Thesis Volume I

california 12. vineyards and cellars

1

A

B

ava nicole

blackwell class of 2024 virginia tech college of aa+d 2

volume one thesis research interior design 3

mission statement This project is rooted in full circle design and creating a threshold between the environment and sustainability. A new era of pioneering that seamlessly blends the art of winemaking with a steadfast commitment to sustainable design and grounded in implementing avenues of how sustainability can become a common thread woven through the winery’s story. Establishing a blueprint for sustainable practices through the integration of energy-efficient infrastructure, water conservation practices, and a dedication to environmental stewardship.

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table of contents

overview

Executive Statement Problem Statement Goals + Project Requirements Client Information Programming Approach

research

Architect Interview (One) Architect Interview (Two) Landscape Architect Interview Winery Owner Interview Production Zone + Grape Tasting Room Maintenance + Upkeep Sustainability LEED + WELL

case studies

Brave and Maiden Quintessa Gurdau

building and site

About Napa Valley Site Analysis Climate + Soil Profile Demographics Building Analysis Floor Plans + Diagrams

programming

Line by Line Adjacencies ADA Considerations Tasting Room Clearances Production Safety

appendix

additional interview information volume one sources

7 8 9 10 11 12 15 16 18 20 22 24 26 28 30 32 35 36 38 40 43 44 46 48 50 52 56 59 60 61 62 64 66 69 70 72 5

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overview executive statement problem statement goals + project requirements client information programming approach

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executive summary This document comprises an investigation into winery design, aiming to enhance attributes related to retail, multi-use, and landscape design. The research involved interviews with architects, designers, a landscape architect, and a winery owner. Additionally, it encompassed further exploration of production spaces, tasting rooms, outdoor areas, and various sustainable components to fulfill program requirements.

Building and site information, such as topographical instances, local demographics, climate patterns, and building analysis are taken into thorough consideration throughout the design process. Case studies will inform certain and common elements.

Provided is a framework for wineries to transition towards sustainable practices, emphasizing the interconnectedness of environmental, economic, and social aspects. By adopting these recommendations, wineries can not only reduce their environmental impact but also contribute positively to their communities and the broader viticulture industry.

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problem statement The contemporary viticulture industry faces a critical challenge in reconciling the demand for wine production with the imperative for environmental sustainability. Existing winery designs often lack a comprehensive integration of eco-friendly practices, leading to significant ecological impacts and resource inefficiencies.

This project aims to address the urgent need for a shift in winery design, emphasizing sustainable practices that harmonize grape cultivation, wine production, rinsing practices and the broader system. The challenge lies in developing innovative and practical solutions that not only minimize environmental footprints, but also enhance economic viability and community engagement within the landscape.

By identifying and undertaking these challenges, a new system of winery design that seamlessly blends tradition with sustainability will ensure the long-term health of both the wine industry and the environment.

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goals + project requirements

1 2 3

4 5

6 10

Goal: Sustainable Approaches Performance Requirement: Implementing environmentally conscious practices in everything from production down to packaging and incorporating adaptive reuse tactics to minimize the ecological impact.

Goal: implementation of the vine Performance Requirement: The vine being incorporated into the story of the winery encompasses various aspects that contribute to the overall success and sustainability of the winemaking process.

Goal: inventing and relaying a story Performance Requirement: Educating consumers about the wine, winemaking process, and the unique qualities of the winery’s products and techniques to enhance customer appreciation.

Goal: ultimate guest experience Performance Requirement: Enhancing the tasting room and winescape atmosphere and quality in order to attract consumers and to create a social gathering space.

Goal: community engagement Performance Requirement: Building and maintaining a loyal customer base through wine club memberships by offering exclusive benefits.

Goal: wellness and happiness Performance Requirement: Winescape will promote healthy practices, offering fresh and local wine and food production. All materiality will be beneficial for the human experience, supporting clean air and all around the well-being of the space.

client information Guests Local Residents Tourists

Staff Sommelier Production Staff Kitchen Staff

Ocasional Event Coordinators Wine Critics 11

programming approach Four interviews were carried out with the specific purpose of revealing and showcasing diverse design strategies. The interviewees included two architects, one landscape designer, and a winery owner. Vital program requirements were specified, sustainability strategies were advocated, aqueduct systems explained to preserve water quality and quantity, and branding and conceptual approaches were recommended.

Additional research was implemented, studying the elements of the tasting room, wine production warehouse, multi-use event space, and outdoor zones. This gathered information will be used to brief the desired client experience, equipment designation and accessibility, and correlation of different domains on the site.

Adaptive reuse of the building structures on the site will inform the design, systems, and purpose.

Historical research of the region for economic and social aspects will drive the interest of the client, potential guests and tourist potential.

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“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.”

- Ernest Hemingway

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research architect interview (one) architect interview (two) landscape architect interview winery owner interview tasting room production zone + grape maintenance +upkeep sustainability LEED + WELL

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Allen Rossignol AIA, LEEP AP President + CEO Edge Architecture Rochester, NY Allen is the President and CEO of Edge Architecture based in Rochester, New York. Their mission is stated as “shaping the direction of design.” Edge is dedicated to understanding your dream and translating that dream into reality. They offer innovative design ideas, green technologies and construction trends. They are multidisciplinary and specialize in many different project types, including craft beverage and wineries.

