Crush to Bottle
CRUSH to BOTTLE
The Crush to Bottle program provides all custom winemaking services from receiving grapes to providing finished wine in the bottle. Produce your own high-end wine without the investment of building and staffing your own winemaking facility. Throughout the process, you have the opportunity to interact with our team as we follow your custom winemaking plan. From lots as small as one ton, Estate Crush offers one simple per-case fee, which allows you to easily budget the exact production cost of your vintage.
Contact us for more information on our crush to bottle program or to tour our facility.
Our price per case includes…
Planning:
- Initial Consultation
- “Wine Style” Goals and Objectives
- Customized Winemaking Protocol
- Fruit Sourcing
- Precise Budgeting
Crush:
- Fruit Receiving/Weight Tag
- Fruit Weighed on Certified Scale
- Crushing and/or De-Stemming
- Up to 72 hours Cold Soak/Settle
- SO2 Additions (upon request)
Fermentation:
- Yeast Inoculation
- Acid Addition (upon request)
- Nutrient Additions
- Two Punch-Downs/Pump-Overs per Day during Primary Fermentation
Drain and Press:
- Malolactic Fermentation
- Two Rackings
- Oak Bench Trials
Laboratory Analysis:
- Harvest Lab Panel (Brix, pH, TA and NOPA)
- Daily Termperature and Brix during Primary Fermentation
- RS Weekly Until Dry
- ML Bi-Weekly through Secondary Fermentation
- VA and FRee SO2 every six weeks through Storage/Aging
Storage/Aging:
- 10 Months Storage in our Climate-Controlled Barrel Room (58° and 85% humidity)
- Topping every six weeks
- Blend Trials
FEATURED WINES
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Contact us today!