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52 WINES&VINES June 2018 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: Custom made - Handcrafted Barrels maintain continuity of vintages and supply to the market." Part of Cabernet's success in Washington can be attributed to it being one of the more winter-hardy Vitis vinifera varieties. Growers in the state also don't have to contend with phylloxera and McClellan said the vineyard is own-rooted like most others in the state. The vineyard is sustainably farmed and certified through the LIVE program. Yields run about 3.25 tons per acre and pricing is around $10,000 per acre. McClellan expects prices to keep rising. The farming costs are about $6,000 per acre. "I'm seeing more California faces up there and you'll probably bring your pricing with you," he said. He said because the wine is a high-revenue lot he has to carefully manage his tanks to ensure he has the capacity to get it in before any frosts. McClellan picks at around 25° to 26° Brix looking for aromatics and flavors while remaining a meal-friendly wine with the potential to age for 10 years. The grapes are destemmed then pass through open rollers before getting transferred to open-top tanks via a progressive cavity pump. A brief cold soak is followed by fire hose pumpovers in which McClellan likes to turn the tank volume three times. After 10 to 14 days the wine is typically close to dry. He presses and settles before racking in to mostly 36-month Seguin Moreau barrels with a por- tion designated for Taransaud barrels. Casey McClellan, Seven Hills Winery 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 fl ow • 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.