We have been interested in using gravity to move our must and wine around for a long time. The research article
Layout and Evaluation of Clavey Winery Facility that I referenced in my previous blog,
Layout and Evaluation of Clavey Winery Facility had a section on designing a gravity flow winery.
Some of the features of a gravity flow designed winery are:1
- May lower non-soluble solids
- May eliminate the need for some processing equipment (pumps)
- May use less energy
- May make winery flow more compact
- May enhance tourist view
Gravity Flow Four Level Design:
- De-stemming crushing, filling, and punching open fermentors
- ~11 feet below-press and unloading fermentors
- ~3 feet lower- the barrel cellar, main tank room, lab, wine library, storage
- ~4 feet lower-loading dock
In the Angold research paper, the following diagrams conceptualized the layout:
I thought that this was a nice place to begin imagining how our property might accomodate a gravity flow winery. I did go to the Clavey Winery website, but unfortunately they did not show if the owners had actually implemented this design.
References:
1. Ron Angold,
Layout and Evaluation of Clavey Winery Facility, California Polytechnic State University, San Luis Obispo, 2009.
Next time you are in the areas visit Setter Ridge Vineyards, there winery was on the front page of Wines and Vines and is a complete gravity flow winery very similar to your drawing. The owner has his gripes with one being you constantly have to go up and down levels...
ReplyDeleteHi Richard,
ReplyDeleteThank you for suggesting a visit to Setter Ridge Vineyards. It would really be great to see a gravity flow winery in person. Mahalo!