The Challenge Facing Winemakers

Throughout California, there are far more wine producers than wineries. Currently, small to medium-scale wine makers purchase grapes from vineyard managers, then truck them to commercial “co-op” wineries for processing. After fermentation, the wine is stored in barrels, bottled and ultimately sold to consumers. Although this system provides a relatively inexpensive way for new winemakers to enter the wine industry, it comes at a substantial cost: quality and control.

The annual grape harvest lasts just eight weeks. As a result, dozens of winemakers fight for space and equipment in commercial “co-ops” during the months of September and October. For most winemakers, the lack of equipment interrupts the winemaking process and compromises the quality of the wine. For many, the lack of space dictates the grape harvest itself – resulting in fruit that has been picked prematurely, or left on the vine too long.

Pent-up demand for small to medium-scale wineries, coupled with increased wine consumption during economic downturns, has led us to offer winemakers the best solution: Winery Row Paso.