What an unmeasured cellar costs you a year.

Three components in your own numbers: the margin sitting inside cases nobody has touched, the write-down already carried on wine past its window, and the cost of holding capital that should not be in the cellar. Every assumption is yours to set, including the two that decide the answer, and the working is shown.

Get your free cellar report The working platform, on a real cellar

The three components

Margin inside inactive inventory: About half the capital in untouched lots is freed by repricing and the glass list. The gain is the margin on what actually sells at your own GP — not the cost released, which is the mistake most of these calculators make.
The write-down already carried: Wine past its stated window is carried at fifty-five percent of adjusted market. Recoverable only if it gets poured before it goes further, which is why the signal has a deadline on it.
Carry on capital that should not be there: Storage at temperature, insurance premium against scheduled value, and cost of capital on stock doing nothing. Each rate is editable, because a CFO borrowing at nine percent will not accept 5.25 as a fact.

What it deliberately does not do

No industry averages anywhere. Every input is yours, and the share of freed stock you actually sell inside a year is a slider rather than a constant, because that single assumption decides the answer and hiding it would be the tell.

If you do not know one of the inputs, that gap is itself the finding, and the free report is what measures it. A calculator that requires numbers you do not have is a lead form wearing a calculator.

Questions people ask first

Will this help me get wine cost down?

The GM wants beverage cost under thirty and I am at thirty-four.

Indirectly, and the honest mechanism matters. Aivin does not renegotiate with distributors. It finds the capital sitting in lots that have not moved in a year, the bottles past their window still priced as though they were young, and the by-the-glass exposure nobody has costed. Repricing and pouring those is where the points come from.