W i n e s & V i n e s J U n e 2 0 1 4 43
aging and barrel fermentation. A more
"cash-flow friendly" winery employing
just tank fermentation with little to no
barrel work would need a much smaller
space. "We make very old-fashioned, tradi-
tional wines," he said. "That old-time way
of doing something just takes more space."
In the cellar, Ramey said his general rule
of thumb is to have an electric, water and
gas station for every four tanks located
so that it can be used for multiple opera-
tions. "You just can't have longer hoses
and fewer stations because you need to
do multiple operations at the same time."
For open areas like barrel rooms,
stations should be situated evenly along
the perimeter and on both sides so that
forklifts and other workers can pass
through the area.
Rynders also touched on the necessity of
open space, and he also said one feature in
winery design that's relatively common
now but wasn't when he was starting is
cold storage. He said he knows a larger
winery in Oregon that spent more than
$1 million on its cold storage, and it's
something he'd love to have at his planned
winery but can't fit it into his budget.
"While I can covet my neighbor's cold
storage, I can't afford to build it."
When working with such a thin-skinned
grape as Pinot, Rynders said having the
ability to pull fruit in advance of weather
or to keep it cool at the winery during a
heat spike is invaluable.
But no amount of extra equipment,
artistic design or other amenities can help
if a winery just doesn't fit the winemaking
program or style. "You don't want the
logistics of your winery to impact nega-
tively the quality of your wines because
you'll never get that back," Rynders said.
"It's actually probably more important
than hand-sorting your grapes."
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