Thesis Book

a Dialogue

with Nature

architecture + viticulture Kate Ford | fall 2015 |

Thesis design studio

a Dialogue

with Nature arc hitec ture + v itic ulture Arch 613 Graduate Thesis Design Studio RWU SAAHP Fall 2015 Kate Ford - Student Andew Cohen - Professor

Table of Contents 1.

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6.

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Introduction Context Program Site Identification Regulatory Environment Precedent Analysis Thesis Design Bibliography

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Introduction

Introduction | Overview

Wine, similar to architecture, has been around for centuries. They both have created strong relationships with religion, culture and the environment. And regardless of their long history, they are both very contemporary today.

The relationship between the winery and a vineyard is extremely important. A winery should be an exploration of the boundaries between man-made architecture and natural landscapes. It should have a strong relation with the location, using natural materials, natural energy and should allow the natural landscape to be the main focus.

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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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Introduction | Manifesto In the five years I’ve studied architecture, my views and way of thinking about the world has changed. I can no longer go into a building and just simply walk through it without noticing the design. I have realized that architecture sculpts everyday life. Architects design all of the spaces that we eat, sleep, work, play, and more.

They have a huge responsibility because architects have a profound influence on people and how they live their lives. They influence the way people use a building and the mood that is created in the space.

Therefore, it is important that thoughtful consideration is apart of the design process when creating architecture.

I believe that architecture is not only about the aesthetic but is also about creating buildings that are resolved, and meet the needs of the situation at hand.

I believe that architecture should be for everyone. Architecture should not be limited to the people that have the money to afford it. I believe that architecture should be rooted to the site that it takes place in.

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Before a building is designed, extensive research should be done regarding the site, its history, culture, etc. before the architect puts his designs down on paper. Only through this will a successful building design be achieved.

There are many architects, some of them who are very well known, who produce the same kind of work regardless of their project’s location, climate, or program.

Although I do believe that these architects do produce nice designs in themselves, I believe that some aspect of the design itself should be conceived from he specific site.

For instance, my favorite church was the Jubilee Church outside of Rome by Richard Meier. For years I only saw close up pictures of the beautiful church, but then recently I was exposed to a picture with context and am baffled by its disconnect with the site.

Many issues also seen by the designs produced by “starchitects” are an extreme waste of resources. A thoughtful, compelling, and visually pleasing design, is not synonymous with waste of space, energy and materials.

In today’s world, more and more attention is brought to the environment and sustainability, giving more importance to the idea of green buildings. This is something that all architects will need to adapt to in the near future in order to create sustainable and efficient designs. This is not to say that designs should not be extravagant and bold, however, they should recognize the point where the design becomes excessive.

I do not believe that architecture is something that should be compromised. I believe that architecture and design should be done in the best possible way. It is an incredible amount of time that people spend in buildings. The space should be designed in such a way that people enjoy spending time there. In a way, architecture is the most public form of art. It is on display for everyone to see and interact with. I believe architecture has a great impact on people’s everyday lives and that is why I want to contribute to the world of architecture.

“Wine is light, held together by water.”

– Galileo Galilei

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Introduction | history The peoples of the Mediterranean began to emerge from barbarism when they learned to cultivate the olive and the vine." So wrote the Greek historian Thucydides in the fifth century B.C.,and indeed, wine-making is as old as civilization itself. Just as society finds its roots in ancient Mesopotamia, the earliest evidence we have for the cultivation of grapes and the supervised fermentation of their juices dates back to 6000 B.C. in the ancient Middle East. The Egyptians recorded the harvest of grapes on the walls of their tombs; bottles of wine were even buried with pharaohs in order that they might entertain guests in the afterlife.

Wine was also considered a drink of the elite in ancient Greece, and it was a centerpiece of the famous symposia, immortalized by Plato and the poets of the period. But it was during the Roman era that wine became popular throughout society. In Roman cities wine bars were set up on almost every street, and the Romans exported wine and wine-making to the rest of Europe. Soon, production and quality of wine in other regions rivaled that of Rome herself: in A.D. 92, Emperor Domitian decreed that all of the vines in the Cahors region (near Bordeaux) be pulled out, ostensibly in favor of the wheat cultivation the empire so desperately needed, but possibly also to quell the competition with Italian wine exports.

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After the fall of Rome, wine continued to be produced in the Byzantine Empire in the eastern Mediterranean. It spread eastward to Central Asia along the Silk Route; grape wine was known in China by the eighth century. But the spread of Islam largely extinguished the wine industry in North Africa and the Middle East. Throughout Europe, wine-making was primarily the business of monasteries, because of the need for wine in the Christian sacraments. During this period stronger, more full-bodied wines replaced their sweeter ancient predecessors (which usually were mixed with water before drinking). During the Renaissance, the virtues of various wine regions were appreciated by the increasingly sophisticated wine drinkers, and by the 18th century the wine trade soared, especially in France, where Bordeaux became the preeminent producer of fine wines. The development of distinctive strains of wine grapes led to the production of regional wines with easily recognizable characteristics.

In the New World the first successful wine-making occurred in the 19th century.

Somewhat surprisingly, Ohio was the first region in America to successfully cultivate grapes for wine, but it was soon eclipsed by wine production in California. About this time grape cultivation first began in earnest in Australia.

In the Old World, Champagne was establishing itself as a favorite luxury beverage; and fortified wines such as ports and sherries were becoming increasingly popular, especially in Britain. But despite the growing success of the industry, there was also a catastrophe: late in the century, the phylloxera epidemic destroyed many old European vines, a disaster that affected wine-making for decades. The plague was overcome by grafting cuttings of European varietal vines onto disease-resistant American rootstock.

Today wine-making is a global industry, with most of the countries of the world producing wine. Machines that can harvest huge areas by day or night have increased production, and modern viticultural science has ensured that the resulting product meets uniform standards, though sometimes at the expense of quality and flavor. Indeed, there has been a recent trend toward more traditional methods of wine-making such as unfiltered wines that preserve more of the grapes’ true character. “A Brief History of Wine.� Time Topics. The New York Times, 5 Nov. 2007. Web. 5 Aug. 2015.

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Introduction | Religion Judaism Wine has always been an important aspect of the Jewish religion. There are laws governing the process of wine making, from their crushing to the sealing of the bottle. Wine, for Jews, must be kosher, which means it must not be touched by a “Gentile” and must contain only kosher ingredients. In ancient times, wine was used by idolaters in rituals, which brought about the necessity for a kosher wine. Kosher wine has many restrictions on its creation and use, in order for it to remain kosher.

In the Jewish culture, wine has importance because of the role it plays in almost every holiday and religious service. The Sabbath is a weekly observance, and on the Sabbath, the Kiddush is said over the wine, a special prayer specifically for wine. Wine is thus an integrated part into the weekly life of a Jew, and has tremendous significance in many every day aspects of Jewish life.

Hinduism India and its various religions share a long history with wine. Hinduism had originally viewed the consumption of wine as a mortal sin. This eventually changed as different standings within the caste system were allowed different policies concerning alcohol consumption.

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Christianity Eventually, only the highest Brahmin caste was prohibited from drinking wine. It should be noted that Indian wines were not made from grapes but from palm sap. Indian wines--also known as Toddy Palm Wine-are locally produced and consumed.

Islam Islam takes an entirely different approach to wine, as noted in the Koran, “Satan seeks to stir up enmity and hatred among you by means of wine and gambling, and to keep you from remembrance of Allah and from your prayers. Will you not abstain from them?”

(The Koran, Sura 5:91). In Islam, wine is seen as a bringer of joy, but that its power of destruction is even greater and one must not overindulge in it. Later on in the Koran, Mohammad notes the joys of wine, and thus there is moderate disagreement over the correct interpretation of the Koran. Today, the general idea is that the Koran prohibits the imbibing of alcohol. However, there are modern day examples of cultures not following these rules, as is the case in Iran, which ranks sixth in the world for vineyard acreage. Wine is thusly not a major staple in Islam, but is occasionally noted in certain situations.

The relationship between wine and Christianity is one not seen with other religions. In Christianity, wine serves as one of the most important symbols within the church. Stories in the New Testament of the Bible tell of Jesus Christ--recognized as the Son of God by the Christian faith--turning water into wine. At the Last Supper, Jesus shared bread and wine with his disciples.

During the Last Supper, Jesus explained the forgiveness of sins and requested that the rituals of the supper be continued in his memory. Due to these events, bread and wine are representative of the body and blood of Christ.. This practice, which is completed with a parishioner consuming the body and blood of Christ, is known as Holy Communion, which is a major component of Christianity. A testament to the importance of wine and Christianity can be seen with the United States act of Prohibition in the 1920s. During Prohibition, wineries were allowed to produce sacramental wine for the church.

