Issue link: http://winesandvines.uberflip.com/i/365438
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 63 have to be partially suspended over a large mechanical and storage crawlspace below. When the original design was revisited post-recession, we explored how to reduce the square footage and overall cost. I have been impressed with the effi- cient layout of winemaker Blair Walter's Felton Road Winery in Central Otago, New Zealand. It is set up so that during harvest the paved yard behind the build- ing becomes the crush deck, with gates opening directly to a series of stationary fermentors. When I described this type of arrangement, Penner-Ash agreed that it might become a third level without the associated cost of a fully enclosed structure. As the design evolved, the loop road that passed above the winery was wid- ened to serve as a crush pad. An expan- sive roof provided a large, sheltered work and staging area during harvest and cov- ered parking during the rest of the year. When fruit processing occurs, the portion of the loop that serves as the crush pad is closed to non-essential traffic. An unenclosed but covered crush pad avoids a code restriction about having more than two floors open to one another, since the harvest pad is considered a porch and technically not part of the building. Instead of individual gates at each fermentor, as at Felton Road, four long sliding doors provide direct access to the fermentation room. With these w i n e r y d e s i g n Crush pad is located on the sheltered side of the building. A large roof with skylights provides shel- ter for both fruit delivery and processing. Lab has direct access through door at left. Utility stanchion at each "nursing station" provides glycol and electric power for temperature controller at each fermentor. Custom-built distribution manifold ("spider box") can serve up to six fermentors. S T R A T E G I C D E S I G N S T U D I O A R C H I T E C T U R E B R A N D D E V E L O P M E N T A P www.STRATAap.com S T R A T A D E S I G N P L A N N I N G M A N A G E M E N T WINERY PRODUCTION HOSPITALITY ESTATES A R C H I T E C T U R E B R A N D D E V E L O P M E N T www.strataap.com S O N O M A, C A L I F O R N I A 7 0 7. 9 3 5. 7 9 4 4 Visit us at www.miovigneto.com Email dwightb@miovigneto.com Call Dwight Busalacchi at (415) 531-6450 Custom Tanks, Fermentors, and Winery Equipment Slovenian Oak barrels, Fermentors, Round and Oval Casks to 2,600 gallons Open and Closed Top Tanks, Oval Tanks and Fermentors from 26 to 5,000 gallons "Excellent quality at reasonable prices with exceptional customer service built around an understanding of vintners' needs." ~ Jim Schultz, Windy Oaks Winery Mio Vigneto Products, Inc. Outstanding Tanks for Outstanding Wines Presses to 100 hl Semi Auto Fillers Semi Auto Corkers Semi Auto Cappers