Growth Loops and Ageing Loops: What Growth Product Managers can Learn from Winemaking

Discover how winemaking reveals powerful lessons for growth product managers — from iteration and ageing loops to blending art with data for long-term success.

Recently, in our Boston Consulting Group’s DTCM program, we dove into modular technologies and how to manage them. Somehow, that got me thinking (or daydreaming!) about how winemakers experimented with their own “modules”, grapes, to produce legendary blends like Bordeaux.

My inner entrepreneur couldn’t resist, so in our latest wine podcast, I tried my hand at being a DIY Bordeaux winemaker. Spoiler: my blend won’t be replacing Château Margaux anytime soon, but the exercise reminded me of something bigger.

Just like Bordeaux is a story of trial-and-error across centuries, product-led growth is built on loops of iteration, testing, and refinement. Grapes become juice, juice becomes wine — and then the real work begins: experimenting, tasting, adjusting, blending. It’s not so different from how we launch, measure, and optimise features in the world of growth.

Here’s the punchline: growth product managers can learn a surprising amount from winemakers.

  • How to embrace iteration, instead of chasing the one perfect launch.
  • How to respect the passage of time through “ageing loops” that compound value.
  • And how to balance art (intuition) with science (data) to create something truly remarkable.

Because whether you’re filling a barrel or a backlog, the loop is where the magic happens.


1. Iteration is the Real Work (Beyond the Harvest/Funnel)

Too many product managers treat launch day like harvest day: all hands on deck, champagne corks, dashboards refreshing by the minute.

But here’s the trap. Acquisition is just the harvest. The real magic happens after the grapes are picked and the product is shipped.

In winemaking, grapes don’t magically become a fine Bordeaux the moment they’re crushed. They go through fermentation, then months (sometimes years) of decisions: Which yeast strain? Oak or steel? How much Cabernet versus Merlot? Every choice is an iteration, every blend a hypothesis.

Products are no different. Retention, engagement, and monetisation are your yeast, barrels, and blends. Launching is just the start; it’s the loops of tinkering, testing, and refining that turn a raw product into something people love. The best PMs, like the best winemakers, know that what you do after the harvest is what defines greatness.

To find out more about Growth Loops, Network Effects and Viral Equations, read here: https://tinyurl.com/bdekju78

2. Ageing Loops (Why Time is a Feature, Not a Bug)

Some wines simply can’t be rushed. Open a young Barolo too early, and you’ll taste tannins that grip your gums like sandpaper. Give it ten years, and you’ll find complexity, elegance, and balance. Ageing itself is a loop: taste, wait, adjust expectations.

Growth loops work the same way. Not all experiments pay off in a sprint. Compounding retention, network effects, and subscription models take time to reveal their strength. Amazon Prime didn’t look like a rocket ship on day one, it was a slow burn, looping value over the years until it became an indispensable moat. Contrast that with hyper-casual mobile games: fast loops, quick hits, then onto the next iteration.

The lesson is simple but hard to practice: growth requires patience. Know when to accelerate, and when to let the loop breathe. Impatience kills both wines and products. Sometimes, the bravest decision is to wait.

3. Experimentation as a Culture (The Winery & The Team)

Step into a serious winery, and you’ll notice something: constant experimentation. Micro-fermentations, barrel trials, blending sessions across vintages. Winemakers don’t rely on one harvest to define them; they bet on a portfolio of experiments, knowing most won’t make the cut.

The best growth teams mirror this mindset. Instead of pinning their hopes on a single feature launch, they embed experimentation across acquisition, onboarding, retention, and monetisation. Every loop is a chance to learn, every failure a data point.

Great wineries don’t put all their faith in one vintage. Great product teams don’t hinge their future on one roadmap bet. Both succeed because they’ve made experimentation their culture, their identity, their competitive advantage.


Final Thoughts

Winemaking and growth share a simple truth: both reward those who refuse to settle for “good enough.” The harvest, or the product launch, is just step one. The real magic happens after, in loops of iteration, blending, ageing, and refinement.

Growth Product Managers aren’t just grape pickers chasing the next harvest (or feature release). They’re winemakers. And the best wines, like the best products, are the result of testing, ageing, iterating, and refining over time until they become something unforgettable.

So here’s the call to action: next time you’re sipping a Bordeaux or Rioja, remember that complexity in your glass didn’t happen by accident. It’s a growth loop in liquid form. The only question left is: what loops are you running today?

