Packaging Options

We Offer 2 basic packaging options for still wines; Traditional glass bottles and corks in a variety of sizes and bag-in-a-box metalized polyester bags.

We also have a counter pressure system for filling sparkling beverages. We offer coolers, ciders and sparkling wines which can be packaged in either glass or PET plastic bottles.


In January 2012 we added a new simplified method for filling  bag-in-a-box style wine bags to our packaging systems. Now, in addition to the traditional method of bottling your wine, you can choose to package all or part of your order in easy to manage 4.5 Litre metalized polyester bags. The equipment needed to fill your bags and serve the wine are pictured below. Unlike the clear polyester bags used in commercial wine production, the metalized polyester bags provide a virtually gas impermeable enclosure for the wine. During the packaging process almost all the air is removed from the bag creating a safe long-term aging and storage environment for your wine. In addition, unlike bottles, no air enters the bag as the wine is being consumed. This means the product is always safe from the harmful effects of oxidization, which occur when wine is exposed to the air, ensuring  better shelf life and greater satisfaction.

Why bag-in-a-box? There are many reasons:

  • Many customers are living in smaller residences and space is an issue. Bag-in-a-box is far more efficient. In fact 5 bags is 22.5 litres, the equivalent of 30 bottles, and fits in a space no larger than an oversize case of 12 wine bottles.
  • Other customers are tired of all the work involved in bottling; the bottle cleaning, removal of labels storage and the hauling of bottles to and from the store.
  • Some customers are affected by arthritis and can no longer remove corks from the bottles.
  • For others it’s the weight of the bottles than is unmanageable.
  • More of our customers live close by and are transit users who don’t own cars. Bag-in-a-box packaging and reusable grocery bags offers a transit friendly alternative.
  • And of course there is cost, for new customers a set of bottles represents an investment of $30 plus taxes. The bags, on the other hand, are included in the cost of their order since they replace the current caps, corks and labels used in bottling.
  • This video shows how the bag-in-a-box filling system works:

As commercial wineries have learned there are many alternatives to the traditional bottle and cork. A few years ago there was a move to screw cap bottles. Newer packaging alternatives, like bag-in-a-box, represent substantial savings and are a “greener” alternative creating upwards of 55% reductions in overall greenhouse gas emmisions, especially when consumers recycle the packaging in the blue box program.

We believe that bag-in-a-box is an appropriate response to the feedback we have been getting from customers in the past several years and are happy to provide it to you as an alternative.

 Glass Bottles & Corks

Our customers have been using our semi-automated bottling system for many years. The system features an Iodine based sanitization system, 3 head Enolmaster bottler, pnuematic corker, shrink wrap sealing and hand application of labels.



  1. Posted September 19, 2012 at 6:16 am | Permalink

    Great info and superbly written. Keep up the superb stuff!

  2. Posted September 18, 2012 at 9:37 pm | Permalink

    Nope, if the cork crumbles or get moduly, it’s clearly that the wine wasn’t bottled or stored correctly then you really shouldn’t be drinking that kind of wine. Yeah, I come from a family loving wine, my dad has a wine cave (an actual cave carved in rock behind the garage, the ambient temperature is always around 14C or 17C, can’t remember and that’s quite a feat in the south) we do have discussions such as oh, I hope he didn’t lay that bottle down for storing, it has been stored upright for some time already, it wouldn’t do to have a corky taste!

    • Posted September 19, 2012 at 1:30 am | Permalink

      Ultimately the only way to decide if the wine can be drunk is to taste it! If it doesn’t taste “bad” or “woody” or “corky” it’s probably OK to drink. The condition of the cork is a visible sign of the storage conditions not the quality of the wine. Sealed vessels (bottles or amphorae) of wine and champagne have been raised from the bottom of the sea after untold numbers of years and are perfectly drinkable as are bottles of wine that have been stored for, sometimes, hundreds of years without being re-corked. The condition of the corks on some of these bottles is so bad that the top of the bottle is actually cut off as opposed to removing the cork, again the wines are fine. Damaged corks result from poor storage methods and conditions. Homemade wines should be kept upright for up to a week before “laying down” to allow the inside air pressure of the bottle to equalize with outside air pressure. When inserting the cork manually the cork squeezes the air that is in the bottle into about have the volume and about doubles the pressure to 30PSI (the tire pressure in many cars). If “laid down” right away this pressure forces wine into the cork and over time the cork turns to mush and sometimes wine leaks right through to the top which can then cause mould to grow. The wine is not necessarily bad. Taste it to find out, if it is bad spit it out and try another bottle. Removing mushy corks is of course a challenge of its own. There are two prong wine openers available that can be effectively used to remove these nuisance corks ( ). Proper storage of wines is important to ensure proper aging maturation of the wine. Different compounds in the wine will mature at different rates depending on the temperature; 13°C or 55°F is often considered the ideal temperature since at this temperature the aging times of the many compounds that create a wine are most closely matched. While achieving the ideal absolute temperature is certainly a noble objective it often isn’t practical and then the second most important factor should be considered; constant temperature. A continuous cycle of hot to cold and back again will shorten the life of your wine and negatively impact the quality and taste since every cycle can cause an exchange of air with the outside and introduce oxygen and potentially other harmful products to the wine. Oxygen will kill your wine. Exposing your wine to oxygen just before drinking will open up your wine and expose its bouquet and taste but constant exposure to oxygen in your bottle will “rust” or oxidize the wine rendering it undrinkable.

      Harm Woldring, The Wine Factory

  3. Posted September 18, 2012 at 7:12 pm | Permalink

    I don’t get much spam on here mostly in my email from posting addresses on the pages etc. I just review the posts and mark SPAM as such and trash them. Sorry I couldn’t be of more help.

  4. Posted September 13, 2012 at 6:03 pm | Permalink

    Saved as a favorite, I love your site!

  5. Carol
    Posted September 9, 2012 at 7:21 pm | Permalink

    We will be coming in a few weeks to bag our wine at your store but I was wondering if we can bring a few empty bottles as well and if so should they be former corked bottles or can the screwtops types work in getting corked?

    Carol and John

    • Posted September 17, 2012 at 8:53 pm | Permalink

      Carol & John,

      Certainly bring some bottles along, we suggest multiples of 6 since each bag holds the equivalent of 6 bootles of wine. Cork style bottles are preferred and are a better solution than the screw cap type so if yours are cork style that would be great. We caution customers that the screw cap style bottles have a larger opening and are not reinforced where the cork puts pressure on the glass. The wider opening means a less secure seal and the weaker necks can, on occaision, break when corking or removing the cork.

      See you soon,


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  • The Wine Factory

    649 Front St.
    New Westminster

    Map To Our Location

    NEW Hours

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