Quotes “You want to wow your guests and create a destination factor upon arrival.”

“Retail goal is to get you to buy the wine, buy branded merchandise, and join the VIP club.”

“Imagine the experience your winery is providing and the takeaways people are leaving without the door. The atmosphere becomes very personable to literally get you to fall in love with the place, so that when you leave you have this wonderful interaction and bottle of wine from the place you were just at.”

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Key Findings Good representation of the brand and what it’s about.

Think about what you are greeted by upon entering. Exhibit the specialty wines in product displays, consider if you are greeted by a hostess or not, does that hostess reveal the story of the vine or do they simply take you where you need to go, where is the tasting bar, etc.

Tasting rooms are evolving towards the concept of Starbucks. It isn’t just about the bar or product, it develops personability and intimacy and personal spaces and group spaces.

Expanding seating and ciruclation into the outdoor spaces to create the intense connection to the surrounding environment.

Atmosphere and design is a combination of hospitality and residential.

Program requirements specified for back and front of the house.

Recommended adjacencies were given.

Creating seamless blends and balances between private and public spaces.

Back of the house is completely separated from the visitor experience, but what about the production warehouse? Does that become a part of the winery experience? If not, due to safety reasons, how can you make the production zones visible to the visitor without interaction?

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Bill Murphy President Space Architecture Skaneateles, NY Bill is the owner and principal designer at Space Architecture in Upstate, New York. His company is focused on client driven design and offers a hands-on approach to all of their customers to ensure they receive their dream space. They specialize in commercial and residential properties with a team of architects and landscape architects, with a recent history of winery sites.

Quotes “Wineries become a full circle design.”

“Weave together everything sustainable and create a threshold between the environment and sustainability.”

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Key Findings

Take sustainability attributes all the way down to the smallest inquiries, like packaging, shipping, etc... It becomes an entire commodity, not just a simple value that is told to the public. Show the community how the winery is totally invested in sustainable practices.

Expand concept into adaptive reuse and walk through all the pathways and how do the offered solutions evoke sustainability immensly?

Encourage the investment of local wine club enthusiasts. How can they get higher quality experiences?

Enhance your concept by developing it into a sales pitch. Discover the who, what, what and how. Why could this take the community to the next level?

What is the winery doing today? What could they be doing tomorrow?

How can you renovate a multi-use property? Who is the brand?

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Arleen VanRiper Anyela’s Vineyards Skaneateles, NY

Arleen is a landscape designer, currently going to school to become a landscape architect. She has several years of experience as a landscaper and employee at a winery in Upstate, NY. She has also designed and developed a landscaping plan for my parents home, and many other residencies in the area. She has efficient experience with both commercial and residential properties, but most importantly, on wineries specifically.

Quotes “Guests are not interested in a ‘downtown shop’ when they hear the word winery. They want the full vineyard and production connection.”

“Designing for the customers. Translate the ideas in head into a certain language that the clients understand.”

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Key Findings Function is first and foremost and the ultimate driver, but experience and engagement is just as important.

Understand the complexion of the entire building(s). Interpret the North facing side and how much exposure is going to be blaring on your interior, outdoor spaces, and vineyards. Recommended to have entrance on the east. Sunrise and sunset are not too hot, but during the day, it is not recommended to have South facing outdoor areas without shade and necessary protection from the elements; People will sit outside in the rain if they are not getting wet.

Line up sights and views with the tasting room and seating areas. Integrate nature that supports the needs of the user and use topography to the sites advantage.

Landscaping maintenance, not only for the vineyards, but for the property itself, needs to be as minimal as possible. Certain things to consider when choosing vegetation are sustainability, adaptability, long-term lowmaintenance, and the job the plant is given when planted on the property.

There is a choice between two irrigation systems. One, a temporary irrigation system installed for establishment of plants, or two, for future necessity and only used during times of necessity Think about components in the landscape that are mobile and immobile.

Any piece of furniture is mobile. Walls, walkways/floor/paths, planter beds, structures of pergolas, and gas fire pits are immobile elements. Everything else is mobile. Develop efficient ways to make something that would be immobile become mobile.

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Dave Pittard Winery Owner Buttonwood Grove Winery Six Eighty Cellars Skaneateles, NY Dave is the owner of two popular wineries in the finger lakes region of Upstate, New York. Bill Murphy and his company undertook the concept and overall design of both properties. Dave has been involved with retail business for quite some years and is now stretching his knowledge into winery ownership.

Quotes “Great wine begins in the vineyard, but its magic unfolds in the hands of those who appreciate and savor its complexity.”

“In every bottle of wine, there’s a story waiting to be shared.”

The vineyard is where the story begins. From the very first grape all the way up to the buildings on the property, there is a reason for it.

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Key Findings

Sustainability isn’t just a buzzword; it’s a commitment to the land. Practice environmentally friendly viticulture, knowing that today’s choices shape the future of our vineyards.

A knowledgeable team is an invaluable asset. Invest in ongoing education for staff to ensure that everyone is equipped with the latest advancements and best practices in winemaking. Also cultivate strong relationships with those on the property and the guests themselves.

