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In the world of wine, it’s easy to take the act of bottling for granted. Everyone likes to see vineyards and barrels, and to taste the finished product. But who goes out of their way to think about bottling?
Yet for those willing to take a closer look, bottling is, in fact, a fascinating ballet of moving parts. As we get set to bottle our 2014 Sauvignon Blanc, here’s a breakdown of what it takes:
First, cases of empty bottles are emptied onto a conveyer. From there, each bottle is sparged with inert nitrogen gas. Since nitrogen is heavier than air, it displaces any oxygen in the bottle.
Next, each bottle is filled along a wheel of 18 individual nozzles for simultaneous and continuous filling. At full speed, it can fill up to 60 bottles per minute, or one every second. And remember that nitrogen? Since it displaced the air from the bottles, the wine doesn’t come into contact with any potentially problematic oxygen as it fills the bottle.
At this point, the process for our Sauvignon Blanc and other screw-capped wines deviates from our corked wines. As the filled Sauvignon Blanc bottles continue down the conveyer, a laser detects each bottle, triggering a drop of liquid nitrogen into the top of the bottle, where it immediately turns into inert gas. That last drop of nitrogen is crucial, because screw-capped bottles have larger head space in the neck compared to corked bottles. The gas ensures an air-free environment to keep the wine fresh and vibrant.
Next, a screw cap is applied, and then crimped onto the bottle. From there, the bottles are labeled under the watchful eyes of quality control staff, who remove any bottles with crooked labels or other defects.
When things are really humming at 60 bottles per minute, our mobile bottling line can produce up to 300 cases per hour. So while bottling may not be the sexiest part of winemaking, it’s certainly action packed, and it’s the final step on the wine’s journey from ground to glass.