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W i n e s & V i n e s J U n e 2 0 1 4 39 dumping clean and easy. Hawley said the mess of harvest is limited to the initial processing and sorting area, and it reduces the need to use water to clean other areas. "The trick in the design is it doesn't drip," Hawley said of the bins. Law Estate Wines produced its first vin- tage in 2010, and the 2013 harvest was the first in the new winery. The winery is 18,000 square feet, which includes the hospitality area. Hawley said the winery was built to produce 10,000 cases, but current production is 3,500 cases. "We built in the growth, we just haven't gotten there yet," he said. Throughout the winery are design fea- tures in line with the simple and efficient process for filling tanks. Prior to con- struction, the design team ran solar stud- ies on the crush pad area to ensure the grapes and workers were never exposed to direct sunlight. Water, power and gas stations are located just where they're needed to reduce excess water and energy use. "It's a challenging process to really look at a site and say how can we do this as efficiently as possible." Understanding the site Jeff Goodwin is the principal in charge of winery projects for San Francisco, Calif.- based BAR Architects, which designed the Law Estate Wines winery as well as other notable wineries in California like Jordan Vineyard & Winery, Cardinale and Mumm Napa. He said that evidence of the industry's largest trends is evident in the design of new wineries. Consumers are becoming more wine savvy, and wineries are explor- ing new varieties and wine styles. "What that means in terms of winemaking design is small-lot production, smaller fermen- tors, more blending areas and a lot more barrel storage," Goodwin said. The new Law Estate Wines winery is also reflective of what Goodwin sees as an trend for new wineries with a "modern aesthetic" rather that trying to recreate a villa or cha- teau from the Old World. "We're also see- ing a huge interest in tying the indoor spaces with the outdoor spaces." He said the design process typically starts with a thorough review of the building site to "capitalize on what's unique with the piece of land." In the case of the Law winery, Goodwin said the owners had purchased a piece of land with spectacular views from a ridge that was adjacent to the estate vineyards. The vision was for a winery with expan- sive 360° views that included the estate vines and panoramas of the canyon, yet conforming to county planning require- ments and not dominating the view of the horizon. By studying the site and its view lines and sun patterns, Goodwin said designers came up with a plan that would highlight the site yet conceal the winery. From the tasting room, visitors can see the vineyards and marvel at the views, but the winery is largely screened from sight. The design palate for the winery included both smooth concrete and board form that incorporates texture from wood planks set against the concrete as it hard- ens. Goodwin said the main entry walls are clad in steel that rusts over time, pro- viding a weathered look. In addition to unique design, Goodwin said winery clients often seek to set their properties apart by offering unique hospi- tality experiences. He said the firm is working with clients in Paso Robles and the Carneros AVA to create agri-tourism spaces that offer guests more than just wine tasting. He said other winery spaces are now being designed with the intention to fill more than just its winemaking pur- pose. "It's no longer just a tasting room for a couple of events," he said. Tom Weidinger is a partner at Napa, Calif.-based Cello & Maudru Construc- tion, where he manages winery projects. He said since 1987 the firm has worked on more than 40 wineries in Napa and Sonoma counties and the Santa Maria, Calif., area. "Sustainability and green design are more a part of projects than ever before," he said. "Winery owners and designers are working hard to minimize their carbon footprint, and clients are also looking to reduce their energy and water consumption and install solar power." Weidinger said winemaking functions of a winery tend to depend on the vision of the winery owner and winemaker as well as what the site will allow. "Gravity flow continues to be a popular and sensible choice if the site allows," he said. "It's a win-win in that grapes and wine are more gently handled while using less electricity." Size dictated by wine style Tony Rynders is one of Oregon's most experienced winemakers, having worked at Domaine Serene for more than a decade. In addition to his own brand, Rynders consults for several clients and has also helped design numerous wineries. Effective winery design includes space for new equipment to change or improve winemaking. The concrete tanks in the cellar at Law Estate can be filled quickly and cleanly from stainless steel bins. ron beZ Doug Dun/bar architectS W I N E M A K I N G W I N E M A K I N G