MDS Final Program by Nicholas Banks

Nicholas D. Banks YELLOW HOUSE CANYON WINERY LUBBOCK, TX

A STUDY OF WINERIES, THE PROCESS OF WINE MAKING, AND WINE CONSUMERISM YELLOW HOUSE CANYON WINERY - LUBBOCK, TX By Nicholas D. Banks A Thesis In Architecture Submitted to the Architecture Faculty of the College of Architecture Of Texas Tech University in Partial Fulfillment for the Degree of MASTERS OF ARCHITECTURE ______________________________________________ Prof. Michael Peters Chairman of the Committee ______________________________________________ David A. Driskill Master Project Advisor Accepted ______________________________________________ Andrew Vernooy Dean, College of Architecture ______________________________________________ Date

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PREFACE

Overview_PREFACE

Todayâ&#x20AC;&#x2122;s wine consumer desires more than just a great wine. They desire a brand, an image, and an experience. Wine tourism generates billions of dollars world wide and is on the rise. The Lubbock area currently supports three wineries at different scales of production, I believe there is room for more. The south plains region is a unique growing area that provides grapes and juice for many wineries in Texas. The quality of grapes and varieties continue to improve as agricultural experimentation continues to explore the possibilities of the area. As the area continues to develop it will create a distinct profile and character that is distinctly West Texas.

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Overview_CONTENTS

TABLE OF CONTENTS Abstract Prelude THEORY Critical Regionalism Issues Precedents FACILITY Existing State Synthesis Issues Organization Wine Making Process Space PR Precedents SPACE SUMMERY CONTEXT Overview Wine Consumerism Analysis Issues

6 7 8 9 12 18 21 22 25 26 32 34 37 42 46 50 51 52 54 61

DESIGN RESPONSE Schematic Design Schematic Review Final Reveiew Conclusion Final Boards Final Model

67 68 70 73 81 82 87

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ABSTRACT

Overview_ABSTRACT

The new winery will include a boutique vineyard, wine production facility, visitor center, wine sampling, sales, and a restaurant.

Topic â&#x20AC;&#x201C; Architecture as a critical regionalism

Assertion â&#x20AC;&#x201C; By clearly defining the production process, visitors will be able to better comprehend the steps in wine production.

Thesis - Responding to the environment through critical regionalism using built form and materials to express the imagery of the wine making process.

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PRELUDE

Overview_PRELUDE

The wine industry is growing in America, and Texas wines are on the rise in popularity. With vineyards and wineries already located in the area, and a touring trail currently established, the addition of a new winery for the Lubbock area seems appropriate.

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1.1 Silo formation

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CRITICAL REGIONALISM The coexistence of Local Culture vs. Universal Civilization creates a fine balance that incorporates the core principles of both the local and the universal which becomes critical regionalism.

however this would ultimately restrict those progressive movements toward globalization. If regional values are retained and combined with global ideologies, a blend between the two can then be achieved. Over time the observation has been made that paralleling what architects are proposing in the formal sector, there is always a response to be found in the informal building world, suggesting that architecture is not the product of a single person but that of a community. This is reflected in other forms of art and culture such as through jazz music and impressionistic painting. It is a facet that makes everyday life and perception address the particularities of place and culture.

As a modern people our societies are ever increasingly connected, we are becoming part of a global society rather than one that consists of a network of individuality. Through the process of globalization and increasing corporate hegemony the environments of built form are rapidly becoming more senographic and ultimately fake. The other extreme of this idea would be to return to This ideology pertains to architecture vernacular forms of architecture; in that it shows it is nether modern

Theory_SUPPORTING THEORY

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or post-modern, but that it samples from the two theories, creating its own hybrid. Simply outlined, it involves place making, tectonics, accentuation of topography, utilization of local materials and craftsmanship and responses to light and climate. The result is architecture of experience rather than image. This does not directly imply vernacular architecture, but it instead confronts the established tradition and challenges the legitimacy of the world view.

7 Attitudes of

Theory_SUPPORTING THEORY

Critical Regionalism

1-Marginal practice 2-Consciously bounded architecture 3-Not a series of senographic episodes 4-Site and region specific features are stressed 5-Emphasizes alternate experiences 6-Opposed to the sentimental implication of the vernacular 7-Regional architecture flourishes when it can escape the universal civilization

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In Kenneth Frampton’s Modern Architecture: a critical history he addresses Paul Ricoeur’s ideas on Universal Civilization and Natural Cultures. In the response of the logic and functionalism of the modern movement as the international style there was a cry of regionalism. Frampton however does not deny regional vernacular architecture but says that there are two ideas that need to be combined to create good architecture. That of Universal Civilization vs. Local Culture should be combined to form that of a Critical Regionalism.1 In another paper by Kenneth Frampton about critical regionalism he restates that this does not necessarily imply vernacular. He reiterates the duality of the local culture and the universal civilization. That regions share a common heritage but also should respect other people and the external world, that architecture

is not a single product of one person but of the community. It is a balance between universalism and personalization by using local materials and craftsmanship and with a response of light and climate we can achieve a critical regionalism that ventures from vernacular and towards a personalized universal culture.2

Theory_SUPPORTING THEORY

Exploring the ideas of “Towards a Critical Regionalim”. To provide an alternate perspective of Kenneth Frampton’s work Scott Peterson wrote a critical analysis of the original “Critical Regionalism” essay. By comparing Frampton’s words to the works of American architects such as Michel Graves and Robert Venturi The idea that critical regionalism is not implied vernacular but rather reactionary modern architecture that takes careful consideration of the local values and traditions of a community.3 11 WINERY FOR LUBBOCK

ISSUES

Theory_ARCHITECTURAL ISSUES

Several of Framptons issues have become my issues in the designing of this winery.

