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42 W i n e s & V i n e s J U n e 2 0 1 4 1:1. Rynders admits that's more space than most other wineries would need, but the longer barrel aging requires it, and he doesn't like to stack higher than four bar- rels. "I'm doubling down on the barrel room portion of it," he said. Rynders said it's important to always leave space for growth or a change in winemaking style or varietals. "I've never been a fan of bolting anything to the floor, quite frankly," he said. "Wineries evolve over time." The project will be relatively simple compared to some of the larger wineries he's helped design, but Rynders said it should suit his needs just fine. "I've kind of evolved to really embracing a winery as a winery," he said. "People want to come in and see shiny tanks and barrels, and I don't think it needs to be more complicated than that." Simple doesn't mean less space David Ramey, founder of Ramey Wine Cellars, is working on a new winery in the Healdsburg, Calif., area that will sup- port his low-intervention style. "I don't think good wine comes from high tech at all—you certainly don't make good wine on a computer," he said. "I just think that nature made wine for 5,000 years before scientists showed up, and it's still not that complicated." Ramey then is designing a relatively simple winery that will accommodate his straightforward process of getting the fruit into tanks and letting native yeasts do their thing. He said almost every winery benefits from extra space. Often during the design phase, an owner and his or her architect will start shaving square feet to reduce costs, but ultimately they pay the price later with reduced efficiency. "This is the one thing, after years of managing pro- duction you so appreciate an extra 25 square feet," he said. The extra space provides a place for all those sumps, pumps, bins, gas tanks, racking wands and all the other detritus of winemaking that float through a win- ery during the frenzied days of harvest. Larger areas that can be empty through much of the year can quickly be filled for filling or racking barrels. Ramey's new winery will be about 35,000 square feet, and he's applying for a 60,000 case permit, or a square foot to case ratio of 1:2. Like Rynders, Ramey said he needs extra space for longer barrel TANIN / TANNIN TANIN ELLAGIQUE DE CŒUR DE CHENE 1 kg USAGE ŒNOLOGIQUE œnologie ricerca innovación i n n o v a t i o n nature QUERTANIN® INTENSE NE e a ció a n t i o n e ® Tanin de qualité «merrain» à dissolution instantanée (process IDP) pour l'élevage des vins blancs, rosés et rouges. Contribue à l'équilibre tannique TANIN / TANNIN TANIN ELLAGIQUE DE CŒUR DE CHENE 1 kg USAGE ŒNOLOGIQUE œnologie ricerca innovación i n n o v a t i o n nature QUERTANIN® SWEET Tanin de qualité «merrain» à dissolution instantanée (process IDP) pour l'élevage des vins blancs, rosés et rouges. Contribue à la longueur en bouche. TANIN / TANNIN TANIN ELLAGIQUE DE CŒUR DE CHENE 1 kg USAGE ŒNOLOGIQUE œnologie ricerca innovación i n n o v a t i o n nature QUERTANIN® A dissolution instantanée, pour l'élevage des vins blancs, rosés et rouges OAK EXTRACT NATURAL OAK EXTRACT 1 kg NET WEIGHT œnologie ricerca innovación i n n o v a t i o n nature QUERPLUS e ción i o n e Enhances structure and complexity U.S.A. Large open areas provide space for operations like storing fruit, filling barrels and racking tanks. McManuS PhotograPhy David Ramey is planning a 35,000 square- foot winery in Healdsburg, Calif. McManuS PhotograPhy (Continued from page 40.) W I N E M A K I N G W I N E M A K I N G