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PUNCHDOWN CELLARS

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CONTACT INFO

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Address

1160B Hopper Ave.
Santa Rosa
CA, 95403
United States
Phone
707-541-7373
Fax
(707) 541-7575
Primary
Chris Hollingsworth

About Punchdown Cellars


Formerly known as Copain Custom Crush, Punchdown Cellars is a Santa Rosa-based provider of winemaking services and logistics to boutique wineries and independent vintners. Founded in 2001, the crush facility was based on a collective of winemakers sharing space and having the freedom to hand craft their wines. The concept was a much welcomed breakaway from the status quo in the world of custom crush.

In 2004, it was time to take the business to the next level of service. Long time friend and colleague Robert Morris left his Engineering career at HP/Agilent technologies and joined forces to enable this new direction. The next several years contained a series of expansions and improvements that have grown the business to it's current level of approximately 75,000 cases per year. Facility and process improvements coupled with founder Kevin McQuown's continued push in technology to help manage clients needs, have advanced our facility to the highest level of service.

The company provides a full host of custom crush services for premium wine production, a state of the art facility, and an innovative, client-only website that gives winemakers access to winemaking archives and the ability to submit work orders remotely. Punchdown Cellars currently boasts an impressive client roster of 30 to 40 boutique wine producers. For more information, visit our services page to download our current brochure.

Custom Crush Services


SERVICES PROVIDED:

  • ALL RED FRUIT MAY BE SORTED AT THE SORTING LINE BEFORE GOING INTO TANK. WE PROVIDE THE STAFF TO MANAGE THE FRONT AND BACK END OF THE SORTING LINE INCLUDING THE DUMPING OF FRUIT INTO TANK. CLIENT IS RESPONSIBLE FOR PROVIDING THEIR OWN STAFF TO DO THE ACTUAL SORTING.
  • WE DO NOT SORT WHITES. WE PROVIDE STAFF TO DUMP WHITES INTO PRESS AND MANAGE THE PRESS CYCLE. UNDER SPECIAL CIRCUMSTANCE WHITES MAY BE SORTED AT THE DISCRETION OF THE DIRECTOR OF OPERATIONS.
  • BRIX AND TEMP ARE MEASURED EACH MORNING AND MADE AVAILABLE ON-LINE.
  • WE PROVIDE ALL BASIC WINE ADDITIONS WHICH INCLUDES ACID, FERMAID K, DAP & WATER. CLIENT IS RESPONSIBLE FOR DETERMINING AMOUNTS, TIMING, ETC UNLESS THEY ARE USING OUR WINE MAKING CONSULTING SERVICES.
  • WE PROVIDE FOR 3 PUNCH-DOWNS AND/OR PUMP-OVERS EACH DAY PER CLIENTS DIRECTION.
  • WE PROVIDE STAFF TO PRESS-OFF FINISHED WINE, BARREL DOWN AND STORE BARRELS
  • ALL BARRELS ARE TOPPED EVERY TWO or THREE WEEKS UNLESS SPECIFIED OTHERWISE BY CLIENT
  • MONTHLY MAINTENANCE PROGRAM FOR ONSITE EMPTY BARRELS.
  • BOTTLING IS NOT INCLUDED IN OUR STANDARD RATE. CLIENTS NEED TO BRING IN AN OUTSIDE BOTTLING LINE, AS WELL AS THE CREW TO SUPPORT BACK OF THE LINE. BOTTLING SUPPLIES SUCH AS ARGON, TWINE, AND PALLET WRAP ARE PROVIDED AT $0.40 PER CASE.

ON-LINE SYSTEM:

  • ALL WORK ORDERS ARE GENERATED AND STATUSED ON-LINE BY BOTH OUR CLIENTS AND OUR STAFF.
  • COMPLETE LOT HISTORY IS AVAILABLE FROM THE WEIGHT TAG OF FRUIT ARRIVING THROUGH THE BOTTLING AND SHIPPING OF CASE GOODS TO ANOTHER FACILITY
  • FRUIT ARRIVAL SCHEDULES, PRESS SCHEDULES, RESERVATION OF PHYSICAL ASSETS AND WORK AREAS ARE ALSO ALL HANDLED ON-LINE.

EQUIPMENT PROVIDED:

  • THREE LARGE TANK ROOMS WITH ACCOMMODATE OVER 100 OPEN TOP / FLOATING LID CLIENT FERMENTORS HANDLING FROM 2 10 TONS.
  • ALL TANKS ARE CONNECTED TO GLYCOL FOR COOLING
  • FIVE BARREL ROOMS THAT ARE ALL AIR CONDITIONED AND HUMIDITY CONTROLLED.
  • CRUSH PAD INCLUDES A SIZABLE SORTING TABLE, A RAUSCH DESTEMMER CRUSHER, AND 3 EUROPRESS BLADDER PRESSES (2 TON, 3.5 TON AND 5 TON WHOLE CLUSTER CAPACITIES).
  • HEAT EXCHANGERS.
  • OZONE MACHINES FOR BBL MAINTENANCE AS WELL AS GENERAL SANITIZING.
  • STEAM GENERATORS USED FOR BBL MAINTENANCE AND REHYDRATION PROCEDURES.
  • COMPLETE SUPPLY OF CELLAR EQUIPMENT INCLUDING, PUMPS, HOSES, TOPPING EQUIPMENT, ETC.