Heinzman, A. “Wine and Religion.” GrapeHeaven. N.p., 21 May 2012. Web. 20 Aug. 2015.

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Introduction | Cultural Wine is one of the most celebrated and appreciated commodities around the world.

Wine has evolved as part of life, culture and diet since time immemorial. As an enduring cultural symbol of fine life, the role of wine has evolved over time, changing from an important source of nutrition to a cultural complement to food and conviviality compatible with a healthy lifestyle.

Vineyards have been the properties of kings and lords for centuries in Europe, labeling wine as the elite beverage. However each culture has its own customs regarding this beverage.

In Italy, locals are used to drink wine in some particular moments of the day. When you go at the restaurant the common drink, right after the water, is the wine. Normally sparkling drinks, such as Coca-Cola or Fanta, are ordered only by children. The Italian dining table is bare without a bottle of wine. They drink wine at lunch and dinner.

In the Roman period, for what concerns the vine plantation, Pliny wrote that Italy had the supremacy because our country overtook the riches of any other country known at that time just with this production.

Now you can understand how much wine is important to us. This importance dates back to ancient time.

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Wine was already in the past the second drink after the water. Properzio said that wine was the stress cure for excellence. Horace stated that wine could dismiss troubles from your mind, those troubles which let your forehead pleated. Seneca thought that wine could relax yourself, ease off and nurse the sadness.

In Spain, alcohol is woven into the everyday culture. Alcohol is the social lubricant for this culture, especially around festive times and certain ritualistic occasions. Also, alcohol is integrated into the culture of eating in Spain, and many consider meals to be incomplete without wine.

In France, food and wine are central to life at all socioeconomic levels, and much socializing is done around lengthy dinners.

Even during the Tour de France, riders would take anything to survive the tedium, the pain and the exhaustion of stages that could last more than 300 km. That included alcohol (such as wine), which was already strong in French culture and sometimes purer than water after World War I destroyed water pipes and polluted water tables, and ether.

“Living Like a Local.” Italian Storytellers. N.p., 24 May 2014. Web. 20 Aug. 2015.

“People - Wine In Moderation.” Wine In Moderation.

N.p., n.d. Web. 31 Aug. 2015.

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Introduction | Health The Historical Context The Hearst Papyrus from ancient Egypt (1550 BC) serves as one of the oldest materials to document wine being used as a therapy.

Twelve of two hundred sixty prescriptions specified wine. In the Old Testament, wine was mentioned as a remedy, wound dressing and medicine. The Talmud suggests that wine comforts, refreshes and is nutritious and its health impact is such that if it is absent then medicines are required. A seventh century Greek author described wine as the best remedy for fatigue, distress, pain and sorrow, entities now treated with painkillers, sedatives and Prozac. “Wine: Health Benefits and Health Risks.� Medical News Today. MediLexicon International, 24 June 2015. Web. 11 Aug. 2015.

1. Reducing risk of depression 2. Preventing colon cancer 3. Anti-aging 4. Preventing breast cancer 5. Preventing dementia 6. Protecting from severe sunburn 7. Preventing blinding diseases 8. Damage after stroke 9. Improving lung function and preventing lung cancer 10. Raising levels of omega-3 fatty acids 11. Preventing liver disease 12. Protecting from prostate Cancer 13. Preventing type 2 diabetes

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Introduction | Production Depending on the grape, the region and the kind of wine that a wine maker wishes to produce, the exact steps in the harvesting process will vary in time, technique and technology. But for the most part, every wine harvest includes these basic steps:

1. Pick the grapes Most vineyards will start with white grapes and then move to red varietals. The grapes are collected in bins or lugs and then transported to the crushing pad. This is where the process of turning grapes into juice and then into wine begins.

Man vs. Machine: The grapes are either cut from the vine by human hands with shears or they are removed by a machine.

Night Harvest vs Day Harvest: The grapes are either picked during the day or at night to maximize efficiency, beat the heat and capture grapes at stable sugar levels.

2. Crush the grapes White Wine: Once crushed, the white grapes are transferred into a press, which is another piece of winemaking equipment that is literal to its name. All of the grapes are pressed to extract the juice and leave behind the grape skins. The pure juice is then transferred into tanks where sediment settles to the bottom of the tank.

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After a settling period, the juice is then “racked”, which means it’s filtered out of the settling tank into another tank to insure all the sediment is gone before fermentation starts.

Red Wine: Red wine grapes are also commonly destemmed and lightly crushed.

The difference is that these grapes, along with their skins, go straight into a vat to start fermentation on their skins. This is what imparts the red color into red wine, otherwise, red grapes would also make a white wine.

3. Fermenting Grapes into Wine Fermentation is where the sugar converts into alcohol. There are plenty of techniques and technologies used during this process to accompany the different kinds of grapes.

Red and white wines: yeast is added to the vats so that fermentation can take place.

Carbon dioxide is released during fermentation which causes the grape skins to rise to the surface. Winemakers must punch down or pump over the “cap” several times a day to keep the skins in contact with the juice. The grapes are pressed after fermentation is complete. After racking to clarify the wine, the reds will spend several months aging in barrels.

4. Age the wine Winemakers have lots of choices in this step, and again they all depend on the kind of wine one wants to create. Flavors in a wine become more intense due to several of these winemaking choices:

• • • •

Aging for several years vs. several months Aging in stainless steel vs. oak Aging in new oak vs. ‘neutral’ or used barrels Aging in American oak barrels vs. French oak barrels • Aging in various levels of ‘toasted’ barrels (i.e. charred by fire)

5. Bottle the wine When the winemaker feels a wine has reached its full expression in aging, then it’s time to bottle the wine for consumption.

And the rest is history, my friends.

Some white wines are ready to be bottled after a few months.

Most dry reds need 18-24 months of aging before bottling.

“How Wine Is Made: From Grapes to Glass | Wine Folly.” Wine Folly. N.p., 27 Oct. 2014. Web. 04 Mar. 2015.

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Introduction | Education Cornell University

Sommelier

The College of Agriculture + Life Sciences at Cornell is home to one of the top viticulture and enology programs in the world and is internationally recognized for its expertise in breeding table, juice and wine grapes adapted to cool climate growing regions.

From developing innovative trellis systems, to breeding new varieties, to managing pests and nutrients, to siting vineyards and maximizing ‘terroir,’ to perfecting the art and science of wine making, Cornell’s teaching, research, and extension in viticulture and enology offer unsurpassed opportunities for grape growers and wine makers, as well as undergraduate and graduate students.

A sommelier or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role is much more specialized and informed than that of a wine waiter: in fine dining today, it has been opined that, the role is strategically on a par with that of the executive chef or chef de cuisine

Enology: The concentration in enology provides students with a foundation in biology and chemistry, demonstrating principles with specialized coursework in wine chemistry, production methods, and sensory evaluation.

Viticulture: Students concentrating in viticulture apply concepts learned in biology and chemistry to coursework in vineyard management, grapevine biology, and grape pest management.

“Cornell University.” Viticulture and Enology. N.p., n.d. Web. 25 Aug. 2015.

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Though ‘sommelier’ is a job title potentially anyone may claim, becoming a professional certified sommelier often requires some combination of experience, training, formal education (a bachelor’s degree is not required, but individuals may do a two-year associates degree), classes and examinations. Though one can be a sommelier through only experience in the restaurant or wine industry as a qualification, many choose to become certified or educated by one of the many certifying bodies. The certification is offered by a wide range of educators: though a basic education may be attained for US$800–$3,750 over the course of six months, advanced professional certification requires years of costly study, practice and experience.

“Sommelier.” Wikipedia. Wikimedia Foundation, n.d. Web. 27 Aug. 2015.

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Introduction | sustainability Turning water + energy

In t o w i n e Here’s a taste of how much water and energy it takes to make wine, and how sustainable practices can dramatically reduce wines water and energy footprint It takes 31 gallons of water to make a single glass of wine.

Many older wineries weren’t designed with water and energy conservation in mind, plus the infrastructure needed for large-scale monitoring can be costly

“When you’re thoughtful about making a superior quality wine, it’s only natural that you’d do what’s best for the earth.”

-Jim Collins, chief viticulturist, Frei Brothers Reserve

Most wineries aren’t measuring water usage or total energy usage, such as natural gas, propane, diesel, gasoline and jet fuel.

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Strides in Sustainable Winemaking

1.

2.

3.

4.

