Issue link: http://winesandvines.uberflip.com/i/137110
C O VER ST O RY winery and the highest-scoring One area of increasing enviLEED Platinum building at ronmental concern is carbon any university in the world, sequestration. Fermentation but the new building can't be gives off carbon dioxide, and LEED certified because the wineries may have to capture ratings only apply to occupied and sequester it in the future. buildings. This one will be The UC Davis facility unoccupied most of the time. already has the collection It will, however, be certified system in place, though the Net Zero Energy by the Living CO2 is simply released into the Building Challenge, only the atmosphere at present, which second building in California is better than in the winery in to be certified in this way. The Jackson sustainable winery building will soon be occupied by any case. It plans to bubble One time it's sure to be busy demonstrations of water and energy savings and reducing pollution. the CO2 through a calcium hyis when vendors show off their droxide solution, precipitating systems at the facility. Block calcium carbonate, otherwise called chalk. expects most of the systems to be donated or lent and upgraded This chalk has many uses, including drywall, plaster and even as improvements are developed. "They can come in on a skid toothpaste, but Boulton thinks he may be able to find people and go out the same way," he said, noting the large doors and who will use that CO2 to nourish algae that produce bio-oils and clean layout. sugars. They can then return the calcium oxide powder for reuse In addition to providing a great demonstration platform, the in the winery. systems will be secure and protected from the elements. Two bays that remain open can be used to demonstrate, evaluThe department is close to announcing which vendors will ate and research new technologies as they are developed, noted provide equipment, much already used in other industries. Though Block. Normally, the university can't build for future needs, but the building is now empty, he expects it will receive systems soon. as this building (and the winery) were mostly privately funded, Block says the department plans to work with the agricultural this was possible. economics department to help evaluate the results of the tests At present, the adjoining brewing and food science building and help wineries determine which investments make most sense. isn't involved. It needs steam, which the winery isn't generating. "Wine companies need information five years before they build a The winery itself was the world's first LEED Platinum-certified new winery. We hope to help them plan." Carbon sequestration G uttm ann & Blaev oet Con sulting En gin eers DESIGN P LAN N I N G MANAGEMENT Presenting "Making Winery Sustainability Work" Learn the results of our year-long winery sustainability trials plus, evaluate the sustainability of current winery practices. $15 per person per session The two-hour sessions will be held: Tuesday, July 23, Walla Walla Wednesday, July 24, Grandview Thursday, July 25, Woodinville WINERY PRODUCTION HOSPITALITY ESTATES Speakers Include: • Judy Thoet - Winerywise™ Steering Committee/Winemaker, Salem, OR • Dr. Jim Harbertson - Washington State University - IAREC, Prosser, WA • Janice Camp - University of Washington, Seattle, WA • Stuart Childs - Kennedy/Jenks Consultants, Portland, OR • Chris Serra - LIVE (Low Input Viticulture & Enology), Salem, OR STRATA A P www.STRATAap.com A R C H I T E C T U R E S T R A T E G I C D E S I G N ARCHITECTURE BRAND B R A N D D E V E L O P M E N T S T U D I O DEVELOPMENT www.strataap.com S O N O M A, C A L I F O R N I A Register at www.winerywise.org With funding from: Washington State Department of Agriculture University of Washington Specialty Crop Block Grant Program School of Public Health, Safety and Health Investment Project www.depts.washington.edu/wineryhs 7 0 7. 9 3 5. 7 9 4 4 Win es & V i n es JU LY 20 13 31