Blend a sense of tradition with innovation. Respect the time-honored methods, but be open to experimenting with modern techniques to continually elevate the quality of the wines.

Connect and engage with the local community to share the passion, and make the winery a welcoming space for both enthusiasts and newcomers.

Prioritize cleanliness.

Quality wines need effective marketing. Invest time and resources in building a strong brand, online presence, and engaging marketing strategies to share your story with the world. Also, always choose quality over quantity in both the vineyard and the winery itself. Its prioritive job is to give users a unique experience.

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production zone + grape California’s fertile soils and temperate climate allow wine grapes to thrive throughout most of the state. During winter, the vines are meticulously trained and pruned. As the weather warms up, the vines begin to bud break and open into bloom. Grapes begin to ripen during their period of veraison and they will turn to their ultimate shade. Winemakers then test the sugar level to know if they are ready to be harvested. Harvesting in California typically occurs between August and December. All grapes will be hand harvested to reduce fuel costs and carbon footprint. After harvest, grapes are quickly taken to the production zone before their quality degrades.

Wineries include a warehouse where various equipment and facilities are located and used.The following are required and essential to the winemaking process to produce high quality wine: crushers, pressers, destemmers, fermentation tanks, barrels and/or tanks, laboratory facility, bottling line, cleaning equipment, basic tools and supplies, waste management, quality control equipment, and safety equipment. The laboratory facility is where filtration and examinations of the grape and juice occurs. Cleaning equipment is a tedious procedure in order to ensure no chemicals are finding their way back to the vineyard. Wash pads will be strategic to assure this.

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Entering the production zone, grapes are quickly taken in to be crushed by a destemmer or pneumatic press. Crushing will split the grape, pressing will extract the juices, so sometimes both strategies are used. When they are taken from the vine, they do not continue to ripen, but begin to degrade. Grapes are not washed prior to crushing because they will be at risk for mold and mildew and removal of indigenous yeasts necessary for fermentation. After maceration, destemming, and yeast additions, it typically takes five to twenty-one days to ferment. Skins of grapes float to the top of the barrel during fermentation, so winemakers have to perform punching down or powering over tactics to maximize color and flavor extraction. Lastly, the grape will undergo filtration to remove sediment or particles that are undesired. It is then bottled and aged for another timely period before being sold.

Zinfandel wine will be produced at Winescape. Zinfandel is a unique grape in the sense that it can produce high quality standards of both red and white wines. It is a high-alcohol producing wine. Typically, the rare white mutation is fermented in steel tanks, but depending on the desired style, they are fermented in oak barrels. Aging the wine allows for additional flavors and aromas to develop. The aging time frame also depends on the desired style. Zinfandel can be mixed with other grape types at the end of aging and pressing to enhance complexity and balance, but most definitely not required. Certain types of soil are required for growing different types of grapes, but Napa Valley’s soil profile encourages most grape type growth.

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tasting room Tasting rooms at wineries provide consumers with a unique experience not found in conventional retail settings. This experience plays a crucial role in elevating customer satisfaction, drawing in more visitors to the winery, boosting sales, and ultimately enhancing the winery’s profitability. They offer a marketing avenue to facilitate the necessary sales volume for small wineries to thrive in an ever more competitive market. Consumers are not only looking for high quality wine, but valuable intrinsic factors that elevate their wine tasting experience. Research has shown that wine tourists expressed appreciation for each detail associated with wine tasting room layout and are responsive to merchandise placement within the space.

A developed winescape is vital when designing adjacencies, layouts and program requirements. This entails the physical setting, atmosphere, wine quality, value, product, signage and staff.

Effective wine tasting rooms offer a service focused on the needs of customer rather than pushing products directly to customers.

Marketing Mix Product

Place

Price

Promotion

Consumers currently place an emphasis on intangible factors, such as service experience, atmosphere and ambience. The atmospheric cues of purchasing revealed that a pleasant atmosphere will strengthen commitment and thus improve relative purchasing. An overwhelming majority of research showed that an aesthetically appealing tasting room and a natural setting positively influenced customer satisfaction, including factors such as scenic views, interior aesthetic, lighting, sounds, cleanliness and tasting room atmosphere. Ambient lighting strategies have a statistically strong influence on consumers’ willingness-to-pay.

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“The effect of atmospherics, or physical design and décor elements, on consumers and workers is recognized by managers and mentioned in virtually all marketing, retailing, and organizational behavior texts.”

- M.J. Bitner

‘‘Wine tourists are also wine consumers in search of product-related experiences.”

- C. Michael Hall 27

maintenance + upkeep Attempting to maintain and tend the vineyards and production site, while upholding sustainable values is hard work at a winery. Choosing to handpick grapes is the most environmentally friendly option and contributes to better quality wine, but highly trained professionals are required for this job.

Landscape maintenance should be a part of every landscape component.

Long-term, low-maintenance landscaping options are best, especially for a big winery. It is important to pick elements that require establishment, but can adapt and thrive to do their job. Incorporating plants in specific areas that either absorb more or less water to aid in protecting the vineyards from being over-watered.

Cleansing the equipment is one of the most important attributes when it comes to maintenance at a winery. The washing of production facilities and supplies can cause the most harmful effects if conducted incorrectly.

