Tamber Bey Vineyards has been operating a custom crush facility since 2013. It has over 50 temperature-controlled fermentation tanks ranging from 1.5 to 15 tons. This range allows winemakers to produce lots at different scales.

The facility also offers on-site hospitality opportunities for Alternating Proprietorship (AP) clients to present and sell their wines to prospective and existing customers.

The winery supports production from fruit delivery through bottling. Its equipment, cellar team, and production systems provide control throughout the winemaking process, from crush to bottling. Programs can be tailored to each client’s production goals.

The facility was designed by Tamber Bey's original winemaker, Thomas Rivers Brown, and is utilized by winemakers including Sally Johnson Blum, Mike Smith, Nova Cadametre, Marie-Laure Ammons, Kirk Venge, and Jade Barrett, among others, for their own wines and client projects.

The facility is accepting custom crush clients for the 2027 harvest.