Water

Satellite images, soil electrical conductivity maps and soil moisture probes make sure water is used only where it’s needed Leaf porometer machines show how rapidly plants are using water to produce Co2 Pressure bombs measure stress levels of vines to determine how hard plants are working to pull water from the roots “Paso panels” (hand-held solar panels) measure sunlight and calculate how much water the vines need

Energy

1.

Large amounts of energy are needed to heat water, deliver to the appropriate area, treat it, and dispose of it, closely monitoring that usage reduces those energy needs

2.

Monitoring compressed air usage, a process that uses an enormous amount of energy ...saved 5.4 million gallons of water in 2012 The amount of water needed to supply 54 homes for a year ...cut electrical use by 200,000 kilowatt hours in 2012 The energy it takes to power 20 homes for a year ...reduce total propane use by 62,000 gallons Which is equal to removing nearly 80 cars from the road each year "Committed to Preserving Earth's Resources | Frei Brothers Reserve." Committed to Preserving Earth's Resources | Frei Brothers Reserve. N.p., n.d. Web. 22 Apr. 2015.

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Introduction | Project Statement

With an industry that is tightly connected and reliant on nature, it should not cause damage to the land it inhabits. Architecture and sustainable concepts can create a vineyard that produces less waste and is better for the environment while maintaining a beautiful design. Through energy efficient designing and incorporating natural systems, a sustainable winery can work in harmony with our natural world leaving the land we steward in better condition than when we found it, building a community between vineyards, workers and the land.

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“Though I do not believe that a plant will spring up where no seed has been, I have great faith in a seed.

Convince me that you have a seed there, and I am prepared to expect wonders.”

— Henry David Thoreau

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Introduction | Problem Statement

With over 6,500 bonded wineries in the United States, the wine industry’s impact on the environment is definitely an issue. There is a movement towards environmental responsibility. Over a hundred wineries are doing their part to reduce their carbon footprint while still producing great wine.

Other environmental problems facing winery owners include: waste created from bottling, packaging and sending wine, pesticide runoff from the vineyard, the energy used running the winery and emissions from wine production and vineyard equipment.

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1 bottle of wine creates more than a pound of waste

+ 1 bottle puts 16 grams of sulfur dioxide into the air

x 192 million cases of wine each year

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Introduction | Architectural Themes

Themes that are going to be explored will involve the integration between landscape and architecture as well as sustainable design. Architecture isn’t restricted to being a building dropped on a site, it can be woven through the landscape and create harmony with the site. William McDonough created a list of principles that help reinforce the idea creating a dialogue with nature. We should create architecture that can co-exist with nature by being sustainable. We should design elegant and simple buildings that don’t contribute excess waste. We should use the world around us to help construct and operate the building by using local materials and passive energy. Lastly, we should always consider the consequences of our designs and how it may effect the earth.

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THE HANNOVER PRINCIPLES

by William McDonough Insist on rights of humanity and nature to coexist in a healthy, supportive, diverse and sustainable condition.

Recognize interdependence. The elements of human design interact with and depend upon the natural world, with broad and diverse implications at every scale. Expand design considerations to recognizing even distant effects.

Respect relationships between spirit and matter. Consider all aspects of human settlement including community, dwelling, industry and trade in terms of existing and evolving connections between spiritual and material consciousness.

Accept responsibility for the consequences of design decisions upon human well-being, the viability of natural systems and their right to co-exist.

Create safe objects of long-term value.

Do not burden future generations with requirements for maintenance or vigilant administration of potential danger due to the careless creation of products, processes or standards.

Eliminate the concept of waste. Evaluate and optimize the full life-cycle of products and processes, to approach the state of natural systems, in which there is no waste.

Rely on natural energy flows. Human designs should, like the living world, derive their creative forces from perpetual solar income. Incorporate this energy efficiently and safely for responsible use.

Understand the limitations of design. No human creation lasts forever and design does not solve all problems. Those who create and plan should practice humility in the face of nature. Treat nature as a model and mentor, not as an inconvenience to be evaded or controlled.

Seek constant improvement by the sharing of knowledge. Encourage direct and open communication between colleagues, patrons, manufacturers and users to link long term sustainable considerations with ethical responsibility, and re-establish the integral relationship between natural processes and human activity.

McDonough, William. “The Hannover Principles: Design for Sustainability.� William McDonough. McDonough Innovation, Nov. 1992. Web. 10 Aug. 2015.

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2

Context

Context | evolution

Long Island

2013

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1937

1963

1988

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Context | overview

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The New York grape, grape juice and wine industry generates more than $4.8 billion in economic benefits annually for New York State. 1,631 family vineyards... over 400 wineries... 175,000,000 bottles of wine... $408 million in state and local taxes.

Winery history in New York dates back to the 1800’s with 4 active wineries started back then still in existence. The industry didn’t grow much after that with only 7 more wineries starting up through 1969.

Today’s industry then developed roots with 13 start-ups in the 70’s jumping to 40 new wineries in the 80’s. Another 49 were added in the 90’s giving New York 113 wineries to go into the new century.

Growth exploded after that, however, as 127 new wineries started production between 2000 and 2008. That number was more than double the total number of wineries in all years before then. The Long Island Wine Council claims the greatest number of wineries with 47 and also had the largest number of wineries being added since 2000 with 26. The Seneca Lake Wine Trail follows with 32 wineries and 11 new since 2000. The greatest numbers of new wineries, however were in widespread locations not associated with an organized wine trail as 57 new wineries started with no trail affiliation placing that category as the largest with 92 wineries.

Trezise, Jim. “Facts & Figures | New York Wine & Grape Foundation.” New York Wine & Grape Foundation. N.p., n.d. Web. 21 Aug. 2015.

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Context | history Long Island Overview The geologic history of Long Island began millions of years ago when an ancient river carved out the basin that would become Long Island Sound. When the glaciers of the last ice age advanced on southern New England, they moved through this basin, carving it out even deeper before coming to a halt. At this point, the glaciers rate of advance was at equilibrium with its rate of melting, and for perhaps a thousand years, the ice remained in this position constantly discharging melt water, along with millions of tons of rock, sand and gravel. This sediment built up a ridge called a moraine, which about 50,000 years ago formed the South Shore of Long Island. As the melting increased around 21,000 years, the ice margin began to retreat, then paused again, forming a second moraine in line with the North Fork. As the ice retreated further, the second moraine acted as a dam for glacial runoff, and the Long Island Sound basin became a massive glacial lake which persisted for centuries depositing tons of sediment in its bottom before draining rapidly around 16,000 years ago.

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The continental ice sheet was now melting rapidly, and huge volumes of water were returning to the oceans. As sea levels rose, the bed of a recently drained glacial lake became filled with salt water, and long island and its surrounding waters as we know it today began to take shape. And this is the Long Island we know today. “Terroir.� Long Island Sustainable Winegrowing.

N.p., n.d. Web. 15 Aug. 2015.

Wine Making History In 1614 Andrian Block, a Dutch explorer, became the first European man to sail around Long Island. In 1616 Block drew a map of the area and christened the land "Lange Eylandt," which translates into English as Long Island. Thus, the Long Island name for our region has been in continuous use from 1616 to the present day.

It is certain that the Native Americans of the region harvested wild grapes as part of their diet. After 1640, the early settlers trained native grapes onto arbors behind their homes. European wine grapes were not grown on Long Island until the Prince Nursery Company (located in western Long Island) began growing and selling vines in the late 1700's. One of the earliest viticultural books written in the United States was by William R. Prince in 1830. His Treatise on the Vine states that "soils ... when porous, fine, and friable in their composition ... are the most suitable for the plant and for the quality of the wine." More recently, the world renowned Australian viticulturist Dr. Richard Smart, on a rare trip to Long Island in February of 2000, stated that the soils of Long Island "are among the finest soils for grape growing that I have ever seen in the world."

The first Long Island vineyard was planted in 1973 in the town of Cutchogue, N.Y. By the late 70's and early 80's word of interesting wines started to percolate back from the East End. Pioneering winemakers of Long Island began to discover the potential for fine wine which lay buried in the soils of the east end for so long. As acreage expanded in the 80's and 90's, Long Island wines began to catch the attention of wine experts around the word. After nearly forty years, the region continues to grow and improve.

Long Island wines are proving themselves worthy of respect. The best have a style all their own, with moderate alcohol, intense aromatics and crisp acidity. Today, the Long Island wine region remains the largest producer of European wine grapes on the East Coast and a quality leader in the New World. “History.� Long Island Sustainable Winegrowing.

N.p., n.d. Web. 15 Aug. 2015.

