Issue link: http://winesandvines.uberflip.com/i/144804
wi n ema k i n g chai and the back into the fermentation and working area. They also removed the large windows formerly facing busy California Highway 29. The whole place, inside and out, looks rather industrial and foreboding at present, but they plan to spruce things up over time. Builders added 12-inch-thick foam insulation to the ceiling and 6 inches to the walls, then installed a big G+D Chiller refrigeration system to cool the building during St. Helena's hot summer days and to chill tanks. They chose a Ray Pak Hi Delta hot water boiler for heat and adjusting tank temperature and an Atlas Copco compressor for compressed air. They also had to slope the floor for drainage, a big job, but being in the city reduces wastewater issues. They also added a fire-suppression system and an automatic system to evacuate CO2 if it reaches excessive levels. One problem the team encountered was that Pacific Gas & Electric, the local utility, was tearing up Highway 29 to install utilities, and they couldn't install high-power electric lines to the facility. The winery had to operate on a leased generator for five months including the busy harvest. weeks. Fortunately, they're used to this complexity as they take about 10 weeks to pick grapes from the 120 sites used for sparkling wine. The grapes are sorted with a P&L sorting table, then destemmed using a P&L E2 destemmer with no crushing, but Davies says they are looking at alternatives; much of their equipment including the large fermentation tanks were formerly used to make the wine at Frank Family. The press, however, is new. It's a modern Diemme Vintage 23 basket press. It's one of a number of upgrades to the label's winemaking process. Davies says the winemaking staff is looking at a mechanical sorter, probably a Pellenc optical sorter, to speed the process while improving it and reducing labor. "We intend to fine-tune it; in a year we'll do better, and in two years even more so," he says. He added that what goes into fermentation now is vastly different than it was a decade ago, which is one reason for today's more approachable wines. A complex winemaking process The winemaking process at Davies is demanding. "Our intent is to make a modern Cabernet Sauvignon that while rich and flavorful shows polish and is approachable," Davies says. Alcohol levels are around 14.5%. Harvest crews typically do 35 pickings of the Cabernet Sauvignon alone, plus the other varieties over four to six ma tthew l evy President and CEO Hugh Davies remains active in winemaking for both Schramsberg sparkling wines and J. Davies reds. Win es & Vin es AU GU ST 20 13 65