Issue link: http://winesandvines.uberflip.com/i/365438
62 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 g r a p e g r o w i n g central loading bay for movable fermen- tors, but it can be quickly reconfigured to directly feed the press or de-stem into large, stationary tanks through four large sliding doors. The wall along the lower level was sized to accommodate four 40hl French oak fermentors, the press and a dedicated loading bay for small 2- and 3-ton mobile fermentors. The small stainless tanks have become the "go-to" option in the Willamette Valley. Once filled, these open-top fermentors are shuttled across the room to what Penner-Ash refers to as "nursing sta- tions"— groups of four to six fermentors each served by a single utility stanchion mounted along the rail. These provide hook ups for power and glycol. A glycol distribution system (see "spider boxes" photo on page 63) is attached to each stanchion, and each tank is monitored by a Ranco Temp controller. The original 2008 concept was a three- level structure with a fully enclosed grape-receiving level on top, a fermenta- tion room on the mid-level and a settling, barrel cellaring, blending and bottling level below. Because of the slope of the hillside, the grape-receiving slab would w i n e r y d e s i g n View from fermentation level up to crush deck. Large sliding doors provide direct access to stationary oak fermentors, loading bay for movable fermentors and the press. Clerestory windows provide abundant natural light. Lab (distant right) has a direct view of both crush deck and fermentation floor. Tasting room bar features a stylized cross-section of actual vineyard soils. Recessed acoustic ceiling panels mimic curve of tasting bar. Cus- tom back bar features large drawers to provide easy access to full cases of wine. Door at left leads to a large storage area equipped with a dumb- waiter to bring cases up from temperature-controlled storage below. Photo of bAr front: AAron JohAnson