This thesis focuses on the supply chain of the wine industry from a smaller scale operational perspective. A standard process from converting grapes to wine has been identified and confirmed. The sequential order of harvest, destemmer/crusher, fermentation, press, barrels, bottling, and distribution constitute the main tasks in the red wine conversion process. Variations in production between red and white wines are observed; but, the overall process is roughly the same with white wines switching the fermentation and press steps and eliminating the barrels task. In addition, it is established that supply chain considerations do effect overall quality such as taste, aroma, and smell. The ability to utilize a combination of diverse techniques, such as wooden barrels or stainless steel tanks for aging, is what contributes to the differentiation of each wine and makes it unique. While the production methodology and use of specific materials/inputs will alter the quality of wine, it must be recognized that the majority of wine quality is influenced directly by the grape itself. The use of technology and machinery in the wine making process is investigated and determined to be pivotal to the creation of wine and the survival of any size winery. Technology has facilitated the wine making process and the current creation path could not occur without it. Wine operations will adapt and incorporate new procedures to take advantage of growth in technology as it occurs, especially in automation. The information used to assess the wine supply chain was obtained from an extensive literature review, interviews with industry professionals, and onsite tours of production facilities. Given all the results and data, it is evident that the production of wine can greatly benefit from the use of supply chain practices and concepts. The ability to reduce variation in the process and determine which aspects contribute most to wine quality are vital for small scale winery operations to remain competitive and become successful.