Testimonials

What some of our clients have to say about Vino Vessel

“…Concrete is like a cast iron skillet. Absorbing the flavors of everything that touches the surface and enhancing the flavors of the wines that will grace its walls. While winemaking became squeaky clean in the 80′s, 90′s and 00′s, we may have lost the essence of life. These tanks are alive, slowly maturing the wine.”
Matt Trevisan – Linne Calodo

“…we’ve already put some of Rajat Parr’s Sandhi Pinot Noir picked from Rita’s Crown vineyard into one of them. Because Rajat Parr tastes more international wine than anyone else I know, I asked him to articulate the differences he tastes in wines fermented in Concrete versus Stainless Steel or Oak. On the white side, he says “The best thing is that Concrete adds an extra layer of minerality and freshness to the wine that is clean without woody flavors. It allows high acid wines to stay nervy.” For red wines, Rajat says that Concrete is beneficial because “it keeps fermentation at a naturally stable temperature where the ferment won’t get too hot or cold”.
Pete Stolpman – Stolpman Vineyards

“It’s a purity thing. Cement does such a good job of showing a wine’s true terroir. Oak—even neutral oak—can mask those nuances, and stainless steel heightens the effect of acid in high-acid wines. Cement doesn’t do that. It doesn’t add or take away or mask the soil. It lets everything show. I can’t explain exactly how these tanks make the wine so seamless and velvety on the mid-palate. But every time I’ve done a blind tasting with the same wine in oak, stainless, and concrete, the concrete tanks win every time.”

Eric Jensen
Booker Vineyards

First and foremost I wanted to support a local company. Second after looking at the product and the building process I was confident that Vino Vessel, Inc. could make the concrete tank that I was looking for.

Customer service is extremely important to me with all of my suppliers. Vino Vessel, Inc. was nothing short of what I expect of a working relationship. When I have questions I need answers ASAP. Also I want to provide any info that I have to the supplier.

So far the wines we have made using Vino Vessel tanks have been stellar. We have aged white wines that have a mid pallate that we have not experienced in the past. I have fermented in the Vino Vessel and the aromatics from the particular lots in comparison to the same reds in stainless or bins are extremely different for the better. I am also aging reds in the concrete and they will be exciting to blend with the wine aging in oak. The wine in the concrete is evolving like it was in a barrel without the flavors and aromas of the oak.

Of Course when the time is right we would like to pour some larger concrete tanks at the winery for aging and fermenting

Thanks

Josh
Peachy Canyon Winery

For the second year in a row I have taken some of our Rhone white wines and fermented them in Vino Vessel tanks.

I am extremely happy with the wines. The fermentation tends to hold a steady temperature allowing for a nice and consistent fermentation. Sometimes ferments tend to get hot and the wine moves at a rapid pace. This can cause for some unwanted aromas and mouthfeel. With the slow and cool ferment via the concrete we are able to not blow off any good aromas while having a clean fermentation.

When the ferment is complete we have been able to leave the wine on the sur lees longer giving the wine a softer and rounder mouthfeel. At the same time we have noticed a fuller mid palate of these same varietals than we have in years passed as we are also aging these whites in the Vino Vessel.

We have also had great success fermenting reds again this year. We fermented Zinfandel, Petite Sirah and Tannat this year in the Vino Vessel. In short I have noticed beautiful floral aromas from these varietals that I have not been introduced to in years past. At the same time the traditional aromas and flavors have been enhanced with the breathing of the concrete during fermentation without giving off flavors of a traditional barrel.

Cheers

Josh Beckett

I chose to purchase from Vino Vessel, Inc. because on the higher quality of wines that I believe we can produce using these products. The temperature control alone that you get from using a Vino Vessel is outstanding, and sustainable in regards to the small amount of energy it takes. Like a steel tank, you can ferment and age wine in a Vino Vessel, but unlike a steel tank, wine becomes more extracted while in a Vino Vessel and ages better due to the porosity of the tank. Customer service from Vino Vessel, Inc. is excellent.

The wine from our vessel has turned out excellent. We are still in the process of experimenting with the vessels to find out which wines benefit more from them. Our 2008 Zinfandel that was fermented in a Vino Vessel was recently poured at the Zinfandel Festival in Paso Robles where it received praise from all that gave it a try. I will continue to purchase Vino Vessels indefinitely.

Jake
Chronic Cellars

I spent 20 of Edmunds St. Johns’ 25 years wishing I could make wine in concrete, after discovering that some of the finest wines I’ve tasted in nearly 40 years in this business were made entirely in concrete. They tasted that way for several really important reasons: first, they were made from really exceptional grapes, grown in great vineyards, second, the surface of the concrete didn’t add or subtract anything from the aroma and flavor the grapes imparted to the wine, and third, the porosity of the concrete “freshened” the wine, keeping it from becoming bound-up, or marked by reduction. It sounded great, but after making wine using stainless and oak barrels for so long, I felt like I didn’t quite know what to expect.

Concrete wine vats have been around for well over 150 years, so there’s no rocket-science involved. When I learned how long Micah has been working with concrete, I felt I was in good hands, and when I met him, I was even more sure of it. He’s a very good craftsman, and he ‘s long understood that the success of his business depends on making sure his customers succeed using his products. So I had him build me a tank, and I co-fermented some marvelous Syrah and Grenache grapes in it, and I’ve been thrilled from the first taste! There’s a reason these vats are still around after such a long time; they make the grapes happy to become wine!

Steve Edmunds,
Edmunds St. John Winery

For some time now, I have been somewhat skeptical of the newest fads within the wine industry. From the unoaked Chardonnay to the animal on the label wines, I believe that fads come and go. Consequently, when I began looking at the use of concrete in my wines, I desired to taste the difference. I visited with friend and winemaker Charlie Wagner of Mer Soleil in Monterey to taste through some of his wines. I was immediately impressed with the freshness and body of the Chardonnay we tasted out of the Vino Vessel concrete tank. The fruit was bright and clean, with no sign of reduction, as the stainless tanks presented. The weight of the wine was that of a wine that had been in barrel, but without the presence of oak. At that moment, I sought to utilize concrete tanks in my wines. This past harvest, I purchased a VV 150 Pyramid. The fermentation was perfect. The juice was 67 degrees through the entire ferment , even with no chilling and the tank was outside in the Paso Robles heat. Now tasting through the Chardonnay I put in my VV 150 Pyramid I am sold on Vino Vessel Concrete for my wines. Concrete tanks have been around for a long time and will continue to be, especially at Rendarrio Vineyards.

Ryan Render
Rendarrio Vineyards