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Vinea vista

Hub for wine culture

Woollaston winery
Formed : 2000 Founders : Philip and Chan Woollaston , Glenn and Rene Schaeffer Architect : Larry Ferar, supported by Arthouse Architecture of Nelson. vision : creating an estate where quality wines would be crafted. to develop a winery that was not only highly functional, but was also sensitive to the natural aesthetic of the area and reflected their creative Passion..

Woollaston Estates has over 55 hectares of vines in two distinct sub-regions, with grape varieties and clones matched to the unique character or terrior of each site. Because of the old saying that great wine is made in the vineyard all the grapes for Woollaston wines are estate-grown, enabling them to control quality from the vineyard to the bottle. The Mahana vineyard is planted on the clay-bound gravels which formed the rolling hills of Upper Moutere as ice-age glaciers melted. Mahana means warm in Maori and at 100 metres above sea level its gently rolling slopes make good use of the spring sunshine, while catching the cooling afternoon sea breeze in midsummer. The largest of the Woollaston Estates vineyards, Mahana is planted predominantly in Pinot Noir, with some Pinot Gris and Riesling.

New Zealand

Winery design
Woollaston Estates winery in NZ, is a unique four-level gravity-fed winery It has been designed to incorporate the best of traditional wine making practices with state-of-the-art modern equipment to produce awardwinning wine. The top three levels of the gravity-fed winery are dedicated to winemaking while the bottom level contains wine ageing in barrels, the bottling line, wine library and The Cellars a large hall which doubles as a winery work space and as a function room for concerts and dinners. Gravity fed process eliminating as far as possible the use of pumps. This reduces electricity use and more importantly, allows gentle handling of the wine to retain fruit aromas and maximize flavour concentration. Powers also saved in the temperature control of insulated wine tanks through a precisely managed computer system and by the passive cooling of the winery itself, which is partly buried in a south-facing hillside and insulated by its living roof. As well as reducing energy footprint this minimizes temperature fluctuations in cellars, benefitting the wine ageing in barrels and bottles.

Hand-sorting and gentle de-stemming start the process and gravity moves the wine through the four floors of the 18m high winery, Pinot Noir grapes are hand-sorted and destemmed at the top level of the winery utilizing a specialized destemmer, one of only a few in Australasia. It gently plucks the grapes from the stems, leaving more of the fruit intact which facilitates extended fermentation time and the retention of more berry fruit aroma in the wine.
Grapes then slide down a stainless steel chute to fermentation vats on the next level. The wine continues its gravity-propelled journey through the winery building before being bottled under gravity on the bottom level months later.

Level 1 floor plan


Woollaston winery level one has grand welcoming banquet space, wine bottling area, kitchen, barrel rooms, wine library, show cellar, wine tasting area.
Banquet space

The show cellar and wine libraries have a cruciform plan, wrapping around the working cellar. At the far end of show cellar, an apseshape tasting area was planned with wine libraries off of each side. These linear display spaces were also to serve as secondary fire exits.
Wine library

The main barrel rooms wine library, and shown cellar would be trucked under the settling level. The show cellar would have hand stacked barrels flanked on each side by larger working cellar with barrels on steel racks. Both cellars would open directly to the large multi-use work and entertainment space. In keeping with our goal of providing more than one access point, they would also connect to the library and shown cellar. Along the east wall of the banquet space would be a well- equipped commercial kitchen. Adjacent to the kitchen would be the bottling room, enclosing the east end of the terrace. Large double doors would provide direct access between bottling and the multi-use space, which could be used to stage glass for bottling.

Bottling room

Barrel room

Wine tasting area

Entrance courty yard

Level 2 floor plan


Woollaston winery level two has settling space were white wine fermentation process takes place, Storage room , oak barrel storage, mechanical room, and workshop which are placed at external part of winery. Specially level two is meant for fermentation, and storage, which has external access through west side, is this level we can see large fermentation tanks placed in a row which are moveable. Central balcony on settling level over looks main workspace/ banquet hall and allows gravity filling of barrels. The huge settling space is connected to barrel storage and there is access to mezzanine level which contain laboratory, lab is centrally located at cat walk level of settling tank ie one flight down to the settling room and one flight up to fermentation. It is located along the south wall to provide a pleasant view and plenty of natural light, the room square in proportion easily accommodates a large, central technical tasting table The workshop, mechanical room are attached to Level which placed at west side of settling space which are externally accessible they are proper sound proof and each level of winery is linked with external road.

Central balcony on settling level over looks main workspace/ banquet hall and allows gravity filling of barrels.

