winery design final desktop study.pptx

8/14/2019 winery design final desktop study.pptx

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Hub for wine culture

Vinea vista


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Woollaston winery

Woollaston Estates has over 55 hectares of vines intwo distinct sub-regions, with grape varieties and

clones matched to the unique character or terrior of

each site. Because of the old saying that greatwine

is made in the vineyardall the grapes for Woollaston

wines are estate-grown, enabling them to control

quality from the vineyard to the bottle.

New Zealand

The Mahana vineyard is planted on the clay-bound

gravels which formed the rolling hills of Upper

Moutere as ice-age glaciers melted. Mahana meanswarmin Maori and at 100 metres above sea level its

gently rolling slopes make good use of the spring

sunshine, while catching the cooling afternoon sea

breeze in midsummer. The largest of the Woollaston

Estates vineyards, Mahana is planted predominantly

in Pinot Noir, with some Pinot

Gris and Riesling.

Formed : 2000

Founders : Philip and Chan Woollaston , Glenn and Rene

Schaeffer

Architect : Larry Ferar, supported by Arthouse

Architecture of Nelson.

vision : creating an estate where quality wines would be

crafted. to develop a winery that was not only highly

functional, but was also sensitive to the naturalaesthetic of the area and reflected their creative

Passion..

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Winery design

Woollaston Estates winery in NZ, is a unique four-level

gravity-fed winery It has been designed to incorporate

the best of traditional wine making practices with

state-of-the-art modern equipment to produce award-

winning wine.

Hand-sorting and gentle de-stemming start the

process and gravity moves the wine through the four

floors of the 18m high winery, Pinot Noir grapes are

hand-sorted and destemmed at the top level of the

winery utilizing a specialized destemmer, one of only a

few in Australasia. It gently plucks the grapes from the

stems, leaving more of the fruit intact which facilitates

extended fermentation time and the retention of moreberry fruit aroma in the wine.

Gravity fed process eliminating as far as possible the

use of pumps. This reduces electricity use and more

importantly, allows gentle handling of the wine to retain

fruit aromas and maximize flavour concentration.

Powers also saved in the temperature control of

insulated wine tanks through a precisely managed

computer system and by the passive cooling of thewinery itself, which is partly buried in a south-facing

hillside and insulated by its livingroof.

As well as reducing energy footprint this minimizes

temperature fluctuations in cellars, benefitting the wine

ageing in barrels and bottles.

Grapes then slide down a stainless steel chute to

fermentation vats on the next level. The wine

continues its gravity-propelled journey through the

winery building before being bottled under gravity on

the bottom level months later.

The top three levels of the gravity-fed winery are

dedicated to winemaking while the bottom level contains

wine ageing in barrels, the bottling line, wine library and

The Cellars a large hall which doubles as a winerywork space and as a function room for concerts and

dinners.

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Woollaston winery level one has grand

welcoming banquet space, wine bottling area,

kitchen, barrel rooms, wine library, show cellar,

wine tasting area.

The show cellar and wine libraries have a

cruciform plan, wrapping around the working

cellar. At the far end of show cellar, an apse-

shape tasting area was planned with wine

libraries off of each side. These linear display

spaces were also to serve as secondary fire

exits.

The main barrel rooms wine library, and shown

cellar would be trucked under the settling level.

The show cellar would have hand stacked

barrels flanked on each side by larger working

cellar with barrels on steel racks. Both cellars

would open directly to the large multi-use work

and entertainment space. In keeping with our

goal of providing more than one access point,

they would also connect to the library and shown

cellar.

Along the east wall of the banquet space would

be a well- equipped commercial kitchen.

Adjacent to the kitchen would be the bottling

room, enclosing the east end of the terrace.

Large double doors would provide direct access

between bottling and the multi-use space, which

could be used to stage glass for bottling.

Level 1 floor plan

Banquet space

Bottling room

Wine library

Entrance courty yard

Barrel room

Wine tasting area

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Level 2 floor plan

Woollaston winery level two has settling space

were white wine fermentation process takes

place,

Storage room , oak barrel storage, mechanicalroom, and workshop which are placed at external

part of winery.

