Winery Shovel

This white plastic shovel was used by cellar staff at Stag’s Leap Wine Cellars (SLWC) in Napa, California, during harvest and crush in the 1990s to clean pomace out of the bottom of the fermentation tanks, once the juice had been removed. Pomace is the solid material—grape skins, seeds, and stems—that remains in the tank. It is shoveled out by a worker who must crawl inside the big tank to remove it all. At SLWC, the pomace was shoveled into a plastic “Brute” container (objects 1998.0181.02) and wheeled to the press for another pressing, or dumped into a truck to be taken back to the vineyard as compost.
Object Name
Shovel, Winery
Physical Description
manufactured (overall production method/technique)
plastic (overall material)
overall: 95 cm x 26.5 cm x 19.4 cm; 37 3/8 in x 10 7/16 in x 7 5/8 in
ID Number
accession number
catalog number
FOOD: Transforming the American Table 1950-2000
See more items in
Work and Industry: Food Technology
FOOD: Transforming the American Table 1950-2000
Food: Transforming the American Table 1950-2000
Data Source
National Museum of American History, Kenneth E. Behring Center

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