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6705 Cristo Lane
Santa Rosa
CA, 95409
United States
Ronald Du Preez

Sugarloaf Crush

Sugarloaf Crush has come to life through the experiences of being a Custom Crush Client. As a client in the custom crush niche, we have seen the strengths and challenges of being a Service Provider: reporting, ongoing and unpredictable pricing, and wine movement between facilities, from crush to storage to bottling. To that end, Sugarloaf Crush was developed around customer service, quality, accessibility, and process efficiency. Efficiency provides the greatest opportunity for the SL Crush Staff to mind the details for each Client’s wine.

Sugarloaf Crush has been designed from Day 1 with the premier, small-lot producer in mind. From the location in the beautiful Sonoma Valley to the state-of-the-art equipment and technological integration, Sugarloaf has set a new standard in custom crush winemaking and plans to continue to move forward, setting tomorrow’s standards as well.

Sugarloaf Crush provides a true grape-to-glass pipeline for our clients: Clients will have access to our database system to view their real-time inventory and work orders. With efficiency-integrated and multiple-process capability at the SLC facility, client wines are processed as soon as possible. Every client is a priority, and our ultimate objective is to provide a stress-free winemaking process for you.

The unique Sugarloaf Crush facility offers additional Client Benefits, Tasting Room space leasing and Private Events. We work to make Sugarloaf Crush your winery! If you are interested in setting up an appointment, send us an email at We'd love for you to stop by.

Our Services

The Sugarloaf Crush facility provides a true grape-to-glass pipeline for our clients. With multiple presses, a broad range of small-lot fermentation tanks, on-site barrel storage and bottling, and a tasting room with event permits, we want our clients to feel as though this is their winery, not someone else’s.


Sugarloaf has set the standard for technological integration in the custom crush space. Beginning with our optical sorter, the wines are then gently moved to one of our fully jacketed, TankNet controlled fermenters either via direct processing into tank, bin dumper or peristaltic pump.


  • 3/4 Ton Macro Bins
  • 1-2 Ton Stainless Steel
  • 7-9 Ton “Open” Top Fermenters
  • 12 Ton Fermenters
  • 4 x 1 Ton Open Top Oak Tanks
  • 2 x 40HL Open Top Oak Tanks
  • Concrete Eggs
  • All 75 of our tanks are connected to hot and cold glycol
  • All tanks are TankNet temperature controlled
  • All tanks are connected to positive pressure nitrogen for headspace management


Clients benefit from three separate temperature controlled and humidified rooms.  During the aging process, our clients are able to log on to their InnoVintapp and track their lots in near real-time with the capability to input work orders remotely on-the-go.


300+ Barrel Capacity with heating and cooling


200+ Barrel Capacity with heating and cooling


4500+ barrel capacity with cooling

News Archive

Custom Crush Winery Adds Hospitality and DTC Services for Clients
30 March, 2018

“Sugarloaf Crush offers a top-of-the-line production environment, but the added hospitality services are the clincher,” says winemaker Ted Weisser, who makes his Satyre brand at Sugarloaf and is now spearheading the new Sonoma Vintners Studio at Sugarloaf Crush.

Set to open June 1, the Sonoma Vintners Studio is a 2,800-square-foot tasting lounge featuring clean, modern lines and a sought-after selection of pours from premium labels crushing at the facility. Guests will be invited to sample featured client wines in a variety of formats. “The focus will be on seated reserve tastings,” says Weisser, “but we will be open for walk-ins as well.”

The Studio is equipped with a state-of-the-art wine preservation system that allows hosts to pour a variety of artisan wines from Sugarloaf Crush’s participating clients at any time. A Sonoma Vintners Studio Wine Club will package a curated selection of wines from participating brands for a truly unique offering for visitors.

In addition to the tasting lounge, the hospitality center comes equipped with private event rooms for entertaining VIP guest, writers, and wine club members, or for meeting with distributors. The facility also includes a commercial-grade kitchen allowing for food- and wine-pairing possibilities.

“The Sonoma Vintners Studio gives the growing, premium brands at Sugarloaf a chance to expand their direct-to-consumer sales channel,” says Weisser. “We contemplated building a tasting room for Satyre, but the costs were prohibitive, so being part of the collective tasting room is a great opportunity.”

Once opened, the Studio will offer guests the full luxury winery experience on the doorstep of Santa Rosa, and will be open for regular tasting-room hours. Its location—set amidst a three-acre vineyard, landscaped lawn and terrace area—is also adjacent to the production facility, making winery tours possible, as well.

Sugarloaf Crush is currently home to 26 artisan wine brands, and those with separate tasting rooms may use the Studio as a second location or for special events or tastings. Sugarloaf Crush will manage all staffing and promotion for the Sonoma Vintners Studio.

“It’s difficult to sell consumers on the kind of premium wines made at Sugarloaf Crush without offering the full winery experience they’ve become accustomed to,” notes Weisser. “The Sonoma Vintners Studio gives our clients the opportunity to make that connection with consumers without having to build, manage, and promote their own destination.”

Sugarloaf Crush recently expanded its capacity, installing additional tanks. The winery currently has limited space to take on additional clients for 2018 crush. To learn more visit or contact General Manager Ronald Du Preez at



Sugarloaf Crush Welcomes New Director of Winemaking & Operations
17 July, 2017

Jeff Restel has joined the Sugarloaf Crush’s Winemaking team as the new Director of Winemaking & Operations. Prior Director of Winemaking Operations, Mike Lucia, will be assisting us over the next couple of months as Jeff transitioning into his new role. Beyond that, Mike will be focusing on his brand Rootdown Wines and his new winemaking consultation business, but Sugarloaf Crush will still be seeing a lot of Mike, as his brand Rootdown Wines will be staying on as Client at Sugarloaf.

