5 ways running a winery differs from a Silicon Valley startup (or doesn't)

Ever wondered how running a Silicon Valley startup differs from starting your own winery? Sarah’s Vineyard owner Tim Slater has experienced both worlds as an engineer and a winemaker. These, he says, are the five differences:
1. Being in a Silicon Valley startup generally means living within a shoestring budget. You earn little or no income while working 12-hour days. It’s a life of late nights and early mornings — and occasionally no separation between the two.
2. You spend months wrestling with borrowed equipment that doesn’t do what you want it to do, and weeks trying to “kludge together” a workable solution from what you’ve got on hand.
3. You have frequent interaction with local officials, who throw every possible roadblock in your path.
4. There is a high probability of failure, and the outcome is dependent on whimsical events completely out of your control.
5. And once you get venture capital, it gets a lot worse.
“Farming,” he says, “is about the same, only a lot dirtier and with a lot less income.”