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W i n e s & V i n e s M A R C H 2 0 1 4 41 Other new equipment and improved technology helps the winemaking staff deal with the intricacies of hybrid grapes. Hybrid winemaking Bomgaars said Norton, which is Mis- souri's state grape, produces exceptionally small grapes that yield only about 3ml of juice. With such a high ratio of skin to juice, about 20% of every Norton lot is pressed to get the juice off the skins. Once in the tank, Bomgaars said the small berries can coalesce to form sections of thick grape material in the cap that in turn create hot pockets in the tank. These hot pockets can lead to unwanted notes of earthiness or mushrooms in the fin- ished wine. To prevent the hot spots, Hol- man said Norton pump overs are done with the "fire hose method," or directly through a two-inch hose and with a punch-down device. "This is just eliminat- ing the irrigator and spraying (the cap) by hand using the hoe to break up clumps as they come to the surface," he said. Other pump overs for red varieties are facilitated with a Waukesha pumping to an irrigator up top. The tank tops are accessed via catwalks that run around the inside perimeter of the building. S T R A T E G I C D E S I G N S T U D I O A R C H I T E C T U R E B R A N D D E V E L O P M E N T A P www.STRATAap.com S T R A T A D E S I G N P L A N N I N G M A N A G E M E N T WINERY PRODUCTION HOSPITALITY ESTATES A R C H I T E C T U R E B R A N D D E V E L O P M E N T www.strataap.com S O N O M A, C A L I F O R N I A 7 0 7. 9 3 5. 7 9 4 4 Ozone effectively sanitizes equipment and surfaces, reducing chemicals and hot water use. Ozone can be used for barrel and tank washing, press cleaning, Clean in Place (CIP) and other general facility sanitation. Mobile options: Wheels, spray hose and spray gun, push/pull handle, optional pressure washer and hose storage bracket. f o o d s a f e t y s o l u t i o n s o zo n e s a n i t a t i o n t e c h n o l o g y Platinum CAS-20 Fully-Automated OzOne SAnitAtiOn Talk To our experTs (800) 676-1335 x 255 foodsafety@delozone.com www.delozonefoodsafety.com HMI Touch Screen Interface One stop, all types of alcohol W ith the new winery completed, Les Bourgeois Vineyards had some extra space in its old winery. Those areas have been filled through partnerships with a local brewery and a joint-venture distillery. "What we're doing at this corner is a collection of local bev- erage companies, which is really fun," said Cory Bomgaars, the winery's director of operations. "The idea is to get like- minded folk who want to make local, craft beverages." Broadway Brewing in Columbia, Mo., is renting some pro- duction space for its beers, and Les Bourgeois teamed with a distiller for a small spirits program under a separate label. Les Bourgeois winemaker Jacob Holman said the distillery partnership could be used to produce Les Bourgeois-branded grappas and brandies as well as contract distilling for other wineries in the state. He said wineries could distill flawed wines or purchase high-proof spirit for fortified wines. The partnerships will also enable the winery to offer visi- tors a peek at the manufacturing process of all three main types of alcoholic beverages from wine to beer and spirits. "It's a little alcohol world," Holman said. "From the tour- ism angle, both of those projects really fit with what we're doing on the corner here." A.A. The winery uses two stills for a joint-venture distillery. G R A P E G R O W I N G W I N E M A K I N G