Washing agents are designed to facilitate this process by breaking down, solubilizing and dispersing contaminants into water, so the contaminants can be washed away. Wash pads ensure that no harmful chemicals used during sanitation or sterilization will seep into the soil and affect the vineyards directly. They also allow the rinse water to be filtered and reused.

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The vineyards should be checked on a couple times a week, but when wine is fermenting and aging in barrels or tanks, they should be monitored everyday.

“We can probably all agree that readying equipment for winemaking is not exactly a carboy of fun; nevertheless, it is an absolutely crucial aspect of winemaking.”

- Daniel Pambianchi 29

sustainability It is strategic for wineries to adopt sustainable practices to ensure their long-term viability, minimize environmental impact, meet consumer preferences, comply with regulations, and contribute to the overall health and resilience of the wine industry. Sustainability will become a common thread that is woven through the entirety of the winery. A full circle design will consist of several vignettes of different sustainable practices incorporated into each part of the winery.

Adaptive Reuse: A site in California was chosen with pre-existing buildings and land that will accommodate the needs of wine production, a tasting room, event spaces, and outdoor areas. The structures will be redeveloped to adhere to sustainable practices and an accentuated user experience. It will become a multi-use property with certain implications that allow the site to host events, such as weddings, concert venues, etc... Updates will be made to the buildings to promote wellness and healthy environmental aspects.

Materiality:

Construction tactics, building materials and certain material finishes will remain as sustainable as possible. Locally sourced materials will reduce transportation, installation and production costs and also tie in the background of the site and accentuate the user experience. Use materials that are reflective of the region that you are representing.

HVAC Systematics: Willis Carrier has newly patented an impressive HVAC system known as “Hydronic Shell.” This system is developed for the renovation of buildings and allows all of the infrastructure to be contained within panels attached to the exterior. This benefits us to become a greener and more efficient system. It can be “retrofitted” into buildings without any disruption to other construction or present tenants. Hydronic Shell will replace a system that will reduce CO2 emissions, make indoor air quality better and lower energy usage and maintenance costs. The first trial is being done on the Syracuse Housing Authority in Upstate, New York.

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Wash Pads:

Investing in wash pads for equipment cleaning is highly sustainable for the vineyards themselves and for the entire environment. California doesn’t get too much rain, which isn’t bad for the grapes, but it is important to savor every drop of water that comes from the sky. Wash pads efficiently clean equipment. The used water is then drained, filtered and recycled and used again for the next cleaning procedure.

Rain Barrels and Runoff Collection Strategies:

Since rain is a vital commodity in California, ways to retain and reuse the water is necessary. Rain barrels are an old-style, but efficient, way of collecting rain water. Whether rain is draining from the roof or a higher topographical level, a barrel will allow the winery to collect natural water for watering processes, washing processes, or to be safely filtered into drinking water. Water beds are also efficient structures for absorbing runoff. Even pitching the patio in a specific way to carry water away from the elements that need to be protected. It is important to capitalize, utilize, and detain every drop of water that lands on this property.

Bottles: Wine bottles play an important part as the final aging agent for wine, but they also play a vital part in sustainability. Winescape will develop higher quality, thicker wine bottles that protect the wine from instances such as the sun, and allow for it to age at a slower rate. Guests that bring their wine bottle back to the property will receive a discount on their next bottle.

This will promote recycling and reusing of the bottles to lessen production costs and carbon footprints. Corks will be recycled as well.

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LEED + WELL LEED promotes sustainable building practices that significantly reduce the environmental impact of construction and operation. This includes strategies for energy efficiency, water conservation, waste reduction, and the use of environmentally friendly materials.

Sustainable Site Development

Innovation + Design Process Indoor Environmental Quality

Water Efficiency

Energy Efficiency

Material Selection

Along with the health of the environment, it is important to relay the same standards on human well-being. The primary focus of WELL standards is to prioritize and improve the health, well-being, and comfort of building occupants. This includes considerations for air quality, water quality, and mental well-being.

Ten Concepts of WELL Standards: air water nurishment light movement 32

thermal comfort sound materials mind community

universal design Universal design is an approach to design that aims to create products, environments, and systems that are accessible and usable by people of all abilities, ages, and levels of mobility. The goal of universal design is to promote inclusivity and eliminate barriers, ensuring that everyone, regardless of their physical or cognitive abilities, can engage with and use a product or environment comfortably and effectively.

Equitable: The design is useful and marketable to people with diverse abilities.

Tolerance for Error: Minimizes the hazards and consequences of accidental or unintended actions.

Flexibility: The deign accommodates a wide range of individual preferences and abilities.

Low Physical Effort: The design can be used efficiently and comfortably, with a minimum of fatigue.

Simple + Intuitive: Use of the design is easy to understand.

Perceptible: The design communicates information effectively to the user.

Size + Space: Appropriate size and space are provided for approach, reach, manipulation, and use regardless of the user’s body size, posture, or mobility.