Site and region specific features are stressed Climate, topography, and light â&#x20AC;&#x201C; mechanization is avoided.

Marginal Practice Is critical of modernism but refuses to abandon the emancipatory and progressive aspects of it. Favors small rather than big.

Consciously Bounded Stresses the territory surrounding the structure, recognizes the boundary not as an object but a shape.

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Goal : Green Architecture - The facility should utilize green building technology that is economical, energy-saving, environmentally-friendly,

1.2 Green Roof

Site And Region Specific Features Are Stressed

Theory_ ISSUES

and is sustainable. There should be a relationship between architecture and ecology. Performance Requirement: Green Roofs - To cover 75% of the roof surface area with vegetation and soil, or a growing medium, planted

PR: Shading – To maintain a constant internal temperature throughout the sun’s daily and annual cycles while reducing the requirement for active heating and cooling systems shading devises such as aw-

1.3 Shading

over a waterproofing membrane.

nings and solar film should be used. PR: Natural Lighting – At least 50% of the buildings light during 1.4 Natural Light

the day should be from the sun.

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Theory_ ISSUES

Marginal Practice Goal: Regional Forms – The building should use forms that are regional

1.5 Silo Formation

for West Texas

PR: Silo Formation – Objects within the building should be arranged to create the imagery of the grain silos found in proximity to the site. Potential objects are wine tanks and rain water storage.

row from the shape and materiality of the Quonset barn. They are metal parabolic arched sheds that are used to store farm equipment and other things within them.

1.6 Quonset Barn

PR: Quonset Barns – The exterior form of the building should bor-

PR: Warehouse Architecture – The interior of the building should

uses and configurations.

1.7 Wearhouse Interior

have the feel of a warehouse. Large open space that lends itself to flexible

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1.10 Quonset Barn

1.8 Silo Formation

1.9 Wearhouse Interior

Marginal Practice Theory_ ISSUES

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Theory_ ISSUES

Marginal Practice Goal: Universal Civilization - Using local elements with in the scope of

PR: Construction methods – The structure should use at least 20% of locally produced and available materials, such as CMU brick and

1.11 ACME brick

the building.

local rock. The utilization of recycled steel and building materials should

PR: Reconfiguration – The previously mentioned regional forms should not be translated too literally. The building should reinterpret these examples in a untypical way through addition, subtraction, and scale.

1.12 Reconfiguration

be uses before other options.

PR: Modern Design Philosophy – Modern influences should

grounded architecture.

1.13 Modern

be apparent in tectonic articulation and the design processes to create

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Theory_ ISSUES

Consciously Bounded

PR: Fill Margins with Vineyard - The remaining portions of the site should be filled with vegetation, preferably grape vines of several varieties.

1.14 Fill with Vineyards

Goal: Using The Entire Site - The whole site should be utilized.

PR: Allow Public Access to Entire Site â&#x20AC;&#x201C; The visiting public should be able to visit and observe the production process freely

PR: Manipulate / Complement Existing Topography â&#x20AC;&#x201C; By utilizing the existing form of the topography, and exaggerating it with fill and removal to form a new but complementary site.

1.15 Manipulate Topography

without going on a guided tour.

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FRANK LLOYD WRIGHT â&#x20AC;&#x201C; Taliesin West

1.18 Exterior

1.17 Exterior

1.16 Plan

This is Frank Lloyd Wrights desert studio located near Scottsdale, Arizona. It draws on regional forms through many aspects of its design. Local stones were used in the walls, canvas was used for the ceilings, and red wood was used for the structure. In plan it reflects the surrounding mountainsides with the use of a triangle pattern. The heavy stone walls are desert stones embedded in concrete and acid washed to enhance the colors of the stone. The ceilings that were once canvas have been replaced with glass and other materials, but the translucent quality of light still remained as was originally intended. The red wood complements the desert colors of the stone and provides the structural elements for the building. It is

Theory_PRECEDENTS

essentially multiple building that are connected by walkways providing an open air experience where the line of interior and exterior space is blurred. 4

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LOUIS KAHN Kimble Art Museum

Theory_PRECEDENTS

1.21 Plan

1.19 Interior

Located in Fort Worth, Texas Louis Kahnâ&#x20AC;&#x2122;s museum utilizes regionalism through its natural lighting and its form. Large concrete forms create the barrel vaults that are reminiscent of Roman warehouses as well as Texas agricultural buildings. The technology that went into the construction of the barrel vaults is staggering. Spanning 100 feet they lack supporting walls and rest on piers. Natural light slips through the center of the vaults eliminating a typically crucial part of the structural system. This light bounces off of reflectors and then the ceiling of the museum washing the interior spaces in diffused natural light. Interior courtyards contain sculptures and vegetation. The interior spaces are flexible using movable partition walls. Kahn has created a timeless building that

1.20 Exterior

will hold its own next to the great historical buildings of the world.5

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Sources: 1. Frampton, Kenneth. (1980) Modern Architecture : A Critical History. Thomas and Hudson Ltd, London. (5, 313-327)

