ABOUT PACIFIC BOTTLING SERVICES

After months of watching, tasting and gently coercing grapes into wine, bottling is the final step that preserves and protects your product for everyone to enjoy for years to come.  My ultimate goals when bottling your wine are; 1) The finished bottle replicates the wine in tank and 2) The first, middle and last bottles of a given lot are identical in quality.  While this is an impossible feat, that objective is how I achieve the very best results for my customers.   Only a few mobile bottling lines in the Northwest have operators with a background in winemaking. This background is what allows me to truly understand the needs of my customers.

I started in the brewing industry in 1998 at Golden Valley Brewery.  Brewing requires meticulous cleaning and sanitation practices due to low alcohol, high ph and minimally filtered products.  Not knowing it at the time, this is where I started developing and understanding the process control required to produce a consistent product on a daily basis.  I also got my introduction to mobile bottling (on a much different scale) with a pair of 4 spout counter pressure fillers and Krones glue labeler.  Back then I was the person asking why the dissolved oxygen was high, complaining about inconsistent label heights and making last minute adjustments to CO2.  I can’t think of a way someone could’ve convinced me then that one day I’d build my own mobile bottling company.  After 4 years of brewing and 3 harvests of cellar work at the neighbor winery I took this platform and transitioned to winemaking.   In 2003 I took a job as assistant winemaker at Willamette Valley Vineyards.  Over the next 2 years I saw nearly 1000 tons annually go from vineyard to bottle.  At that point I discovered the importance of productive high quality bottling.  In 2005 I started mobile bottling wine and helped with the early screwcap movement in Oregon.  Over the last 11 years the Oregon industry has continued to expand rapidly.  As much as we all wish wine could bottle itself, the next best option, mobile bottling, is growing as well. 

As a winemaker you may utilize many different techniques to achieve a unique product for consumers to enjoy.  For some wines spontaneous fermentation, indigenous yeast strains, carbonic maceration, and even Brettanomyces can add desired characteristics.  Also the introduction of oxygen is at times very beneficial.  But these same microbes and processes will destroy a bottled product as it awaits that unsuspecting customer.  This is where Pacific Bottling Services comes in! The most up to date bottling equipment to minimize oxygen pickup, steam sterilized daily to destroy all microbes and documented quality control such as integrity testing of your sterile filter.  All performed by a guy with a winemakers vision.