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case studies brave + maiden

santa ynez, california

quintessa

st. helena, california

gurdau

kurdějov, czech republic

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case study one braive + maiden location: 649 N. Refugio Rd. Santa Ynez, CA 93460 established: 2011

designed by: Backen, Gillam + Kroeger Architects size: 70 acre estate ~10,000 square feet

Project Description The approach to the project was one of minimal intervention to ensure preservation of the existing mature oak trees, which provide shade for the area surrounding each pavilion. The result is a unique and intimate wine tasting experience that can accommodate up to a dozen guests. The design of the unobtrusive 250-square-foot pavilions echoes the winery’s environmental sensitivity and material palette of durable, sustainable materials that age and weather well. A harmonious fusion of architecture and nature, the carefully sited pavilions protect visitors from the elements while preserving the surrounding oak trees that shade the area.

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site

floor plan

Takeaways The biggest factor that speaks this project into an impactful sense of design is the wow factor entrance that creates a significant destination point for the guest upon entry.

The exterior and interior spaces are connected, but kept decently separated with a barrier. Outdoor seating is protected by somewhat of a covering to allow guests to occupy the outdoor areas, while being unexposed to unwanted elements.

The design remains minimalistic with particular attention to detail. The space is easily accessible during the cooler and warmer months.

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case study two quintessa location: 1601 Silverado Trail S. St. Helena, CA 94574 established: 2015

designed by: Walker Warner Architects size: 280 acre estate 62,500 square feet

Project Description The approach to the project was one of minimal intervention to ensure preservation of the existing mature oak trees, which provide shade for the area surrounding each pavilion. The result is a unique and intimate wine tasting experience that can accommodate up to a dozen guests. The design of the unobtrusive 250-square-foot pavilions echoes the winery’s environmental sensitivity and material palette of durable, sustainable materials that age and weather well. A harmonious fusion of architecture and nature, the carefully sited pavilions protect visitors from the elements while preserving the surrounding oak trees that shade the area.

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5. vineyard access road 1. winery 2. wine tasting pavillions 6. vineyards 7. lake 3. oak woodland 4. pedestrain path

site plan 0 50’ 100’

200’

1. pedestrian path 2. pavillion entry 3. viewing terrace 4. seated wine tasting

floor plan 0

2’

4’

8’

Takeaways The design is extremely influenced by the natural landscape the site is situated on. Outdoor elements are proposed in the main building and each individual pavillion.

The materiality and furniture pieces are very minimalistic to enhance a non-distracting approach, so that the winescape is soaked in by the user immensely.

Really strong historic values are integrated into the design not only conceptually, but materiality wise. The surrounding oak trees are embedded into the design in every way possible.

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case study three gurdau winery location: Kurdějov, Czech Republic established: 2011

designed by: Ales Fiala size: 70 acre estate ~10,000 square feet

site plan

Project Description The approach to the project was one of minimal intervention to ensure preservation of the existing mature oak trees, which provide shade for the area surrounding each pavilion. The result is a unique and intimate wine tasting experience that can accommodate up to a dozen guests. The design of the unobtrusive 250-square-foot pavilions echoes the winery’s environmental sensitivity and material palette of durable, sustainable materials that age and weather well. A harmonious fusion of architecture and nature, the carefully sited pavilions protect visitors from the elements while preserving the surrounding oak trees that shade the area.

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basement level floor plan

west view cross section

ground level floor plan

site plan

Takeaways The Gurdau Winery is entirely structured and specialized around an environmental aspect. The way that sustainability is integrated into the design is quite interesting and extremely impactful. One of the strongest design elements this case study demonstrates is the organic style structure that is meant to seamlessly blend into the vineyard landscape that creates an impactful statement towards the environmental consciousness that is maintained throughout the winery.

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building + site about napa valley site analysis climate + soil profile demographics building analysis floor plans + diagrams

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about napa valley Napa Valley is one of California’s premier destinations, world-renowned for its beauty and award-winning wineries. It is located in the Northern region and stretches thirty miles, and is also correlated with the Central Valley.

Napa was one of the twenty-seven original counties of California with the first winery appearing in 1859. The mineral hot springs, located at the edge of the valley, sparked the establishment of spa and resort style venues, which encouraged more tourists towards the area and the included wineries that further supported their success.

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California is the top producing wine state in the country; Specifically the Napa Valley region. Ninety percent of wines produced in the United States come from California. In order to achieve an AVA (American Viticulture Area) certification label included on the wine bottle, eighty-five percent of the grapes must come from the AVA region, which Napa Valley is settled within.

What makes Napa Valley so special compared to European produced wines? Wineries have the freedom to experiment. Few traditions are relevant to California produced wines, so winemakers can take advantage of modern technology. Also, most wineries will carry an entire line of wine and specialize in that particular type to produce the highest quality.

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site analysis 9105 Lincoln Street Thermal, CA 92274 The site consists of a 3,351 square foot residential building with an additional 8,000 square foot warehouse. These structures will be reworked in order to commence full productivity of a systematic winery.

Joshua Tree National Park

Thermal

59105 Lincoln Street Thermal, CA 92274

111

86

Salton Sea

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A zoomed in top view of the site context refers to the spatial adjacencies that are around the property. The vineyards completely surround the structure into the top corner of the lot; This is where the entrance and parking facilities reside. Guests will enter along the East side of the building and outdoor amenities will be positioned facing Southwest, which will enhance the beauty of the natural winescape during sunset. Considerations will be made in order to protect users from exterior exposures, such as sun and rainfall.

