Page 22 - Grapevine Jan-Feb 2020

In The Winery

pump, sorting table(s); shaker(s) and other(s). social events taxed wine may not be allowed back
Make sure enough power, light, refrigeration, com- onto a bonded premise area. Review the needs of
pressed air or other needs are supplied to the crush your winery to see if multiple uses may be possible
area to support these selected pieces of equip- in one form or another.
ment.
Ancillary Thoughts:
Non Crush Pad Use: I always like to think of • Will a large water tank, elevated high, be mount-
the winery as a large refrigerator. I often will move ed on/near the crush pad to fill a sprayer rapidly?
barrels, on racks by way of forklift, from the winery • If production and tour catwalks are used to ser-
and work with them on the crush pad when possi- vice both needs simultaneously? Will rinsing
ble. This allows me to access the barrels fully for water overspray be an issue?
a quality control check and to work with them for • Will employees respect the crush pad space by
such activities as racking, stirring, topping, adjust- keeping it organized and not parking personal
ments and making blends. Working on the crush vehicles on it during working hours?
pad allows more efficient use of the winery square • Will extra unused pallets be stored on the crush
footage inside for storage and minimizing utilities pad and if so where?
associated with the winery power usage.
Summary: When thinking of the crush pad it is
Crush Pad Café: Using this term loosely to sug- best to list everything one may want to do in the
gest other activities can happen on the crush pad space. Try to think in terms in how each opera-
area. This could include tables and chairs, picnics tion can be done with the least amount of physical
and other winery marketing functions. Small heat- effort, maximizing quality, and employ those ideas.
ers can make the season longer for this type of use. “How can I do the best possible job with my fruit,
Winery personnel often want to hide the machin- wine and marketing with the absolute minimal
ery associated with processing grapes but we must effort?” Make it a pleasure to work at your winery
remember customers often find it interesting if it is structure with ample planning on the crush pad.
clean and safely arranged on the crush pad.
Winemaking Consultant
Noise: Be sure to have mechanicals such as HVAC
compressors and glycol units placed with enough
distance from the crush pad. This will assist in Thomas J. Payette
better employee communication and help with “Winemaker of the Year”
the use of this area for marketing functions. Often
architects and builders see this ample flat area as Over 25 Years Experience
a place to station these mechanical units. Be cer-
tain to tackle this topic well in advance to make for Tom Payette, a premier
better planning and smoother operations both at hands on and analytical
building and during upcoming harvests. winemaking consultant,
serves clients throughout
Future Building: If the crush pad will eventually the United States.
be another part of your winery building planned in From the construction
the future, make sure to include the infrastructure of your business to the
to support those plans into the mechanical aspects cork in your bottle to
of the crush pad. This could include footers to your consumers.
code where load bearing walls are projected to be Call Thomas or check
constructed, plumbing stub outs, electrical trunk his website for more
feeds etc. information...

Regulatory: Make sure to review your plat and
bonded area before moving forward with some of Phone: 540-672-0387
the operations mentioned above. In many cases
wines being handled on the crush pad means that www.winemakingconsultant.com
area should be bonded. In other cases such as
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