Page 18 - Grapevine Jan-Feb 2020

In The Winery

Crush Pad Design Considerations

Before Building Your Winery

By: Thomas J. Payette, Winemaking Consultant
T he crush pad design of a winery is one of it is recommended the crush pad have a roof or

the most critical areas of the winery. Much
cover over it. Be sure to have ample ceiling height
of the hard work, in making wine, happens
ities such as dumping fruit into hoppers by way of
on the crush pad especially during harvest. Make under the cover so as not to restrict certain activ-
sure to design and implement all aspects of the forklift.
desired needs into the crush pad of your functional
winemaking facility. Below are some broad and Cost: This will be some of the least expensive
expandable review points that apply to most, if not square footage you will build at your winery. Make
all, crush pads. sure to have enough room to handle the bulky
mass of grapes so that the fruit may be crushed
Weather: Often grapes are picked based on or processed into their respective least bulky state
weather. Realistically, if inclement weather is fore- whether it is juice or must. Make sure the concrete
casted the vineyard and winery team may make floor, if used, is thick enough to handle forklift traf-
a decision to pick a variety before that forecasted fic and that the finish has enough aggregate (rough
event. This will often mean that the crushing and surface) to make sure foot and vehicle traffic will
pressing of that fruit may happen during poor have ample traction on the surface. Because this
weather conditions. For this reason and for protec- will be some of the least cost in terms of square
tion from all the elements, including hot sunshine, footage be sure to battle building planners that

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