Theory_CITATIONS

2. Nezbitt, Kate (1996). Theorizing A New Agenda For Architecture. Princeton Architectural Press. (468-482) From: Frampton, Kenneth. (1983) Prospects For A Critical Regionalism. Perspecta: The Yale Architectural Journal. (147-162) 3. Paterson, Scott. (1995) Critical Analysis of “Towards a Critical Regionalism”. Retrieved 2-11-08, from http:// home.earthlink.net/~aisgp/texts/regionalism/regionalism.html 4. Sommer, Robin Langley (1997). Frank Lloyd Wright A Gatefold Portfolio. Barnes & Noble Books. (Taliesin West)\ 5. Trachtenberg, Marvin; Hyman, Isabelle. (2002) Architecture: From Prehistory to Postmodernity. Prentice-Hall Inc. (530-531) Images: 1.19 Trachtenberg & Hyman – Interior 1.1 www.texasescapes.com - Grain silo Violet Texas 1.20 Trachtenberg & Hyman – Plan 1.2 Diagram – Green Roof 1.21 Trachtenberg & Hyman – Exterior 1.3 Diagram – Shading 1.4 Diagram – Natural light 1.5 Photo – Silo formation Lubbock, TX 1.6 www.usarealty-mn.com – Quonset Barn 1.7 www.amkingconstruction.com – Warehouse Interior 1.8 Diagram - Silo Formation 1.9 Diagram - Warehouse 1.10 Diagram - Quonset Barn 1.11 Photo – ACME brick Lubbock, TX 1.12 Diagram – Reconfiguration 1.13 Diagram - Modern 1.14 Diagram – Fill With Vineyard 1.15 Diagram – Manipulate Topography 1.16 Korab, Balthazar – Plan 1.17 Korab, Balthazar – Exterior 1.18 Korab, Balthazar – Exterior

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2.1 Winery

FAC 21 WINERY FOR LUBBOCK

Facility_EXISTING STATE

Fermenting / Ageing

Bottleing

Crushing

Awning

Vin yar d

that is purely functional in its use. It lacks tourist appeal since it is located Pheasant Ridge winery was the winoff gravel roads. However, the prodery that exposed West Texas as a uct is unique since all the grapes are quality grape growing area. Started grown on premises.1 in 1979 Bobby Cox and his family opened a small scale winery after -Small scale production and distribubeing inspired by a trip to France. tion. His 1983 Cabernet Sauvignon won -Estate bottled. (they grow all of the Gold Medal in 1986 at the San their own grapes) Francisco Fair and Wine Competition. All the grapes used in the wines -Not much to draw from architecturare grown on the site of the winery. ally, however it is a good concept. Because of this all the wines are des- - At the mercy of the growing seaignated Estate Bottled. Because of son this the production level is relatively small and distribution is limited. Unfortunately in 1992 due to lean harvest the bank took the winery from the family and it is now owned by an entrepreneur from Houston. Bobby Cox still remains in the area as consultant and main promoter of West Texas viticulture. The winery itself is a modest corrugated steel structure

Parking

Patio

2.3 PR Vineyards

2.2 PR Plan

PHEASANT RIDGE WINERY

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Parking

Tasting

Vinyards

Fermenting

Storage

Bottling

Fermenting

2.5 Llano Plan

2.4 Llano Entry

-The largest winery with the largest output and widest distribution.2 Of the three Lubbock wineries Llano Estacado wineries is the largest and -Texas grapes grown all over the has the widest distribution. It has state the larges production of any Texas -West texas varietals winery. They produce over 127,000 cases of wine per year. Some grapes -Expanded a lot over the years. are grown on the site, but they are primarily for blending and experimental purposes. The rest of the grapes that are used are from vineyards across the state as well as local viticulturists. Llano has the most varieties of wine ranging from familiar to those that are on a trial basis. Some are unique to the region such as the Muscat to the Rhone varietals that are available. The winery was established by a Texas horticulturist in the mid 1970â&#x20AC;&#x2122;s. Since then it has expanded its fermenting rooms and the aging and storage areas to keep up with demand for wines.

Facility_EXISTING STATE

LLANO ESTACADO

Ageing Pressing

Crushing

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-Mid to large production, not as widely available.3 Cap rock winery was initially built for Teysha Wine Cellars with the ex- -Italian wine makers pectation of growth. Unfortunately -Large facility-Stylized entry with the original owner went bankrupt tasting room and a sit down area. because of the 5 million dollar construction cost. It is now owned by entrepreneurs from New York. Its visual appeal lays in its spanish renaissance stonework that entry in treated in. The building itself has room to grow with a capacity that could potentially exceed the out put of Llano. The tasting room is very inviting complete with wood work and granite bar. There is also a lounge complete with fireplace and relaxing chairs. They have recently partnered with an Italian winery and export ing ark P their wines. In exchange they now have a Italian winemaker. They have won recent awards from the Houston Rodeo for their wines and imports.

Facility_EXISTING STATE

tin

s es Pr

2.7 CR Plan

2.6 CR Entry

CAP*ROCK

ing

rm Fe

s Ta

tin

ing

e Ag

e ag or St

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FACILITY SYNTHESIS

Facility_SYNTHESIS

MISSION STATEMENT - To provide a mid-scale wine making facility that provides a great visitor experience. GOALS AND OBJECTIVES To create a facility for producing wine Preparation of grapes Fermentation of Juice Aging of wine Bottling and storage To show the wine making process Specific discernable zones A linear path Tasting / Experience room Explanatory signage To attract non-wine drinking public Non-wine related events Dining experience Entertainment experience Enjoyable / Unique setting 25 WINERY FOR LUBBOCK

KEY ISSUES

Facility_ISSUES

CIRCULATION – The path of the production process should be expresses throughout the building and have a clear sequence within the plan.

