california 12.
vineyards and cellars
BAa v a n i c o l e blackwell
class of 2024
virginia tech college of aa+d
volume two thesis design
interior design
executive summary
This document comprises an investigation into winery design, aiming to enhance attributes related to retail, multiuse, and landscape design. The site includes four buildings: retail, restaurant, tasting room/production, and private tasting. Exploration of production spaces, tasting rooms, outdoor areas, and various sustainable components was required 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.
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.
introduction mission + problem statements
goals + project requirements
site analysis
building analysis
solar study
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 energyefficient infrastructure, water conservation practices, and a dedication to environmental stewardship.
problem statement
The viticulture industry is at a crossroads, needing to align wine production with environmental sustainability due to current designs’ ecological and resource inefficiencies. This project aims to revolutionize winery design by integrating sustainable practices across all aspects of production, from grape cultivation to rinsing, to minimize environmental impact while enhancing economic and community wellbeing. The goal is to create a winery system that marries tradition with sustainability, ensuring the future health of the wine industry and the environment.
goals + project requirements
Goal: Sustainable Approaches
Performance Requirement: Implementing fully 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.
3
1 2 4 5
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.
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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.
site analysis
Napa Valley has limited real estate with pre-existing buildings, so two buildings will be transported from one site in Thermal, California to the new site in Napa Valley. Two small structures exist on the site that will additionally be remodeled.
north pacific ocean
san jose
california
las vegas
los angelos
building analysis (transported)
The structure’s on the old site are old-time California ranch architecture. The original house on the Pineapple Hill Ranch is 3,351 square feet. The structure consist’s of stucco with a slab foundation. This building will be used as the restaurant.
The warehouse is a 10,000 square foot corrugated metal structure. A basement will be dug out below the building, which allows the building to occupy heavy duty equipment necessary for maintenance of the grounds. This building will be used as the tasting room and production zone.
building analysis (pre-existing)
The two pre-existing buildings on the new site are very small square footage. The first building is an old barn that will be knocked down for reclaimed wood purposes. The wood that is still standing will act as a shell for a stucco structure to be built within. This structure will become the private tasting
The second building lies at the edge of the pond and is a small version of the warehouse taken from the other site, which gives the site a little bit of consistency. This building will become retail
site analysis
The two buildings from the previous site will be specifically oriented and placed on the topography. All four buildings will be relative to one another and connected together with pathway.
1 2 3 4 retail & welcome resturant tasting room & production
private tasting room
2 3 4
1
site analysis
The site topography was heavily researched and taken into consideration when positioning each building and structure of the design concept. The image to the left demonstrates the site’s topography and how each building is oriented and connected on the site.
adaptive reuse
Each building on the site includes a pre-existent structure that is recovered, repurposed, and renovated.
The retail building is a metal sheet barn that already existed on the property. Stucco is used on the interior for natural cooling properties. A section of the interior is dedicated to sustainability information and educational tours led by engaged and educated staff.
The restaurant is a stucco plaster building from the original site that was moved to the current site. It includes pre-implemented HVAC and has an additional awning made of sticks from trees on the site.
The private tasting room was placed in the spot where an old wooden barn structure stood. The barn was knocked down to repurpose the wood throughout the other buildings on the site, but corners still remain, which allowed for a stucco plaster structure to be built within the pre-existing boundaries. The reclaimed wood was used for the fins on the tasting room and production building, custom furniture elements in all spaces, and detailing.
The tasting room is also a building from the original site that is a metal shell warehouse. Cuts were made into the structure to allow access to natural light and vineyard visibility. A newly patented HVAC system, innovated by Willis Carrier, will be implemented. A greener and more efficient HVAC system that can be retrofitted into older buildings without disruption to users because all of the infrastructure is contained within panels attached to the exterior.
site analysis
Each building is branded with its level of elevation to create a link between the landscape’s natural topography and the strucutres positioned upon it.
301
260 ft ft
291 ft ft
252
solar study
The two buildings that were moved to the new site location underwent careful consideration for building positioning. Topography was the main concept of building placement, but a researched solar study indicated the specific orientation.
Identifying the solar pathway throughout the day was strategic for building orientation based on site location being California and the weather conditions. Too much sun in the space will cause the interior to become too hot. WELL Standards were taken into consideration when undergoing this research as well. The glazing of the building will face Northeast to minimize the amount of solar heat hitting the interior of the space. Wooden fins will be structured with reclaimed wood to additionally minimize the external force.
