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58 WINES&VINES May 2017 BARRELS PRACTICAL WINERY & VINEYARD E very drop of wine produced by a winery represents countless hours of hard work and expertise dedicated to creating the perfect taste, body and balance. While bottling may seem like a final logistical step in the process of creating the perfect bottle of wine, it is actually a critical component to becoming a successful, profitable winery. Many winemakers are presented with a plethora of op- tions when it comes to bottling and equipment, each of which have their benefits and drawbacks. There is no one- size-fits-all best option for wineries. There are, however, several considerations when determining how to bottle; these include capacity, delivery deadlines, future growth plans, available staff and more. No matter how you decide to proceed, careful consid- eration is crucial. Depending on the number of cases bot- tled, winery location and production volume, mobile bottling costs can range from $2.20 to $2.50 per case. On the other hand, a state-of-the-art mobile-bottling unit can cost as much as $1 million or more. The size of your winery, your bottling schedule, bottling needs and geographic loca- tion will determine whether you should own a bottling line or contract outside bottling services. If you choose to invest in bottling equipment, it should provide a reasonable return on investment and be sized to Financial Considerations for Bottling Equipment Cost, manpower and bottling frequency should be addressed before purchase By Jeff Clark PACIFIC BOTTLING SERVICES