ENVIRONMENTAL RESPONSE – By incorporating LEED credit points into the design the building can respond to environmental needs of today.

MATERIALITY – A winery should be viewed as something permanent and well established as well as something that is warm and familiar. The building can display these aspects through it’s interior and exterior materiality.

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Facility_ISSUES

Circulation Goal: There are two circulation paths within the winery, that of the production cycle, and that of the visitor. The two should follow similar circulations, but with different start and ending points

Production Fermenting

PR: Linear production process - The building should be organized to show a linear production process. The equipment should be organized within the production zones so that there is minimal backtracking. It

Ageing

should start at one end and finish at another.

Bottling

PR: Visitor Circulation - Since public visitation is an important part of the facility a prominent visitorâ&#x20AC;&#x2122;s entrance should be separated from

will walk through the grounds and then enter the production entrance tour.

Visitor

and end at that same location. In order to make this possible a the group

TTasting 2.8 Path Diagram

the production entrance. Unlike the production circulation it should begin

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Facility_ISSUES

Environmental Response Goal: as well as being part of critical regionalism, environmental respons-

PR: Roof Gardens â&#x20AC;&#x201C; By covering the majority of the roof area with a green roof that is re-seeded seasonally to prevent erosion will provide thermal protection to the building by slowing the transfer of radiant heat

2.9 Green Roof

es need to be incorporated into all architectural designs

to the interior.

PR: Water Collection â&#x20AC;&#x201C; By collecting rainwater runoff in a central location and providing access points in the crushing and pressing areas

(hosing down the floor). It may also be used for irrigation purposes in the vineyard and reduced the demand on local utility and resources.

2.10 Rain water collection

will provide for cleanup in these areas when sterilization is not a concern

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Facility_ISSUES

Environmental Response

portions of the roof to maximize exposure to sunlight they can supply 1030% of the total energy consumption of the building and provide a natural alternative to the city power grid.

2.11 Solar Collection

PR: Solar Panels â&#x20AC;&#x201C; By providing solar panels on southern facing

PR: : Other environmental strategies â&#x20AC;&#x201C; Other environmental strategies that are easily incorporated into this project include open grid paving that reduces heat islands caused by a fully paved parking lot. At least 20% of the building materials should be from locally produced sourc-

2.12 Open Grid Paving

es, and recycled materials should be utilized in the design.

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Facility_ISSUES

Materiality Goal: A winery should be viewed as something permanent and well established as well as something that is warm and familiar the building can

PR: Permanence – The building should have the perception of being sturdy and long lasting. To achieve this, the structure should be made of concrete and steel and incorporate stone and block masonry.

2.13 Permanence

display these aspects through it’s interior and exterior materiality.

PR: Transparency – Glass should be used to allow for natural lighting and for the viewing of the production process for the outside. The building should have adequate glazing to observe the internal working

2.14 Transparency

from a distance.

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Facility_ISSUES

Materiality PR: Warmness â&#x20AC;&#x201C; The uses of stone and wood materials in the public areas will create a warm and inviting feeling and will differentiate it

2.15 Warmness

from the production side of the winery.

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FACILITY ORGANIZATION AND LAYOUT

Facility_ORGANISATION

WINERY

WINE MAKING

PREP

2.16 Organization

GRAPE DELIVERY DE-STEMMING GRAPE PRESSING

FERMENTING

FERMENTING FILTERING LABRITORY

AGEING BARREL TANK

DISTRIBUTION BOTTLING STORAGE DILIVERY

CUSTOMER INTERACTION TASTING OFFICE SALES RESTAURANT ENTERTAINMENT

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Facility_PROCESS

PROCESS DIAGRAM

FERMENTATION CRUSHER STEMMER

PRESS

2.17 Process Diagram

BOTTLER AGING

CORKER

CASING

STORAGE

FILTERING

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Facility_ACTIVITY

OUTLINE OF THE WINE MAKING PROCESS PREP

01. Grape Delivery a. The weight of the incoming is determined, both net and gross weights are calculated b. The level of sugar (brix) is determined from a sample of the grapes

03. Grape Pressing a. The fruit is then pressed in a membrane press b. The organic pulp remains called pomace that remain from this process are used as fertilizer in the vineyard (For example, pressing 100 kg of grapes will produce about 25 kg of pomace. 50 percent of grape pomace consists of skins, 25 percent of stalks and the remaining 25 percent of seeds.)

02. De-stemming

2.18 Prep area

02. De-stemming a. The grapes are sorted removing undesirable fruit from the more favorable b. The stems are removed from the fruit in a mechanical process

01. Grape Delivery

FERMENTING / AGEING

Fermentation

Processing 2.19 Fermentation area

04. Juice Fermentation a. Juice is pumped into stainless steel tanks b. Sulfer Dioxide is added to juice to control fermentation and kill unwanted micro organisms. c. Yeast is added to stimulate fermentation. d. Monitored and constantly sampled to check progress e. Temperature monitored. f. Stabilized after fermentation is completed

03. Grape Pressing

05. Filtering

04. Juice Fermentation

06. Laboratory

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Fermentation

05. Filtering a. Wine is filtered to remove any sediment from the wine b. Remaining sediment is used for fertilizer

07. Wine Ageing a. Wine is transported to stainless steel tanks for holding and stored at a refrigerated temperature to preserve freshness. b. Typically red wines are stored in oak barrels and allowed to age and absorb the flavors of the wood for 12-24 months

2.20 Ageing

06. Laboratory a. Testing equipment that monitors wine samples

07. Wine Aging

Distribution

Facility_ACTIVITY

09. Storage

Customer

09. Storage a. Wine is then stored until distribution time. b. Some wines may be bottle aged for a period of time and released at a later date.

