Issue link: http://winesandvines.uberflip.com/i/365438
64 p r a c t i c a l w i n e r y & v i n e ya r d S e p t e M B e r 2 0 1 4 w i n e r y d e s i g n sliding doors open on the crush pad, there is a stunning view across the fer- mentors through the band of clearstory windows out to the coast range and approaching weather. A complete com- mercial kitchen is just steps away from the crush pad to provide a useful venue for large tastings and dinner events. Tasting room The tasting room was designed to maxi- mize views out to the vineyard and into the winery. There is an expansive deck. A portion of the public deck is covered by the owner's private deck above. An indoor/outdoor fireplace provides extra warmth to this more sheltered area for use during Oregon's marginal months. The tasting room received the U.S. Green Building Council's LEED gold cer- tification. The fact that an owner's apart- ment was part of the original program allowed registration of the project under the LEED for Homes program. While based on similar energy efficiency criteria to the program for commercial structures, the administrative fees are greatly reduced. Earth Advantage acted as LEED administrator for the project, and Imag- ine Energy was the design-build mechan- ical engineer-contractor. The project features high-performance "flash and batt" insulation, a process in which the exterior wall and roof are cov- ered with 2 to 3 inches of soy-based foam prior to installation of conventional batt insulation. The large expanses of glass are shaded by a combination of deep over- hangs and a long horizontal trellis. LED lighting and heat-recovery ventilation were installed throughout. Solar light bol- lards are planned for the entry drive. During the tasting room construction phase a large, ground-mounted solar array was installed. Fortunately, state tax credits were transferable when the array was moved to the roof of the winery and enlarged during the second phase. The tasting room, apartment and offices are all heated and cooled by the same "mini-split" heat-pump system that fea- tures six separate zones. Acoustic panels are discreetly recessed into the tasting room ceiling to minimize noise. A unique feature of the tasting room is the bar front, which resembles a giant ant farm but is actually a display of the various soil types that occur on the estate (see photo page 62). Sections of glass were custom-bent to follow the gentle curve of the bar. Vineyard manager Evan Bellinger pro- vided several 5-gallon buckets of various representative soils, which were dried in the sun and placed between the bar front and glass panels. A row of LED lights is hidden under the lip of the bar to illumi- nate the layers of soil. The service side of the bar incorporates a sink, an under-counter wine cooler, a recycling center and parking bays for both clean and dirty glassware dollies. To minimize noise and humidity, the glass washer is located in the adjacent kitchen. The back bar incorporates large drawers that accommodate full cases of the vari- ous wines, two point-of-sale (POS) termi- nals and a stereo cabinet. A custom-designed cart with folding extensions and locking casters provides an auxiliary tasting counter with its own POS system. The cart is stored in a closet next to the main bar and can be wheeled out for special events and busy holiday weekends. A large wine-storage room is located downstairs, adjacent to the office area. This subterranean storage maintains nat- urally cool cellar temperature. A dumb- waiter connects the wine storage directly to the bar area above and has a capacity to carry six cases. A large picture window allows views from the tasting room into the wine pro- duction area. Translucent panels slide out of concealed pockets in the wall to pro- vide intimacy for dinners, private tast- ings or meetings. A full commercial kitchen was provided adjacent to the din- ing room for occasional catered events. At the top of the stairs, which lead down to the offices, another sliding door pro- vides discreet access to the winery itself. design details: adaptation and evolution Large open spaces allow for flexibility and good communication. Alexana's vari- etal mix made it important that white wines could be processed simultaneously with Pinot Noir. The crush deck is tucked into the hill above the winery, providing shelter from the wind. "I am very jealous of the entire covered crush deck," Penner-Ash says. "I am glad we have it, as it was quite neces- sary space with the torrential rains in the 2013 harvest. Here (at Penner-Ash) we had to gear up to load our sorting line. Cross section showing (from left) sheltered grape-receiving area, stationary fermentors along drop-off from receiving area, movable fermentors with barrel room and white/settling/bottling tanks below. Note large overhang at right to provide protection for mobile bottling truck. Break Room Covered Crush Pad Fermenta on Room Open to Below Lab Kitchen Outdoor Dining Deck Tas ng Room Dining M W Plan view of crush pad, fermentation room, lab and hospitality area.