Crush & Winemaking

  • Complete grape-to-glass winemaking protocol customized for each client
  • Crush, ferment, press service for red wines
  • Press and settle service for white juices
  • Temperature-controlled tank fermentation and barrel fermentation
  • Whole cluster pressing for white grapes
  • Optical sorting for ultra-premium red grapes
  • Three¬†facilities,¬†5 destemmer/crushers for receiving red grapes; each destemmer is equipped with a cluster-sorting belt Waukeshau and Seepex must pumps
  • 6¬†presses (2) 12 ton Buchers, (1) 7 ton Puleo, (1) 5 ton Diemme, (2) 4 ton Puleos
  • Over 250 open and closed top fermenters ranging in size from 1100 to 11900 gallons
  • Client directed pump-over schedule
  • Cross Flow Filtration, Pad Filtration and DE Filtration
  • Cellar crew experienced with working with consulting winemakers on their individual needs

For quotes and availability, please contact:
Rebecca Laird – General Manager
Phone (707) 257-0360 ext. 15