2.21 Distribution area

08. Bottling a. When the wine is finished ageing it is fed to an automated bottling line and the bottle is corked foiled and labeled. b. Bottles are then cased up, 12 bottles per case stored upside down to prevent cork from drying out. (This is unnecessary if synthetic corks are used.)

Ageing

DISTRIBUTION

08. Bottling

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13. Restaurant a. 30-50 seat restaurant b. To provide an extended stay experience at the winery, and attract moderately interested people to the winery. c. Wine Bar with other non-house wines d. Reconfigurable space e. Provide different seating arrangements to accommodate different sized parties. f. Patio dining 14. Entertainment a. Stage for live music or performance. b. Attraction for non-wine drinkers. c. Enough room for a four person musical performance d. Flexible so it can be used as seating area when no entertainment is provided.5,6

Distribution

10. Tasting

Kitchen Customer

12. Offices a. Manager b. Winemaker c. Owner d. Break Room e. Locker Room

2.23 Restaurant

11. Sales a. Part of the tasting room b. display of other items for purchase.

2.22 Tasting and offices

10. Tasting a. Samples of the wines available are given to customers b. Wine bar c. Display of the house wines d. Pallet cleansers. (crackers) e. Isolation rooms (for wine experience)

Restaurant

Facility_ACTIVITY

CUSTOMER INTERACTION

Dining

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Facility_ACTIVITY

SPACE PERFORMANCE REQUIREMENTS

trucks and allow for the weight of the delivery to be taken on a truck scale. An area for the storage of delivery containers should be provided.

PR: A grape de-stemmer measuring approximately 10’ x 4’ should be placed near the receiving area to sort and prepare grapes for pressing. The floor surface should be sloped and drained to allow for cleanup.

2.25 De-stemmer

PR: The space should provide for the maneuverability of delivery

2.24 Delivery

Prep

PR: A grape presser measuring approximately 8’ x 6’ should be

lines should run to the fermentation tanks to pump the juice produced by the press.

2.26 Press

located in proximity to the de-stemmer to received crushed grapes. Pipe

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Facility_ACTIVITY

Fermenting

12’ 6’

should be arranged in a linear formation with catwalks to provide accessibility to the tanks. Tanks vary in diameter from 6’ – 8’ in diameter, the cat walk should be 2.5’ – 3’ wide.

PR: Tanks should be placed on a continuous concrete pad that is

that will serve for drainage purposes. Space between platforms should be at least 12’.

PR: A pipe network should link the tanks together to allow the transportation of wine from fermenting tanks to their storage vessels.

2.29 Pipe Network

elevated 3’ above the floor level. Around this pad there should be a trench

3’

tanks should be installed at once, but allot space for expansion. Tanks

2.28 Tank Base

PR: Space for 32 tanks of various sizes should be provided. Not all

2.27 Tank configuration

8’

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Facility_ACTIVITY

have a cave like feel by keeping a cool temperature and a consistent hu-

07. Wine Aging

Distribution

the winery. Traditional wine is aged in a cave, so the ageing room should

Fermentation

PR: The ageing room should be kept separated from other rooms in

2.30 Separation

Ageing

PR: To achieve a natural cool temperature the ageing area should be covered in earth to prevent thermal transfer of heat energy.

2.31 Earth Cover

midity level.

PR: Barrels will be stored on racks approximately 8â&#x20AC;&#x2122; wide and stacked on top of each other. Transportation of racks will be implemented

culation.

2.32 Cask Storage

by the use of a forklift an 8â&#x20AC;&#x2122; isle width should be provided to allow for cir-

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Facility_ACTIVITY

PR: 500 sq feet should be provided for bottling equipment. This area should have a level of visibility to the public.

2.33 Bottling

Distribution

PR: Once bottles are placed into cases they will need to be stored.

wines are held back to age within the bottle, special releases should be displayed on storage racks for ageing.

2.34 Racking

A storage area of at least 2,000 feet should be allowed for cases. Some

PR: Vehicle access to this area should be provided to allow for dis-

2.35 Shipping

tribution.

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Facility_ACTIVITY

Customer Interaction PR: A tasting room should be provided that attracts visitors. This provide a unique experience wine isolation booth 5’ x 5’ can be provided that are sound proof to allow a one on one experience with the wine without distraction.

2.36 Wine booth

should include a 12’ wine bar and seating area for at least 10 people. To

PR: Sales will also be included into the tasting room and at least

PR: A restaurant will be included with the winery that seats 5080 patrons. It should include a separate wine bar from the tasting room.

2.37 Restaurant

200sq.ft. should be provided to product display and merchandise.

Most furniture should be movable to allow for rearrangement. A patio area from this restaurant should be provided for outdoor seating. PR: Office space should be provided for the manager, winemaker, and the owner. Other rooms to be provided for employees should included lic.

