A year ago I wrote a story about some winery owners. I was drawn to these stories because of my passion for wine, meeting many of the winery owners, and appreciating that many of them started from scratch. I also respect your efforts to be innovative. One of the innovations I discovered was the use of concrete fermentation tanks. Until recently, they were brought to Napa from Europe. But now, high-quality concrete tanks are made in the USA.

I recently had a meeting with some winemakers and overheard a conversation about concrete fermentation tanks and I remembered the earlier conversation with a winemaker and the experiences he had with concrete. Now my interest has reawakened on concrete in winemaking. Concrete can be interesting, so let me tell you how to make concrete wine tanks.

In the United States, there are a couple of manufacturers that design and build concrete fermentation tanks for the wine industry. These companies are located near the wine region. Concrete has been around since Roman times and has been used in the wine industry in Europe for several hundred years; but you’re only seeing renewed interest in concrete in the US wine industry in the last 10 years. The great popularity of concrete with the wineries of Napa, Sonoma and Central Coast has just hit its pace in the last 5 years. This is partly due to the innovative thinkers who make fine wines. American manufacturers have been making concrete wine tanks for about 6 years. The number of tanks made in the United States is impressive; approximately 75 in 2011.

Launching the industry in the US has been difficult because it was the domain of wooden and stainless steel casks. But through some research and publicity, on the benefits of concrete, the tide is turning.

By the way, concrete is not called cement by those informed. I was politely told that cement is used to make concrete, which is much stronger than cement itself.

There are about 17 wineries in Napa and Sonoma that currently use concrete fermentation tanks. Concrete tanks have been around in Napa for more than 50 years. But until about 5 years ago, modern tanks came from France. Some renowned winemakers and winery owners have stepped forward in the last 8 years to really promote the benefits of concrete tanks. Today, US-made concrete fermentation tanks have been sold in Georgia, Washington, Oregon, and New York and internationally in New Zealand. There are approximately 40 warehouses in the United States that use concrete tanks. In particular, a winery in Napa received a 98 point award for one of its wines fermented in concrete tanks.

Recently, a winery in Napa received 2 concrete fermentation tanks; each weighs 13,500 pounds and contains 1,500 gallons each. The cost of the tanks is difficult to define, however, as a general rule of thumb, you can expect to pay between $ 1,500 and $ 10,000 for a new tank with hardware. However, there is nothing standard about concrete fermentation tanks, each one is made to order with many styles and capacities. By all accounts, it appears that 2012 will double the number of concrete wine fermentation tanks sold compared to 2011.

Can a wine lover feel the difference when wine is fermented in concrete versus steel? The results are documented and even include some blind tastings of wines fermented in concrete, stainless steel, wooden vats and oak. If a winemaker wants the nose and texture of oak, oak is a no-brainer. On the other hand, concrete, when done correctly, is made from clean natural materials that are controlled throughout the process. One thing oak and concrete have in common is that they both allow oxygenation of the wine; both materials are porous.

Cement does not add, remove, or mask soil. Let it all show. I’d like a tasting expert to one day comment on the record about specific fermented wines. Now that would be interesting.

The manufacturing process of a tank consists of 8 steps. The first step is to determine the desired capacity and shape, then commit it to a computer model that will calculate the dimensions, weight, and pressures. The next step is to select accessories such as leg support styles, front or top ‘paths’, heating and cooling coils, valve locations, and whether you want an open or closed top. The third step is to build the mold by hand to the specifications of the computer design. At this point (step four), the specially formulated concrete is mixed and placed by hand over the mold. Once this process is complete, the concrete takes approximately 3 days to cure. In the fifth step, the mold is disassembled from the inside. This is followed by finishing and grouting of the inside and outside of the container, followed by step seven, which is adding the hardware accessories. The last step, number eight, is the quality test and the preparation of the tank for shipment to any part of the world. From start to finish, these processes result in a tank, ready for shipment, in 4-6 weeks. And the perks are affordable wine storage units, easy-to-clean tanks, and a long-lasting product.

The concrete mix is ​​a special proprietary mix designed by some true professionals and is free of chemical additives. So don’t worry about the concrete that gives it its own character.

Who would have thought that concrete was important for winemaking?