Tim Hubbard of Markko Vineyard photographed next to the winery’s stainless steel tanks.
Industry leaders and wine producers, such as French oenologist Émile Peynaud and the legendary Bordeaux producer Château Haut-Brion, popularized the use of stainless steel tanks in the early 1960s.
Stainless steel tanks are very effective at controlling fermentation temperature. They also aid in the prevention of oxidation and enable the winemaker to monitor the fermentation process. Unlike oak barrels, stainless steel containers do not add any characteristics to the wine, which makes them valuable not only for fermentation, but also as holding tanks.