2.38 Office

a break room, a locker room, and bathrooms for employees and the pub-

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of stainless steel tanks make their home. Another is the cellar where Herzog & de Meuron wines age in oak vats for two years. This building completed in 1998 is a The final room is the barrel room monolithic volume set in the middle where the wine is bottled and stored of a California vineyard. It skin is until it is sold.7 constructed of gabions, a modular cage of wire mesh, filled with rock. This serves as a thermal insulator and allows natural light to filter through the gaps between the rocks. It is unique in that it appears to be a solid mass from the outside however from the inside the appearance of this heavy element is transformed into something delicate. This rock is also reference to the volcanic material that is found in the soil of the winery that provides the unique profile of their Cabernet Sauvignon, Cab Frank, Merlot, and Petit Verdot. The rectangular building is divided into three functional sections. One room is the tank room, where rows

Facility_PRECEDENTS

2.40 Dominus

2.39 Dominus

Dominus

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Peregrine winery was completed in 2003 and has the appearance of a sunken bunker with a lattes awning above it. The lattes system warps upwards and appears to look like the earth being folded up; it may also have the imagery of a wing as the peregrine eagle the winery takes its namesake from. The building itself that begins underground eventually emerges as it makes it way down the slope. It has the feeling of a sanctuary. Where barrels are the pews for the alter of the tasting bar. The building is delineated in concrete steel and glass and retains a strong contemporary feel. The building uses glass to divide spaces providing views though the entire building while retaining a sense of separation. This New Zealand winery not only

Facility_PRECEDENTS

2.41 Peregrine

Architecture Workshop

has architectural merit, the wines that they produce have continually been rated high.8

2.42 Peregrine

Peregrine

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This Santa Maria, California winery constructed in 1996 is also located in the center of a vineyard. Responding to the surrounding hills the building has a curved roof that run the entirety of the building. The structure of the building is a mix between large cedar beams, zinc roofing material, and steal trusses. Part of the roof extends down to create an awning that connects the winery do the vineyard. The tasting area has a oculus that allows for natural day light to engulf the space. Part of the Mondavi wine empire this winery has a grounding in natural farming and gentle grape handling. It also serves as and excellent venue for experimentation in wine growing. Over 10,000 feet of barrel aging space is provided in the facility along with a massive fer-

Facility_PRECEDENTS

2.43 Byron

Johnson Fain

menting room that allows tanks to be reconfigured depending on different processes.9

2.44 Byron

Byron

44 WINERY FOR LUBBOCK

Sources: 1-3. Giesla, Tomas M. & Regina M. (1992) Touring Texas Wineries. Lone Star Books, Texas. (179-195)

Facility_CITATIONS

4 Callan, Edward P. (1977) A Winery In Lubbock County. Texas Tech University. (27-39) 5 Enowiki http://www.crushnet.com (enowiki) Retrieved: 2-11-08 6 Martin, Todd. (1987) Autumn Fey Winery Lubbock, TX. Texas Tech University. 7-9 Stanwick, Sean & Fowlow, Loraine. (2006) Wine by Design. John Wiley & Sons Ltd. England Images: 2.1 www.farinacciwinery.com – Winery 2.2 Diagram – PR Plan 2.3 Photo – PR Vineyards 2.4 Photo – Llano Entry 2.5 Diagram – Llano Plan 2.6 Photo – CR Entry 2.7 Diagram – CR plan 2.8 Diagram – Path 2.9 Diagram – Green Roof 2.10 Diagram – Rain water collection 2.11 Diagram – Solar collection 2.12 Diagram - Open Grid Paving 2.13 Diagram - Permanence 2.14 Diagram - Transparency 2.15 Diagram - Warmness 2.16 Diagram – Organization 2.17 Diagram – Process 2.18 Diagram – Prep area 2.19 Diagram – Fermentation 2.20 Diagram – Ageing 2.21 Diagram – Distribution 2.22 Diagram – Tasting and Offices

2.23 2.24 2.25 2.26 2.27 2.28 2.29 2.30 2.31 2.32 2.33 2.34 2.35 2.36 2.37 2.38 2.39 2.40 2.41 2.42 2.43 2.44

Diagram – Restaurant Diagram - Delivery Diagram - Destemer Diagram - Press Diagram - Tank Configuration Diagram - Tank Base Diagram - Pipe Network Diagram - Separation Diagram - Earth Cover Diagram - Cask Storage Diagram - Bottling Diagram - Racking Diagram - Shipping Diagram - Wine Booth Diagram - Resturant Diagram - Office Stanwick & Fowlow – Dominus Stanwick & Fowlow – Dominus Stanwick & Fowlow – Peregrine Stanwick & Fowlow – Peregrine Stanwick & Fowlow – Byron Stanwick & Fowlow – Byron

45 WINERY FOR LUBBOCK

SPACE 46 WINERY FOR LUBBOCK

Area Specific Grape Receiving Truck space Work space Bin Storage Employee parking Total

Space_TABLE

Sq. Ft. 500 200 200 400

Laboratory Refrigeration Counter Files Computer WS Circulation

1,300 Total

Handling Crusher Stemmer Pumps Press Work space Circulation Fork lift storage Collection Total Fermentation Tanks / Catwalks Circulation Storage Mechanical Total

