One thing you shouldn't miss if you are putting wine in bottles:
Wednesday, July 29th Amorim Cork is having a cork and Sustainability Webinar.
Register here by July 28th.
• Virginie Boone, Contributing Editor, Wine Enthusiast (moderator)
• Carlos de Jesus, Marketing and Communications Director, Amorim Cork
• Steve Matthiasson, Winemaker and Owner, Matthiasson Wines
• Carlo Mondavi, Winegrower, RAEN Winery
Cork is a 100% renewable and sustainable natural resource, it’s a driving force in the conversation.
I always enjoyed the Sunday newspaper comics when The Far Side was featured. Gary Larson's mind seemed like a fun place in those years. I recommend the books full of The Far Side comics for some laughs.
I cannot post a copy of the Gary Larson comic that I picture every time I hear the word, "Conundrum". But if you do a search for images using the search terms, "Far Side Damned if you do, damned if you don't", you'll see it.
The Conundrum for Small Wineries right now is this:
On the one hand, sales are down; WAY down according to some folks I have been speaking to. I wont go into percentages. Every case is different. A surplus of packaged inventory is either here or imminent. And there is not an urgent need to package more wine.
On the other hand, harvest is coming. The grapes will get ripe. The small winery has no choice but to empty those barrels and tanks and bottle that wine. This is potentially an expense which is currently unreconciled by sales revenue. This is feeding a cow whose milk you cannot sell.
So what do you do?
I have a suggestion. Now keep in mind that if someone in sales has advice for you that involves you SPENDING LESS MONEY you need to listen with an open mind. I suggest that you shop around and come back to me to buy our EIGHT CENT CORK to help you capture more margin when you sell what you will soon be forced to bottle to make room for harvest.
I will not steer you wrong. Please don't accept all of the technical reasons for trusting this type of closure and then buy the inferior, higher priced crap from the competition. Amorim is the name to trust. And we sell at the manufacturer's price direct to you.
I look forward to seeing you in person, without a mask.
Enjoy the day!!!!
I'm sure that someone with your experience has noticed a difference in personality between barrels of the same type from one cooperage.
It's not very confidence inspiring when you think you finally have the recipe for what you consider the benchmark for one of your wines defined, you order that barrel again, and the result is almost like it came from from a different cooperage. It makes it pretty hard to order that barrel again.
Well the good news is that as we transition into the new (2020 is year one) relationship with Barrel Associates (BAI), we are hearing a lot of good things.
Part of the transition for Enotools is getting in touch with existing BAI customers and asking about their experince with the product. Most of the people I have talked to are with wineries Enotools already has history with; So I trust their feedback.
The people who are cooped up and happy to chat are volunteering very positive things about the Barrel Associates, D&J, or Vallaurine barrels, casks, and tanks they own. The one thing that really stands out as a recurring theme is consistency.
Over and over, I am hearing that our barrels are very predictable. When you consider the processes used at each cooperage in the BAI portfolio, it really makes sense.
Take a look at our barrel brands here.
When you think of the attributes of your choices in closures.......
...you think about mainly performance and price.
Your modern options are glass stoppers, screw caps, traditional, one- piece natural corks, "technical" corks (something made from natural corks), or (I shudder to think) a synthetic closure.
Let's jump ahead. Performance and price, right? I have one specific closure in mind which will fit the bill. It's a technical closure made from the same cork used to cut natural corks from. This technical cork meets the demands of still wines which are at their intended level of maturity at bottling.
Want to take a look at the cork I am describing? Click here.
SHOCKINGLY, every barrel company thinks theirs are "the best".
Every person who has ever sold barrels which are not currently in your cellar will paint a beautiful picture of what their barrels can do for you: Fame, riches, six- pack abs, etc.
Reality is that there is a point where saving money on barrels is counterproductive. Amortize the delivered cost of that barrel over a five year period divided by the number of bottles which it produces. A $1275 (delivered) barrel with a five year lifespan costs you $ 0.88/ bottle. For a savings of $ 0.24 a bottle, is a lackluster barrel really saving you anything?
What happens when you tell the customer, "That wine needs to lay down" because the oak is sharp, overbearing, unintegrated burlap and smoke mixed with green sap and burnt marshmallow? I'm exaggerating on purpose to make a point. I have passed on wine purchasing opportunities when I felt like the oak was driving and I had no idea where we were going before. I can't be alone in that.
A barrel makes a good change, no change, or a bad change. Do yourself a favor and use your barrel budget on fewer, higher quality barrels. You could buy one or two GREAT barrels, and use some sticks in your neutral barrels while making a better product than a cellar full of average, inconsistent, harsh, crappy barrels ever will.
If you are bored and want to talk barrels, let us know!