As the sun moves throughout the day, the building will be protected by the sun from the built fins. Additional exterior coverings over the outdoor seating areas will extend protection.
sun path at 8:10 a.m.
sun path at 11:10 a.m.
sun path at 3:10 p.m.
design concept
California 12 presents an innovative vision for sustainable viticulture and winemaking, weaving sustainability across its design throughout materiality and specific design details. The estate’s topography is conceptualized throughout the design—each stage of production is architecturally at a different elevation—which provides a unique opportunity for branding and connectivity between each building on the site. The cues of purchasing revealed that a pleasant atmosphere will strengthen customer commitment and improve relative purchasing.
Social Space
Management Office
Flex Office
Individual Space
Catering Kitchen
Restrooms
Mechanical Space
Production Space
Storage
VIP Room
Outdoor Space
Tasting Room
Reception Foyer
Barrel Storage
Monumental Entrance
Parking
parti diagram
this diagram represents the massing of an aerial view of the site to show how all buildings have views of the winescape and interact with one another.
retail
objective
the retail building is the first area you visualize and approach on the property. here is where the story of the winery is presented by educated staff in addition to tours and information about the designs’ sustainablility factors. there are also small samples of product to promote sales.
retail | 1,623 sf | corrugated metal barn
cross sections
retail cross section one
retail cross section two
retail axon
the retail space promotes the product through design visualizations and educated staff. minor tastings of the wine are provided here for buying purposes and information about the winery’s sustainability is displayed and conversed.
restaurant
objective
the restaurant is somewhere guests can reside without partaking in the entirety of the winery. the product is still sold and tastable here, along with a complimentary menu selection.
restaurant | 4,288 sf | stucco and clay structure
cross sections
restaurant cross section one
restaurant cross section two
restaurant axon the restaurant is a separate aspect of the winery that can be utilized without partaking in the entire site. the product is still on the menu, as well as a full complimentary menu. outdoor and indoor seating is provided.
tasting + prodcution
objective
the tasting room is located above the production zone with visual access through the flooring. within the tasting room, there is constant connection to all aspects of the winery including visuals of the winescape, production, and pond. the space is intended to create a community gathering area, while also becoming educated.
tasting room | 10,000 sf | corrugated metal barn
tasting room floor plan
management offices
NTS production zone NTS tasting + production cross section one
tasting room axon
the tasting room is the most important space of the winery and is intended to bring the community together. the atmosphere of this space is critical, for it inspires the user to buy the product. the user should always remember the feeling that was experienced in this space.
these wooden structures are made out of the reclaimed wood from the barn and act as “barrels” for dining setups.
the protruded elements on the wall bring texture to the space for unique lighting effects and follow the site sections of west and east topographies.
production zone axon the tasting room has a full connection to the underground production zone. there are sections of glass flooring from above that allow the users to peer down and have a look at the occurring sustainable practices. management offices are also located here to oversee live activity.
private tasting
objective
the private tasting room can be rented out by an accumulation of guests or by exclusive VIP members. the space is intended to reflect a more intimate tasting experience with an exceptional connection to the natural winescape.
private tasting | 906 sf | stucco structure in wood
cross sections
private tasting cross section one
private tasting cross section two
private tasting room axon
the private tasting room has a full connection to the surrounding winescape and is entirely outdoor indoor. shown on the branding wall, the knocked down wood barn will act as a shell for the stucco structure to reside.
specifications branding furniture materials
california 12. branding
vineyards and cellars
California 12 orginiated from the winery being located off Highway 12, which is also popularly called CA 12. It is inteded to be minimalistic, much like the design, while being simply understandable. The logo is applied to wine bottles, wine lists, wine boxes, bags, and other merchandise, as well as being consistently present around the site.
