What a year looks like when the cellar plans its work and keeps its
record in one place, from the weighbridge to the last report of the season.
Six stages, in the order they happen. Each one is planned before it is worked, and
working it writes the record the next stage reads. Every screen here is real.
A load comes in. Grower, vineyard, cultivar, kilos. That opens the lot, and everything after this hangs off it.
Book the delivery in beforehand, or write up a walk-in while the trailer is still standing there.
The planner shows what is coming against the tank space you have free.
A lot can exist before it has a tank, so where it goes is a decision and not a guess.
Written as the work happens
grower and vineyard
kilos off the bridge
cultivar and vintage
the lot it opens
Harvest plannerOpen full ↗
Incoming fruit, available vessel capacity and the work ahead in one view.
02Fermentation
Reading the curve
Take a Brix and a temperature every day and the ferment draws its own curve. A good one falls. A stuck one goes flat, and you can see it coming before it becomes a problem.
The board puts every ferment in the cellar on one screen, healthy and stuck together.
A stall gets raised on the overview instead of waiting for you to go looking.
Fermentation boardOpen full ↗
Active ferments ranked with the stuck ferment impossible to miss.
03Cellar work
Rack, top, fine, adjust
Every job is a work order against a lot and a tank. Doses go down with the product, the amount and the supplier batch. Move wine and the volumes on both sides stay straight.
Fine with egg, milk or fish and the lot gets flagged off the additive itself.
A transfer moves both tanks at once, so the two can never disagree.
Change a volume by hand and it wants a reason before it will save.
Yeast, inoculation and the nutrition stages all sit on the lot rather than in someone's head.
Written as the work happens
jobs and who did them
doses with supplier batches
wine moved between tanks
volumes and corrections
The work orderOpen full ↗
A completed rack with its lot, source, destination and separated lees.
04Blending
Trying it on paper first
Work the options out before you move any wine. The trial shows what the blend is made of and what it can be called. Make it for real and the parent lots, the percentages and the flags all come across.
Put trials side by side and pick on the numbers instead of on memory.
Cultivar and vintage percentages move as you change the volumes going in.
A flag on any lot going in ends up on the blend. It never quietly drops.
Written as the work happens
what is in the trial
cultivar and vintage percentages
which lots it came from
Blend comparisonOpen full ↗
Three candidate blends compared side by side before the winning trial is executed.
05Bottling
Recorded as it happened, then reviewed.
Record the run the way it went: the wine drawn, the bottles filled, the dry goods used and anything lost. Review it, and the differences are explained rather than hidden. Finished stock is held until you release it, and handed over with the name of whoever took it.
Plan and book a run ahead, or record one that already happened. Both write the same record.
A contractor who bottles off-site is recorded from their report, with the wine sent and the bottles returned.
Dry goods keep their supplier lots. A pallet that arrived without paperwork is recorded as such, and the review asks about it.
A mistake gets a correction that says what changed and keeps the original.
Written as the work happens
wine drawn and bottles filled
dry goods and their supplier lots
the review and its explanations
holds and handovers
06The record
The season, played back
Months later, one report plays the lot back. Intake, tanks, doses, moves, status changes, each with the person and the time. Download it when somebody asks.
It runs the other way too, from a bottled product back to the fruit.
A correction shows up as a correction, with the original still readable.
Written as the work happens
the full timeline
people and times
parent and child lots
CSV download
The seasonOpen full ↗
The full production story for one bottled lot, in order and ready to export.
Afterwards
What a season gets asked later
A record is only worth keeping if it answers the question that turns up
long after the wine has gone. These are the ones cellars actually get asked.
What went into it
every dose on the lot, with the product, the amount, the supplier batch, the person and the time
Where it has been
each tank it sat in, when it went in, and what it left behind
What it is made of
the lots it came from and in what proportion, back through every blend to the fruit
Whether it carries an allergen
flags off the fining agents you actually used, carried through blending
Who did it
the person on every reading, dose, move and correction
What changed since
the log: record, what happened, which fields moved, who and when
Every screen on this page is live Cellrkit, shown with the
demonstration cellar.