue. \u201cWe said, \u2018this is ridiculous. Why don\u2019t you just consider dropping it?\u2019\u201d<\/p>

The government listened. In 2007, they halved the tax. <\/p>

Then, unexpectedly, in February 2008 they scrapped it.<\/p>

The big bang of wine<\/strong><\/h3>

In 2007, a wine-loving journalist called Jeannie Cho Lee<\/a> added the finishing touches on her MW dissertation. \u201cMy subject was: \u2018What is the potential of Hong Kong becoming a fine wine hub?\u2019\u201d She finished it just in time to see the duty dropped. \u201cI had to go back and rewrite the entire thing, because the premise was wrong.\u201d <\/p>

But it was great news for the collectors with wines in Hong Kong, whose anticipated taxes vanished.  <\/p>

\u201cIt took everybody by surprise,\u201d says Cho Lee MW, now a professor at the Hong Kong Polytechnic University, who consults to Singapore Airlines, among many other wine projects. \u201cWe never thought they would do it.\u201d<\/p>

The world\u2019s auction houses hastily set up offices in Hong Kong. French ch\u00e2teaux issued press trip invitations. At the annual Hong Kong Trade Development Council Wine and Spirits fair that year, officials revealed all sorts of plans to support the wine market, including constructing a dedicated wine exhibition close to the harbour, where wineries could showcase their wines year round (it was never built). <\/p>

Coincidentally, expats Debra Meiburg and Jeannie Cho Lee both qualified as MWs in 2008, adding even more lustre to the market, as well as a ready source of education and expertise. Cho Lee MW says that as the requests flooded in, she had \u201cto hire people to help me politely say \u2018no\u2019 to a whole bunch of projects,\u201d she says.<\/p>

\u201cThat unbridled exuberance was everywhere,\u201d says De\u2019Eb, adding that a lot of people who knew nothing about wine decided to get into the trade, much to the consternation of existing fine wine merchants. \u201cAt one point, there was something like 3,000 wine merchants registered in Hong Kong.\u201d<\/p>

Not every change was instant. Retailers and restaurants still had to sell the wine stocks they\u2019d bought when taxes were high, so it was a while before wine became affordable enough for everyday consumption. And there was still a huge amount of paperwork to move wines to China. \u201cThat was eventually resolved because there is an agreement among the Chinese and Hong Kong customs officials that if you are a Hong Kong registered entity, you can pre-register through a fast track process,\u201d says Cho Lee MW.<\/p>

The auction market<\/strong><\/h3>

Jamie Ritchie, until recently, the Worldwide Chairman, Wine & Spirits at Sotheby\u2019s in New York, launched Sotheby\u2019s Hong Kong wine division in 2009. <\/p>

\u201cIt was unreal,\u201d says Ritchie. \u201cThose days were exciting. Our first year in Hong Kong, I was going there eight or nine times a year from New York.\u201d<\/p>

Elsewhere, the fine wine market was in crisis. In late 2008, Lehman Brothers collapsed and the Global Financial Crisis was in full swing. Ritchie said the fine wine market fell around 40% between Lehmann brothers and January 2009. <\/p>

Although Sotheby\u2019s weren\u2019t the first into the market, \u201cwe were early to the game and in our first year did $14 million\u201d. One year later, \u201cwe did $55 million, which dwarfed what we were selling in New York at the time.\u201d<\/p>

The drop in duty had brought wealthy Chinese buyers into the market, for whom \u201cmoney was no object,\u201d he says. \u201cThere was a frenzy for buying. It was a small number of people buying extravagantly.\u201d The excitement spread. \u201cIn New York, we had Mandarin-speaking colleagues with two phones connected to their ears for the whole sale. There was adrenaline.\u201d<\/p>

The auction houses rented containers, filled them with fine wines, and sent them to Hong Kong.<\/p>

\u201cAsian buyers immediately became the most important buyers in the world,\u201d says Ritchie. \u201cThey were the reason the market bounced back so quickly.\u201d<\/p>

\u201cAsian buyers immediately became the most important buyers in the world. They were the reason the market bounced back so quickly.\u201d<\/em><\/p>

Jamie Ritchie <\/em><\/p>

De\u2019Eb says the sudden, dramatic presence of southeast Asians turned the rarefied auction world inside out. \u201cIn Europe and the UK, wine had been trading on the reputation of the wine merchant.\u201d<\/p>

In Hong Kong, however, people would inspect their purchases and send them back if they saw a problem. \u201cInitially the auction houses thought they were larger than the market and just said, \u2018well that\u2019s fine, but we are not accepting it back\u2019.\u201d <\/p>

De\u2019Eb says any Hong Konger who received that reply not only took their business elsewhere, but took their fine wine buying friends with them. With so much money involved,  the houses quickly changed their ways.<\/p>

\u201cThe auction catalogues became far more detailed than ever before,\u201d says De\u2019Eb. \u201cThe photography, the catalogues, the handling of the wine. I always get burned for this next statement: the merchants then had to catch up and they had to start inspecting every single case.\u201d<\/p>