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Context | long island North Fork of Long Island AVA The North Fork of Long Island American Viticultural Area region lies entirely in Suffolk County and is governed under the State of New York. The western boundary of the North Fork appellation is the 6 mile long boundary line separating Riverhead and Brookhaven Townships. The boundary starts at the mouth of Wading River and then becomes a straight-line cutting through Peconic River Park to meet the beginning of the Peconic River. From here on the boundary travels along with the river until it empties into Peconic Bay. It is here that the boundary lines become the three bodies of water. Peconic Bay accounts for the rest of the southern boundary, meeting

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the Atlantic Ocean at Orient Point. The entire length of the North Fork from its start at Riverhead Town line to Orient Point is approximately 40 miles. The North Fork is 6 miles wide at its widest point and less than .5 mile at its narrowest. The townships making up the area--Riverhead (78 square miles), Southold (69 square miles) and Shelter Island (11.5 square miles)--cover a combined total of 65,000 acres of land or 158 .5 square miles. Shelter Island, although separate from the main strip of land, is composed of the same soil association as those making up the remainder of the North Fork. The towns and villages making up the North Fork include: Aquebogue,

Baiting Hollow, Bayview, Blixedon, Calverton, Cedar Beach, Centerville, Cutchogue, Dering Harbor, Eat Cutchogue, East Marion, East Mattituck, Estates of Wading River, Fishers Island, Greenport, Jamesport, Laurel, Mattituck, Nassau Point, Northville, Oregon, Orient, Orient Point, Peconic, Plum Island, am Island, Reeves Park, Riverhead, Roanoke, Robins Island, Shelter Island Heights, Shore Acres, South Jamesport, Southold, Stirling, Wading River, and Waterville.

“Long Island Viticultural Areas.� Long Island Sustainable Winegrowing. N.p., n.d. Web. 31 Aug. 2015.

specialties Merlot, Chardonnay, Cabernet Sauvignon, Red Blends

2,041

Acres of Vineyard

66

Bonded Wineries

South Fork of Long Island AVA

Growing Season

215 - 233 days

Grape Production

6,024 tons

Moderating influences Long Island Sound, Peconic Bay, Atlantic Ocean

Leading Varieties Classic European Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewurztraminer, Merlot, Riesling

“The Hamptons Sub-Region.” The Hamptons. N.p., n.d. Web. 31 Aug. 2015.

“The Hamptons, Long Island” viticultural area is located entirely within eastern Suffolk County, Long Island, New York. The viticultural area boundaries consist of all of the land areas of the South Fork of Long Island, New York, including all of the beaches, shorelines, islands and mainland areas in the Townships of Southampton and East Hampton including Gardiners Island, for a total size of 209 square miles. The boundarystarts at the intersection of Brookhaven and Southampton Town lines at the Peconic River and travels south approximately 10 miles along the Southampton/ Brookhaven Township line until it reaches the dunes on the Atlantic Ocean near Cupsogue Beach in Eastport NY. Then the boundary proceeds east and west along the beaches, shorelines, islands and mainland areas of the entire South Fork of Long Island described on the “New York,” “Providence,” and “Hartford” U.S.G.S. maps until it reaches the Peconic River near Calverton at the beginning point.

These boundaries consist of all of the land found in the Townships of Southampton and East Hampton including Gardiners Island. The northern boundary of the AVA is the Peconic Bay and the southern boundary is the Atlantic Ocean. Southampton Town has a total area of 139 square miles. East Hampton town consists of 70 square miles and stretches nearly 25 miles from Wainscott in the west to Montauk Point in the east. It is about six miles (10 km) wide at its widest point and less than a mile at its narrowest point. The town has jurisdiction over Gardiners Island, which is the largest privately owned island in the United States.

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Context | environment

Like most plants, grape vines thrive when they have the correct balance between warmth and coldness, sunshine and rain.

That is why 90% of the grapes grown in the world fall between 30 degrees and 50 degrees north and south latitude. This vineyard is at approximately 37 degrees north latitude.

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30”

1700 hours 1500-1700 hours of daylight from April 1- October 31st

1500 hours (minimum)

27.6” ideal rain fall per year

25”

For grapes to ripen satisfactorily they need a minimum of 1500 hours of sunshine during the growing season; we get 1500-1700 hours beginning on April 1st and ending on October 31st. This is particularly true of red grapes, which need more sunshine than whites. The long hot summers of the region are ideal for growing grapes.

Along with sunshine, the vines also need to absorb considerable amounts of water throughout the year. The ideal is approximately 700 mm, or 27.6 inches, of rain per year. The farm gets about 2530 inches, which is ideal for flourishing grapevines. Though the rainfall is perfect, the quality of the grapes produced can suffer if they absorb too much water.

“Microclimate and Terroir.” Lake Erie Microclimate.

Johnson Estate Winery, n.d. Web. 7 Aug. 2015.

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Context | climate Long Island's maritime climate and its unique glacial soils form the key natural components of their terroir. Their long, warm summers are tempered by cooling breezes off the Long Island Sound and Atlantic Ocean that prevents excessive summer heat. The surrounding water gives off warmth to the East End that extends summer into a mellow fall, allowing us ample time to ripen our fruit well into October and November. It also provides buffering breezes during the winter months, protecting the vineyards and allowing us to be the largest producer of European grapes in the Northeast.

Their climate is characterized by warm summer day temperatures and warm summer night temperatures creating a relatively low diurnal fluctuation and moderate rainfall in each month of the growing season. Nearly every summer contains a stretch of dry weather lasting between 3 to 4 weeks. Their average growing season accumulates between 2,800-3,500 Growing Degree Days (UC Davis system, >50F) depending on the distance of the vineyard site to cooling breezes coming off the Ocean and Sound. The hamlet of Cutchogue, in the heart of the North Fork of Long Island AVA, is considered the sunniest location in New York State, indicating that Long Island wine country has relatively high isolation.

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Their moderate climate with plenty of sun allows the East End of Long Island to grow and ripen an array of grape varieties from the most dependable and widely planted duo-Chardonnay and Merlot- to the whites Sauvignon Blanc, Riesling, Viognier, Gewurztraminer, Pinet Grigio, Gruner Veltliner, Albarino, Chenin Blanc, Semillion,Tocai Friulano, Pinot Blanc, and the reds, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Malbec, Carmenere, Blaufrankisch, Dornfelder, Syrah, and Pinot Noir. “The Region | Long Island Wine Country.� The Region | Long Island Wine Country. N.p., n.d.

Web. 31 Aug. 2015.

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Context | climate

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Context | soil

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OVERVIEW

SOIL TYPES OF THE HAMPTONS

Geologically, the soils of the East End of Long Island are relatively young.

The last glacier of the Wisconsin Age receded from the region about 11,000 years ago. As the glacier moved over the area it carried large quantities of rock, much of which was ground into gravel, sand and silt-sized soil particles. When the advancing ice stopped, the material ahead of the glacier was left in place as a ridge called a terminal moraine. Two moraines make up the East End – the Ronkonkoma Moraine to the south and the Roanoke Point Moraine to the north.

As the glacial ice melted, enormous quantities of water ran from the glacier, carrying and sorting the soil materials.

Most of the material was sand and gravel which was deposited on a broad plain in front of the moraine. This area is known as the glacial outwash plain and makes up the majority of the farmland on Long Island. As the ice kept melting, most of this plain was covered by water or wind-deposited silt, clay and fine sand to varying depths, making the topsoil of the region.

The grape growing region of The Hamptons is encompassed within the area of the towns of Southampton and East Hampton.

This area, when compared to the North Fork, has distinctly different soil types. The difference in soil types begins at the edge of the Pine Barrens in Southampton Town and continues eastward toward Montauk Point. The major soil types which exit on the South Fork, according to the United States Soil Conservation Service, are as follows:

“Our Soil.” Long Island Sustainable Winegrowing.

N.p., n.d. Web. 15 Aug. 2015.

Plymouth-Carver Association: These soils are rolling, hilly, deep and excessively drained. Characteristically, scrub oak and other minor trees are found as cover.

Permeability is rapid and natural fertility is low. Most of these soils have never been farmed due to these factors and hence they are known to be poor supporters of crops.

Bridgehampton-Haven Association: These soils are deep and excessively drained and have a medium texture. It is its depth, good drainage and moderate to high available water-holding capacity that make this soil well-suited to farming. Most of these areas ate currently under cultivation of potatoes and vegetables. These soils are the main reason why South Fork potato and vegetable growers have consistently used less irrigation water than their North Fork counterparts.

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Context | Local Architecture South Fork Wineries

North Fork South Fork Western Suffolk

The Long Island winery distrubution is completely unbalanced. The North Fork has more wineries than you could visit in a weekend, on the other hand, you could easily visit all of the South Fork wineries in one afternoon (especially since Channing Daughters doesn’t offer tours or tastings).