Main Building

Warehouse

The site was built in 1968 and consists of a 2 acre lot bordering the vineyard grounds. It is currently recognized as Pineapple Hill Ranch and has breathtaking 360 views. It resides near highway 86 and route 111, and about 10 minutes from Jacqueline Cochran Airport, HITS showgrounds, Thermal Race Club, and the Tower market. There is a private well, over 5,000 gallon storage tank, IID for electric service, sprinkler drip system, and a septic system. Parking currently exists on the lot, but only 19 spots are available, including 2 garage spaces and 2 covered spaces. There are no next door neighbors to allow for events to be hosted without any noise issues, but it is still in a good proximity to nearby facilities in the Coachella Valley. It lays at the very Southern edge of Napa Valley, but is still a successful farming site and has been used for farming since it was first built.

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climate + soil profile The climate of California is the driving component in the success of the quality and revenue of wine. The Mediterranean climate of Napa Valley is preferred because of the distinct seasons, particularly in regards to rainfall; It only rains for about six months, during the winter season, which means the summer to be warm and dry allowing grapes to ripen to greatest potential.

Large bodies of water provide cooling and wind to maintain moisture in the air and withhold the grapes from drying out. Not only is the climate and soil fertilization the success factor in wine production in Napa Valley, but also the close relation it has to San Francisco and San Diego to attract more tourists.

6in

Average Rainfall

4.5in

5in

3.5in

4in 1.75in

1.5in .5in

jan

feb

mar

apr

may

.3in jun

.2in

.2in

jul

aug

.5in sep

oct

nov

dec

Average Temperatures

57 jan

62 feb

67

71

76

81

83

83

83 77 65 57

mar

apr

may

jun

jul

aug

sep

oct

nov

dec

Soil type is vital when deciding what style of wine should be grown in the vineyards. If a preferred grape is being grown in the wrong type of soil, it is not going to ferment or age as needed, resulting in lower quality wine. Dozens of different types of grapes are able to grow in this area at their highest quality and potential thanks to the climate, soil profile and winemakers that are pouring their energy into maintaining the vine and producing the juice.

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Clay

Loam

Clay

rich, structured wines

Sand

aromatic, light colored wines

Silt

in the middle

Loam

if too fertile, then over- productive vines result in thinner wines

particle size clay

Sand

bigger silt

sand

Silt

The valley was formed by tectonic plate movement and volcanic activity.

Erosion and the resulting mixing of the original materials have given rise to intricate and diverse soil compositions in the alluvial fans that emerge from the hillsides and spread out onto the valley floor. Valley floor soils tend to be deeper and more fertile, which produce vigorous growth so the crop must be tightly managed to produce concentrated grapes.

Napa Valley Alluvial Fan River Deposits Volcanic

Oceanic Crust

Marine Sediment

Oceanic Crust 49

demographics The Napa Valley region is saturated with tourists due to its location and entertainment attributes. Because of the sites desired location and integration in the winery hotspot, both local residents and tourists are willing to spend the money on the beverages, food, and entertainment services. The existing Pineapple Hill Ranch has been up and running for years and has attracted many consumers already. Altering the site into a producing, selling and engaging winery will only attract consumers.

$50 billion retail value

245 million

280 million

$1.5 billion

cases sold worldwide

cases sold in U.S.

U.S. wine exports

Consumer Spending

#1

wine producer 5 mile households

Education + Daycare

Health Care Transportation + Maintenance Household Food + Alcohol Entertainment

Apparel

50

$2M

$6M

$10M

$14M

$18M

$22M

$26M

The Napa Valley region population is approximately 134,000 residents.

Middle aged people make up most of the age demographics in the region, which accommodates the extended use of wineries. Most of the population consists of whites, but the number of hispanics/ latinos is quickly beginning to rise. This pattern has been fairly consistent for the past decade or so. The consistency between female and male is structurally even. The entire population of Napa Valley has undergone a steady decrease within the past few years that is overwhelmingly evolving the demographic makeup of the region.

The graphs below goes to show the ethnic and racial make-up of the region between 2010 and 2022. There are small incremental changes, but the demographics are relatively the same.

White (non-hispanic) Hispanic/Latino Aisian (non-hispanic)

White (non-hispanic) Hispanic/Latino Aisian (non-hispanic)

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building analysis

1

1. Main Building 2. Warehouse 52

2

Main Building + Warehouse Floor Plans NTS 53

building analysis The structure’s on this site are old-time California ranch architecture. The original house structure on the Pineapple Hill Ranch is 3,351 square feet with a lot of different rooms that divide the space and make the interior of the structure feel tighter. Residents have occupied the space since it was built in 1968 and has undergone minimal interior renovations. Materiality of the structure consists of stucco with a slab foundation.

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The warehouse structure is 8,000 square feet and currently has three structural walls that divide the space up into thirds. It is a tall structure that can occupy heavy duty equipment necessary for maintenance of the grounds. The siding is steel with a tin roof. The interior currently does not have an HVAC system, which can be problematic when attempting to design the space for user access.