\"\"
Jamie Ritchie at Sotheby\u2019s Hong Kong, February 2019 <\/figcaption><\/figure><\/div>

Ritchie says it\u2019s true that Asian buyers put a high value on flawless bottles. \u201cEvery nick and scratch had to be detailed, because otherwise you could get questions. So we went into another level of detail in our descriptions of the wines.\u201d <\/p>

Wine storage evolves<\/strong><\/h3>

As more wine entered Hong Kong, storage and logistics became an issue; Crown Wine Cellars simply wasn\u2019t big enough.<\/p>

\u201cA small group of us became the founding council of the Hong Kong Quality Assurance Association (HKQAA) Fine Wine Certification program,\u201d says De\u2019Eb. \u201cWe documented all the things that should be done to certify a wine storage company or wine logistics company.\u201d <\/p>

Cho Lee MW was also a member of the HKQAA, a government entity that checks retailers to make sure they\u2019re not selling fake goods. \u201cWe had set standards for storage, temperature conditions, humidity, security and all,\u201d she says. \u201cThat was launched in 2008. The government does random checking as well as annual checking of storage facilities.\u201d<\/p>

Cho Lee MW says she knows of no other country where the quality is assured by an official government body.<\/p>

\u201cThis never happened in France, in the UK, in the US,\u201d says De\u2019Eb. \u201cThis was groundbreaking stuff.\u201d<\/p>

As the demand grew and collectors learned to trust the government, logistics and storage proliferated; Cho Lee says Hong Kong now has more than 50 storage services.<\/p>

As Hong Kong raised the standards, companies elsewhere had to as well.<\/p>

The Hong Kong fine wine consumer<\/strong><\/h3>

According to Cho Lee MW, it took until 2007 for the fine wine market to recover from the currency crisis of 1997, which \u201cbasically paused the wine industry\u201d. Even in 2008, wine was seen as a luxury good that had little presence outside the specialist retailers. \u201cWines were predominantly geared towards expats or Chinese who had been educated abroad,\u201d she says. <\/p>

When the duty was dropped, buying began in earnest. People didn\u2019t just buy the wines to hold \u2015 they drank them, at rates that made jaws elsewhere drop. De\u2019Eb says it\u2019s because people felt like the wines had just been discounted by 80%.<\/p>

\u201cThere was this real mindset that this is a bargain and we\u2019ve got to celebrate \u2015 we don\u2019t know if the tax is coming back again.\u201d<\/p>

As to who was drinking, De\u2019Eb says that there was \u201cthis almost pronounced focus on bankers and lawyers\u201d who would come to the Crown Wine Cellars clubhouse, opened in February 2004. Both De\u2019Eb and Ritchie remember passionate collectors, who loved sharing their bottles.<\/p>

\u201cWe had big dinners around the table, and you could drink half a million Hong Kong dollars worth of wine very easily, with nobody showing off,\u201d says De\u2019Eb. \u201cThis is not about labels, this is about Mr X loving this particular estate and wanting to share the bottles.\u201d<\/p>

Things are different today. The generous collectors of that period are now in their 70s and 80s. Realising they can\u2019t drink everything in their cellar, they\u2019re relinquishing their wines to the auction houses.<\/p>

\u201cIn the earlier days, there was this almost pronounced focus on bakers and lawyers. Now the finance group is less strong,\u201d says De\u2019Eb. \u201cThere are a lot of entrepreneurs \u2015 senior mainland people from the large tech, finance and property companies \u2015 but there are also just so many regular people.\u201d<\/p>

De\u2019Eb says he gets approached by groups of students who come in and tell him they want to make their first investment in wine. \u201cAnd all four of them buy one case of a genuinely good First Growth and they pop that one case in with us, and that\u2019s how it starts.\u201d <\/p>

Wine lovers from Hong Kong and China are also extremely well informed; they value knowledge and education, and are willing to study the subject. Like wine enthusiasts elsewhere, they\u2019re also keen to be the first to spot a great wine. De\u2019Eb says collectors will join WhatsApp groups and if one discovers a wonderful wine at some obscure winery, the others know about it immediately.<\/p>

These searches are broadening the global secondary fine wine market, and increasing prices across the board. In general, De\u2019Eb says demand for Bordeaux wines is back, and that \u201cChampagne is going to be the next big thing\u201d.<\/p>

Hong Kong supermarkets and retailers now offer the big wine brands that can be found everywhere else, though Cho Lee MW says Hong Kong has an average bottle price that\u2019s one of the highest in the world. \u201cPeople still have a concept that wine is sophisticated. A luxury beverage that\u2019s aspirational,\u201d she says.<\/p>

And, more than two decades after hundreds of people walked out of a conference in disgust at the mere thought, wines are available for sale online.<\/p>

Proving that it always pays to listen.<\/p>

Click Here For Further Details<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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