In a down market like the one the wine industry faces today, wineries are taking different paths to adapt. Some pull back, reducing production or pulling vineyards. Others seek to acquire struggling wineries, consolidating to broaden their portfolio and leverage their production facilities. Another route is to premiumize their brands to rise above the fray and appeal to confirmed oenophiles with white glove winemaking and customer service. The other turn along the price path is to downgrade to a more affordable price to attract shoppers who are increasingly price-conscious in this economy.

These are only a few of a bewildering array of choices for wineries, and the decision tree will take each winery owner or winemaker to a unique solution.

Chris HollingsworthChris Hollingsworth, General Manager at Punchdown Cellars in Santa Rosa, outlines three reasons a winery might choose a custom crush facility like the one he runs. “An established brand might want to change facilities to take advantage of state-of-the-art equipment and an experienced team that can follow detailed instructions to create a series of complex blends. A large production winery might need additional capacity after it buys new brands but wants to avoid putting capital into new equipment or additional production lines. Or a vineyard owner who doesn't have their fruit contracted might need a place to crush and produce bulk wine to sell before the next vintage.”

Wineries and vineyard owners in situations like these would be welcome at Punchdown Cellars, which has long focused on providing exceptional services for boutique, artisanal and small-lot wineries. Its supportive environment is especially desirable to high-quality winemakers seeking a hands-on approach to execute their creative vision.

Drew Huffine, Owner of Trailer Marker Wine Co. and Winemaker at Lioco Wine, is one of those winemakers. He explains the value of working with Punchdown, “As a client, it's the perfect blend of hands-on winemaking without the muss and fuss of owning my own facility, letting me actually do what I want to do: Make Wine.”

Punchdown Cellars provides temperature and humidity-controlled barrel rooms and tanks and is equipped with high-quality machinery, including three Europress bladder presses—one a seven-ton model added in 2023. These efficient presses extract high-quality juice while minimizing harsh tannins, preserving delicate aromas and flavors. Their new Armbruster Rotovibe Destemmer, says Hollingsworth, is “nice and gentle, especially for Pinot, but customizable for other varietals. This versatility is a plus when working with the unique requirements of each winemaker.”

“Punchdown is almost an incubator for winemakers and wine careers, which makes it a special place,” Huffine adds. “I started my career as an intern at Punchdown Cellars 17 years ago. When I started my own winery, I experimented with 4 or 5 other cellars before realizing it was time to come home, back to Punchdown Cellars. When I took over LIOCO winemaking 8 years ago, I knew there was only one Custom Crush that I not only wanted to make these wines but actually could make these wines.”

Ashley Holland, Owner & Winemaker at Read Holland Wines AH Wine Consulting, agrees. “I've been making wine at Punchdown since 2017, and it's become home base for me and many of my clients. I love that I can work independently while also relying on the skilled and supportive team, who are instrumental in every stage of the winemaking process. I've made some of my best wines at Punchdown—the environment, people and energy here really bring out the best in my winemaking."

Hollingsworth explains why his team makes a difference, “Our employees have been here for a long time—they know the facility, and they know their job. Many smaller ultra-premium winemakers and owners want to tweak how the wine is produced to keep their story cohesive. Our staff works with them and can follow a complex work order like breaking down a 60-gallon barrel into four different gallon components and spreading those to other blends.”

Hollingsworth knows that communication with his clients is crucial during harvest, too. “Winemaking and harvest can be stressful for our clients because of the time constraints and the 24-7 work schedule. The calm, cool, and collected Punchdown Cellars team can bring peace to the chaos!” 

Anthony Filiberti, Winemaker and Managing Partner at Anthill Farms Winery, would agree. “For over a decade, I’ve had the great opportunity to make our Anthill Farms wines with Punchdown Cellars. I have a deep appreciation for the flexibility and assistance the entire production team has given me over that time to help raise the kinds of wines we enjoy from all of the varied varietals and sites. It’s been a pleasure to work with the skilled team and grow friendships in all the hours working together in harvest and throughout the year in the cellar.”

Hollingsworth sums it all up. “We are welcoming, and if someone wants to be more involved with making their wine, they can do that here.”

For more information, contact Chris Hollingsworth at chris@punchdowncellars.com or visit punchdowncellars.com.