After moving to Tahoe in the mid 1990’s to pursue his dream of Olympic Freestyle Skiing, Jeff inevitably landed in the perfect “work nights and play days” industry of restaurants. This is where wine was first introduced to the future winemaker. Fast-forward through a non-Olympic ski but exciting career, thirteen years in restaurants, a narrow escape from opening a brick-and-mortar wine shop in New York, and, Jeff found himself as a “mature” student in the UC Davis Viticulture and Enology program. 

During school and following graduation, Jeff worked internships at Schramsberg and Merry Edwards before taking over as cellar master for white wine at Long Meadow Ranch in St. Helena, CA. With one Napa harvest under his belt, Jeff accepted a position at Dutton-Goldfield Winery making his true varietal passion; Pinot Noir. Five harvests later, Jeff left Dutton-Goldfield Winery as the Associate Winemaker to join our team.  

Ancillary to the normal work responsibilities as Associate Winemaker, Jeff has dabbled in the consulting world, offering up wisdom and knowledge to bright-eyed winery startups. In a similar vein, he has handed out constructive criticism in the form of medals as a wine judge to those brave enough to be scrutinized. 

Outside of work, Jeff fills all his remaining time with his wife, raising their two-year-old daughter and exposing her to all of their passions: including surfing, biking, skiing and “leisuring.” 

Jeff was formerly stationed at a high-end custom crush facility in West Sonoma County where he crafted all the wines for Dutton-Goldfield. Thus, he is intimately aware of the exemplary level of service that is required to craft high-caliber wines in a custom crush winery.

We are excited to have Jeff join our operational cadre.

Sugarloaf Crush Adds Capacity
09 May, 2017

Sugarloaf Crush is nearly at capacity for the 2017 harvest, so we are expanding with ten additional four-ton tanks. We have tanks ranging from two- to twelve- tons, but the majority of our tanks are in the two- to six- ton range, as most of our clients specialize in ultra-premium small lot fermentations,

Construction is nearing completion on our hospitality center. We anticipate hosting holiday celebrations after the 2017 harvest, and having the hospitality center operational by Spring.

Contact General Manager Ronald Du Preez for available space and information:, 707-478-4129

A New Approach to Custom Crush
13 March, 2017

The new Sugarloaf Crush facility in Kenwood is built with all the modern amenities of an ultra-premium winery, home to prestigious brands, but not built for any one brand, winery, or winemaker.

“We’re a fully specialized custom crush facility,” says General Manager Ronald Du Preez, “We’re not a winery that’s leasing out extra space; there’s no existing brand that puts our clients in the background. We actually want our clients to be the face of Sugarloaf Crush.”

Sugarloaf Crush focuses on the ultra-premium segment of the wine business and attracts artisanal winemakers that are looking for the highest level of quality and service to craft their stellar wines. Du Preez says, “What we are able to provide here is access to all of the most technologically advanced winemaking tools, such as a state-of-the-art processing line used by some of the most prestigious wineries like Opus One, Vineyard 29, and William Selyem. A smaller producer starting in the business would not generally make such a large capital investment.”

However, having all the best equipment including Vaslin Bucher Oscyllis destemmers with vibrating berry sorting tables, an optical sorter, bladder and basket presses, peristaltic pumps, and fully jacketed, TankNet controlled fermenters, is only the first step. The second is a strong commitment to service and quality.

“Great service is knowing what your client needs even before they ask for it,” says Du Preez, “That’s the level of service we strive to provide our clients, and obviously that comes with an extremely well-trained staff.”

Sugarloaf Crush has two experienced winemakers on staff that review client work orders before cellar staff execute them. “It’s an extra level of service and quality control, so if something doesn’t look right, we can contact the client to get it right, and they can be assured that their wines are treated with the utmost care,” says Du Preez.

An innovative feature of the facility that makes the custom crush process more efficient and transparent is Innovint, a cloud-based wine and order tracking system. Du Preez explains, “The clients write their own work orders within this very simple and user-friendly system. The work order is placed in the tracking system, and as our staff completes the work in the cellar, it is logged in realtime, and notifications are pushed through to the client’s app.

“They can see that their grapes are being processed at that time, that they’re in this particular tank, they have real-time access to all their lot and analysis information.”

Another unique opportunity that Sugarloaf Crush will provide its custom crush clients is the use of a commercial kitchen and dining rooms for entertaining wine guests, distributor partners, or hosting a wine club pick up party. In contrast to many other custom crush facilities housed in industrial warehouse space, Sugarloaf occupies a traditional winery setting and overlooks the beautiful Sonoma Valley, providing the right atmosphere and experience for the consumer to match with the high-quality wines produced there.

“The option to host events here is an extension of our desire to provide the best possible service and make our clients feel that Sugarloaf is just as much their winery as it is ours,” says Du Preez.

For more information visit or contact Ronald Du Preez.


Sugarloaf Crush in the News
02 March, 2017

See what the Press Democrat and Wine Business Monthly had to say about Sugarloaf Crush.

"From grading of the site to the arrival of the first grapes, a 57,000-square-foot custom winery rose in Sonoma Valley near Santa Rosa in seven months."

Read more on Press Democrat

"Sugarloaf Crush is specifically designed to handle small lot fermentations with some of the latest equipment: A Bucher Vaslin Oscillys press, an optical sorter, small-lot concrete-stainless steel tanks, multiple membrane presses, and for one client - oak fermenters, along with three separate temperature controlled barrel rooms."

Read more on Wine Business Monthly