Computer-controlled Steel Press of Winery Press Room

16800 NE Calkins Ln
Newberg, OR 97132
Tel: (503) 538-3652 info@adelsheim.com
Tasting Room OPEN
Wed-Sun: 11-4 p.m.

Station 7
We've arrived in the winery press room, an area of constant activity during harvest. The computer-controlled, stainless steel press (with a whole grape cluster capacity of 5 tons) is used for gentle pressing of our white wine grapes prior to fermentation, while the ancient yellow Willmes press (3-ton capacity) is utilized for post-fermentation

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pressing of our Pinot noir and Syrah grape skins. Once filled, each press employs an inflatable bladder or membrane inside the press drum to gently squeeze the clusters or skins against the slatted sides of the drum. At this stage, slow, careful pressing minimizes extraction of tannin and astringency. After pressing, Pinot gris and blanc, Auxerrois, TF and CH juice is slowly transferred to the winery tank room, while Reserve Chardonnay juice and Pinot noir and Syrah wines are transferred to barrels in our underground cellars.