Lady Gaga arrived at this spring’s Grammys in a giant egg, and only weeks ago, children across North America were thrilled by hunting for eggs of all types. Now, in Summerland, BC, Okanagan Crush Pad Winery announces the latest in Canada’s winemaking evolution: they are the first and only winery in Canada to use egg-shaped temperature-controlled concrete tanks for winemaking.

Okanagan Crush Pad has ordered six of the concrete fermenters from California’s Sonoma Cast Stone.

Concrete has been used for centuries in winemaking, but these egg-shaped tanks take a forward- thinking approach using modern features such as temperature-control tubing. These tubes are embedded into the walls of the eggs and are engineered for use in concrete for radiant heating and cooling. This provides even temperature throughout the tank and no parts that requires cleaning come into direct contact with the juice.

There is also an impact on the flavour development of wine when concrete is used. Like oak vessels, which are commonly used in winemaking, concrete is slightly porous, allowing the wine to breathe as it would in oak. However, unlike oak, the eggs leave no oaky flavour as they gently diffuse oxygen. Concrete is considered neutral, like stainless steel, and imparts no flavours of its own. The concrete tanks are unlined and they permit a measured but lasting flow of oxygen into the tank throughout fermentation and aging.