Sugarloaf Wine Co. is thrilled to announce the launch of its Rosé Flight — a vibrant new tasting experience celebrating the elegance and versatility of rosé wines. Priced at just $20, this curated flight features four distinct pours, including both still and sparkling varieties, thoughtfully selected to please every palate.
Whether you're a seasoned wine enthusiast or simply looking to explore something new, the Rosé Flight offers a refreshing and approachable way to enjoy one of wine’s most beloved styles in a relaxed, welcoming setting.
Come sip, savor, and discover your new favorite rosé at Sugarloaf Wine Co.
Sugarloaf Wine Co. is excited to welcome back its Sunday summer concert series, kicking off June 8 and continuing every other Sunday through September. Sugarloaf will host live music, local vendors, and an inviting atmosphere where guests can enjoy wine, food, and good company. Lawn chairs are welcome, and the views and vibes are always free.
Founded in 2016, Sugarloaf Wine Co. is a custom crush tasting room that highlights a selection of wines from a host of local winemakers. The tasting room offers guests a chance to explore small-batch, locally crafted wines in an approachable setting. Conveniently located right off historic Highway 12, Sugarloaf has become a community hub offering breathtaking views, cozy outdoor spaces and a welcoming environment making it a favorite gathering spot for both locals and visitors.
This year, Sugarloaf is also introducing food offerings. Guests can now enjoy a California cheese plate loaded with local artisan cheeses or a Wine Country meat board featuring premium regional meats, perfect pairings for a glass of wine and good times.
Sugarloaf welcomes all inquiries and encourages guests to reach out with questions or to schedule a tasting. Tyler@sugarloafwineco.com
Sugarloaf Crush in Santa Rosa has expanded its hospitality program with a wine-paired brunch and the Press Democrat has the story.
“[O]ne of the things you don’t think about when you’re in the throes of making wine is what it will take to sell that bottle in three to four years,” Ronald Du Preez said. “That why Joe and I decided we wanted to be the first to build a custom-crush studio that focused not just on equipment and customer service, but also offered a space for winemakers to host wine tastings, pickup parties and private events.”
.jpg)
Since 2016, Sugarloaf Crush has put together a winning combination of stellar production equipment and tailored processes designed to create ultra-premium wines of all varieties. As the winemaking community eagerly anticipates California’s full reopening sometime this summer, Sugarloaf Crush is prepared for client-hosted tastings and event opportunities on property.
“Our expertise lies in small-lot production and custom winemaking. With fermentation tanks in a range of sizes and specialized technology, we are able to customize our practices to fit clients’ specific needs. Onsite barrel storage and bottling capabilities reduce complications for member wineries, while our state-of-the-art tasting room allows for clients to develop direct relationships with their clientele,” explains Ronald Du Preez, Sugarloaf Crush General Manager. “It’s a huge benefit that we’re able to offer TankNet and InnoVint technologies to ensure stellar temperature control and complete transparency to our clients throughout the entire winemaking process. We’re continuing to provide no-cost upgrades to make sure our equipment, processes and services remain cutting edge.”
Sugarloaf Crush is outfitted with a comprehensive range of production equipment and facility enhancements that include:
- 10’ sorting table
- 50 and 100 HL Vaslin-Bucher Bladders press options
- Basket Presses, Carlsen and Vaslin Bucher
- Fruit delivery all via vibrating hopper, pre-destemmer sorting table and post-destemming mechanical berry sorting table
- Destemming by a Vaslin-Bucher 200 Oscillys destemmer
- We use a WECO Optical Sorter for the ultimate perfect berry in tank
- Transfer to tank via stainless steel dump bins or
- A Vaslin Bucher Perstalic pumps
- Air pumps of various sizes for pump-overs
- Waukesha pumps
- Open top tanks, with increments of 2-,4- and 6-ton sizes
- Larger lot tanks with 8- and 12-ton capabilities
- All tanks are TankNet controlled with hot and cold glycol
Sugarloaf was an early adopter of InnoVint, a winery management software program that tracks workflow from bud break to bottle. Du Preez notes that Sugarloaf Clientele has the option to add an accounting module to the base software Sugarloaf Crush hosts.
“We’re pleased that our clients are able to have this cost tracking functionality module within InnoVint as an added benefit from the software the facility uses,” Du Preez confirms. “Wines are made in the vineyards, and to allow clients to spend more time away from their desks is an added benefit for all.”
Du Preez is enthused to announce that the onsite Sugarloaf Crush Hospitality Center is able to resume operations for member wineries and their preferred clientele.
The Hospitality Center features a public tasting room, separate suites for private tastings and a commercial kitchen to prepare bites during normal tasting hours. Sugarloaf Clientele have the option to host catered lunches or dinners as well as large events entertaining up to 200 guests at the facility.
The tasting room lounges offer indoor/outdoor flexibility as well as multiple music streaming capabilities. The 7000-square-foot Center is designed with contemporary furnishings and custom finishes, as well as a welcoming fireplace and climate-controlled spaces for an ultimate, wine tasting hospitality experience.
