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07.25.2004

Wanna Be a Winemaker? It Just Got a Lot Easier

OK. I'll admit it. I have fantasies about becoming a winemaker. Mostly what I have fantasies about is blending batches of juice together to create a silken, scrumptious Cabernet blend that kicks Silver Oak's ass for one third the price.

Note that above the fantasy didn't involve hauling big bins of grapes over gravelly soil, de-stemming pound after pound by hand, punching down the cap daily with my arms soaked to the shoulders in juice, rolling 800 pound barrells around, and figuring out how the heck to get the BATF to let me sell the stuff without getting arrested. I guess what I really want to be is one of those executive consulting winemakers who gets paid lots of money to come into a facility, quaff a little juice, and say, "Mmmm... needs a little more Petite Verdot."

Well, you know the expression, be careful what you wish for? I, and other aspiring winemakers might be in trouble, thanks to an innovative new business that's just opened up in the old Best Foods Mayonnaise plant here in San Francisco. It's called Crushpad, and it's pretty much a wine lover's fantasy come to life.

Wanna have somebody get a bunch of really nice grapes for you, help you buy a barrel or two and teach you how to make wine? No problem. Already know how to make wine and just need someplace to de-stem, crush, and ferment your stuff? Easily done. Got a wine label already and tired of paying big bucks to rent some winery's facilities up in the valley to make your 600 cases of wine? Hey, why not stay in San Francisco and save the hassle and the gas money.

Crushpad is the brain child of Michael Brill, a Bay Area entrepreneur, and the staff are top notch including resident winemaker Tom Leaf of Greenleaf Cellars in Berkeley and for this season, consulting winemakers Brian Loring of Loring Wine Company and Scott Shapely of Siduri and Novy.

This is a pretty exciting development, as it is the first business of its kind in the world, and as far as I'm concerned, a pretty darn good idea. Who knows if the economics will be good, but I'm guessing they will be. Making wine will cost about $12 - $14 a bottle, with a minimum quantity of 1 barrel -- about 25 cases (or 300 bottles) -- adding up to about $3600 - $4000 at a minimum. That's not cheap, but I'm betting there are plenty of individuals as well as restaurants and stores who are willing to fork over that sort of money for such a turn key service.

The San Mateo County Times has got the first press coverage of the newly opened facility with lots more details.

I expect to head over there for a chat and a tour sometime soon, so stay tuned for more details.

Comments (4)

Ryan wrote:
07.26.04 at 7:32 AM

Funny, I have that same dream. My girlfriend thinks its weird that I hold winemakers on higher pedestals than even the best sports stars...

I'm definitely going to check this out. They're certainly on to something here and I'm sure they'll do VERY well.

Alicia wrote:
07.27.04 at 3:53 PM

I think it's a dream for a lot of people, though most would include an idyllic country setting, a couple of grape-stomping parties and a life of restful ease.

There are a few wineries (including Rusack where I work and I think Chimney Rock as well) that throw a blending party for their wine club members each year. It's set up as a kind of competition, so your blend may or may not be chosen as the one finally bottled, but a lot of fun even for the "losers". I've been tempted to try something similar at home by buying single varietal, vineyard designate wines of the same vintage and appellation and letting my friends blend them at the table.

Ryan wrote:
07.28.04 at 2:15 PM

Alicia- That's a GREAT idea!! I'm going to have to remember that for my next event.

We have always done simple blind tastings usually with a "zinger" thrown in the mix - all of which at reasonable price points.

Denis wrote:
08.21.14 at 12:19 PM

I am regular visitor, how are you everybody? This post posted at this site is really pleasant.

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