The North Fork isn’t more advantageos thanthe South Fork for growing grapes, it is simply that the land costs more on the South side due to the beautiful beaches.

Therefore, this thesis will bring more awareness to the wineries on the South Fork.

Channing Daughters Winery

Duck Walk Vineyard

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Wolffer Estate Vinetard

Duck Walk Vineyard It was the dream of their founder, Dr. Herodotus “Dan” Damianos, that helped create the winemaking industry on Long Island in the early 1980’s. In 1994 he and his son Alexander founded Duck Walk Vineyards. The Normandy Chateau-style building in Water Mill, a true Hamptons landmark, became home to what has quickly evolved into one of the most well-known names in Long Island wine.

channing daugters Winery Their foremost commitment at Channing Daughters Winery is the care of their grapevines and the quality of wine in the bottle. They do everything by hand in small batches with lots of love and attention. They believe in celebrating the place, vineyards and region from which we are lucky enough to produce wine.

Wolffer estate vineyard Wolffer Estate winery has a European character and the former potato fields have become the foundation for world-class wines created by Winemaker Roman Roth.

Wölffer Estate Vineyard is an American Winery in the Classic European Tradition and whole heartedly practices sustainable farming.

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Context | Local Architecture Parrish Art Museum Designed by the internationally acclaimed firm Herzog & de Meuron, the new Parrish occupies a fourteen-acre site in the hamlet of Water Mill. The innovative design integrates architecture and landscape in a plan that both respects and reflects the singular natural beauty and rich artistic legacy of Long Island’s East End. The architects were inspired not only by the landscape but also by the many artists’ studios they visited on the East End. Located on the north side of Montauk Highway, the Parrish is a horizontal structure nestled discreetly in the landscape, consisting of two parallel wings joined by a central circulation spine running the length of the building. The building has been sited to take advantage of natural north light. The poured-in-place concrete walls are deeply recessed under a long and elegant white corrugated metal roof and incorporate large sections of glass that permit views through the museum and into the surrounding landscape.

Like the building itself, the landscape, designed by Reed Hilderbrand Associates, evokes the heritage of the East End. The site has been reshaped into a meadow with grasses and native wildflowers, rising toward an oak and evergreen hedgerow at the northern boundary. A special feature of the new design is a shaded porch surrounding the entire building and expanding to a large covered terrace, providing public areas for rest and contemplation. Conceived as a single, integrated work, the architecture and landscape offer the public a unified and cohesive experience year-round.

Parrish Art Museum “Architecture/The Building.” Architecture/The Building. N.p., n.d. Web. 31 Aug. 2015.

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Context | public transportation The Location and Transportation (LT) category rewards thoughtful decisions about building location, with credits that encourage compact development, alternative transportation, and connection with amenities, such as restaurants and parks. The LT category is an outgrowth of the Sustainable Sites category, which formerly covered location-related topics.

Whereas the SS category now specifically addresses on-site ecosystem services, the LT category considers the existing features of the surrounding community and how this infrastructure affects occupants’ behavior and environmental performance.

To achieve LEED credit, locating the proposed winery near a Long Island Rail Road stop will allow for other forms of transportation other than by car. The four stations along the South Fork are Hampton Bays, Southhampton, Bridgehampton, East Hampton and Amagansett.

LEED Credit Library | U.S. Green Building Council.

N.p., n.d. Web. 31 Aug. 2015.

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Context | Wine Styles Long Island is America's most diverse wine region, producing high quality wines in nearly every style. Although best known for its crisp, dry whites wines made from Sauvignon blanc, Chardonnay, Chenin blanc and Pinot Grigio, and complex, elegant red wines made from Merlot or Merlotbased blends, Long Island also produces fine traditional sparkling wines, exciting aromatic white wines from Riesling and Gewurztraminer, rich, oaky Chardonnays, and an array of minerally to fruity dry rosé wines made from Merlot, Cabernet Franc, Cabernet Sauvignon, Refosco, and Syrah.

Fruity red wines are made from Pinot Noir, Merlot, and Cabernet Franc, spicy red wines from Blaufrankisch, Lagrein, Malbec, and Petit Verdot, and luscious dessert wines.

White Wines White wines in the region can be crisp and dry; aromatic with pungent and exotic notes; or rich, oaky, full bodied and deeply scented. Our crisp and dry and aromatic whites are un-oaked and perfect as aperitifs or paired with a wide range of lighter foods.

Rich oaky whites are more complex and stand-up to heartier, sauced dishes.

Red Wines Red wines in the region range from fullbodied varietal wines and blends to fresh and fruity wines. The lighter reds can take a light chill for drinking on their own or with causal fare like pizza, burgers and barbecue. Spicy red wines stand up to richer seasoned, grilled meats.

Sparkling Wines Traditional method sparkling wines range from the youthful, exuberant, fun wines that are perfect as aperitifs, with brunch or at any special occasion to the richer, latedisgorged sparkling wines that are great to serve with a variety of richer foods from roast fowl, to truffled dishes, and fattier fish.

“Wine Styles | Long Island Wine Country.” Long Island Wine Country. N.p., n.d. Web. 31 Aug. 2015.

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Rosé Wines Long Island Rosés are truly versatile wines, ranging from pale and ethereal with mineral notes to more deeply colored, medium bodied and fruit-scented. They are generally un-oaked, mostly dry, and wellsuited as aperitifs with lighter vegetable and chicken dishes, and are great will grilled fish and meats.

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Context | sustainability SUSTAINABLE VITICULTURE

ENVIRONMENTAL STEWARDSHIP

Sustainable Viticulture is a concept, a paradigm and a set of local "best practices". The three components that make up sustainability are simply: environmental stewardship, social equity, and economic viability. It can be seen as a pathway that leads to improving environmental stewardship, worker safety, job satisfaction and economic fairness, and results in economic success over generations.

Stewardship of the environment refers to protecting the environment through conservation, recycling, regeneration, and restoration. It means taking responsibility for our choices. The responsibility for environmental quality should be shared by all those whose actions affect the environment The viability of local agriculture is dependent on our ability to steward our land in a way that allows it to stay healthy and productive into the future.

It is a pathway to greater awareness of the consequences of one's actions on the farm, in the workplace, in the community, and the wider world around us. Sustainable vineyards and wineries help stabilize the economies of the communities where they reside.

We see our vineyards as a holistic ecological system and we strive to develop practices that produce the highest quality fruit possible, while also being sensitive to the environment. This system is kept in balance through a series of vineyard “best practices,” finely tuned over the past 40 years.

Long Island Sustainable Winegrowers believe that vineyards should work in harmony with our natural world leaving the land we steward in better condition than when we found it, building a community between vineyards, workers and the land.

Farming of any kind is an unnatural act that disturbs the environment. Our job as stewards is to minimize the negative impact of our viticulture on workers, farmers, and the environment. This is why many wine districts and states in the U.S. have developed Sustainable Viticulture programs (Oregon, New York, California. Lodi, CA, the Central Coast, CA.).

Each program is slightly different, but most of them focus on the priorities that are general to all regions plus those that are specific to them individually. The concept of Best Management Practices (BMP) is at the core of Sustainable Viticulture (or any sustainable agriculture). BMPs are locally evolved farming techniques that achieve a certain goal such as limiting soil erosion or eliminating the use of toxic materials that build-up in or leach through the soil.

“Sustainability.” Long Island Sustainable Winegrowing. N.p., n.d. Web. 31 Aug. 2015.

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SOCIAL EQUITY The idea of social sustainability is quite simply – about people. It is about understanding people’s needs and desires, considers the effects of our actions on the wider community and anticipates and embraces social change, allowing people to provide for their well-being into the future. Naturally, the social aspects of sustainability are intertwined with the environmental and economic aspects. A large part of a person’s social well-being is dependent on their economic status - how fulfilling their job is or whether they make enough money to support their lifestyle.

The environment also has an effect on social well-being - recreation often involves use of environmental resources and the physical environment in which we live is important. However, the social aspects are about more than just the indirect effects of environmental or economic sustainability.

Sustainable development is about places that allow people to provide for their social needs and sustaining a high level of social well-being in the long-term.

The factors involved include: Health, Safety, Standard of Living, Equality, Freedom, Opportunity, and Individual empowerment.

We encourage our members to take social well-being into account when evaluating their business practices.

Part of this is the development of a clear and concise employee handbook that includes clear job descriptions, company policies, explanations of employee benefits and standards and expectations. LISW also encourages members to be good neighbors in the community, hire local labor, participate in local government and support local charitable causes. A good neighbor also manages noise, dust, and emissions levels as to not impact the health or well-being of the community and always makes decisions with the whole picture in mind. In order to support our desire to become more socially aware in our communities, we have partnered with the Cornell Cooperative Extension of Suffolk County Family Health and Wellness program.