Oak barrel storage

Tank transporter was attached to the fermentation tank

Laboratory in mezzanine level

Wine fermentation tanks in settle space level 2

Level 3,4 floor plan


Woollaston winery level three and four plays main role in production of wine, level three contains red wine fermentation tanks, collection of destemmed grapes, and grapes crushing area. Level four is highest level of whole winery, the actual gravity fed wine production starts from this point and this level is external connected to vine fields, in this level grapes which come from field are destemmed by using machine. A hybrid scheme was chosen with an array of fixed tanks to be loaded directly off the grape receiving level. Space would be reserved at the center for loading bay for smaller, movable fermentors. These could be arrayed along the opposite wall with quick connect fittings for the glycol system. A rail-mounted pneumatic punch down device would be installed over the large fermentors. The small tanks could either be punched down by hand or by moving them back to the loading bay. At the west end, the double loaded aisle would open up to former a press room large enough to accommodate two presses. Given that winery work just off the settleing room, could be used for either barrel storages or additional tank capacity.
Cast in place stainless steel lined concrete fermentors. One support rail of punch down device is visible. Loading bay for the 4.5 metric ton movable fermentors is in middle of floor Grapes receiving area

Grapes destemming machine loading storage tanks

Grapes punching machine placed west side of level three floor

Fermentation hall with large movable tanks

Winery section

Woollaston Administration
Building
Woollaston administration building provide offices for the client, the wine maker and general office staff as well as a small art gallery to show the works of the estates proposed artist in residence and selected other artists. A requisite of the brief was that the building was not to be visible from the existing cottage and that it had to blend in with the surrounding countryside as well as relate to the new winery building. The gabled shed-like administration building with its corrugated roof and dark stained batten and board cladding is a reference to the agricultural shed while the cave like gallery with its native grass roof could have been carved out of the site as is the winery. Materials were kept natural and to a minimum timber, stone, concrete, glass, corrugated iron and planted soil roofs. The building sits comfortably into the site relating directly to the winery opposite while providing for the front of house activities of a developing winery with a special interest in the arts,

Fetzer winery
Founded by Barney Fetzer & family in 1968 Home in Hopland, Mendocino County, CA Bought by Brown Forman Corporation in 1992 Main brands: Fetzer (Valley Oaks) and Bonterra Vineyards, created in 1994 .Pioneer in developing sustainable business practices for 20 years; also leader in social responsibility and fighting underage drinking

Size: 10,000 sq. ft. administrative building, 130,000 sq. ft. of barrel storage, 140,000 sq. ft. bottling warehouse, and a tank farm. Built: 1996
Fetzer Vineyards is one of the largest premium wine producers in the United States and the largest grower of organic grapes along California's North Coast. 100 percent of Fetzer's 2,000-farmed acres are certified organic, eliminating pesticides, herbicides, and chemical fertilizers. Fetzer produces nearly 4 million cases of wine from 11 types of varietals, which are sold all over the world.

Fetzer operates two wineries: its main production site and administrative headquarters in Hopland, California and a second site built in the early 1990s in Paso Robles, California. Hopland has 11 million gallons of steel storage capacity, seven grape crushers, and an annual fermentation capacity of 35,000 tons. The winery is designed with separate temperature controlled areas for fermentation and bottling, as well as a 600,000-case storage

How & why did this start at Fetzer?


Fetzer established an organic garden in 1984 with diverse plants and foods, to pair with wines. Impressive results in food taste & quality and soil recovery; so, started using organic methods in vineyards in 1984-85. Results were good, so continued expansion of organic practices in vineyards, motivated to improve quality

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Winery design
Fetzer winery administartion building, designed by valley architects, at hopland, california, 2002. A small office building constructed with pise rammed earth reinforced by concrete post and beam, in a mild temperature climate and rural agricultural/ lighting industrial context. A high sustainability building based on day lighting , shading, rammed earth walls, rooftop photovoltaic's and energy efficiency.

Floor plan

Site Features
Nicely integrated with its pastoral setting. The simple overall form of the building, earthen walls and metal roof, fits gracefully in its rural, agricultural surroundings. Lush naturalistic gardens blend with wisteria shading trellis to complete an image of strong connectedness..
exterior, overivew in agricultural context

Earth Bern structure for Barrel storage

landscaping with poppies and shaded fountain

overview in agricultural context

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Building envelope
Windows optimized to reduce cooling loads while maximizing day lighting and winter heat gain. High thermal mass from thick rammed earth walls. Deep overhangs, vegetated trellising, and solar panels over metal roof reduce heat gain. Generous roof overhangs and planted trellises shade high-thermal-mass rammed earth exterior walls.Self-finishing rammed earth walls, colored by mixing local soils.

Building

interiors

Spaces are grouped into north-facing, facing facing, and interior with clerestory, for natural zoning. Use of quality salvaged materials reduces resource impact. Rammed earth walls exposed inside, reused doors and other elements, exposed ceiling structure, simple detailing. As far as was possible, the materials used in the building are either recycled whole (such as the doors and hardware, the modular desks and partitions, the roof timbers, framing materials and ceiling boards) or made of recycled content (such as the paints, the glass fiber insulation and the steel roofing and steel lighting fixtures) or organic materials that require little if any "processing" or chemical additives. Examples of organic materials used are: the earth wall (made from material right out of the ground on the property), wool carpeting, slate flooring, linoleum flooring and countertops (linoleum is made of cork, linseed oil, and flax). While this is not a 100% organic building, it is certainly far beyond the normal in our experience."