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floor plans + diagrams

Main Building Floor Plan NTS

Warehouse Floor Plan NTS 56

Sun Diagram Site

Circulation Diagram Main Building

Structure Grid Warehouse

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58

programming line by line adjacencies ada considerations tasting room clearances production safety

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line by line

quantity

sf

total sf

Monumental Entrance

1

200

100

Reception

1

50

100

Foyer

1

100

100

Tasting Room

1

2500

2500

VIP Room

2

400

800

Social Space

1

500

500

Individual Space

1

150

150

Outdoor Space

1

3000

3000

Restrooms

2

250

500

Management Office

3

100

300

Flex Office

1

100

100

Storage

1

100

100

Mechanical Space

1

50

50

Catering Kitchen

1

1000

1000

Production Space

1

8000

8000

Barrel Storage

1

4000

4000

Parking

1

10000

10000

space

60

adjacencies

private + indoor

public + outdoor

Social Space

Management Office

Outdoor Space

Flex Office Individual Space Catering Kitchen

VIP Room

Restrooms

Tasting Room

Mechanical Space Reception

Foyer

Production Space Barrel Storage

Monumental Entrance

Storage Parking

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ADA considerations Corridor Clearances

Door Clearances

(a) Front Approach, Pull Side

(b) Front Approach, Push Side

(c) Hinge Approach, Pull Side 62

(d) Front Approach, Push Side

(e) Hinge Approach, Pull Side

(f) Hinge Approach, Push Side

Restrooms

option a

option b 63

tasting room clearances

64

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production safety Wine production is an extremely tedious process that needs to be particularly calculated for each individual stage. Wineries in the United States must adhere to many regulations when selling wine, including those regarding food safety.

Food Safety Modernization Act (FSMA): Operations that include a vineyard (grape growing) and winery (wine production) are considered a mixed-type facility. In this case, additional FSMA regulations such as the FSMA Produce Safety Rule may be required. Details of these requirements can be found in the North Central Region FSMA center documents ‘Ensuring Food Safety in the Vineyard: Table Grapes’ and ‘Ensuring Food Safety in the Vineyard: Wine Grapes.’

Depending on business type, a winery may be considered a retail food establishment. In this case, registration with the FDA is not required. Rather, the winery must comply with state or local regulatory agency requirements for retail food establishments,” (North Central Region).

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Facility Registration Wineries (and distilleries) must register biennially with the FDA as a food facility, regardless of whether or not the wine is shipped in interstate commerce. Alcohol beverages are considered “food;” therefore, all wine production facilities must register with the FDA.

Produce Safety Rule Although winegrowers are not subject to the provisions of the Produce Safety Rule when the grapes grown will be turned into wine, such winegrowers may be subject to certain record-keeping requirements for grapes that will be turned into wine.

Sanitary Transportation Rule Depending on how the grapes and/or bulk wine are transported, such transportation operations may trigger a requirement to comply with the Sanitary Transportation Rule. At its most basic, this rule seeks to ensure that vehicles and other transportation equipment is clean and sanitary.

Prevention Controls for Human Food Rule (PCHFR) The food safety requirements include updated current good manufacturing practices, hazard analysis and risk-based preventive controls, and supplychain programs. The PCHFR exempts wineries from the requirements of the hazard analysis and risk-based preventive controls provisions, as well as from the supply-chain program provisions; However, two following requirements are met: one, the winery is required to obtain a permit from, register with, or obtain approval of a notice or application from the TTB as a condition of doing business in the United States; and two, the winery is registered with the FDA as a facility because it manufactures alcohol beverages.

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appendix additional interview information volume one sources

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additional interview information Architect Interview Questions: How does winery design compare and contrast to typical retail designs?

What elements are different, and what elements are relatively the same?

How do you address the functional needs of a winery while maintaining an aesthetically pleasing design?

How do you create a seamless flow between different areas of the winery for both visitors and staff?

What considerations were made for sustainability and environmental impact in your winery designs?

How do wineries naturally reflect the specific atmosphere they give off?

What design elements shape that atmosphere?

What design strategies are being applied to wineries to offer people an opportunity to enjoy the surroundings?

How do you balance the need for modern amenities with the desire to create a timeless and inviting atmosphere? What types of amenities are seen in wineries today?

Landscape Architect Interview Questions: Besides the vineyards, what aspects of the landscape are you designing to create a monumental, appealing experience for the customer?

What role does outdoor space play in enhancing the overall visitor experience at the winery?

How did you create a balance between functional aspects, like irrigation and drainage, and the visual appeal of the landscape?

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How do you anticipate the landscape evolving over time, and what maintenance considerations were incorporated into the design?

How are you designing the space to allow for other events to flawlessly be hosted?

What are some general, yet important, aspects of landscape design specifically for wineries - that need to be incorporated?

What types of materials are most popularly used to create outdoor areas for seating and social events?

Winery Owner Interview Questions: Why do people come to wineries?

What technologies are integrated in wineries today, if any?

What changes have you seen within your customers that are driving changes in your winery? What are the changes that your winery is making to accommodate more customers and their habits?

What makes the environments at your owned wineries so special?

How do you engage with the local community and support the surrounding ecosystem?

What challenges have you faced in the winemaking business, and how have you overcome them?