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program 61

Program | user groups

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What is a Vigneron

What is a Sommelier

Who will Visit

A vigneron is someone who cultivates a vineyard for winemaking. The word connotes or emphasizes the critical role that vineyard placement and maintenance has in the production of high-quality wine.

The term, French for someone who grows grapes or makes wine, is often used in Australia to describe a winemaker who is also involved as an owner or manager as opposed to a person who is employed only to make wine, who is generally referred to as a winemaker. It is also used when referring to a winemaker from France.

A sommelier or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role is much more specialized and informed than that of a wine waiter: in fine dining today, it has been opined that, the role is strategically on a par with that of the executive chef or chef de cuisine.

Anyone! Specifically people from NYC who can access the winery by train, or people vacationing in the Hamptons.

There are less than 200 master sommeliers in the world.

The winery will attract events such as weddings and concerts as well.

“Winemaker.” Wikipedia. Wikimedia Foundation, n.d.

Web. 31 Aug. 2015.

“Sommelier.” Wikipedia. Wikimedia Foundation, n.d.

Web. 31 Aug. 2015.

Vigneron Wine Makers

Viticulturist Student + Sommelier

Visitor Wine taster

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Program | day in the life Vigneron (Wine Maker)

Viticulturist (Student or Sommelier)

Visitor (Wine Taster)

I get at my post at 8 am and look over my to-do list. A wine maker assumes multiple roles in multiple locations during the day. I will start off in the vineyard, make my way into the winery and then as the day gets busy with visitors, I may assist with sales.

I am a student at Cornell University and am taking a two week viticulture research & extension trip with my classmates. I woke up in the student housing on the vineyard.

I arrive at the Amagansett train stop and walk to the winery. When I arrive, I decide to sit down at a table for tasting and relax for an hour until the next tour starts. The waitress gives me a small sample of wine while explaining the types of grapes, the duration it took to ferment and and other unique steps it took to make this wine. I enjoy my glass of wine while I look out at the rows of vines.

I start the day off by visiting a part of the vineyard to see how well it was rebounding from last winter’s brutal cold and snow.

Having a vineyard on Long Island is an exciting challenge because of bad weather and difficult circumstances, which prove their mettle in a way perfect growing conditions do not. As they like to say, a good vintage “makes itself.”

Now I return back to the winery where I’ll put together six trials of various blends, made of Malbec, Syrah, Petit Verdot, Cabernet Franc and Merlot from our vineyards. I gather some of the assistant wine makers and student to taste the blend together.

It’s close to 5 pm so I began to clean and do regulatory paperwork and respond to emails.

Before the day is done, we gather the staff to the tasting room and familiarize them with the wines they will be pouring the next day, giving them key terminology. It’s now 7pm and my work day is done.

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During this program I will be exposed to juice analysis, wine analysis, distillate analysis and vineyard management. We start our day by getting familiarized with the types of grapes being grown at the vineyard.

Next we go into an Analytical Lab inside the winery where we begin our wine analysis. this class gives us a snapshot of wine chemistry: pH, titratable acidity (at pH 8.2), fermentable sugar, malic acid, lactic acid, volatile acidity, alcohol, free SO2.

After a few hours of classes, the winemakers invite us to try some of the wine they are testing. Our palettes aren’t as developed as the professional winemakers, which they like because they don’t always want an experts opinion, they prefer a “Joe Palate.”

After classes are done, we explore East Hampton. The location of this winery beautiful,

After trying several types of wine, I start the tour. They bring us through the process in the order the wine is made in. First they take us into the vineyard, to talk about the grapes, afterwards we visit the grape press and fermentation tanks. Next we walk through rows of barrels where the wine is aging. We conclude the tour with seeing the wine being bottled.

I am in no rush, and am enjoying this relaxing day, so I try another tasting. I walk through the wineries museum which houses temporary art exhibits. On my way out I stop at the gift store and buy my favorite bottle of wine from the tasting.

PRODUCTION

EDUCATION

TOURISm

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Program | Initial outline Public

10,000 sq ft

Reception Waiting Room Store/ Gift Shop Auditorium Gallery Tasting Room Restaurant/ Wine Bar

Production Blending Tank Aging Barrell Aging Bottle Aging Fermentation Grape Press Laboratory Grape Drying Wine Bottling

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15,000 sq ft

Education

5,000 sq ft

Cornell: Classrooms Analytical Lab Lecture Hall Sommelier: Tasting rooms Lecture Halls

Housing

5,000 sq ft

Other

5,000 sq ft

Student dorms Guest bedrooms

Offices Storage Parking

Total: 40,000 sq ft

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Program | Program relationships

Reception

Tasting Room

Waiting room

Demo Kitchen

Store/ gift shop

Restaurant/ Wine Bar

Auditorium

Gallery

Hotel Amenities

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Classrooms

Offices

Storage

Parking

Grape Drying

Grape Press

Fermentation

Bottle Aging

Tank Aging

Barrel Aging

Wine Bottling

Blending

Bottle Storage

Student Housing

Guest Housing

Keeper’s House

Analytical Lab

Lecture Hall

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site identification

Site Identification | Amagansett “Place of good water” Amagansett derives its name from the Montaukett name for “place of good water” from a water source near what today is Indian Wells beach.

According to the United States Census Bureau, the CDP has a total area of 6.6 square miles, of which 6.5 square miles is land and 0.039 square miles, or 0.37%, is water.

At the end of the last ice age, Amagansett stood at the eastern tip of Long Island. At that time, Montauk was an island on its own in the Atlantic. In the intervening several thousand years, ocean currents, or littoral drift, filled in space with sand. This area is now known as Napeague.

Distinct places within Amagansett include Amagansett village, Beach Hampton, and the Devon Colony on Gardiner’s Bay. Other places of geographic significance include the “Walking Dunes” in Napeague and the Atlantic Double Dunes, which are protected

by The Nature Conservancy and local and federal governments.

“Amagansett, New York.” Wikipedia. Wikimedia Foundation, n.d. Web. 31 Aug. 2015.

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Site Identification | Existing Client Bhumi Farms The proposed site is located at Bhumi Farms in Amangansett, NY. This site was selected based on its location, site history and availability. This site is located on the eastern end of the South Fork, extending the hub of wineries that already exist in the area. The North Fork has wineries that spread across the entire peninsula, while the South Fork has a small cluster in the middle.

This site is roughly a 25-30 minute walk from the Amangansett train stop, which allow visitors to travel from the city without a car.

The site has one small shack-like building on the property, which allows me to design a larger facility without having to take an existing building down. This shack could still be used to sell produce and other goods, or be re-purposed for something else.

Lastly, Bhumi Farms is an entirely organic farm! The main purpose of this thesis is to have a dialogue with nature and to design without harming the earth. Having an organic farm be the foundation in which I design on will help towards a sustainable solution.

Channing Daughters Winery

Duck Walk Vineyard

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Proposed Winery

Wolffer Estate Vinetard

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Site Identification | Existing Client Bhumi Farms Philosophy What is the point of food? We at Bhumi Farms believe that the answer is nourishment.

“Food is medicine”… so our philosophy is to grow the most nourishing produce possible.

We are completely behind the local and organic food movement. We think that all else being equal, those two differentiators will serve you well versus conventional factory farmed vegetables. However, we also believe that not all organic produce is created equal.

A farm can be organic and still have nutrient light produce. Why? Because no laws are in place dictating how a farmer should amend the soil. There are no protocols that mandate macronutrient, micronutrients or mineral applications. This is a lifestyle choice, and it differs from farmer to farmer and from farm to farm.

It’s quite intuitive, though, don’t you think?

If the soil isn’t fed minerals and nutrients, then how can the vegetables provide any nourishment as we ingest them? Soil is a living breathing thing, and the healthier the soil, the healthier crops the soil will support.

Adding naturally forming organic soil amendments doesn’t come without a cost, though.

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It would be much easier for a farmer to just add the standard N, P, K protocol and call it a day. Nutrient dense farmers, like Bhumi Farms, feed the soil much more than that.

We include 15 other nutrients and minerals into our regimen, at an increased cost to us, but with an increased benefit to you, which is our goal.

Studies have shown that some vegetables, over the past 30 years, have lost close to half of their nutritional value. Most of this can be traced directly back to poor farming practices that focus on killing weeds and pests rather than feeding the soil. The theory is the more nourishing the soil, the stronger the plant, and the better equipped the plant will be to fend off pests and pathogens without the use of sprays, organic or otherwise. This process must be taken at a measured pace, but we are on year two of our overall plan to get there. Each step taken, however, provides additional nutrition in each bite of Bhumi Farms vegetables.