Specially level two is meant for fermentation, and

storage, which has external access through west

side, is this level we can see large fermentation

tanks placed in a row which are moveable.

Central balcony on settling level over looks main

workspace/ banquet hall and allows gravity filling

of barrels.

The huge settling space is connected to barrel

storage and there is access to mezzanine level

which contain laboratory, lab is centrally located

at cat walk level of settling tank ie one flight

down to the settling room and one flight up to

fermentation. It is located along the south wall to

provide a pleasant view and plenty of natural

light, the room square in proportion easily

accommodates a large, central technical tasting

table

The workshop, mechanical room are attached to

Level which placed at west side of settling space

which are externally accessible they are proper

sound proof and each level of winery is linked

with external road.

Central balcony on settling level

over looks main workspace/

banquet hall and allows gravity

filling of barrels.

Oak barrel storage

Wine fermentation tanks

in settle space level 2

Tank transporter was

attached to the

fermentation tank

Laboratory in

mezzanine level

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Level 3,4 floor plan

Woollaston winery level three and four plays main

role in production of wine, level three contains red

wine fermentation tanks, collection of destemmed

grapes, and grapes crushing area.

Level four is highest level of whole winery, the

actual gravity fed wine production starts from this

point and this level is external connected to vine

fields, in this level grapes which come from field

are destemmed by using machine.

A hybrid scheme was chosen with an array of

fixed tanks to be loaded directly off the grape

receiving level. Space would be reserved at the

center for loading bay for smaller, movable

fermentors. These could be arrayed along the

opposite wall with quick connect fittings for the

glycol system.

A rail-mounted pneumatic punch down device

would be installed over the large fermentors. The

small tanks could either be punched down by

hand or by moving them back to the loading bay.

At the west end, the double loaded aisle would

open up to former a press room large enough to

accommodate two presses. Given that winery

work just off the settleing room, could be used for

either barrel storages or additional tank capacity.

Grapes receiving area

Grapes destemming machineloading storage tanks

Grapes punching machine placed

west side of level three floor

Cast in place stainless steel lined concrete fermentors. One

support rail of punch down device is visible. Loading bay for

the 4.5 metric ton movable fermentors is in middle of floor

Fermentation hall with large

movable tanks

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Winery section

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Woollaston administration building provideoffices for the client, the wine maker and general

office staff as well as a small art gallery to show

the works of the estates proposed artist in

residence and selected other artists.

A requisite of the brief was that the building was

not to be visible from the existing cottage and

that it had to blend in with the surrounding

countryside as well as relate to the new winery

building.

The gabled shed-like administration building with

its corrugated roof and dark stained batten and

board cladding is a reference to the agricultural

shed while the cave like gallery with its native

grass roof could have been carved out of the site

as is the winery.

Materials were kept natural and to a minimum -

timber, stone, concrete, glass, corrugated ironand planted soil roofs. The building sits

comfortably into the site relating directly to the

winery opposite while providing for the front of

house activities of a developing winery with aspecial interest in the arts,

WoollastonAdministrationBuilding

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Fetzer winery

Founded by Barney Fetzer & family in 1968

Home in Hopland, Mendocino County, CA

Bought by Brown Forman Corporation in 1992

Main brands: Fetzer (Valley Oaks) and Bonterra

Vineyards, created in 1994 .Pioneer in

developing sustainable business practices for

20 years; also leader in social responsibility and

fighting underage drinking

Size: 10,000 sq. ft. administrative building,

130,000 sq. ft. of barrel storage, 140,000 sq.

ft. bottling warehouse, and a tank farm. Built:

1996

Fetzer Vineyards is one of the largest premium

wine producers in the United States and thelargest grower of organic grapes along

California's North Coast. 100 percent of Fetzer's

2,000-farmed acres are certified organic,

eliminating pesticides, herbicides, and chemical

fertilizers. Fetzer produces nearly 4 million

cases of wine from 11 types of varietals, which

are sold all over the world.