And if you’re curious how my own DIY Bordeaux experiment turned out, check out our latest wine podcast here:

Don’t forget to like, share, and subscribe because just like wine, ideas get better when they’re shared.


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Behavioural Economics in the Wine Aisle: How Supermarkets Nudge Your Next Merlot

Explore how supermarkets use behavioural economics—anchoring, nudges, and framing—to influence your wine choices and drive conversion.

So this week at my Digital Transformation and Change Management (DTCM) program by BCG, we’re knee-deep in our first case project: reimagining the shopping experience (online and offline) for a local grocery store. So naturally, I did what any growth strategist-slash-wine geek would do. I hit the field.

Destination? My favourite neighbourhood supermarket.

Mission? Observe. Learn. Buy wine (strictly for research).

I made a beeline for the wine aisle and instantly froze. Rows of reds, whites, blends, varietals, countries, vintages… all whispering Pick me, like Gollum with a corkscrew.

My inner shopper panicked. My inner strategist kicked in.

Because the wine aisle isn’t just a place to make a purchase. It’s a live case study in choice architecture, where behavioural economics quietly shapes your next Merlot moment.

In this post, I’ll unpack how supermarkets use subtle nudges like anchoring, social proof, pricing cues, and smart framing to guide your decisions. And more importantly, how brands and growth teams can steal these plays to turn browsers into buyers and products into obsessions.

Welcome to the psychology of shelf space.


1. Why the $80 Bordeaux Makes the $45 Syrah Look Like a Steal

(Anchoring, Social Proof, and Pricing Cues)

Let’s start at the top, literally. That $80 Bordeaux on the highest shelf? It’s not there to sell. It’s there to anchor your expectations. Suddenly, the $45 Syrah just a shelf below feels like a bargain. Not cheap. Smart.

This is classic anchoring bias: your brain uses the first price it sees as a reference point. Everything after is a “deal” by comparison. You didn’t choose the Syrah. The Bordeaux did.

Now layer on social proof. “Best Seller.” “Staff Pick.” “Top 100 Wines.”

These labels aren’t informational. They’re tribal cues. They whisper: Other experts have vetted this. Join the tribe.

And yes, we humans are still wired to follow the herd even in the wine aisle.

And pricing? Oh, it’s a psychological playground.

$49.90 = value.

$50.00 = premium.

That 10 cents is a positioning tool, not a rounding error.

True story: I nearly ‘splurged’ on a $45 Barolo simply because it had a “97 Points – James Suckling” sticker on it. I’ve never met James Suckling. But apparently, he’s my spiritual sommelier now.

2. From Shelf to Cart — The Invisible Funnel

(Behavioural Nudges and Conversion Paths)

Think the wine aisle is just randomly stocked? Think again. It’s an invisible funnel — and you’re already in it.

First up: eye-level placement.

Products at eye level get up to 35% more attention than those above or below. That’s where the profit-makers live. It’s the same on Shopee, Lazada, or Zalora — what shows up first sells first.

Then there’s choice overload. Too many options paralyse. That’s why smart stores create curated corners like “Top 10 Wines Under $30.” It’s not about limiting choice. It’s about guiding it.

And those end-of-aisle displays with discount tags? They’re conversion on-ramps. Placed where your eye naturally lands. It’s pathing, which is the same concept UX designers obsess over.

The wine aisle isn’t chaotic. It’s choreographed.

And the choreography is psychological.

3. Why “Light, Crisp, and Food-Friendly” Beats “Acidic White”

(Framing in Marketing Messages)

Language sells. Period.

Framing is how you tell the story before the product speaks for itself.

“Acidic” might be technically accurate, but “light and crisp” gets into the cart. One triggers alarm bells. The other makes you imagine oysters on a beach.

Descriptors like “bold and elegant” signal luxury. “Heavy” sounds like regret in a glass.

Even geography does the heavy lifting.

  • “French” = sophisticated
  • “Australian” = casual fun
  • “Italian” = sexy pasta night

Growth marketers, take note: If you want to move product, don’t just describe it.

Position it. Frame it in a way that taps into aspirations, moods, and identity.


Final Thoughts

Every trip to the wine aisle isn’t just a shopping errand, it’s a behavioural economics masterclass. From anchoring and social proof to price cues, pathing, and clever framing, supermarkets aren’t just selling wine… they’re selling decisions.

And here’s the kicker: it works.

Whether you’re in retail, SaaS, DTC, or building the next big wellness app, the principle holds: design for decision-making, not just discovery. Because in the end, behaviour shapes behaviour.

