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66 WINES&VINES April 2018 WINERY & VINEYARD EQUIPMENT On Site Lodging, Technical Conference, Casual BBQ, Grand Tasting, Winemaker Dinner and More. Tickets on Sale March 15 avwines.com at CAMP NAVARRO May 18 - 20 2018 VIVELYS French barrel-alternative manu- facturer Vivelys introduced new tank staves as part of its Boisé product line. The Inspiration line of staves are a first for Vivelys and are produced with the same methods that the supplier claims gives it unmatched precision in developing certain flavor pro- files. The staves are produced with 100% French oak and toasted based on the wood's structure and tannin content. The 07.1 stave is designed to add "an additional sensation of ripeness" with notes of vanilla and some sweetness with an ex- tended palate. The 07.5 staves can add "freshness and complex- ity" from its toasted and smoky notes as well as some sweetness and "aromatic persistence." Both staves can be used during pri- mary fermentation or following malolactic fermentation, and the recommended dosage is two to three staves per hectoliter (26 gallons.) The Inspiration line is distributed in the United States through G3 Enterprises. us.boise.vivelys.com ēVOAK Designed for specific varietals and long-term aging, Oak So- lutions Group's ēvOak Latitude series of products has been ex- panded to include 33° Men- doza and 42° Rioja. The Mendoza is meant for Malbec wines and designed to emulate the "fresh woodiness" of a new, French oak barrel as well as boost "fruit juiciness" while providing a structural back- bone to the wine. The supplier reports the staves can also be used for robust red blends without overpowering them. The Rioja "tames the high tan- nins of Mediterranean tan- nins" in such varietals as Tempranillo while adding va- nilla and toast sweetness. The Latitude products are available as staves or cubes and are rec- ommended for a minimum of four months. oaksolutionsgroup.com Oenofinisher Winery Planning and Design, Edition 17 Dr. Bruce Zoecklein, Editor This electronic publication offers more than 1,500 pages of planning and design features of interest to both wine and cider producers. Topics Include: • Business planning • Construction and production economics • Winery design considerations • Sustainable designs and practices • Energy and water use • Equipment • Refrigeration • Caves and gravity flow • Wastewater management • Sanitation, winery labs, HACCP planning To review a Table of Contents, visit vtwines.info NEW EDITION Priced at $198 plus shipping. Order at practicalwinery.com, click on Bookshelf.