Concrete tanks

[Rich_Wi11iams]

Thinking of adding a smaller concrete tank to the mix, primarily for whites in '10. Anyone with experience and/or an opinion re: nomblot egg versus vino vessel pyramid?

[Linda_Baehr]

There is some info in this thread further down
Changing cellar procedures this harvest? - Cellar Rats (ITB) - WineBerserkers" onclick="window.open(this.href);return false;
but anyway, yes, we have a few made by a local concrete guy. We just got them last year, so not a lot of experience yet, but we really like them. Any specific questions? The ones we have are not the egg shapes, etc.

[john_holdredge]

Dude, you are clearly not paying attention. It is well established that the ONLY way to make a great wine is to use an open top T-Bin. Or something like that. There is a thread about it around here somewhere.

[Linda_Baehr]

@john holdredge

Dude, you are clearly not paying attention. It is well established that the ONLY way to make a great wine is to use an open top T-Bin. Or something like that. There is a thread about it around here somewhere.

What do you know. All you make is Pinot.

[Bob_Wood]

Louis M. Martini used to - and still may for all I know - ferment their petite sirah in concrete. Square, about ten feet on a side and 4-5 feet deep, right behind the winery building. That’s all I have.

[Randy_Bowman]

@Bob Wood

Louis M. Martini used to - and still may for all I know - ferment their petite sirah in concrete. Square, about ten feet on a side and 4-5 feet deep, right behind the winery building. That’s all I have.

Great, I thought it was a wishing well and threw a buck fifty three’s worth of change into it.

[Steve_Edmunds]

@Rich_Wi11iams

Thinking of adding a smaller concrete tank to the mix, primarily for whites in '10. Anyone with experience and/or an opinion re: nomblot egg versus vino vessel pyramid?

Rich, I think they’ll both work fine; the shape difference should have slight, if any, impact, though the Pyramid will present a slightly larger lees surface to the wine.
The cost will probably be somewhat less for the Vino Vessel tank, and there’s the advantage there, too, of being able to get relatively prompt service if any problems arose (assuming you’re not making wine somewhere near Beaune!).

(Disclaimer: I represent Vino Vessel tanks in Northern California.)

[Rich_Wi11iams]

@john holdredge

Dude, you are clearly not paying attention. It is well established that the ONLY way to make a great wine is to use an open top T-Bin. Or something like that. There is a thread about it around here somewhere.

Clearly. Now that we’re almost entirely to 3/4 ton open top stainless and popped-top puncheons for most of our reds (largely moving away from t-bins and macros), I expect that my quality will tumble because of plastic withdrawal.

[Rich_Wi11iams]

@Steve Edmunds

@Rich_Wi11iams

Thinking of adding a smaller concrete tank to the mix, primarily for whites in '10. Anyone with experience and/or an opinion re: nomblot egg versus vino vessel pyramid?

Rich, I think they’ll both work fine; the shape difference should have slight, if any, impact, though the Pyramid will present a slightly larger lees surface to the wine.
The cost will probably be somewhat less for the Vino Vessel tank, and there’s the advantage there, too, of being able to get relatively prompt service if any problems arose (assuming you’re not making wine somewhere near Beaune!).

(Disclaimer: I represent Vino Vessel tanks in Northern California.)

Thanks Steve. This is the type of info I was looking for – feedback on impact of shape (lees area differential makes sense), any core construction (aggregate or otherwise) differences, service issues, etc.

Anyone have one of each in the cellar? Or a reason why you chose one versus the other?

[Steve_Edmunds]

@Rich_Wi11iams

@Steve Edmunds

@Rich_Wi11iams

Thinking of adding a smaller concrete tank to the mix, primarily for whites in '10. Anyone with experience and/or an opinion re: nomblot egg versus vino vessel pyramid?

Rich, I think they’ll both work fine; the shape difference should have slight, if any, impact, though the Pyramid will present a slightly larger lees surface to the wine.
The cost will probably be somewhat less for the Vino Vessel tank, and there’s the advantage there, too, of being able to get relatively prompt service if any problems arose (assuming you’re not making wine somewhere near Beaune!).

(Disclaimer: I represent Vino Vessel tanks in Northern California.)

Thanks Steve. This is the type of info I was looking for – feedback on impact of shape (lees area differential makes sense), any core construction (aggregate or otherwise) differences, service issues, etc.

Jeff Cohn has both Nomblot and Vino Vessel tanks in his winery. I think he used them for different kinds of wine, but surely now has opinions on both.
By the way, if you want to taste what I’ve done in the Vino Vessel tank, let me know; I’ll be happy to meet with you.
Steve

Anyone have one of each in the cellar? Or a reason why you chose one versus the other?

[Steve_Edmunds]

Jeff Cohn has both Nomblot and Vino Vessel tanks in his winery. I think he used them for different kinds of wine, but surely now has opinions on both.
By the way, if you want to taste what I’ve done in the Vino Vessel tank, let me know; I’ll be happy to meet with you.
Steve