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Building lighting
Extensive top and side day lighting and high-efficiency general lighting plus task lighting. Automatic lighting controls keep general lighting off when and where it is not needed We designed the roof and clerestory windows to get as much natural light as possible across the full depth of the building. We built a physical model that was then studied at PG&E's research center down in San Francisco." The Heliostat physical simulator at PG&E's Pacific Energy Center (PEC) in San Francisco was used with the physical building model to optimize daylighting design, including clerestory light scoop size and shape and louvering. In addition to the high proportion of daylighting, a general approach of low ambient light levels with lots of usercontrolled task lighting minimizes overall lighting energy usage. Even given the high level of care and attention given to daylighting, the overall provision of electric lighting for ambient levels was determined conventionally, with controls provided so that lighting would only be used as required in operation. For assurance in sizing HVAC systems for thermal comfort, heat loads from lighting were similarly calculated based on conventional usage, again providing for generous capacity that would only be used as needed. Control systems monitor and provide for adjustment of both daylighting and artificial lighting. Sensor-controlled restroom lighting Main entrance with allowing day light Partition wall allows shared day lighting

Interior with clerestory day lighting

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Building HVAC System Heating and cooling


High-thermal mass rammed earth walls. Shading by deep overhangs and trellising. Night ventillation cooling with thermal mass storage. Clearstories are used for natural night ventillation with motor operated windows with automatic controls. Ceiling fans provide interior air movement for occupants'comfort

Overall energy efficiency


The Fetzer Administration Building is designed to use 31% less energy than standard practice. This amounts to an annual savings of over 25,900 kWh. Since these estimates were calculated, photovoltaic panels were added that will further reduce the external electricity usage of the building.

exterior, close view of photovoltaic panels

HVAC equipment
Primary cooling by night air circulation through clerestory windows with central airhandler. Supplemental cooling by cold water coils in distribution ducts. Zonal variable-airvolume control for backup cooling system, driven by winery cooling plant. Backup cooling by gas boiler and hot water coils in distribution ducts. Supplemental air movement with ceiling fans. Domestic water heating by flow-through.

Air handling unit pipe

Eight zone building with central VAV system with terminal reheat. Two cooling coils with one using well water bypassed during irrigation and the second tied into the winery's chilled water system. Single boiler for reheat.

Daylight interior with ceiling fan interior, photovoltaic power system components

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Bottling unit

Fetzer Vineyards Bottling Building Michael Kurty, Architect ,Wright Contracting, Inc. This is a 90,000 square foot Case Good storage building with an attached 30,000 square foot Bottling Room and a 15,000 square foot office. Fetzer's commitment to green design led them to metal. The steel used in metal buildings is made from at least 70% recycled steel. Also, the exterior walls of the of the office are insulated with 6" of stabilized earth verneer.

Green building features


1985, Red Barrel Room 90,000 sq ft, earth berm around sides eliminates the needs for a cooling system. 1992, Cellars wall between fermenting areas, saving over 75,000 kW a year. 1996, Admin Building Dirt walls, recycled wood, energy efficient lighting, motion sensors, wool carpet, night air cooling, ecofriendly insulation, and solar panels

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Winery sustainable features


We run on sunshine and other renewable energy sources.
Fetzer is the only winery in the world to purchase 100% renewable (green) energy, such as solar, wind and geothermal, for all winery operations. In 1999, we installed solar panels on the administrative office, generating 40 kilowatts of electricity, supplying 75% of the electricity used there. Fetzer Vineyards has installed the wine industrys largest solar array atop its winery bottling facility in Hopland, generating 1.1 million kilowatt hours of clean electricity annually. This is enough to offset more than 960,000 pounds of carbon dioxide (CO2) emissions, the equivalent of taking

We conserve our energy.


We have implemented many practices and innovations to improve our energy efficiency and reduce our energy consumption. The combination of these aggressive energy conservation and efficiency innovations is saving over 1 million kilowatt hours or enough electricity to bottle 2.7 million bottles of wine each year. Fetzer has also reduced atmospheric emissions by reducing vehicle miles driven. Our wine storage cellars allow us to age and

If it can be recycled, we do it.


From bottles to cardboard and paper, weve reduced our material hauled to landfills by 95% since 1990. This reduction represents the same amount of garbage that would have been produced by over 17,000 homes. In fact, Fetzer has been recognized as one of the top-ten recycling companies in California. We use bottles and packaging even Mother Nature can love. Our wine bottles are made from 40% recycled glass, and our case boxes and partitions use 100% recycled material.

Erosion control: reduced tillage (and no tillage in some years, in certain blocks), cover crops, drainage systems, vegetative cover, and other practices are used to prevent erosion and protect soil. Soil analysis and monitoring store - Soils sampled every 2-3 years to check for our wine at the winery, rather than moving it off-site. When our nutrient trucks deliver wine, they return with
needed dry goods, eliminating more than 800 truck trips and nearly 200,000 miles traveled. Thats a fuel savings of 40,000 diesel gallons each year, eliminating 444 tons of carbon dioxide, which contributes to global warming. We

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