{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/62301a5c63c97500122f8a76/62d79776b9de510013fc2d85?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Crushing Custom Crush w/ Robert Morris, Grand Cru Custom Crush","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/62301a5c63c97500122f8a76/show-cover.jpg?height=200","description":"<p>Operating your own winery is expensive. The custom crush business model enables small wineries to solve this. Robert Morris, the founder of <a href=\"https://www.grandcrucustomcrush.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Grand Cru Custom Crush</a> in Sonoma County, explains the benefits of the custom crush model, how it works, and how Grand Cru has changed the custom crush game.&nbsp;&nbsp;</p><p><br></p><p>Support the show via <a href=\"https://www.patreon.com/xchateau\" rel=\"noopener noreferrer\" target=\"_blank\">Patreon</a>!</p><p><br></p><p><strong>Detailed Show Notes:&nbsp;</strong></p><p>Robert’s background</p><ul><li>A Mechanical engineer by training worked at HP</li><li>Became partner at Copain Custom Crush (renamed Punchdown Cellars)</li><li>2016 - founded Grand Cru Custom Crush (“GCCC”)</li></ul><p>Custom crush (“cc”) definition(s):</p><ul><li>Grower w/ extra grapes that are crushed into a finished product</li><li>People who source grapes and have a private label</li><li>Operate in a custom crush facility b/c operations are too small to have its own facility (where GCCC operates)</li></ul><p>Custom crush vs. own winery</p><ul><li>High startup costs (location, permits, winery equipment)</li><li>Winery equipment utilization is low - own facility ~10 days/year; cc - ~2.5 months</li><li>High utilization requires a diverse client base (e.g., sparkling wines to big Napa Cabernets = spread out crush times)</li><li>CC has expertise in maintaining winery equipment</li><li>CC can do aggregated sourcing for winery supplies (e.g., argon, acid) but does not do sourcing for packaging (a more personal choice)</li><li>CC has more knowledge sharing</li></ul><p>GGCC</p><ul><li>Combines custom crush and hospitality space (differentiator)</li><li>Has a strict set of procedures and protocols for operations</li></ul><p>CC business models</p><ul><li>1) A la carte - separate pricing for each operation (e.g., pressing, punchdowns, racking, etc.,)</li><li>2) Per ton fee, all-inclusive - covers everything from grape reception until bottling</li><li>Crush fees - Sonoma - ~$2,700-3,300/ton (~$38-45/case); Napa costs 2x Sonoma</li><li>GCCC fee ~$3,300/ton, including use of hospitality area</li><li>Overvintaging - ~$300-400/ton extra</li><li>Other fees/costs - winemaking (if using GCCC’s), filtration, bottling (believes hard to justify bottling line investment until ~100,000 cases)</li></ul><p>Visitation</p><ul><li>Consistently busy Thursday-Monday</li><li>Uses Tock to manage reservations - integrated into clients and GCCC websites</li><li>Clients can hold events at the facility</li></ul><p>CC trends</p><ul><li>CC market is still growing (e.g., Red Custom Crush keeps expanding), growth mainly on the larger production side</li><li>Has seen overvintaging (where wines are aged in barrel over 1 year) increase from ~25-30% 10-15 years ago to ~70% now = takes up more floor space</li><li>Sees wine conversion ~51-53 cases/ton for premium production vs. 60+ for lower quality (e.g., pressing harder)</li></ul>","author_name":"Robert Vernick, Peter Yeung"}