Barrel Cellar at Creekside Part 1 Video

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Barrel Cellar at Creekside Part 1

Ange: I'm down here with Craig in this more like a banker cellar and as you could probably tell there’s a little bit back hole but it’s fabulous down here. Maybe you can tell how this was designed? Do you have an idea how your wines cellar was designed? Craig McDonald: Yes, pretty straightforward dig very big hole on the ground, pour a lot of cement and check if it dries in and that’s pretty much it. Well actually above here was once a vineyard, so we removed that first which is painful but we did, and then we dug down excavated and on top of that is the warehouse and offices, so we’re actually really well insulated below the ground probably about 14 feet below grave right now. Ange: Nice and how many barrels do you have down here in total? Craig McDonald: Yeah, too many we’re jamming them right in. We can have too many barrels actually. We’ve got around 500 down here as we expect. We normally go between 450 to 500 and we have another warehouse, which is offsite from the real estate winery, which was nearly designed about 450 over there. So nearly a thousand in the n barrel program for the winery group. Ange: And what’s your production here at Creekside? Where do you go and what’s your production? Craig McDonald: We hover around 15 to 20,000 cases for Creekside and then from Mike Weer who also make wine before, we’re around 30 to 35 and Wayne Gretzy is Thai winery which is a very new venture force. We’re around 70,000. Ange: 70,000. Craig McDonald: Yeah so quite a bit for the group. Ange: So you guys make a lot of a wine. Craig McDonald: Yeah, we’re pretty busy. Ange: The group of you working a lot. Craig McDonald: Put on your roller skates and go. Ange: That’s right. Is this the only shiraz that that you make the Brooklyn compression or do you make a regular shiraz? Craig McDonald: We make a couple actually. We do a reserve shiraz for Creekside which is unfortunately sold out. The Broken Press, so there are about two reserved wines. We do want to state shiraz as well for Creekside which is at the LCBO and is more moderately priced and then we also do a little bit of blending with shiraz in all our blends like from Mike, they keep shiraz so there are four. Ange: Yeah that’s great. Any of the wines you can at deals with you, we get on your website. Correct? You can order them in you r website. Craig McDonald: That’s right. Oh, we also do a shiraz ice wine as well which it’s a kind of neat for Gretsky which is yet to come but it’s on its way. Ange: Yes, that’s a Gretzky wine. Craig McDdonald: But on the website, when we’re on the winer the home and then the LCBO, but creeksidewine.com that’s where we live and log on and see what’s happening and construction and also it’s a wonderful things going on. Ange: Yes, lots of construction going on upstairs they’re revamping for an entire new face basically you’re face lifting the whole property aren’t you? Craig McDonald: Yeah, we’ve been running out of existing building which was VP cellars many months ago, and we really spend only our money on vineyard and winery establishment. We didn’t really do a much to Nancy Shugren, retail manager forever. She put up with a little cabin retailing in the front and we’ve her about six times the floor space now. So she’s over there and it was over due for a nice change and it’s like being a fun summer. Ange: Well, speaking of face lift and big things coming along we have a big barrel here, don’t we? In the barrel cellar? Craig McDonald: Oh! We got the big boy for sure. Ange: We got a big boy. I mean how big is this? I mean I see the small ones what’s the capacity in here? What’s the wine capacity? Craig McDonald: Yeah that’s 600 liters so you’re really looking at close to nearly 3 to 2 ½ times the size of a brick which depending whether it’s board or burgundy, and our board that would be 225 liters, for burgundy 228 liters. So this guy is 600 liters. We’re talking big fix stapes here 48 millimeters stapes, so the wood is that thick as oppose to one of these guys it’s 25 millimeters so nearly double the width as well. So there’s a lot of flavor that we extract out of those stapes so they last a long time, but their extraction is very gentle and very subtle to the wine. So generally the smaller the vessel the more impact it gives the wine. The larger the vessel the more gentle it is. So I think these are the feature for us so we bought a few more this year and we’ve got a lot of 500 liter functions that we use for our wines because I am much more gentle on the wine itself. Ange: So it’s kind of one of those go bigger go home deal. Craig McDonald: True enough yes, difficult to handle that’s the problem. I mean it’s easy to throw around of these guys but you can’t lift it. You need two guys to just move it around empty, and if they started rolling you won’t be there to stop it, the big just keep rolling away. Yeah, once this is set up in place and they sit down in the old traditional distillates wine which is basically just by eye and by little wooden triangles they’re very solid. The white distribution makes them very steady, so they’re quite solid.

