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July 2015 WINES&VINES 49 TECHNICAL SPOTLIGHT WINEMAKING Making the wines The winery came with a permit for 13,200 gallons annual production, but Sinegal Estate has recently received permission to process 60,000 gallons (25,000 cases). The first Sinegal vintage of 1,500 cases in 2013 was produced at Hour- glass, where winemaker Tony Biagi made the wines, as the Sin- egal winery wasn't ready. In 2014, however, wine pro- duction came back to the prop- erty, while other construction and renovation continued, shooting for a public opening later this year. The earlier caves on the property were cut and cover cel- lars, but the new caves are 6,000 square feet dug into the hill be- hind the winery. Bucher Vaslin supplied the hoppers, sorting table, crusher/ destemmer and presses. Santa Rosa Stainless Steel made the tanks, while Burgstahler Machine Works supplied the must pump and other pumps. Hoses, clamps and other fittings came from Alta Laval and Key Industries. Yeasts are supplied by Enar- tis and Laffort, while the addi- tions, enzymes and nutrients are from Scott Laboratories Inc. and Lallemand. The malolactic bacteria are supplied by Gusmer Enterprises. Sinegal uses barrels made by Sylvain, Orion, Taransaud, Nad- alie and Darnajou, while the bar- rel-washing equipment came from Carlsen & Associates. The vineyard Since Sinegal only bought the property in mid-2013, the Sinegal winemaking history is short, but its vineyard manager and wine- maker bring exceptional experi- ence to the process. The expanded caves at Sinegal Estate offer more space for wine storage. Wine production returned to the Sinegal property for the 2014 harvest. CREEL STUDIO