1. Winery Industry Experience
Brad Frederickson

2. Winery Description
Name:Craggy Range
Address:143 Mere Road, Hastings
Location:Gimblett Gravels
Supervisor:Peter Koopman
3. Operations
Wine transfer
Tank cleaning peroxy carbonate and citric acid
Topping
Press setup pump set up for juice transfer
Press operation
Barrel prep hot water moog and ozone; swell, rack and label new barrels, SO2 gas
Barrel down
Racking from tank
Yeast Inoculation
Punch downs
Pump overs
Delestage
Fruit sorting
Picking
Sampling
Grape receival and weighing
Juice clarification
Cellar hygiene
Quality control for both grapes and finished wine
Wine additions PMS, Copper, DAP, Superfood, Ferm Control, PVPP, yeast hulls, sugar, tartaric acid
Gas removal from wine
Forklift work stacking barrels, unloading trucks
DMA Fermentation check
Dump and clean press
Peroxy carb/citric press
Tractor driving dump marc gondola in compost pit
Drain and press
Mix Ferments
Lees Stir barrels
Sample taking
Pestigas fumigation
4. The Crush Pad:
12T receival bin,2 x 35T presses, bin lifter and washer, discharge auger
5. Weighing Fruit:
Bin and pallet scales (left) and the receival bin which has built in scales (below)
6. Fruit Processing:
2 of 3 different destemmers.
7. Fruit Processing:
Shake table (above left), conveyer (above right) and sorting table (right)
8. White Ferment:
10kL tanks (left), 20kL tanks (right front) and 40kL tanks (right rear)
9. White Ferment cont:
20kL tanks (left front), 40kL tanks (left rear) and 6kL wide neck tanks (right) can be used for reds
10. Red Ferment 1: - mind the barrels
All tanks 18kL wide neck, sorting table and processing gear for hand harvested fruit usually in place of the barrels
11. Red Ferment 1 cont:
View from the top gates open to allow tipping into tank using forklift
12. Red Ferment 2:
~10kL elevated square open top tanks elevation means tanks can be drained off skins over night and gravity barrel filling when pumps are tied up
13. Red Ferment 2 cont:
3 & 4kL open top wooden tanks
14. Red Ferment 2 cont.:
View from the top of open tops
15. Red Ferment 2 cont.:
An open top tank
16. Small Tank Room:
600, 1300 and 2500L tanks for small batches or press cuts
17. Outside:
40kL tanks (left) and 80kL tanks (right)
18. Portable Tanks:
Stackable 1.3kL (right) and 2kL (left) tanks very handy and a 2.5kL horizontal tank (middle)
19. Portable Tank:
5kL portable tank fits below open top tanks and can be used to drain into over night
20. Barrel Storage:
Cell 5 biggest barrel cell, temperature controlled with misters
21. Barrel Storage cont.:
Cells 1 4 temperature controlled with misters
22. Bottling Hall:
From front 6, 10 and 20kL tanks for wines going into bottle
23. Utility Stations:
Supply of hot & cold water, single & three phase power, CO2, Nitrogen, compressed air and ozone.
Located on catwalks in White Ferment and Red Ferment 1 (right top), on catwalks and underneath open top tanks (below top and bottom) and towers positioned fairly frequently around the winery (bottom right)
24. Punch Downs:
Hand punch down tool (left) and pneumatic punch down machine (left not used as it is too slow)
25. Fitting Boards:
Containing seals, triclovers, elbows, racking plates,etc.
26. Pumps:
Multiple air pumps (top left), lobe pump (top right) and centrifugal pumps (bottom left and right)