Testimonials

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,

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 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 - Chronic Cellars,

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

Josh Peachy - Canyon Winery,