How do you envision the future of wineries, especially post COVID. Are there any changes that you would like to see be made?

How do you incorporate relationships between all of the staff and the guests that come into the space?

What kind of story is trying to be permitted throughout your winery atmosphere and design? How was it created?

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volume one sources Scholarly Articles Adams, Meredith Elaine. “Beyond the Glass: Examining Wine Tasting Room Profitability Using the 4Ps of the Marketing Mix.” Senior Thesis in Master of Science In Agriculture and Applied Economics, edited by Kimberly L. Morgan, Virginia Tech Works Library, Blacksburg, Virginia, 2016, pp. 1–91.

Author links open overlay panelJ. Miguel Costa 1, et al. “Achieving a More Sustainable Wine Supply Chain-Environmental and Socioeconomic Issues of the Industry.”

Improving Sustainable Viticulture and Winemaking Practices, Academic Press, 25 Mar. 2022, www.sciencedirect.com/science/article/pii/B9780323851503000098.

Journal of Wine Research: Vol 34, No 3 (Current Issue), www.tandfonline.com/toc/ cjwr20/current. Accessed 4 Dec. 2023.

Images Berry, Destination. “Sancerre 1 © Photo R Lacroix.” Flickr, Yahoo!, 4 Dec. 2023, www.flickr.com/ photos/destination-berry/6949947760/in/set-72157631566406298.

“Estate Rosé 2019.” Zonzo, www.zonzo.com.au/product/estate-rose-2019. Accessed 4 Dec. 2023.

“Gallery of Shustov Brandy Bar / Studio Belenko - 8.” ArchDaily, www.archdaily.com/508920/ shustov-brandy-bar-studio-belenko/537d94dec07a8021210001c2_shustov-brandy-barstudio-belenko_img_2119-jpg. Accessed 4 Dec. 2023.

“Kiki Makes.” Food + Flowers, www.kikimakes.com/shop. Accessed 4 Dec. 2023.

Signer, Rachel. “5 Natural Wines under $30 to Serve at Your Holiday Dinner.”

The Good Trade, 29 Nov. 2023, www.thegoodtrade.com/features/dinner-winerecommendations/.

Tarango, Rachel.“Wine Country Spotlight: Bo Barrett of Chateau Montelena.” Williams, 25 July 2013, blog.williams-sonoma.com/wine-country-spotlight-bo-barrett-of-chateaumontelena/?epik=dj0yJnU9S2h2cU5YYkVMRlk4czJvd2c2bUpOTE5kOHlib2syR1omc D0wJm49ck9HUXhRUWRXVnFwT2tMNFRiUWJRUSZ0PUFBQUFBR1Z1TmZB. Personal Photo Albums 72

Additional Websites

Abdel, Hana. “Delatite Cellar Door / Lucy Clemenger Architects.” ArchDaily, ArchDaily, 18 July 2023, www.archdaily.com/1004091/delatite-cellar-door-lucy-clemengerarchitects?ad_source=search&ad_medium=projects_tab.

AboutHaley MercedesI got a tattoo of grapes during veraison… does that make me a wine geek? Possibly. WSET diploma seeker @haley.mercedes. “The Comprehensive Guide to Zinfandel (Primitivo).” Wine Folly, winefolly.com/grapes/zinfandel/. Accessed 4 Dec. 2023.

Burgess, Laura. “How a Winery Gets Designed.” VinePair, VinePair, 28 June 2016, vinepair.com/wine-blog/how-a-winery-gets-designed/.

California Grown. “How Wine Is Made in California.” California Grown, 28 June 2023, californiagrown.org/blog/how-is-wine-made/.

Chapter 17: Planning and Zoning Wineries - Placer County, CA, www.placer.ca.gov/ DocumentCenter/View/10147/Winery-Ordinance-PDF. Accessed 4 Dec. 2023.

The Food Safety Modernization Act and the Wine Industry: An Overview, www.dwt. com/-/media/files/ows/2023-wine-guidelines/2023-fsma-and-wineries-overview. pdf. Accessed 4 Dec. 2023.

“Guide to Cleaning and Sanitizing Winemaking Equipment.” WineMakerMag.Com, 10 Nov. 2021, winemakermag.com/technique/guide-to-cleaning-and-sanitizingwinemaking-equipment.

“How Architecture Can Alter Our Wine Experience: Maze Row Wines.” How Architecture Can Alter Our Wine Experience | Maze Row Wines, www.mazerow.com/ vineyard-design-2.html. Accessed 4 Dec. 2023.

JBoyer@syracuse.com, Jeremy Boyer |. “‘transformational’ Building Invention to Debut at Syracuse High-Rise.” Syracuse, 16 Nov. 2023, www.syracuse.com/news/2023/11/ transformational-building-invention-to-debut-at-syracuse-high-rise.html.

Kimball, Sam. “California: The Perfect Climate for Growing Grapes.” Crush Wine Experiences, 4 Oct. 2018, crushwinexp.com/california-the-perfect-climate-forgrowing-grapes/.

Vintners, Napa Valley. “Soils and Geology.” Napa Valley Vintners, napavintners.com/ napa_valley/soils_and_geology.asp. Accessed 4 Dec. 2023.

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volume one thesis research interior design 74