Issue link: http://winesandvines.uberflip.com/i/383377
W i n e s & V i n e s O C T O B e R 2 0 1 4 53 located at key points on the crush pad floor that allow him and the rest of the cellar team to run hoses from one level to another. The winery has 22 tanks for white wines including more stainless steel tanks by Criveller and four concrete eggs from Sonoma Cast Stone and one by Nomblot. The winery's first harvest took place last year, and Cronje admits he was a bit worried about processing grapes and making wine in a brand new facility. "Obviously I was expecting a heap of crap, just everything breaking down, but nothing went wrong," he says. "Every sin- gle grape hit the spot." Murphy said the winery processed about 160 tons of grapes but could easily handle more. "Capacity is so relative to the style of wine. I mean, we could make a lot more wine if we did a riper style, which we don't. So obviously, capturing the wines within the numbers we like, we'll pretty much run about 200 tons this year, and this place could obviously han- dle a lot more." Tank-to-barrel transfers are facilitated with fixed stainless steel lines that run All tanks, whether made from concrete or steel, are temperature controlled at Presqu'ile Winery. A second level allows the winemaking staff easy access to both the top and bottom of tanks. White wine fermentation tanks are filled by gravity from a press located above them on the crush pad level. G R A P E G R O W I N G W I N E M A K I N G