miscellaneous
flooring + columns
stucco
wall + ceiling
corrugated metal
wall + roof
black steel
truss
reclaimed wood
ceiling + generic models
stick bunch
truss
tempered glass
flooring
historical
terrazzo 02
flooring
terrazzo 01
flooring
california buckeye reclaimed wood
ceiling + miscellaneous
napa rhyolite
outdoor flooring
grigio dekton stone
handcrafted bar + table
sandstone
outdoor flooring
terracotta
flooring
bernhardt anza
b&b italia crinoline chair
FSC Certification Thermoplastic Material
b&b italia fat sofa outdoor
FSC Certification Product Circularity cb2 horseshoe table
b&b italia la bambola
FSC Certification Product Circularity
FSC Certification
bernhardt every table LEVEL SCS Indoor Advantage
meridiani oscar armchair
FSC Certification Polyurethane Foam
west elm martini table
Recycled Wood
b&b italia camaleonda sofa
FSC Certification Product Circularity bernhardt clue table LEVEL SCS Indoor Advantage reclaimed wood table Reclaimed Wood
blush chair FSC Certification
WELL
Air:
Humans spend 90% of their time indoors, often in work environments that lack adequate ventilation. Each building on the site is open air with natural cooling features and outdoor ventilation systems. Operable windows allow for natural ventilation, contributing to indoor air quality and occupant comfort. Materials with low VOC emissions will improve indoor air quality, including stucco, hempcrete, and reclaimed wood. Biophilia is incorporated throughout the landscape and within each building to aid towards improved air quality.
Water:
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. There is a pre-existing pond that will collect all runoff from the higher topographies that will protect the vineyards. It is important to capitalize, utilize, and detain every drop of water that lands on this property.
Nurishment:
The winery is nourishing due to the natural winescape and landscape. A connection from inside to outside is seen throughout every building that allows users to feel the pure connection to nature. Social aspects of nourishment are catered by the design as well, due to the purpose and story of the winery. Interactment with staff, other users, and close circle friends/family are coerced. Optimizing the nutritional value and safety of food and beverage offerings, as well as encouraging better eating habits and food culture; For vineyards and wine production, this includes pest control, pesticide/chemical use, wash pads, and composting.
Light:
Maximum daylight exposure is implemented throughout the entire winery, whether in a building or not. The design is catered to the visual needs of the user, but also requires atmospheric access to the natural environment. Orientation of windows aids to a fixed amount of direct sunlight, while still providing ample natural light. Landscape lighting on pathways ensures that outdoor areas are well-lit for safety, while minimizing light pollution. Lighting is used to enhance the architectural features of the winery, highlight products, and create a welcoming and comfortable atmosphere for visitors. All interior lighting can be adjusted for color temperature and brightness.
Movement:
Physical activity is crucial for human productivity. When considering spatial layouts, certain programs were purposefully spread out on the site to encourage movement. Access to the buildings throughout the landscape is impossible without movement. Walking paths, accessible stairs, signage, outdoor break areas, and tours promote and encourage constant movement around the property.
Thermal Comfort:
Temperature is controlled through some of the pre existing HVAC systems on the site, but also via window treatments and materiality. The tasting room has a unique yet sustainable strategy of 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.
Sound:
The open air connection to the landscape caters to nostalgic sounds of wildlife, wind, precipitation, and other natural elements that calm the mind. Machinery and equipment on the property are designed to operate quietly, and maintained regularly to minimize noise emissions. Sound-absorbing materials, like stucco, are used to reduce echo and background noise levels in tasting rooms and communal areas. Private spaces for meetings and conversations are designed with soundproofing. The offices above the production zone use an air gap system in the curtain wall to exceed soundproofing.
Materials:
Materials remain fairly consistent in order to speak to sustainability and cost efficiency. 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. Materials that are reflective of the region that is being represented. Reclaimed wood from a pre-existing structure will be used to construct multiple instances on the property including building components, furniture, and generic models. Stucco is used in every building to facilitate natural cooling for interior and exterior spaces.
Mind:
Mental health has become a prominent factor in program requirements. Nature integration, such as vineyard views, natural materials, and biophilia reduce stress and enhance wellbeing. Accessible outdoor areas where employees and visitors can relax and connect with nature, such as gardens, patios, or trails through the vineyards. A sense of community among employees is fostered through social events and shared spaces for interaction and relaxation.
Community:
Social engagement and inclusivity, local economy support, environmental stewardship, and adaptive reuse/site preservation incorporate a sense of community at California 12. Organized events bring people together, such as wine tastings, community dinners, or local festivals, to foster social connections and support local culture. The winery’s facilities are accessible to all, including people with disabilities, to promote inclusivity. This includes accessible tasting rooms, restrooms, and outdoor spaces. Sourced goods and services come from local suppliers and artisans, from food to materials, to support the local economy. Sustainable viticulture and winemaking practices further demonstrate environmental stewardship and encourage the community to engage in sustainable behaviors. Educational tours and workshops on sustainable practices in viticulture encourage community members to learn about and participate in environmental preservation.
volume two 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
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“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.
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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.
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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.
volume two thesis design
interior design