This has nothing to do with your winery Web site, but it's worth reading if your winery has a tasting room, and since not everyone has the time to read The Wall Street Journal, allow me to point you to Dorothy Gaiter and John Brecher's Tips for Tasting Rooms.
Here are the points they make
- Lower the high pressure on the wine clubs.
- Train your tasting room personnel and treat them well.
- Practice some crowd control.
- It's OK to charge for tasting, but...
- Forget the "free" glass.
- Ease up on the numbers.
- Keep open wines well or pour them out.
- Have something for kids to do.
- Have something special under the counter.
- Don't ignore us because there's a VIP at the bar.
- Make it clear what wines are available only at the winery.
- Don't forget: We really do appreciate this.
but I recommend reading the article itself for their thinking behind each point, and examples of done right and done wrong.
(I think the link will work for you even if you don't subscribe to the WSJ online, but please let me know if you have problems with it.)