Issue link: http://winesandvines.uberflip.com/i/80303
MANA GEMENT area floors will be finished in a ¼-inch troweled cementitious polyurethane. The addition, a large roof with an area ap- proximately three times the building foot- print, provides wall and pavement shade as well as rainwater collection. Program During the initial years of operation the winery will produce up to 1,500 cases of wine per year. Grapes will be purchased from other vineyards until the estate vine- yard is established and reaches maturity. Grapes will be sorted and destemmed in the shade of a broad exterior canopy, fermented in stainless steel tanks and bins, aged in tank and barrel, bottled and sold at the winery tasting room. The critical program component is the space neces- sary to ferment in small bins and aging red wine in barrels for up to two years. In five years the winery plans to produce 3,000 cases annually. Site plan As the first academic building outside the campus loop drive, the winery could seem isolated from the rest of the college. A pe- destrian link stretches west from the end of the footbridge between two existing buildings, connects to the curved sidewalk along the edge of the main parking lot, crosses the loop drive and then traverses through a landscaped area up stairs or a ramp. The sidewalk passes through ga- bion walls made from site-found stone to a more formal landscaped patio. Directly ahead is an outsized metal door that leads to the tasting room. On the right are two 10,000-gallon galvanized rainwater-storage tanks where, on rainy days during the monsoon season, one can observe water Metering hopper Sorting table Incline conveyor 9 HL pneumatic membrane press Electric forklift – 5-tons with rotating forks Pallet jack 15-gallon kegs Carboys (assorted) Pressure washer Six-head bottle filler Electric corker with hopper Table top capsule spinner Labeler Picking bin scale SS tub and screen Aluminum catwalk Picking bins Highlights • The architect for the Southwest Wine Center explains the need, design and construction methods for the space. • Planned for up to 3,000 cases, the win- ery and 17-acre vineyard property will serve Verde Valley vintners and growers. • Sustainable elements include capturing rainwater and photovoltaic cells for net- zero electricity and water needs. Small equipment and supplies 2 4 $300 $200 $14,400 $24,000 $13,680 $23,800 $25,000 $600 $800 $350 $2,000 $2,300 $7,950 $1,200 $2,000 $1,350 $1,500 12 $250 $15,000 $3,000 $7,000 Barrel washer Shopping List for Southwest Wine Center EQUIPMENT & SUPPLIES QTY UNIT COST ESTIMATE Barrels Barrel racks Large jacketed stainless steel tanks: 752 gallon – 4x8 1,200 gallon – 5x8 2,500 gallon – 6x12 1.5-ton Fermentors Half-ton fermentors 2" and 4" process hoses Process fittings, valves, gaskets Mobile process pumps Crusher/destemmer 3 3 1 2 27 $10,650 $11,750 $14,600 $300 $250 $31,950 $35,250 $14,600 $600 $6,750 $2,500 $4,000 $7,200 $22,050 1-10 tons/hour, drops direcly into fermentor; 1-ton whole cluster whites, 3 tons fermented reds 46 23 $1,000 $125 TOTAL COST ESTIMATE NOTES $46,000 $2,875 Mix of American, French and neutral oak On stands Open top, variable capacity Open top, variable capacity Closed top Plastic Plastic On-board compressor Interior Chemical scale, refrac- tometer, buckets, high- temperature water hoses and sprayers, food-grade shovels, rakes, pitch- forks, bungs, barrel thieves, racking arms, topping wand, punch down devices, squeegee, funnels and computer Bottling supplies for 2,000 cases Net cost Contingency at 5% TOTAL $41,500 $361,205 $18,060 $379,265 WINES & VINES SEPTEMBER 2012 53 Bottles, corks, capsules, labels