10 50 20 15 75

60 45 200 200 250 100 100 955

4,000 2,000 1,000 1,000 8,000

170

Ageing Racks Circulation Fork Lift

3,000 850 150

Total

4,000

Bottling Bottleing Line Storage Workspace Total Storage Bottle Racks Case Storage

500 100 100 700

100 1,500

47 WINERY FOR LUBBOCK

Circulation Lift

1,000 80

Total

2,680

Tasting/Sales Bar Shelving Storage Display Booth x 4 Circulation Sales

60 20 100 400 100 300 10

Total

990

Office/Other Manager Wine Maker Owner Break Room Locker Room Restroom Public Restrooms Total

Space_TABLE

Resturant Reception Waiting Bar Staff Dining Area Stage Kitchen

50 100 200 150 2,500 100 950

Total

4,050

Grand Total Net 1.3X

23,835 30,986

120 120 150 150 200 100 150 990 48 WINERY FOR LUBBOCK

Source

Space_CITATIONS

1. Martin, Todd. (1987) Autumn Fey Winery Lubbock, TX. Texas Tech University.

49 WINERY FOR LUBBOCK

4.1 Vineyard

CON 50 WINERY FOR LUBBOCK

OVERVIEW

Context_OVERVIEW

The project site will be located near the intersection of Erskine St. and Avenue Q and directly off North Avenue P. It is currently an empty park land that is separated by a large landfill to support train tracks and due to this it is separated from the rest of the park system and is severely underused.

51 WINERY FOR LUBBOCK

WINE CONSUMERISM What are the cultural influences to drink wine? Some of these motivations are utilitarian, some are symbolic, and others are experiential. A utilitarian drinker will drink wine for the purpose of bettering their health, while an alcoholic may drink wine to satisfy their dependency. These are utilitarian cause are usually the least important to wine consumers, most people favor drinking wine for the experience or for ceremony. When a person drinks for the experience they may match it with food, or drinking a particular wine may recall memories for some. Ceremonial drinking is not limited to religious rituals, but can also be extended to celebrations and holidays. A person who drinks wine to establish social status may also be classified in this group. Taste seems to be the main element in enjoyment, additionally the physi-

ological impact of alcohol and for higher involvement, the diversity, intellectual challenge and opportunities for exploring new wines are also key components of this pleasure. In market segmentation there are four categories of people, Connoisseurs, Aspirational Drinkers, Beverage Consumers, and New wine drinkers. Connoisseurs are knowledgeable on the subject of wine they drink regularly and have an acuminating pallet. Aspirational Drinkers drink socially, but they are not adverse to trying new things and are eager to learn. Beverage consumers show little interest in the product besides for drinking it and they tend to stick to a specific style. New wine drinkers have no prior knowledge of wine but may have drunk socially before. A new wine facility should appeal to all market segments to maximize consumer attention. 1

Context_SOCIAL

52 WINERY FOR LUBBOCK

Wine is an aesthetic like listening to music and viewing a painting. But it uses senses that theses two forms neglect (taste and smell). It is further compared to “art” since it can’t be understood in the isolated context of drinking it. The winemaker is a very strong influence as well as the variety of the grapes and how they were grown. To gain a full understanding of art it is necessary to understand the cultural conditions in witch that art emerged, it is like wise in wine, only instead of cultural conditions it is the origins and the creation of the product that influence our understanding and appreciation of it.2 The contemporary wine consumer has evolved over the last decade or so there is a new evolution of modern wine drinking and its versatility from a bulk beverage to a lifestyle product. There is a large extent of wine literature that is having an influence

Context_SOCIAL

on the wine consumer. Wine critics higher the rate of success the storehave a large pull in the wine world front will have.3 and a review can make or break a wine. Robert Parker is one of the gatekeepers of wine and has a large influence on the sales and prices of wine. The operation of a winery storefront is very important many wine consumers are looking for the entire experience, not just great wine. It can be argued that the experience of visiting a winery may be even greater than the quality of the wine. The winery experience involves the natural setting surrounding the facility, the wine, the food, and most of all the people who service the visitor. At the cellar door modern wine consumers expect to gain knowledge of the tasting and wine making processes, attend events throughout the year, and enjoy a meal at a restaurant or café to name a few. The greater and more memorable the experience the 53 WINERY FOR LUBBOCK

Context_PHYSICAL

4.4 Storage Tanks

4.3 Grain Silo

4.2 Grain Silo

SURROUNDING BUILDINGS

54 WINERY FOR LUBBOCK

Context_ANALYSIS

SITE ANALYSIS A comparitive study of the existing winerys overlayed onto the chosen site.

Cap*Rock

4.7 CR study

Llano Estacado

4.6 Llano study

4.5 PR study

Pheasant Ridge

55 WINERY FOR LUBBOCK

Context_ANALYSIS

4.10 Photo series

4.9 Site arial

4.8 3D site model

SITE ANALYSIS

56 WINERY FOR LUBBOCK

4.11 Surrounding Buildings

SURROUNDING AREA

Context_ANALYSIS

57 WINERY FOR LUBBOCK

4.12 Greater region accessibility

Context_ANALYSIS

58 WINERY FOR LUBBOCK

4.16 Railroad tracks

4.15 Bridge

4.14 Site photo 4.13 Panoramic photo

Context_ANALYSIS

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Context_ANALYSIS

4.18 Flood Zone Data

4.17 Site evlevation data

SITE ANALYSIS

60 WINERY FOR LUBBOCK

ISSUES

Context_ISSUES

LANDSCAPE INTEGRATION - To respond to and augment the existing landscape through earth manipulation.