Fetzer operates two wineries: its main production site and

administrative headquarters in Hopland, California and asecond site built in the early 1990s in Paso Robles,

California. Hopland has 11 million gallons of steel storage

capacity, seven grape crushers, and an annual

fermentation capacity of 35,000 tons. The winery is

designed with separate temperature controlled areas for

fermentation and bottling, as well as a 600,000-case

storage

Fetzer established an organic garden in 1984 with

diverse plants and foods, to pair with wines.

Impressive results in food taste & quality and soil

recovery; so, started using organic methods in

vineyards in 1984-85. Results were good, so

continued expansion of organic practices in

vineyards, motivated to improve quality

How & why did this start at Fetzer?

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Winery design

Fetzer winery administartion building, designed by

valley architects, at hopland, california, 2002. A

small office building constructed with pise rammed

earth reinforced by concrete post and beam, in a

mild temperature climate and rural agricultural/

lighting industrial context. A high sustainability

building based on day lighting , shading, rammed

earth walls, rooftop photovoltaic's and energy

efficiency.

Floor plan

Site Features

Nicely integrated with its pastoral setting. The

simple overall form of the building, earthen walls

and metal roof, fits gracefully in its rural, agricultural

surroundings. Lush naturalistic gardens blend with

wisteria shading trellis to complete an image of

strong connectedness..

exterior, overivew in

agricultural context

landscaping

with poppiesand shaded

fountain

overview in agricultural

context

Earth Bern structure for

Barrel storage

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Building envelope

Windows optimized to reduce cooling loads while

maximizing day lighting and winter heat gain. High

thermal mass from thick rammed earth walls. Deep

overhangs, vegetated trellising, and solar panels

over metal roof reduce heat gain.

Generous roof overhangs and planted trellises

shade high-thermal-mass rammed earth exterior

walls.Self-finishing rammed earth walls, colored by

mixing local soils.

Building interiors

Spaces are grouped into north-facing, facing facing, and interior withclerestory, for natural zoning. Use of quality salvaged materials reduces

resource impact.

Rammed earth walls exposed inside, reused doors and other elements,

exposed ceiling structure, simple detailing.

As far as was possible, the materials used in the building are either

recycled whole (such as the doors and hardware, the modular desks

and partitions, the roof timbers, framing materials and ceiling boards) or

made of recycled content (such as the paints, the glass fiber insulation

and the steel roofing and steel lighting fixtures) or organic materials that

require little if any "processing" or chemical additives. Examples of

organic materials used are: the earth wall (made from material right out

of the ground on the property), wool carpeting, slate flooring, linoleum

flooring and countertops (linoleum is made of cork, linseed oil, and

flax). While this is not a 100% organic building, it is certainly far beyond

the normal in our experience."

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Building lighting

Extensive top and side day lighting and high-efficiency

general lighting plus task lighting. Automatic lighting

controls keep general lighting off when and where it is not

needed

We designed the roof and clerestory windows to get asmuch natural light as possible across the full depth of the

building. We built a physical model that was then studied at

PG&E's research center down in San Francisco."

The Heliostat physical simulator at PG&E's Pacific Energy

Center (PEC) in San Francisco was used with the physical

building model to optimize daylighting design, including

clerestory light scoop size and shape and louvering.

In addition to the high proportion of daylighting, a generalapproach of low ambient light levels with lots of user-

controlled task lighting minimizes overall lighting energy

usage.

Even given the high level of care and attention given to

daylighting, the overall provision of electric lighting for

ambient levels was determined conventionally, with controls

provided so that lighting would only be used as required in

operation.

For assurance in sizing HVAC systems for thermal comfort,

heat loads from lighting were similarly calculated based on

conventional usage, again providing for generous capacity

that would only be used as needed. Control systems

monitor and provide for adjustment of both daylighting and

artificial lighting.

Interior with clerestory day lighting

Sensor-controlled

restroom lighting

Partition wall allowsshared day lighting

Main entrance with

allowing day light

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Building HVAC System

Heating and cooling

High-thermal mass rammed earth walls.

Shading by deep overhangs and trellising.

