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WINERY & VINEYARD EQUIPMENT 36 WINES&VINES June 2016 B ased on regularly reporting about key equipment at new and updated win- eries—and after checking in with sup- pliers and walking the trade shows of industry events—the Wines & Vines editorial team has compiled a collection of some of the newest and most popular crush equipment to help winemakers prepare for harvest season. Crusher/ destemmers One of the most popular new destemmers is the Pellenc Selectiv' winery system. Wine- maker Tiffinee Vierra at Derby Wine Estates purchased one of the machines after first seeing it at the Unified Wine & Grape Sym- posium in Sacramento, Calif. She had been on the hunt for equipment for the new win- ery that Derby built in a renovated, historic building in downtown Paso Robles, Calif. (See the Technical Spotlight feature in the August 2015 issue of Wines & Vines for details about the project.) "I never liked the results of the traditional destemmer, and I was always hoping that somebody would have the forethought to create something that was more gentle and effective at separating the berries from the rachis," Vierra said. Since learning how to calibrate the ma- chine for the best results, the winemaker says she has been very happy with the perfor- mance of the destemmer and sorter. Christy Griffith Ackerman is the wine- maker at Lazy Creek Vineyards in Philo, Calif., who oversaw the construction of a new winery at the well-known estate in the An- derson Valley of Mendocino County. (See the March 2015 issue of Wines & Vines for de- tails.) Lazy Creek specializes in Pinot Noir, and Ackerman said buying a Pellenc was a major investment—but one that proved worth the cost. "Once you get it dialed in, it's like black marbles," she said of the destemmed grapes. Some of the newest wineries by Pinot specialists in the Russian River Valley AVA of Sonoma County opted for the German-made A r m b r u s t e r Ro t o v i b d e s t e m m e r. H e i d i Bridenhagen helped plan the new MacRostie Winery & Vineyards facility dedicated to Pinot Noir production (see story in the Janu- Well Equipped for Crush How new grape-processing and fermentation equipment helps wineries improve efficiency and wine quality By Andrew Adams