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TECHNICAL SPOTLIGHT WINEMAKING June 2016 WINES&VINES 43 only way we were really going to grow the brand was going to be through creating a facil- ity that could handle true growth." The new winery, situated just below the original facility, is low-key and self-effacing. Portland architects Mildren Design Group de- tailed a structure that reflects Stoller's refined approach to winemaking without breaking the bank. The 32,000-square-foot structure in- cludes a 10,000-square-foot production area as well as warehouse space and offices for Mortensen, the executive team and national sales. Production in its first vintage of opera- tion was 33,000 cases split between rosé (5,000 cases), Chardonnay (8,000 cases) and Pinot Noir (20,000 cases). Overhead and inside Ben Howe joined Stoller from King Estate in March 2015 to oversee winemaking in the new facility, then six months into construc- tion. He played an integral role in outfitting the new winery, refining infrastructure as well as selecting and ordering processing equipment such as the Willmes Sigma 8 p r e s s , w h i c h s i t s i n a c o r n e r o f t h e 3,750-square-foot crush pad awaiting the coming harvest. The crush pad faces northeast, and to- gether with a canopy equipped with drop- d o w n e l e c t r i c a l o u t l e t s a n d o t h e r infrastructure, it protects workers and in- coming fruit from autumn rains that blow in from the south. "We have plenty of coverage here," Howe says. "We rely heavily on the hand picking crew in the vineyard for a large part of our sorting, but we also sort fruit at the cluster level for red processing." The crush process White juice flows into four 2,000-gallon tanks to settle prior to moving indoors for racking, while the red processing line runs directly into the winery. A series of "gravy servers" lets grav- ity deliver fruit into 12-ton open-top tanks from Harvest Valley Specialties in Eugene, Ore. Stoller buys locally when possible, both for ease of servicing as well as to support the do- mestic industry. Compressed air for punchdowns is avail- able at locations around the perimeter, with a track-mounted pneumatic pump system from Harvest Valley Specialties running from tank to tank. "Given that the tanks are 12 tons in capac- ity, punching down by hand is not practical," Howe says. The track system "allows us to quickly accommodate cap management." By routing lines for compressed air as well as water and glycol around the perim- eter, the design ensures that the winemak- ing team have everything it needs close at hand while keeping the floor space clear. This is similar to the original facility, where infrastructure along the walls had the added benefit of being deemed equipment, and therefore was eligible for depreciation. This helped account for the construction cost while providing a sophistication the newer, spartan facility also possesses. Extra space A firewall separates the production area from the barrel room and dry goods storage. Both are designed to accommodate growth as pro- duction increases. The barrel room currently has about 700 barrels, with room for another 1,060. The warehouse space, meanwhile, is equipped with floor drains and fixtures that allow it to accommodate either barrels, pro- duction or a bottling line in the future (right now, Signature Mobile Bottlers Inc. of Clack- amas, Ore., handles bottling). "When we were building this and we had it laid out, Bill Stoller said, 'You'll never have cheaper building costs than right now, so just add on," Mortensen recalls. "What this really does is let us take advantage of our vineyard. This building now allows us to leverage; if it was all to come back to us, we could make around 50,000 cases." Efficient practices Stoller's oversight also led to the incorporation of several features that allow the building to work with the environment, reducing power use and operating in a manner consistent with the original LEED-certified facility—but with- out the certification. Natural lighting alternates with LED light- ing in the ceiling, which is motion-activated. Water use is kept to a minimum even though the property sits atop a significant aquifer. Wastewater is treated onsite, and the water is applied to the estate. Temperature sensors trigger passive cooling that draws in night air and helps maintain a constant temperature throughout the facility, which uses highly in- sulated panels in its ceiling. Mortensen says the elements reflect the keen eye that Bill Stoller brings to the facility. "He's all about energy efficiency," Mortensen says, noting that he'll often ask why lights are on in the evening or check the temperature levels. "He doesn't come in here and ask, 'What wine are you making?' he'll come into the office and go, 'What's the thermostat at?'" Mortensen says. "Because it's important to Bill, it's impor- tant to all of us." KEY POINTS Stoller Family Estate's new winery handles a second tier of estate-grown wines. The new winery aimed to be sustainable without being expensive. Stoller opted against LEED certification to maintain control of how the building could function. A solar array and wastewater-treatment system reduce the building's environmen- tal impact. Wastewater from Stoller's new facility is treated on site and applied to the property. PETER MITHAM