Short Answer: Because we are the only Agent in the U.S. for the largest cork manufacturer on the planet; Amorim Cork. Using an agent, your dollars go directly into the quality and service you are expecting.
Amorim is manufacturing the majority of all of the wine closures you can buy in the U.S. Many popular sources of cork are selling corks made elsewhere. Not Amorim. Amorim sells what Amorim makes.
So what is it that an Agent can do for you?
Yep. That explains it.
I act on behalf of Amorim Cork America, gathering information, taking an active role to bring about a result. I take action and provide service.
Enotools is not a reseller, distributor, or middleman for corks. We sell you closures at Amorim's price. And with our portfolio of products, we can save you a lot of time on other things, too.
Buy Amorim Corks direct when you buy through Enotools!
Process Improvement to Reduce Crushpad Labor
If you could process your grapes with only two workers on the crushpad, would you? Welcome to Life with a Carlsen & Associates Crushpad Package.
With machines designed to work together, small touches like compatible heights, complimentary speed ranges, tandem starts and stops, etc. can mean the difference between two people handling ten tons of grapes/ hour on your crushpad or not.
Imagine one person weighing bins and dumping fruit from a rotating head forklift into a receiving hopper with the gentlest auger available to delicately deliver grapes to the destemmer or the press.
Person number two is in charge of monitoring the speeds at which grapes or must are being processed/ moved and deciding when to cart away the waste bin at the end of the destemmer, when to run the press pan pump, when to pause to switch tanks/ fermenters, etc. The attendant on the crush pad has it easy once the speeds are set and the job is mainly just watching levels.
Using our receiving hopper is a bit like having a dump station or accumulation table on the bottling line. The grapes are spread across the interval of the auger and delivered to the destemmer or press like water from a hose. Nailing down the flow rate of the grapes to the height- adjustable destemmer delivers the best possible result when the destemmer is then dialed in for that fruit. With the standard legs on our Vega 10 destemmer, we can destem directly to bins or into our must pumping system and (with more laborers) onto a sorting table. Using the hopper and destemmer together will achieve 90% of what sorting will, so that one is on you. Surely, there is another way to increase the overall quality of the wine by a small margin which will cost less than tripling your labor expense? If not, we sell that system, too! For now, back to the two- person crush pad.
Pumping must only when necessary to decrease labor is best done by the strongest/ gentlest must pumping system on the planet. Yes, that is Carlsen's Waukesha 130 with its wing rotor equipped head quick- coupled to the must sump. Thirty percent air in the 3" must hose is desired and is proof that we move must with a change of air pressure; Not by mechanical violence.
If pumping crushed whites through the axial feed of our press, we do this with the door open so that we may get a chance to see the level and decide when to rotate away some free run, which goes straight into the press pan/ pumpover sump provided with our presses.
Fermented reds can be pumped back to our press with the Waukesha or dumped from bins into our receiving hopper to feed into the press.
All of our presses are built to our spec and come stock with a discharge height which is perfect for removing pomace with 1/2 ton bins.
Enotools services and sells the machines provided by Carlsen & Associates which enable you to preserve the quality of your fruit with a series of machines designed to be easy to clean and work very well by themselves, but really shine together.
Rest assured that our parts are available in the U.S. because Carlsen builds more equipment for the wine industry in the U.S. than the competition.
You are getting tight on time! Contact us for more info.
$100.00 flat fee on Freight for TranStore wine tank orders until 2/29/2020.
You read that right. Buy one or one truckload of tanks for your winery, freight is just $100.00 until 2/29/2020.
Contact Amy Stuckey today!!!!!
TRanStore Tanks are for Stainless Lovers!
Tired of too many jax? Too much wasted fruit?
You may be enduring a love/ hate relationship with your destemmer to the extent that you are contemplating an upgrade by this next harvest?
Too often, when we consult on wine grape processing equipment, there is a degree of doubt when we start the discussion by asking how the grapes arrive at the winery. How do they arrive? 1/2 ton bins? Lugs? Gondola trailer?
This is a really important question. Your destemmer can be a new, commercial grade, well- built, gentle, and easy to clean destemmer like our Vega series of destemmers. But it may also be a viscous beast that is less than gentle than what we consider modern? Maybe it could be improved upon? Maybe it's the way it's being fed which could make the most difference?
The truth is that when you deliver a constant, metered flow of grapes to any destemmer, you preserve more of the quality of what was on the vine. You will see less stem material, more whole berries, and less wasted fruit stuck to the rakus in the bin if you can nail down the flow rate of grapes coming in.
Meet the American made, Carlsen Receiving Hoppers:
So you see, it is easy to improve the performance of any destemmer. You also gain safety and preserve quality. Some functional flexibility for the operation in the ability to feed whole cluster or fermented reds to press are built in.
Ask for a quote today!
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