Issue link: http://winesandvines.uberflip.com/i/766392
88 WINES&VINES January 2017 CONSTRUCTION INTERVIEW tasting and public uses. If the project in- cludes a hospitality component, we will want to discuss the desired tasting experi- ence and what other events are anticipated. We also discuss what the current use permit allows relative to events and whether the project will include seeking modifications to the current entitlements. Most significantly, we discuss what is im- portant for visitors to take away from their experience. Is the goal to design a facility that is low-key and very respectful of an agrarian setting, or does our client want the facility to be iconic and memorable—maybe even to the extent that the facility becomes part of the label and brand identification? Next we talk about their philosophy and approach to winemaking. Do they have a winemaker on board? What's the winemaker's philosophy about wine production and equip- ment used? How many varietals will be pro- cessed and stored, and in what quantities? How is the wine aged? What types of fermen- tors are preferred? Are there strong opinions about gravity flow versus pumping? We also want to include thinking about long-range goals, so we ask questions like, "Is there a desire to grow the production capacity of the winery over time? If so, is there an ultimate size that should be targeted?" Then we talk in more detail about the spe- cific site. If at all possible, we try to walk the facilities with the owner, the winemaker and the general manager. If it's an existing facility, we ask what works and what doesn't to un- derstand opportunities and constraints as well as to help establish priorities. If it's a new winery, we talk to our clients about how they envision the winery circulation working— both production and visitors—and where they are with vineyard planning, specifically in terms of the best areas for grapes and how that may affect the overall site plan and cir- culation patterns. And, of course, we discuss goals and aspirations relative to sustainable practices and systems that should be incorpo- rated into the winery design. Finally, we must understand the budget and schedule objectives. If there are entitle- ments that need to be secured, we factor that into the timeline. Most wineries must be fully operational during crush season, so there's a pretty strong incentive to have any work completed by July or August of a given year. We work with the owner and other team members to develop a schedule that has the least impact on the processing of grapes while meeting the objectives for proj- ect opening and necessities of permitting and construction. Q What materials are popular for winery design and construction? Goodwin: Choosing natural, durable materials is always our top priority. This is important in production areas where significant water and heavy equipment are utilized, but it also holds true for tasting rooms, where finishes are typi- cally subjected to fairly hard use. We look for materials that come from the setting of the winery itself or the local region, having durable qualities with low toxicity. When appropriate, we also look for opportunities to incorporate recycled or reclaimed materials. These can add a uniqueness or specificity to the design. We also look for materials that are repre- sentational of the product or process. In pro- BENEFITS AND DRAWBACKS OF CAVES C aves continue to be a popular element of winery design, architect Jeff Goodwin says, if the conditions are right. "Caves can offer several attractive features," he says. "First, they add quality to the per- ception of a wine brand.…Caves are extremely popular with winery visitors because they provide that iconic experience that most people associate with wine and winemaking. On a more practical level, another benefit of caves is the fact that they are below ground and not visible. This can be very beneficial in certain locations where there is high sensitivity to new development." And, of course, the constant temperature of a cave is "ideal for storing wine.…It's terrific when you can harness soil and temperature conditions to help create ideal storage condi- tions, which can reduce energy associated with conditioning a space as well as potentially reduce water use associated with humidifying the storage space." Caves aren't always appropriate, however. "At Law winery in Paso Robles, we initially looked into using a cave for barrel aging," Goodwin says. "The structure would have only been 14 feet or so below the natural grade. Upon further investigation, we realized that the average soil temperature was not low enough to keep the constant desired temperature." There are also a few drawbacks to caves. "They are limited in width and height and there- fore not always ideal for production uses, especially when trying to utilize large fermentors or blending tanks," Goodwin says. And they are more expensive to build than "a simple above-grade building with a super-insulated envelope." Winemaker Scott Hawley of Law Estate wanted a gravity-flow design, pointing out that production can continue even in the event of a power outage. The building's tasting room provides spaces for guided tastings and seating for more casual experiences.