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May 2015 Packaging Inssue

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52 WINES&VINES May 2015 PACKAGING see a screwcap, I see quality," Cof- faro said. "We use screwcaps for most items retailing for $20 and lower, and for style and winemaker pref- erence on wines retailing up to $50 per bottle," said David Anthony Hance, marketing director at 20,000-case Cadaretta in Walla Walla, Wash. "We still use natural cork on a small percentage of our wines." But, he added, "Cork taint is an issue. We have used synthetic cork in the past but prefer screwcaps for ease of application and opening." In the past 15 years, Hance said, "Con- sumer acceptance of alternative closures has definitely improved. Women in particular seem very happy with screwcap-finished wine. Lots less wrist strength is required for opening," he noted. The wine trade, he acknowledged, is a tradition-bound industry, and took a little longer to transition. "There is still some moan- ing and groaning about the 'loss of romance' with alternative closures, and occasional sus- tainability ('corks are natural') arguments." The Stelvin brand, provided by Amcor, has become so ubiquitous that the name is used almost generically, but other screwcap suppli- ers serve the wine industry. Founded in 2013, Copper Cane Wines & Provisions in St. Helena, Calif., produces some 700,000 cases and continues to grow. With an average bottle price of $21, it sells a minimal quantity direct to consumer. Among its brands are Elouan, Carne Humana and Breton. Copper Cane also produces Meiomi (which means "coast" to native, coastal dwelling Wappo and Yuki tribes) Pinot Noir and C h a r d o n n a y s m a d e w i t h blends from grapes sourced from coastal vineyards in Cali- fornia's Sonoma, Monterey and Santa Barbara counties. Retailing for around $20, the sleek bottles have a glossy closure that at first glance might be cork. But a tiny arrow on the slightly bul- bous top indicates it should be twisted: Sure enough, it's a screwcap—specifi- cally the WAK closure from Guala. The Pinot Noir was sold strictly at restau- rants through 2008, Wagner recalled. "For the 2007 vintage, we a s k e d n a t i o n a l a c - c o u n t s i n c l u d i n g Ruth's Chris and Mor- ton's what we could do for better restaurant sales, especially by- the-glass." The clients liked the idea of screw- cap, and Meiomi put the 2007 vintage under Stelvin caps. Wagner switched the 2008 vintage to Stelvin's Lux (which, with no visible threading, more closely resembles cork-and-capsule). "We didn't have much success with applying that," Wagner recalled. So for 2009, he chose WAK, deciding it was "the best screwcap avail- able." Guala offers two different liner options, and "not so much oxygen transmission. Our 2009 and 2010 vintages are fresh—phenom- enal," Wagner said. "We're trying to put wine in the bottle and maintain its original state." Wagner believes that the general public "would prefer screwcap, because it is consistent and not flawed." He observed: "People are more accepting of closure options." He's still looking to elevate the public perception of screwcaps and considers a $40 Cabernet Sauvignon a rea- Cadaretta uses screwcaps for the majority of its wines. Meiomi's Guala closure resembles a capsule. C M Y CM MY CY CMY K aacAdW&VSharp48I1C201501press.pdf 1 3/21/15 1:18 PM

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