Winery equipment for the cellar door as much as the cellar: preservation that keeps an opened bottle honest for a fortnight, dual-zone storage at serving temperature, and a tasting room one host can run alone.
A winery with a cellar door. The equipment here is the visitor-facing half — preservation, storage and tasting — rather than the crush pad, which is sized against your tonnage and quoted separately.
Quantities assume a tasting room running flights rather than a bar. Tell us how many wines you pour and whether tastings are seated or standing, and we adjust the dispensers and the storage before quoting.
Cellar-door tasting runs on opened bottles, and argon is what keeps the fourth pour the same as the first. Without preservation you are choosing between waste and a flat tasting.
Cellar door sells by the bottle, by the case and by the tasting fee, often to the same person in one visit. One till that handles all three keeps the queue at the counter moving.
Six open bottles on six taps is a full flight without a person pouring it. It turns a tasting room into something that runs with one host instead of three.
Nitrogen rather than argon, refrigerated, eight bottles. For a cellar door that runs premium flights where the open bottle is worth protecting for a fortnight.
Dual zones hold reds and whites at their own serving temperatures, which is the difference between a tasting and an apology. 166 bottles covers a cellar-door range with back-stock.
Must, juice and finished wine all spend time cold, and a winery's calendar has one week where everything needs it at once.
Glassware, hoses and sample equipment. A winery washes more glass in a tasting weekend than a restaurant does in a service.
Built to the room rather than bought to a size — a cellar door is usually an odd-shaped space, and shelving that fits it is what makes it look like a winery rather than a shop.
Wineries are found from a road, at dusk, by people who have driven an hour. Lit signage is a practical purchase, not a decorative one.
Bottling is the one day the whole vintage passes through a single machine. A piston filler holds fill height consistent, which is what stops a case looking uneven on a shelf.
A winery is judged on its label before anyone opens it. Desktop application keeps front and back aligned on a round bottle, which hand-applying does not.
Lot code and bottling date, required on every bottle for traceability. 600 dpi stays legible on dark glass where a cheap coder smears.
Automatic feed for a cellar door that has outgrown labelling by hand between tastings.
Brettanomyces lives in a building, not on a surface, and travels through the air. Treatment is cheap next to a tainted vintage.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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