Tastings and events are set up through Sugarloaf Crush member clients. For more information, go to www.sugarloafcrush.com.
Located in the heart of Sonoma County, our beautifully modern crush facility doubles as an upscale event venue. From intimate, private tastings to large-scale events, our hospitality wing allows our custom crush clients to interact directly with consumers and facilitates the development of a retail clientele. As we have seen over the past year, these relationships are vital—wineries have been hurting from a lack of tasting room sales, but are benefiting from the relationships made at previous visits to sell their products online. Sugarloaf clients are able to utilize our hospitality space to build and expand these relationships, developing connections that can support their business over the years.
Our spacious Grand Room offers views of Trione-Annadel State Park and provides your guests with plenty of seating for a casual gathering. Looking for something a bit smaller and more private? Book one of our suites for your next meeting or private tasting. Want to enjoy the great outdoors? Host an indoor/outdoor event and navigate your guests from our lawn into the Grand Room. Our hospitality team is here to work with you and ensure your event meets and exceeds all expectations.
Join us! Capacity available for 2021 Harvest. Contact info@slcrush.com
Sugarloaf Crush was designed from day one with the premier, small-lot producer in mind. From the location in the beautiful Sonoma Valley to the state-of-the-art equipment and technological integration, Sugarloaf has set a new standard in custom crush winemaking. With multiple presses, a broad range of small-lot fermentation tanks, on-site barrel storage and bottling, and a tasting room with event permits, we want our clients to feel as though this is their winery, not someone else’s.
Sugarloaf Crush provides a true grape-to-glass pipeline for our clients: clients will have access to our database system to view their real-time inventory and work orders. With efficiency-integrated and multiple-process capability at the SLC facility, client wines are processed as soon as possible. Every client is a priority, and our ultimate objective is to provide a stress-free winemaking process for you.
For more information, please visit our website sugarloafcrush.com or contact us at info@slcrush.com.
Congratulations to Ronald Du Preez, our General Manager and Head Winemaker, for receiving this year’s Winery Custom Crush Award by North Bay Business Journal's Wine, Beer & Spirits Awards! 🎉 It is exciting to see his dedication to make outstanding wines from world-class vineyards being celebrated!
Harvest Winemaking Intern Experience
Sugarloaf Crush
Santa Rosa, CA
Sugarloaf Crush is an ultra-premium service winery, located just outside of Santa Rosa/Kenwood on Sonoma Highway, specializing in custom crush winemaking services. We provide a state-of-the art winemaking facility where our world-renowned consulting or owner winemakers partner with us to craft their ultra-premium wines. We process 35 different grape varietals, from the classical to not-so-classical varieties, grown in 48 different American Viticultural Areas. Our clients contract some of the most sought-after fruit sources in California, including Pinot noir from eclectic vineyards in the Russian River Valley and Sonoma Coast as well as Cabernet Sauvignon from the world famous Beckstoffer To Kalon Vineyard in Napa Valley.
We invite enthusiastic individuals passionate about wine and dedicated to making wines of exceptional quality to join us in the role of Harvest Intern for the 2020 harvest. This is a very comprehensive internship and a rare opportunity to work hands-on with a wide variety of small-lot wines and be exposed to a myriad of different winemaking techniques. Sugarloaf Harvest Interns work directly alongside extraordinary winemakers and closely with seasoned Sugarloaf staff, assisting with all aspects of the winemaking processes. We assign Harvest Interns to specific clients and give Harvest Interns full responsibility/ownership of dedicated fermentations from crush pad to barrel while under direction of clients and supervision by Sugarloaf staff. Forklift training is provided to all harvest interns. The team at Sugarloaf pride themselves in promoting safe working practices and an excellent harvest experience. At Sugarloaf, you will see it all!
General Description:
The Sugarloaf harvest internship will begin early in August and conclude around mid-December, depending on Mother Nature. We start with Pinot noir and then end with a steady pace of our later season Cabernets. With the fun varieties in between. The right candidates need to be energetic and highly motivated, with outstanding attention to detail and willingness to go the extra mile for our clients. We expect the Harvest Intern to be cooperative team members and contribute to the overall positive energy of our work environment.
Qualifications:
• Preference for candidates with previous harvest experience, especially forklift experience
• Must commit to working full-time plus extended harvest hours through our harvest season
• Must be organized with acute attention to details
• Ability to communicate effectively in English
• Ability to multitask and work in a fast-paced environment, safely
• Ability to work flexible and extended hours on short notice
• Must be at least 21 years of age and have legal United States work eligibility
- Work Environment Requirements:
- Ability to work in confined spaces and high places
- Ability to sit, stand, walk, climb stairs and ladders, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed and sometimes for extended periods
- Ability to lift 50 lbs. repeatedly
- Work with chemicals that require protective equipment (goggles, gloves, etc.)
- Ability to sit, stand, and walk on uneven surfaces for extended periods of time
- Perform work duties inside and outdoors
Compensation: Hourly pay, including overtime pay, based on California law. Typical work week during peak of harvest: 6 days, 10+ hours per day.