Aside from farming organically and not using any manmade herbicides, pesticides, fungicides or fertilizers, we also augment our soil with naturally occurring macro and micronutrients, and minerals. Not only will these vegetables be healthier for you, they will also taste a lot better. It’s a win win.

“Our Philosophy.” Bhumi Farms. N.p., n.d. Web. 31 Aug. 2015.

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Site Identification | Site plan

ct

long island sound nj

ny

long island

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Napeague bay

proposed site

Amagansett

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Site Identification | existing conditions

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Site Identification | existing conditions

birds eye view

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aerial view

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Site Identification | Existing conditions

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Site Identification | wine trail

bhumi farms Channing Daughters

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6m Duck Walk Vineyard

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mi wolffer estate

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9m

Duck Walk

Wolffer estate

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Site Identification | Site visit

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Site Identification | Local Architecture

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Regulatory Environment

Regulatory environment | Zoning

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Amagansett, NY Coordinates : 40 58’ 46”N 72 7’ 31” W County: Suffolk Town: East Hampton Area Total: 6.6 sq mi Land: 6.5 sq mi Water: 0.04 sq mi Elevation: 30 ft Population (2000) Total: 1,165 Density: 269.6/sq mi F Factory Industrial Factory Industrial occupancy include manufacturing, fabricating, finishing, packaging, repairing, and other industrial processed, except those considered especially hazardous.

F-1 Moderate-Hazard: This group includes manufacturing and industrial processes with moderate fire hazard, such as those involving aircraft, appliances, automobiles, machinery, electronics, plastics, printing, woodworking and alcoholic beverages.

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precedent analysis

Precedent Analysis | Steven Holl LOISIUM VISITOR CENTER LOCATION: Langenlois, Austria, 2001-2003 CLIENT: Loisium Hotelbetriebs GmbH SIZE: 13,200 sf On the edge of the town of Langenlois, 60 minutes west of Vienna, on a gently southsloping vineyard, a new wine center and visitors’ facility is built celebrating the rich local heritage of a magnificent wine vault system. This historic subterranean network, which includes stone passages that are 900 years old, underlies the urban plan of the town (fig 1). The project is composed of three parts: the existing vaults, which will be accessible to visitors, the wine center and a hotel with a fine restaurant, conference and meeting facilities, an Aveda spa and 82 guest rooms. The Wine Center’s design concept is derived from the geometry of the wine vaults. The simple 24m x 24m x 17m volume is cut and sliced to create a rich geometry. Some of the deep cuts are glazed in recycled bottle glass with rich green hues that cast their lustrous light on the interior (fig 2). Partially set into the earth of the vineyard, the slight forward tilt of the structure indicates its subterranean connection by ramp to the antique vault system. Upon entering, the visitor perceives a wonderful volume of space and steps out to the vineyard and past a café.

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A foot path leads down to the entrance of the vault system. The return journey is made through a ramped passage dappled with light refracted through a reflecting pool.

Along with the bold geometry and glimmering skin, a striking playfulness distinguishes the structure from its architectural neighbors (fig 4). The building tilts at a 5-degree angle, as if it were tipsy, allowing Holl to sink approximately one third of the cube into the ground and link it via tunnel (fig 3), in an apparently effortless way, to a 900-year old network of wine vaults, about 65 feet downhill from the cube. - Linking old and new, Holl managed to insert a Modern and idiosyncratic structure into the periphery of a historic region. And perhaps because of his refusal to yield to the pressure of ersatz surroundings, his leaning, aluminum-clad cube seems right at home on the hillside...’

-Liane Lefaivre, Architectural Record, July, 2004 Lefaivre, Liane. “Loisium Visitor Center.” STEVEN HOLL ARCHITECTS. N.p., n.d. Web. 01 Aug. 2015.

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Precedent Analysis | Herzog & De Mueron Dominus Winery LOCATION:Napa Valley, California, 1996-98 CLIENT: Christian Moueix, Dominus Estate SIZE: 44,132 sq ft The building is divided into three functional units: the tank room with huge chrome tanks for the first stage of fermentation, the Barrique cellar where the wine matures in oak vats for two years, and the storeroom where the wine is bottled, packed in wooden cases, and stored until it is sold. They designed to house these three functional units in a linear building some 100m / 333ft long, 25m / 82ft wide, and 9m / 30ft high.

The building bridges the main axis, the main path of the winery, and is thus in the midst of the vineyards. Vines in California can grow to a height well over 2m / 6ft, such that the building is completely integrated into the linear, geometric texture of the vineyard.

They have separated the functional units on the ground floor with covered passageways in-between. The main path of the vineyard passes through the largest of these. This large covered space serves as an open, public reception area, where paths, linking up all the important parts of the winery, intersect. This area accesses the Barrique cellar, the degustation room, the offices and roof terraces, the cellar man’s rooms, and the huge doors to the tank room. Guests are received in the degustation room to taste the wine. A glass wall provides a view of the entire cellar filled with wooden vats. The last unit, the storeroom, where the cases of wine are stored, lies to the south.

The climate in Napa Valley is extreme: very hot by day, very cold at night. They wanted to design a structure that would be able to take advantage of these conditions.

In the United States air conditioning is automatically installed to maintain even room temperatures. In front of the façades, they placed gabions, a device used in river engineering, that is, wire containers filled with stones. Added to the walls, they form an inert mass that insulates the rooms against heat by day and cold at night. They chose local basalt that ranges from dark green to black and blends in beautifully with the landscape. The gabions are filled more or less densely as needed so that parts of the walls are very impenetrable while others allow the passage of light: natural light comes into the rooms during the day and artificial light seeps through the stones at night. You could describe our use of the gabions as kind of stone wickerwork with varying degrees of transparency, more like skin than like traditional masonry.

Herzog & de Meuron, 1997 “137 DOMINUS WINERY.” HERZOG & DE MEURON. N.p., n.d. Web. 5 Aug. 2015.

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Precedent Analysis | RCR Bell-lloc Winery LOCATION: Palamos, Girona, Spain, 2007 CLIENT: Finca Bell-lloc SIZE: 981 m2 project area It is a “promenade” to the underground world of wine from a road that runs along the forest and links buildings. Its interior offers rest, penumbra, weight of the earth.

There is also air and rain in the tasting room and the surprise of a small auditorium.

To build a warehouse for the private production and consumption of wine in a unique setting, the start of a valley at the foot of the mountain of a protected space, is the engine of the project. In this environment there are constructions of various kinds, including a chapel, where the slope begins.

In the road that links them all is a covered stretch, sunken, where the dependencies of the winery hang, buried under the vines, like a comb.

It is not a single site but a promenade for discovering different spaces whose undulating route, in plan and section, becomes their dimension. The inertia of this excavated environment is used to avoid energy consumption in its environmental qualities, whose singular perception is the result of its spatial geometry and materials, steel and stones, that surround you in an underground world, cool, isolated, where you can feel and taste a different tempo.

130

“La Bodega Winery in Palamos, Spain.” Dwell. N.p., n.d. Web. 03 Aug. 2015.

131

Precedent Analysis | Archea Associatti Antinori Winery LOCATION: Florence, Italy, 2004-2012 CLIENT: Marchesi Antinori SIZE: 49,000 sq. m The site is surrounded by the unique hills of Chianti, covered with vineyards, half-way between Florence and Siena. A cultured and illuminated customer has made it possible to pursue, through architecture, the enhancement of the landscape and the surroundings as expression of the cultural and social valence of the place where wine is produced. The functional aspects have therefore become an essential part of a design itinerary which centres on the geomorphological experimentation of a building understood as the most authentic expression of a desired symbiosis and merger between anthropic culture, the work of man, his work environment and the natural environment.

The physical and intellectual construction of the winery pivots on the profound and deeprooted ties with the land, a relationship which is so intense and suffered as to make the architectural image conceal itself and blend into it.

The purpose of the project has therefore been to merge the building and the rural landscape; the industrial complex appears to be a part of the latter thanks to the roof, which has been turned into a plot of farmland 132

cultivated with vines, interrupted, along the contour lines, by two horizontal cuts which let light into the interior and provide those inside the building with a view of the landscape through the imaginary construction of a diorama. The facade, to use an expression typical of buildings, therefore extends horizontally along the natural slope, paced by the rows of vines which, along with the earth, form its “roof cover”. The openings or cuts discreetly reveal the underground interior: the office areas, organized like a belvedere above the barricade, and the areas where the wine is produced are arranged along the lower, and the bottling and storage areas along the upper. The secluded heart of the winery, where the wine matures in barrels, conveys, with its darkness and the rhythmic sequence of the terracotta vaults, the sacral dimension of a space which is hidden, not because of any desire to keep it out of sight but to guarantee the ideal thermo-hygrometric conditions for the slow maturing of the product.

