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June 2017 WINES&VINES 37 WINEMAKING The wine industry has trusted Kennedy/Jenks Consultants for professional environmental engineering services since the 1950s. We specialize in providing cost-saving, sustainable solutions to meet winery needs. Wastewater Water Supply Storm Water Solid Waste Facility Planning Design Construction Management Hazardous Materials Water/Energy Audits Air Emissions and Odors Regulatory Compliance Land-Use Permitting/CEQA e: BobChrobak@KennedyJenks.com t: 415.243.2150 www.KennedyJenks.com/wine OUR SERviCES inCLUDE: 145 Jordan Street, San Rafael, CA 94901 415-457-3955 • www.boswellcompany.com he Premier Silicone Rubber Bung T The winery has 24 fermentation tanks that include eight oak vats by Tonnellerie Ra- doux, eight concrete tanks by Sonoma Cast Stone and eight steel vessels by Santa Rosa Stainless Steel. Fermentations in all of the tanks can be monitored with the Gen II system from either a central terminal in the winemaking offices or from a tablet or smartphone. "I'm not afraid of software and technology, so what we wanted to do was take old-school winemaking and merge it through the new technology and come up with the best processes," Davis said in a November 2016 article. "We figure it will save us about 150 hours a week, once we get going, in labor." Producers of premium Pinot Noir typically take a more hands-on approach, and that was evident in features about two wineries that focus on the Burgundian variety. The new Domaine Roy & Fils winery in Oregon uses hand sorting for both clusters and destemmed berries. Winemaker and general manager Jared Etzel said in a December 2016 article by Peter Mitham that he checked out optical sorters but decided he preferred having his experienced cellar team inspecting the grapes rather than a machine. "When you have them hand sorting the clusters, they're touch- ing it. They're using more of their sensory (abilities) to judge what is correct and what isn't correct." Sorted clusters are destemmed with an AMD 206 destemmer; after another round of hand sorting, the berries head to 2.2-ton JV Northwest fermentors or 4.6-ton concrete tanks by Italian supplier Nico Velo, which is distributed by Ipak Wine in Paso Robles, Calif. Roar Wines in San Francisco is the winery and custom-crush facility owned by the Fran- scioni family, which owns several vineyards in the Santa Lucia Highlands AVA. The winery's crush pad has a receiving hop- per that can be positioned to feed a Puleo Vega 10 destemmer. Both pieces of equipment are from Carlsen & Associates. For clusters that need a little extra sorting, the winery recently invested in a Milani sorting table by Criveller. While small, the Puleo SF-36 press is a good fit to handle the production of Roar Wines as well as the custom-crush clients. "It's a relatively small press as we have some rela- tively small-lot sizes, but it's perfect for our tank sizes. It's small enough that you can do one bin but big enough to so that we're not here all day trying to do 6 tons of Chardon- nay—and it's not going to take us four loads to make it happen," winemaker Scott Shapley said in an article in the February issue of Wines & Vines. A Pellenc destemmer and Bucher Vaslin optical sorter at Rombauer Vineyards in Napa Valley.