Issue link: http://winesandvines.uberflip.com/i/816747
36 WINES&VINES May 2017 WINEMAKING two people involved from pruning to bottling. In total, they produce 2,500 cases divided into eight separate bottlings. Their wines can be found as far away as Japan and Sweden. Wi n e m a k i n g i n t h i s w a y means there are many very small lots (some as few as 30 cases) that need to be bottled when they're ready, which may not co- incide with the day the mobile bottler is booked. So Oungoulian uses Paulsen Wines Mobile Bot- tling Services, whose line is spe- cifically designed for small lots. Owned by wine industry veteran and winemaker Monty Paulsen, the line is semi-automatic with a 14-spout filler and a single- head, semi-automatic corker. Paulsen provides capsule spin- ning and labeling as well. Oungoulian notes, "Monty al- lows us to do both artisan and standard bottling." Paulsen pro- vides experience in bottling, filter- ing and winemaking, which is much better than a renting a six- spout gravity filler and corker from a local brew shop "We get more consistent fill height. Monty is meticulous with cleaning and steam sterilization. The jaws on a manual corker can create seams and leakage and leave a divot on the top of the cork, which is not professional." He adds that the service is very cost effective, be- cause Paulsen's machinery is scaled to fit Les Lunes' needs. "We get twice the speed with the same number of people." Finally, Les Lunes has an un- usual logistics issue: The winery is in a basement, which is impos- sible for a mobile line to accom- modate. Paulsen Wines Mobile Bottling Service is able to move its portable equipment to the winery floor. Paulsen offered more informa- tion about his Livermore, Calif.- based mobile-bottling services. His typical customer needs 400- 500 cases run at a time. Because his line is scaled for it, running 500 cases with his line will cost what 1,000 cases does on a stan- dard mobile line. Paulsen's is one of the few lines run by a winemaker trained at the University of California, Davis. So winery clients often get the benefit of his winemaking knowledge. Paulsen provides his own steamer and water source for steam steril- izing at startup. With small and semiautomatic equipment, bottle changes take just a few minutes. Oxygen uptake is reduced with a vacuum corker instead of a hand corker. Everything is powered at 110 volts, making it simple to "plug and play." The line was created to fit into tight spaces, as many small wineries don't have the space to park a 40-foot trailer. And de- mand is growing, with customers as far north as Arcata, Calif., in Humboldt County. Just a glass, please Wine in its own single-serve glass is another growing format, pri- marily because of its convenience. It has become popular at sporting and concert venues, providing fast service and eliminating the pos- sibility of spilling a drink on your way back to your seat. G3 Enter- prises added a Zipz single-serve filling line at their Modesto bot- tling facility in 2015. Ron Varner, G3's director of technical services and mobile bot- tling, explains that their line can Michael Weyna Tonnellerie de Mercurey USA, Inc m.weyna@tonnellerie-de-mercurey.com 707.246.1708 Corey Guinnee, OREGON Tonnellerie de Mercurey, Oregon corey@enologygroup.com 971.237.5071 www.tonnellerie-de-mercurey.com We read the trees in every parcel. Find out more about our terroir based, Evolution Oak Selections and perfectly matched toast protocols. Bordeaux and Burgundy barrels. Do you see fine grain French oak? We do. CANNED WINE SALES TRENDS $ Millions Year Ended 0 $2 $4 $6 $8 $10 $12 $14 $16 6/23/12 6/22/13 6/21/14 6/20/15 6/18/16 Canned wine sales grew from less than $2 million for 52 weeks ending in 2012 to $14.5 million in 2016, according to a report from The Nielsen Co.