Of course, it hasn’t all been success stories. Building a company from the ground up means endless hours, promotions, money, a new product launch, being frozen out by distributors, finding shelf space at retailers and limited advertising, especially in a market as old as champagne. The most visible champagne companies in the marketplace have been in business for hundreds of years. Le Medaillon, therefore, does not and cannot compete solely on price. The company must compete on the basis that their product really is far superior to their competitors. In addition, distribution of the product is the key to full market penetration, and convincing a distributor to carry the product, and incur the wrath of the other champagne brands continues to be a significant issue. It is a challenge, but one that Mr. Dhillon embraces. He believes that the unique quality and taste of his product is what will enable his company to overcome these obstacles and thrive.
As for the immediate future, the company may have a surprise in the next few months, but its current focus is on what they do best: bringing the best of French champagne to America. As a firmly based US company, Jay intends to focus on growth from the Midwest as well as the both coasts. Since champagne has historically been “Europe centric,” it is Jay’s goal to imbue his product with a bit of American flair, and as an owner of this brand, he intends to make this an American success story.
Le Medaillon products, including a 750 ml Brut, a 750 ml Rose and a 750 ml Cuvee Reserve and “spilts” 375 ml Brut and a 375 ml Rose. Products can be found at alcohol retailers such as Binny’s, Cardinal Liquors, Walts, Kenwood etc. and restaurants such as Gibson’s, Bin 36, Redstone etc.