FRUIT HANDLING:

  • WE PROVIDE DRY-ICE TO PROVIDE FOR A CO2 LAYER OVER THE FRUIT BEFORE FERMENTATION BEGINS. WE DO NOT PROVIDE DRY ICE TO COOL FRUIT
  • IF YOUR FRUIT NEEDS TO BE COOLED, YOU CAN MAKE ARRANGEMENTS WITH OUR DIRECTOR OF OPERATIONS TO USE THE FACILITY HEAT EXCHANGERS.


 


 


News Archive


Space Available for 2017 - Contact us today!
09 March, 2017

Space is still available for the 2017 Harvest Season at  Punchdown Cellars, Sonoma County’s Premier wine processing facility.

We currently have about 50 to 100 tons of capacity remaining this year and we are accepting reservations for the 2017 Harvest season.

If your current processing plans are changing in the future and you would like to reserve a spot, contact us today for availability.


Copain Custom Crush to be Renamed Punchdown Cellars
17 September, 2012

Murano Group has announced that its subsidiary, Santa Rosa-based Copain Custom Crush, will change its name to Punchdown Cellars as of September 12, 2012. The name change coincides with a revitalized program to promote the company’s winery clients through enhanced social media initiatives and a dynamic new website. The online effort is designed to provide the public with a rare behind-the-scenes look at the production process at Sonoma County’s premier facility for the production of boutique high-end wines.

“Punchdown Cellars is the epicenter of premier artisanal winemaking in Sonoma County, and numerous interesting and compelling stories and images emerge every harvest season and throughout the year,” said Robert Morris, general manager of Punchdown Cellars. “We’re excited to share our clients’ stories and supplement their own marketing efforts by reaching out to the public through our website and social networks.”

Murano Group CEO Jay Thomson explained that the name change is also part of a larger rebranding effort designed to eliminate confusion with his company’s interest in the separately owned-and-operated winery, Copain Wines. “Punchdown Cellar’s goal,” said Thomson, “is to provide the same excellent production services, but with an increased emphasis on telling our clients’ unique stories and spreading the word about the incredible wines being made here each year by great, often under-the-radar, winemakers.”

For more information about Punchdown Cellars and its services, please contact general manager Robert Morris at robert@punchdowncellars.com or (707) 541-7373, visit www.punchdowncellars.com or Facebook.com/Punchdown Cellars, or follow the facility on Twitter @PDCellars.

About Punchdown Cellars

Formerly known as Copain Custom Crush, Punchdown Cellars is a Santa Rosa-based provider of winemaking services and logistics to boutique wineries and independent vintners. Founded in 2001 by Wells Guthrie and Kevin McQuown, the custom crush facility was acquired by Murano Group in 2009. The company provides a full host of custom crush services for premium wine production, a state of the art facility, and an innovative, client-only website that gives winemakers access to winemaking archives and the ability to submit work orders remotely. Punchdown Cellars boasts an impressive client roster of 30 to 40 boutique wine producers. For more information, visit www.punchdowncellars.com.

About Murano Group

Murano Group is a San Francisco-based holding company with interests in consumer branded companies, food and beverage related businesses, and real estate. For more information, visit www.murano-group.com.


Space Available for 2010 - Contact us today!
21 September, 2010

Space is still available for the 2010 Harvest Season at  Copain Custom Crush, Sonoma County’s Premier wine processing facility.

We currently have about 50 to 100 tons of capacity remaining this year and we are accepting reservations for the 2011 Harvest season.

If your current processing plans are changing in the future and you would like to reserve a spot, contact us today for availability.

Please contact us for current pricing information.

Title Name Email Phone
General Manager Chris Hollingsworth chris@punchdowncellars.com 707-541-7373 Ext (100)
Director of Operations Tony Chapman tony@punchdowncellars.com 707-541-7373 Ext (101)
Controller Denise Wong denise@punchdowncellars.com 707-541-7373 Ext (102)


We have over 42,000 sf of space which includes the following:

Three large tank rooms which hold 3,5,7 and 8 ton fermentors with a total of 104 tanks in the facility. All tanks are jacketed and are cooled with glycol.

We have four barrel storage rooms which are all humidity controlled and air conditioned (4600 bbls capacity overall).

On the crush pad we have the following:
Vaslin Bucher Berry Sorting Table
3000 Liter Euro Press
6000 Liter Euro Press

 

3000 Liter Euro Press

6000 Liter Euro Press

All Pickups and Deliveries need to be arrange in advance with Robert Morris, Director of Operations.

Directions to our facility:

Going north on 101 from Downtown Santa Rosa

Exit at the Mendocino Ave exit. Make 3 immediate right hand turns (this will put you on Cleveland, going north, on the west side of 101). Go through the first traffic light, you are now on Hopper Ave. We are about 200 ft down Hopper on the left side of the road at 1160B.

Going south on 101 from Windsor

Exit at the Hopper Ave exit. Make an immediate right hand turn (this will put you on Cleveland, going north, on the west side of 101). Go through the first traffic light. You are now on Hopper Ave. We are about 200 ft down Hopper on the left side of the road at 1160B.

PUNCHDOWN CELLARS
1160B HOPPER AVE.
SANTA ROSA, CA 95403