So the next time you’re frozen in front of 47 bottles of red, take a breath. You’re not just buying a Merlot.

You’re participating in a beautifully orchestrated psychological experiment with a damn good drink waiting on the other side.

Cheers to better marketing. And better wine. 🥂


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From Red Wine to Red Ocean: Competing in Saturated Markets

Struggling to stand out in a saturated market? Learn what wine blending can teach us about product growth through differentiation, storytelling, and community co-creation.

Over the weekend, I tried my hand at creating my own DIY Bordeaux — blending single varietals of Cabernet Sauvignon and Merlot, convinced I could elevate the quality of each. The result? A surprise twist: everyone at the table ended up preferring their own custom Left and Right Bank-style blend. Subjective taste. Personal bias. And a little winemaker ego.

But that wine-fueled experiment sparked a bigger question:
In a world overflowing with Bordeaux and Bordeaux-style blends, how does any bottle stand out?

Now replace “wine” with your product.
Your app. Your SaaS. Your direct-to-consumer brand swimming in a red ocean of sameness.

Welcome to the Red Ocean, where competition is bloody and attention is scarce. In saturated markets, survival isn’t about brute force.
It’s about clarity, craft, and choosing the right blend of strategy and soul.

Let’s decant this.


1. Differentiation vs. Distribution

🍷 Wine Lens:
A beautifully aged Bordeaux might boast medals, mouthfeel, and a Master Sommelier’s approval, but it still gathers dust if it’s hidden on the bottom shelf of a small boutique store. Meanwhile, a private-label bottle with zero pedigree flies off supermarket aisles thanks to strategic shelf placement, aggressive pricing, and sheer reach.

📱 Product Lens:
You’ve crafted the perfect app. Sleek UI. Bug-free. Elegant onboarding. Great, now what?
Without SEO. Without growth loops. Without partners shouting your name, you’re invisible.

💡 Takeaway:
In saturated markets, growth isn’t just product-led. It’s distribution-enabled.
Differentiate all you want, but if no one finds you, you lose.

Don’t just be different. Be discoverable.

2. Brand Storytelling Wins Hearts (and Wallets)

🍷 Wine Lens:
Ever paid more for a wine just because it claimed to be made from 100-year-old vines, hand-harvested by monks under a full moon?
Of course you have. Because story sells. It elevates the experience, adds soul to the sip, and justifies the price.

📱 Product Lens:
Your product isn’t just code and pixels. It’s a story waiting to be told.
Why did you build it? Who are you helping? What truth does it fight for in a sea of sameness?

💡 Takeaway:
In a red ocean, your story is your sharpest edge.
Craft a narrative that resonates, inspires, and sticks.
Think Simon Sinek meets Château Margaux.

People don’t fall in love with features. They fall in love with meaning.

3. User-Driven Innovation: Blend with Your Community

🍷 Wine Lens:
What if Bordeaux winemakers asked consumers to co-create new blends? Like we did at home. Each person crafting a mix that suited their unique palate. Suddenly, they’re not just drinking wine, they’re part of the process.

That’s ownership. That’s loyalty.

📱 Product Lens:
Modern product growth isn’t built in isolation.
Figma invites users to shape the platform through plugins.
Notion thrives on community templates.
TikTok trends are created with users, not for them.

💡 Takeaway:
In saturated markets, co-creation is a moat.
Listen. Adapt. Build with, not for.

The best products don’t just serve users, they’re blended with them.


Final Thoughts: The New Blend Strategy

The future doesn’t belong to the boldest brand. Or the flashiest feature set.

It belongs to those who blend better.

In a red ocean, survival isn’t about being louder; it’s about being smarter.

Winning comes from a thoughtful mix:

  • A strong point of view (differentiation)
  • A compelling why (storytelling)
  • A community-backed how (user-driven innovation)

Because (just like wine) your product’s greatness isn’t found in isolation.
It’s in the blend.

So the next time you sip a Bordeaux or tweak your onboarding flow, ask yourself:
👉 What am I blending — and for whom?


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The Terroir of Growth: What Wine Taught Me About Building Brands That Thrive

Just like wine, growth is shaped by context. Discover how terroir — the unique character of place — mirrors market dynamics, and why localization, culture, and user behaviour hold the key to scaling brands globally.

So this happened to me over the weekend… I went to another blind wine tasting event.

Didn’t win this time, but I walked away with something arguably better — a crash course in white wines. From steely Chablis to oily Eden Valley Riesling, it hit me: I knew shockingly little about how regional differences shaped what was in my white wine glass.

