“Graves told Wines & Vines the aim is to work within the facility’s means, focusing on manageable quantities of high-quality wine rather than simply boosting through-put.”
“With hundreds of acres of vineyard in Southern Oregon yet to reach full production, Donovan said the rise of custom-crush facilities to serve local brands means local fruit isn’t just supplementing production elsewhere, something that’s long been the case.”
“The Naumes family is famous along the West Coast for growing pears, but next month, it becomes a significant player in the Southern Oregon wine industry by opening a custom-crush facility in Medford.”
“At the start, Naumes Crush will be prepared to crush 200 tons of fruit, the equivalent of 15,000 cases of wine, but it is designed to process 500 tons. Naumes also is prepared to work with customers looking to make anywhere from two to 50 tons.”
“Naumes Crush can handle a wide range of grape varieties and winemaking styles. The secure, ultra-sanitary facility is large enough to accommodate the full range of custom crush needs, yet small enough to guarantee personal attention. Laura Naumes estimates the facility will process up to 200 tons of grapes this year, ultimately rising to 500+ tons.”
“Naumes, a Rogue Valley company known for growing pears for more than a century is breaking into the wine business with a new crush and fermentation facility.”
“Graves says the biggest difference between the new custom crush facility, where they’ll create create wines for others, and a traditional winery is technology.”
“Most clients will be Rogue Valley or Umpqua Valley vineyard owners, smaller wineries and individuals crushing between two and 50 tons annually. A modern onsite lab will perform many high-end quality control tests and procedures. And staff can help clients closely monitor the chemistry of their wines throughout fermentation and barrel aging.”