At Rocks Wine Studio, we specialize in small-batch winemaking, handling up to 20 tons of fruit in our stainless steel, oak, or concrete fermenters. We recently expanded our capabilities with larger stainless tanks, enabling us to accommodate fermentations of up to 40 tons. Each tank is equipped with a dedicated pump for pump-overs, and we also utilize a Pulsair unit for cap management.

Our tanks provide precise temperature control (both heating and cooling), as well as micro- and macro-oxygenation capabilities, with computer-controlled pump-overs. Our in-house Admeo Spica Analyzer ensures accurate laboratory analysis, and for additional testing requirements, we collaborate closely with ETS in Walla Walla.

On the processing side, our crush equipment can handle 30 tons per hour for machine-picked fruit and 20 tons per hour for hand-harvested fruit, utilizing a Rotovib destemmer with roller sorters for MOG removal.

For barrel aging, we have three temperature-controlled barrel rooms with a total capacity of 15,000 barrels. One of these rooms is specifically heated for malolactic fermentation (ML) fermentations. Additionally, one of our barrel rooms is equipped with tall storage tanks (240,000 gallons total) for micro-oxygenation aging in stainless steel, with or without oak alternatives.

Beyond our custom crush services, we also offer bulk wines sourced from the Columbia Valley AVA, Walla Walla AVA, and Rocks District of Milton Freewater AVA. All of our bulk wine is aged in oak (20-30% new).

We are set up to host AP's as well.

Should you have any upcoming projects where we can assist or would like more details, please do not hesitate to contact us. I would be delighted to discuss further or arrange a visit. You can also find more information on our website: www.rockswinestudio.com.