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Ange: I'm down here with Craig in this more like a banker cellar and as you could probably tell there’s a little bit back hole but it’s fabulous down here. Maybe you can tell how this was designed? Do you have an idea how your wines cellar was designed?

Craig McDonald: Yes, pretty straightforward dig very big hole on the ground, pour a lot of cement and check if it dries in and that’s pretty much it. Well actually above here was once a vineyard, so we removed that first which is painful but we did, and then we dug down excavated and on top of that is the warehouse and offices, so we’re actually really well insulated below the ground probably about 14 feet below grave right now.

Ange: Nice and how many barrels do you have down here in total?

Craig McDonald: Yeah, too many we’re jamming them right in. We can have too many barrels actually. We’ve got around 500 down here as we expect. We normally go between 450 to 500 and we have another warehouse, which is offsite from the real estate winery, which was nearly designed about 450 over there. So nearly a thousand in the n barrel program for the winery group.

Ange: And what’s your production here at Creekside? Where do you go and what’s your production?

Craig McDonald: We hover around 15 to 20,000 cases for Creekside and then from Mike Weer who also make wine before, we’re around 30 to 35 and Wayne Gretzy is Thai winery which is a very new venture force. We’re around 70,000.

Ange: 70,000.

Craig McDonald: Yeah so quite a bit for the group.

Ange: So you guys make a lot of a wine.

Craig McDonald: Yeah, we’re pretty busy.

Ange: The group of you working a lot.

Craig McDonald: Put on your roller skates and go.

Ange: That’s right. Is this the only shiraz that that you make the Brooklyn compression or do you make a regular shiraz?

Craig McDonald: We make a couple actually. We do a reserve shiraz for Creekside which is unfortunately sold out. The Broken Press, so there are about two reserved wines. We do want to state shiraz as well for Creekside which is at the LCBO and is more moderately priced and then we also do a little bit of blending with shiraz in all our blends like from Mike, they keep shiraz so there are four.

Ange: Yeah that’s great. Any of the wines you can at deals with you, we get on your website. Correct? You can order them in you r website.

Craig McDonald: That’s right. Oh, we also do a shiraz ice wine as well which it’s a kind of neat for Gretsky which is yet to come but it’s on its way.

Ange: Yes, that’s a Gretzky wine.

Craig McDdonald: But on the website, when we’re on the winer the home and then the LCBO, but creeksidewine.com that’s where we live and log on and see what’s happening and construction and also it’s a wonderful things going on.

Ange: Yes, lots of construction going on upstairs they’re revamping for an entire new face basically you’re face lifting the whole property aren’t you?

Craig McDonald: Yeah, we’ve been running out of existing building which was VP cellars many months ago, and we really spend only our money on vineyard and winery establishment. We didn’t really do a much to Nancy Shugren, retail manager forever. She put up with a little cabin retailing in the front and we’ve her about six times the floor space now. So she’s over there and it was over due for a nice change and it’s like being a fun summer.

Ange: Well, speaking of face lift and big things coming along we have a big barrel here, don’t we? In the barrel cellar?

Craig McDonald: Oh! We got the big boy for sure.

Ange: We got a big boy. I mean how big is this? I mean I see the small ones what’s the capacity in here? What’s the wine capacity?

Craig McDonald: Yeah that’s 600 liters so you’re really looking at close to nearly 3 to 2 ½ times the size of a brick which depending whether it’s board or burgundy, and our board that would be 225 liters, for burgundy 228 liters. So this guy is 600 liters. We’re talking big fix stapes here 48 millimeters stapes, so the wood is that thick as oppose to one of these guys it’s 25 millimeters so nearly double the width as well. So there’s a lot of flavor that we extract out of those stapes so they last a long time, but their extraction is very gentle and very subtle to the wine. So generally the smaller the vessel the more impact it gives the wine. The larger the vessel the more gentle it is. So I think these are the feature for us so we bought a few more this year and we’ve got a lot of 500 liter functions that we use for our wines because I am much more gentle on the wine itself.

Ange: So it’s kind of one of those go bigger go home deal.

Craig McDonald: True enough yes, difficult to handle that’s the problem. I mean it’s easy to throw around of these guys but you can’t lift it. You need two guys to just move it around empty, and if they started rolling you won’t be there to stop it, the big just keep rolling away.

Yeah, once this is set up in place and they sit down in the old traditional distillates wine which is basically just by eye and by little wooden triangles they’re very solid. The white distribution makes them very steady, so they’re quite solid.

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