Sugarloaf Custom 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!
Crush, storage and bottling all under one roof for maximum efficiency.
- We Offer Custom Crush Services For Discerning Clients.
- Meeting / Conference Facilities:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Wine Club:
- Lodging / Bed & Breakfast:
Ronald Du Preez – our resident Springbok – has 15 Sonoma County vintages under his belt.
A graduate of Stellenbosch University with a dual degree in viticulture and enology, Ronald cut his teeth on both varietal diversity and oversight of many wines at once, all while managing clonal research at the school’s experimental farm, where he was responsible for crafting over 100 wines.
Ronald crossed the ocean to join Jordan Vineyards & Winery as a harvest intern in 2000. Over the next 12 years, Ronald held positions of increasing responsibility at Jordan, ultimately becoming Associate Winemaker under founding winemaker Rob Davis. Ronald traveled extensively as national spokesperson for the luxury brand while simultaneously managing the 1200-acre Jordan viticulture program.
In 2012, Ronald joined négociant-supplying outfit M. Draxton Inc. in Healdsburg, producing wines for 25 different custom crush clients across five different facilities in the North Coast. While managing production of over 250,000 cases each year across nine different varietals, Ronald achieved 90+ point scores in multiple vintages.
Today, he’s thrilled to be a part of the founding team at Sugarloaf Custom Crush.
“I look forward to partnering with our clients to craft acclaimed wines from some of the North Coast’s finest fruit,” said Ronald. “Drawing on my specialized background focused on luxury winemaking and custom crush operations – along with my passion for making outstanding wines from the world-class vineyards in this area – I hope to be a true partner in our client’s success.”
Jason Fernandez has been in commercial winemaking for 17 Vintages, crafting wines from Monterey to Mendocino counties for Bonny Doon Vineyard, Estancia, Constellation, Chalone Vineyard, RH Phillips and O’Neill Vintners & Distillers among others.
This depth of resume provides Jason with a diverse skill set and extensive experience with Pinot noir, Rhone and esoteric varieties, in addition to crafting the gamut of white wines with complexity and structure.
“I am very excited to be a part of Sugarloaf Crush. The mission of providing unparalleled quality for our clients is what sets up apart. I consider this to be a special charge, and I look forward to collaboration with some of the most cutting edge and distinguished winemakers and labels in the region.”
Frances Spangler recently arrived in Sonoma County from New York City and will be focusing on all financial and compliance aspects for Sugarloaf and its clients.
She spent 13 years at Time Inc., in the magazine publishing industry, as VP of Finance. Her focus there was the physical production of magazines, as well as its internationally-licensed editions. She is a CPA, having spent the first 10 years of her career with Arthur Andersen in Boston, New York, and Los Angeles.
“I am excited to be joining Sugarloaf, supporting our wine-making team and clients as they make the upcoming vintages. I look forward to working in the wine industry in Sonoma County, an exciting shift from consuming wine in Brooklyn in my time after work.”
Practices & Techniques
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 via peristaltic pump.
20′ sorting table
14-ton Vaslin-Bucher press
8-ton Vasloin-Bucher Sutter press
10′ table for cluster sorting
Vaslin-Bucher Oscillys destemmer
Vaslin-Bucher Vistalys optical sorter
Peristaltic pumps for transferring
Waukesha pumps for pumpovers
Other Processing Services:
Lenticular filters for small lots
Crossflow filtration (coming January 2017)
Lab with basic wine analysis capabilities
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
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
Room 3 (Main Storage):
4500+ barrel capacity with cooling