Brad Frederickson worked at Craggy Range winery in Hastings, New Zealand. His responsibilities included various tasks related to wine production from grape receiving and processing to fermentation, barrel aging, and bottling. He assisted with operations like tank and barrel cleaning, pressing, racking, sampling, and quality control. The winery had equipment for processing and fermenting both white and red wines including various sized tanks, presses, sorting tables, and barrel storage facilities.

1. Winery Industry Experience Brad Frederickson

2. Winery Description Name: Craggy Range Address: 143 Mere Road, Hastings Location: Gimblett Gravels Supervisor: Peter Koopman

3. Operations Wine transfer Tank cleaning – peroxy carbonate and citric acid Topping Press setup – pump set up for juice transfer Press operation Barrel prep – hot water moog and ozone; swell, rack and label new barrels, SO2 gas Barrel down Racking from tank Yeast Inoculation Punch downs Pump overs Delestage Fruit sorting Picking Sampling Grape receival and weighing Juice clarification Cellar hygiene Quality control – for both grapes and finished wine Wine additions – PMS, Copper, DAP, Superfood, Ferm Control, PVPP, yeast hulls, sugar, tartaric acid Gas removal from wine Forklift work – stacking barrels, unloading trucks DMA Fermentation check Dump and clean press Peroxy carb/citric press Tractor driving – dump marc gondola in compost pit Drain and press Mix Ferments Lees Stir barrels Sample taking Pestigas fumigation

4. The Crush Pad: 12T receival bin, 2 x 35T presses, bin lifter and washer, discharge auger

5. Weighing Fruit: Bin and pallet scales (left) and the receival bin which has built in scales (below)

6. Fruit Processing: 2 of 3 different destemmers.

7. Fruit Processing: Shake table (above – left), conveyer (above – right) and sorting table (right)

8. White Ferment: 10kL tanks (left), 20kL tanks (right front) and 40kL tanks (right rear)

9. White Ferment cont…: 20kL tanks (left front), 40kL tanks (left rear) and 6kL wide neck tanks (right) – can be used for reds

10. Red Ferment 1: - mind the barrels All tanks 18kL wide neck, sorting table and processing gear for hand harvested fruit usually in place of the barrels

11. Red Ferment 1 cont…: View from the top – gates open to allow tipping into tank using forklift

12. Red Ferment 2: ~10kL elevated square open top tanks – elevation means tanks can be drained off skins over night and gravity barrel filling when pumps are tied up

13. Red Ferment 2 cont…: 3 & 4kL open top wooden tanks

14. Red Ferment 2 cont….: View from the top of open tops

15. Red Ferment 2 cont….: An open top tank

16. Small Tank Room: 600, 1300 and 2500L tanks for small batches or press cuts

17. Outside: 40kL tanks (left) and 80kL tanks (right)

18. Portable Tanks: Stackable 1.3kL (right) and 2kL (left) tanks – very handy and a 2.5kL horizontal tank (middle)

19. Portable Tank: 5kL portable tank – fits below open top tanks and can be used to drain into over night

20. Barrel Storage: Cell 5 – biggest barrel cell, temperature controlled with misters

21. Barrel Storage cont….: Cells 1 – 4 – temperature controlled with misters

22. Bottling Hall: From front – 6, 10 and 20kL tanks for wines going into bottle

23. Utility Stations: Supply of hot & cold water, single & three phase power, CO2, Nitrogen, compressed air and ozone. Located – on catwalks in White Ferment and Red Ferment 1 (right top), on catwalks and underneath open top tanks (below top and bottom) and towers positioned fairly frequently around the winery (bottom right)

24. Punch Downs: Hand punch down tool (left) and pneumatic punch down machine (left – not used as it is too slow)

25. Fitting Boards: Containing seals, triclovers, elbows, racking plates, etc.

26. Pumps: Multiple air pumps (top left), lobe pump (top right) and centrifugal pumps (bottom left and right)