“Antinori Winery / Archea Associati.” ArchDaily. N.p., 12 May 2013. Web. 11 Aug. 2015.

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134

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thesis design 135

process work | site identification

136

137

process work | site comparison 1.

Proposed Site Bhumi Farms Long Island NY

2.

Antinori Winery Archea Associates Florence, Italy

3.

Bodegas Ysios Santiago Calatrava La Rioja, Spain

4.

Adega Mayor Winery Ă lvaro Siza Vieira Campo Maior, Portugal

5.

MarquĂŠs de Riscal Frank Gehry La Rioja, Spain

6.

Loisum Winey Steven Holl Langenlois, Austria

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1.

Faustino Winery Foster + Partners Ribera del Duero, Spain

2.

Dominus Estate Herzog & de Meuron Napa Vally, CA

3.

Sakonnet Vineyard Unknown Little Compton, RI

4.

Bedell Cellars Unknown Long Island, NY

5.

Duck Walk Vineyard Unknown Long Island, NY

6.

Wolffer Estate Marren and Newman Architects Long Island, NY

139

process work | Scheme 1

140

process work | Scheme 2

141

process work | Scheme 3

142

process work | Scheme 4

143

process work | Scheme 4

144

145

process work | Scheme 4

146

147

process work | Scheme 5

148

149

process work | Mid Crit

150

151

process work | Gate

152

153

process work | study models

154

WEAVING CONCEPT MODEL 155

Thesis Design | Site model 1/128� scale

156

157

Thesis Design | Site Plan

before 158

after 159

Thesis Design | SUSTAINABILITY E f f i c ie n t B u il di ng de si gn H o w d oes one creat e m inim ally disrup t i ve st rat e g i e s t o i mp l ement a r ch it ect ure int o a nat ural e n vi ro n me n t ?

1. Li vi n g R o o f T h e w i n e r y w eav es thr oug h the landscape creat ing o p p o r tu n i ti e s for l iv ing r oof s that can host biodiverse g a rde n s th a t may attr act p r ed ators t hat pray on h a r m f u l i n s e c ts , p r ov id e ins ul ation and help prevent r a i n w a te r r u n -of f .

Living Roof native plants (xeriscaping) Green roof substrate filter layer

2. N at u ral l i g h t N a t ur a l l i gh t i s achiev ed b y f ul l g laz ing on t he sout h fa c a d e . I n a r e as that need mor e nat ural light , t he “ ri b b o n � g r o w s hig her f r om the g round t o allow for m o r e d a y l i g h ti ng . This tec hniq ue also allow s for view s o u t to th e v i n e y ar d .

3. pa s s i ve h e at i n g + c o o l i n g T h e b u i l di n g i s b ur ied und er g r ound t o allow for nat ural c o o lin g . R a di a nt heating is util ized in t he floors t o h e a t th e l a r g e v ol umes. Las tl y , As gas raises from t he m a c h i n e r y a n d tanks, a cr oss b r eeze will vent ilat e t he p ro d u c ti o n a r e a.

4. Bi o dy n am i c s B i o d y n a m i c s is a hol is tic , ec ol ogical and et hical a p p r o a c h to f ar ming . B iod y namic farmers st rive t o c r e a te a di v e r s if ied , b al anced f arm ecosyst em t hat g en e r a te s h e a lth and f er til ity as much as possible from w i t h in th e f a r m its el f . Mos t b iod y namic init iat ives seek t o e m bo d y tr i pl e b ottom l ine ap p r oaches (ecological, s o c i a l a n d e c o nomic sus tainab il ity).

160

drainage Layer protection mat waterproof membrane insulation vapour control layer plywood deck

5. Re ne wable ener g y Whet her powere d by s u n , w in d or w a t e r, e fficie n t an d renew able ene rgy s y s t e m s re l y o n co ppe r t o t ran s mit t he energy t he y ge n e ra t e w it h m a x im u m e fficie n cy and minimum e n v iro n m e n t al impa ct . T h is w in e ry w il l implement pho t o - v ol t aic m odu l e s t h a t are cre a t e d by applying a fine fil m of cope r in diu m dis e l e n ide (C ID ) t o a glass back in g, w h ich produ ce s a s e mi con du ct or.

This met hod w il l t u rn s u n l igh t in t o e l e ct ricit y . O t h e r on-sit e renewabl e e n e rgy s t rat e gie s , s u ch as w in d t urbines, will be adde d t o t h e s it e .

“ribbon”

Steel Structure

Green Roofs

Concrete Walls + Slabs

Site

161

Thesis Design | SUSTAINABILITY

copper panels

perforated screens

cedar

concrete

GREEN ROOF

permeable pavers

native plants

reflective glass

162

photovoltaic copper

green roof

native plants (xeriscaping)

southern daylighting

permeable paver’s

biodiverse gardens

retention pool local materials

OPEN AIR COURTYARDS

UNDERGROUND PRODUCTION (FOR COOLING)

163

Thesis Design | PROGRAM VISIT

8,590 sf

EDUCATE

5,945 sf

Boardwalk/Breezeway Entrance Atrium Cafe/Bar Outdoor Seating Courtyard Exhibition Observatory

9183 563 2891 755 775 1550 755 1320

Auditorium Vestibule Courtyard Lounge Classroom Conference Room Tasting Room Lab

1234 552 820 825 563 563 825 563

PRODUCE

24,090 sf

RESIDE

13,345 sf

Crush Pad Tank Room Blending Lab Blending Tanks Barrel Aging Tank Aging Bottle Aging Bottle Reserve Bottling Bottling Materials Offices Lab Conference Room

2631 5841 856 1140 4882 1911 1903 1881 561 355 4 @ 181 942 462

Lobby Lounge Courtyard Amenities Lobby Spa Fitness Space Locker rooms Single Rooms Double Rooms

582 168 1149 562 20302118 2 @ 334 8 @ 415 8 @ 295

Other

7,910 sf

Office Kitchenette Cafe Kitchen Mechanical Basement Bathrooms Parking

147 741 2815 4160

164

Total: 59,880 sq ft

165

Thesis Design | VIEW FROM VINEYARD

concept | Weaving into the landscape

The integration between landscape and architecture begins with the weaving notion down the site. It digs into the earth to allow entry, and raises back up when it needs light. The height that it grows from the landscape is dictated by how much light it needs for the space within to function. The productions spaces pop out eight feet so that some light enters and fresh air travels through. The entrance rises out seventy feet the shed the celebrated space with tons of natural light and views out to the vineyard and beyond.

The roof that weaves the hillside is treated as a fifth facade. It is meant to be seen from the boardwalk, the observatory, and from aircrafts above. It is made of copper, a very flexible material, which also provides electricity when paired with the sun.

The winery is oriented east to west for the most amount of southern light exposure. It also allows for the visitors and works to look directly down the rows of vines because they are oriented north to south.

Lastly, architecture is inhabited sculpture. The intent of bending and weaving copper through the landscape was to create a sculptural structure for a building type that has been closely tied to art in the past. Architects can be artists and abstract thinkers, but what should set them apart is the ability to transform those concepts into something functional and real.

166

167

Thesis Design | Night view from parking

168

Service path

169

Thesis Design | view of ramping garden

170

program

171

Thesis Design | view of education garden

172

steel vs. concrete

173

Thesis Design | ELEVATIONS

South Elevation

174

Glazing

North Elevation

175

Thesis Design | Level 0 WINEMAKING

176

Production

177

vehicular

Thesis Design | Level 1 CIRCULATION

178

Pedestrian

courtyard

179

Thesis Design | Level 2

Produce

organization

180

visit

educate

reside

hallway

181

Thesis Design | Level 3 Courtyards

182

breezeway

183

Thesis Design | Level 4 access

184

Pedestrian Service Emergency

education

185

Thesis Design | Level 5 Materials

186

Copper Green Roof

Pavers Garden

Water Glazing

Cedar Gravel

observatory

187

Thesis Design | CROSS SECTIONS

1

2

3

4

5

6

7

8

9

B A

188

1

4

7

2

5

8

3

6

9 189

Thesis Design | LONGITUDINAL SECTIONS

Section A

190

Section B

191

Thesis Design | 1/16� scale model

192

193

Thesis Design | 1/16� scale model

194

195

Thesis Design | 1/16� scale model

196

197

Thesis Design | final presentation

198

8

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