WINEMAKING TECHNICAL SPOTLIGHT
50 WINES&VINES August 2017
http://www.angelfire.com/ca5/RandDGlass
barrels for a year or so. Oaking protocols in-
clude 20% new oak, with 95% of the barrels
sourced from French coopers and the remain-
der from a cooper in Hungary.
Storage and custom-crush
capabilities
The completed winery allows wine production
of 10,000 to 15,000 cases, with extra capacity
for outside clients. "The goal is to have enough
space to have all (wine from) our estate vine-
yard made in this facility," Savre maintains,
adding, "The winery was not built for custom-
crush activity per se, but the efficiency of the
construction has allowed us to make room for
a small number of friends looking for a high-
quality facility to make their own wine."
A large mezzanine over the office area
allows for light storage loads such as cork,
capsules and cartons, while the building's
intentionally oversized eaves provide tuck-
away storage for grape bins, a bonus during
Oregon's inclement weather.
Savre looks forward to completing the 2017
harvest in the new facility, noting, "I think this
year will be a great example of how we will be
able to use it at its full potential."
Ultimately, Lingua Franca's sleek, state-of-
the-art winery blends the spirit of Willamette
Valley ingenuity with the soul of Burgundy's
winemaking traditions to create a flexible,
safe, efficient production site with room to
grow for the future.
L.M. Archer is a freelance writer, wine journalist, and Bur-
gundy specialist. Her works appear in numerous publica-
tions, including Oregon Wine Press, Palate Press, France
Today, and wine-searcher.com; she's also founder | editor
of the artisan wine-centric site binNotes | redThread.
Positioning a sorting table on the receiving level allows fruit to drop 4 feet into a destemmer, from which it is
transferred to fermentation vessels.
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