Night ventillation cooling with thermalmass storage. Clearstories are used for

natural night ventillation with motor

operated windows with automatic controls.

Ceiling fans provide interior air movement

for occupants'comfort

HVAC equipment

Primary cooling by night air circulationthrough clerestory windows with central air-

handler. Supplemental cooling by cold water

coils in distribution ducts. Zonal variable-air-

volume control for backup cooling system,

driven by winery cooling plant. Backup

cooling by gas boiler and hot water coils in

distribution ducts. Supplemental air

movement with ceiling fans. Domestic water

heating by flow-through.

Eight zone building with central VAV system

with terminal reheat. Two cooling coils with

one using well water bypassed during

irrigation and the second tied into the

winery's chilled water system. Single boiler

for reheat.

Overall energy efficiency

The Fetzer Administration Building is

designed to use 31% less energy than

standard practice. This amounts to an

annual savings of over 25,900 kWh. Since

these estimates were calculated,

photovoltaic panels were added that will

further reduce the external electricity

usage of the building.

Air handling unit pipe Daylight interior withceiling fan

interior, photovoltaic

power system components

exterior, close view

of photovoltaic panels

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Bottling unit

Fetzer Vineyards Bottling Building

Michael Kurty, Architect ,Wright

Contracting, Inc.

This is a 90,000 square foot Case Good

storage building with an attached 30,000

square foot Bottling Room and a 15,000

square foot office.

Fetzer's commitment to green design led

them to metal. The steel used in metal

buildings is made from at least 70%

recycled steel. Also, the exterior walls of

the of the office are insulated with 6" of

stabilized earth verneer.

Green building features

1985, Red Barrel Room90,000 sq ft, earth berm aroundsides eliminates the needs for acooling system.

1992, Cellarswall between fermenting areas,

saving over 75,000 kW a year.1996, Admin Building

Dirt walls, recycled wood, energyefficient lighting, motion sensors,wool carpet, night air cooling,ecofriendly insulation, and solarpanels

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Erosion control: reduced tillage (and no tillage in some years, in certain

blocks), cover crops, drainage systems, vegetative cover, and other practicesare used to prevent erosion and protect soil.

Soil analysis and monitoring - Soils sampled every 2-3 years to check for

nutrient

Winery sustainable features

We run on sunshine and other

renewable energy sources.

Fetzer is the only winery in the

world to purchase 100% renewable

(green) energy, such as solar, wind

and geothermal, for all winery

operations. In 1999, we installed

solar panels on the administrative

office, generating 40 kilowatts of

electricity, supplying 75% of the

electricity used there. FetzerVineyards has installed the wineindustrys largest solar array atop

its winery bottling facility in

Hopland, generating 1.1 million

kilowatt hours of clean electricity

annually. This is enough to offset

more than 960,000 pounds of

carbon dioxide (CO2) emissions,

the equivalent of taking

We conserve ou r energy.

We have implemented many

practices and innovations to improve

our energy efficiency and reduce our

energy consumption. The

combination of these aggressive

energy conservation and efficiency

innovations is saving over 1 million

kilowatt hours or enough electricity

to bottle 2.7 million bottles of wine

each year. Fetzer has also reduced

atmospheric emissions by reducing

vehicle miles driven. Our wine

storage cellars allow us to age and

store our wine at the winery, ratherthan moving it off-site. When our

trucks deliver wine, they return with

needed dry goods, eliminating more

than 800 truck trips and nearly200,000 miles traveled. Thats a

fuel savings of 40,000 diesel gallonseach year, eliminating 444 tons of

carbon dioxide, which contributes

to global warming.

We

I f i t can be recycled, we d o it .

From bottles to cardboard and

paper, weve reduced our material

hauled to landfills by 95% since

1990. This reduction represents

the same amount of garbage that

would have been produced by

over 17,000 homes. In fact,

Fetzer has been recognized as one

of the top-ten recycling companies

in California.We use bottles and packaging

even Mother Nature can love.

Our wine bottles are made from

40% recycled glass, and our case

boxes and partitions use 100%

recycled material.

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