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 email@example.com. We'd love for you to stop by.
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.
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
ROOM 3 (MAIN STORAGE)
4500+ barrel capacity with cooling
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.
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