Every sip told a story. Of limestone-rich soils, sun exposure, elevation, and centuries of trial and error. It’s called terroir — the French notion that place changes everything. Not just how a wine tastes, but what it is.

And somewhere between swirl, sniff, and sip, it clicked.

Marketing has terroir too.

What works in Tokyo won’t fly in Jakarta. A Facebook ad that crushes it in Toronto might flatline in Bangkok. Growth isn’t some universal cheat code. It’s not plug-and-play. Especially in this APAC region, where we have 48 countries and more than 2,300 languages!

Just like wine, the success of a brand is shaped (and sometimes limited) by the soil it’s planted in: geography, culture, behaviour, and timing. Ignore that, and you’re not just tone-deaf, you’re toast.

Because in branding, like in winemaking, if you don’t respect the terroir, you miss the magic.


1. Localisation is Not a Line Item. It’s Your Lifeline

If you think localisation is just slapping a translation on your homepage and calling it a day, you’ve already lost.

Global brands don’t fail locally because their product sucks. They fail because they assume fit is universal. But in growth, as in wine, the soil matters. A great Burgundy grape doesn’t automatically thrive in Barossa heat.

Take McDonald’s. In the U.S., it’s Big Macs and fries. But step into a Singapore outlet and you’ll find the Chicken McSpicy is a local cult favourite that would torch your average Western palate. In Japan? You’ll see seasonal Tofu Teriyaki Burgers and Ebi (shrimp) Filets on the menu. This isn’t cultural fluff. It’s product strategy as localisation.

Even digital players aren’t exempt. Netflix, for example, doesn’t just dub its shows for APAC audiences; it rewrites the playbook. Titles like “Sacred Games” in India, “Trese” in the Philippines, and “Alice in Borderland” in Japan are tailor-made to resonate with local audiences, from the scripts to the story arcs to the font styles on the title cards.

Takeaway: Localisation strategy isn’t a checkbox on your go-to-market adaptation plan.

It’s the make-or-break foundation for product localisation that actually scales.

2. Behaviour is Culture-Coded: One Size Rarely Fits All

We like to think data is our universal truth. But behaviour? That’s a different beast, shaped more by habit than by numbers.

In India, for instance, mobile-first isn’t just about UI design. It’s about microeconomics. Missed calls (literally ringing someone once and hanging up) are a communication strategy, not a bug. Brands that get it? Use “give us a missed call to subscribe” as a CTA.

In China, if you think WeChat is just a chat app, you’re already 7 years behind. It’s a payments platform, social network, food delivery app, e-commerce portal, and health passport all rolled into one. That’s not user behaviour. That’s a culture-coded ecosystem.

Too many marketers treat users like logic-driven personas. But here’s the truth: consumers aren’t rational agents. They’re cultural by-products.

Takeaway: To win across markets, you need to stop exporting strategy and start importing insight.

Consumer behaviour by region and user behaviour patterns must inform every cultural marketing strategy you build.

3. Messaging That Travels Starts with Listening

Your clever pun might kill in Sydney. But drop that same line in Seoul, and you’ll get crickets.

The problem? Brands don’t just mistranslate words, they mistranslate emotion.

In the U.S., you sell with “freedom,” “choice,” and “individuality.” In Asia? The winning cards are often “belonging,” “family,” and “respect.” The same message with a different flavour, and if you miss the nuance, your campaign falls flat.

Because messaging is more than copy. It’s cultural translation. It’s context over cleverness. And in this game, the best copywriters aren’t just wordsmiths, they’re anthropologists with keyboards.

Take Apple’s “Shot on iPhone” campaign. It works globally not because it’s universal, but because it’s interpretative, allowing local creators to bring their world to life on their terms. The message flexes with the market, not against it.

Takeaway: You’re not just writing. You’re listening. The most successful brand messaging localisation starts with empathy not ego.

And that’s the heart of any marketing communication strategy that moves people.


Final Thoughts: Growth Has Roots

Back to that white wine flight. I couldn’t guess the grape. But I learned something better: how to taste the place.

That’s the magic of terroir, and the same applies to growth.

We chase hacks, tools, and channels. But the real unlock? Context.

Brands don’t grow in a vacuum. They grow in soil, geography, culture, and behaviour.

Know your soil before planting your seeds.

So before your next campaign, pause. Ask not just what you’re selling, but where and to whom.

Because in wine and in business, the truth is simple:

Terroir is everything.


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