SOCIAL CONTEXT - As a response to consumerism the winery should provide a unique experience to attract visitors and create an image.

VINEYARDS - Provide a on site vineyard so that all aspects of the wine making process can be observed and experienced.

PARKING - Visitors and workers need a place to park vehicles on the site.

61 WINERY FOR LUBBOCK

Context_ISSUES

Landscape Integration Goal: To respond to and augment the existing landscape through earth

PR: Raise building pad above water level – The building should be raised above the water level to prevent flood damage. This can be achieved by using infill and retaining walls that are constructed with local rock.

4.19 Raise the building pad

manipulation.

PR: Accentuate existing topography – The existing topography should be accented by terracing the landscape. This will change the levels of elevation in the building from area to area and provide flat surfaces for

PR: Architecture as of the site, not on the site – The building should have the appearance of being of the earth. The can be done by

4.20 Of the stie

the vineyards

having portions of the building underground to it appears to be emerging from the earth. Where does the landscape end and the building begin.

62 WINERY FOR LUBBOCK

Context_ISSUES

Social Context Goal: As a response to consumerism the winery should provide a unique experience to attract visitors and create an image.

PR: Wine tasting booth â&#x20AC;&#x201C; Four isolation booth that has low light-

for a heightened wine tasting experience. These can be constructed of concrete and take the form of grain silos.

4.21 Booth

ing, is sound proof and has a neutral temperature should be constructed

PR: Video and internet stations â&#x20AC;&#x201C; Several computers that have an internet connection should be available for public use. These can be used by visitors to research and watch available wine related internet me-

4.22 Computer

dia.

63 WINERY FOR LUBBOCK

Context_ISSUES

Vineyards Goal: Provide a on site vineyard so that all aspects of the wine making process can be observed and experienced.

PR: Terraced vineyard â&#x20AC;&#x201C; Located on the southern portion of the site the vineyard should be terraced to allow for a flat growing area.

define the different grape varieties.

PR: Vineyard â&#x20AC;&#x201C; While many of the grapes will com from an off site location, a boutique vineyard should be maintained to grow a variety of unique grapes that may be used for blending purposes or to create an es-

4.23 Terraced Vineyard

These terraces should have retaining walls to prevent erosion and should

tate bottled designated wine.

64 WINERY FOR LUBBOCK

Context_ISSUES

Parking Goal: Visitor and workers need a place to park vehicles on the site.

PR: Parking - To provide parking spaces for 30 visitors 10 employees 1bus and a delivery truck on the site. Employee parking should be separated and in a different location from visitor parking. The use of open grid

4.24 Parking

pavers should be used to reduce heat retention.

65 WINERY FOR LUBBOCK

Source: 1. Charters, Steve. (2006) Wine and Society. Elsevier, Boston. (ch7)

Context_CITATIONS

2. Allhoff, Fritz. (2008) Wine & Philosophy. Blackwell Publishing, MA. Burnham, Douglas. You’ll Never Drink Alone. 3. Charters, Steve. (2006) Wine and Society. Elsevier, Boston. (ch10) Images: 4.1 Photo – Vineyard 4.2 Photo – Grain Silo 4.3 Photo – Grain Silo 4.4 Photo – Storage Tanks 4.5 Diagram – maps.google.com – PR study 4.6 Diagram – maps.google.com – Llano study 4.7 Diagram – maps.google.com – CR study 4.8 Image – 3D site model 4.9 Lubbock GIS – Arial photo 4.10 Photo – Series 4.11 Diagram - Lubbock GIS - Surrounding Buildings 4.12 Diagram – maps.google.com – Accessibility 4.13 Photo – Panoramic Photo 4.14 Photo – Site photo 4.15 Photo – Bridge 4.16 Photo – Railway tracks 4.17 GIS data – Lubbock GIS 4.18 Diagram - Lubbok GIS - Flood Zone 4.19 Diagram – Raise the building pad 4.20 Diagram - Of the site 4.21 Diagram – Booth 4.22 Diagram – Computer 4.23 Diagram – Vineyards 4.24 Diagram - Parking

66 WINERY FOR LUBBOCK

DESIGN RESPO 5.1 Final Render

67 WINERY FOR LUBBOCK

Design_SCHEMATICS

SCHEMATIC DESIGN

Proposal 1: Two larger buildings house the wine making processes. A bar of program connects the two buildings and penetrates through them, this contains the public functions of the winery such as tasting and restaurant. This allows visitors to view the processes and landscape while dining and tasting. Aprox. 23,000 sq. ft.

5.2 Perspective 5.3 Plan & Elevation

Proposal 2: This is a play on a regional form of Lubbock, the church. The winery takes on a cross pattern with a large vaulted center. In the center of the cross on the second floor is the tasting area, this allows for views down into the different sections of the winery. This plan varies in that the shipping and receiving area is located on the canyon floor. Aprox. 26,500 sq. ft. 5.4 Plan & Elevation

5.5 Perspective

68 WINERY FOR LUBBOCK

Design_SCHEMATICS

5.6 Perspective

Three design ideas originated during the early schematic design phase of the project. Each design approached the interpretation of critical regionalism differently. Proposal 1 and 3 were similar in approach. Both have split production zones between fermenting and storage with the public space above the production process. These forms gain their inspiration from the warehouse architecture that can be found around Lubbock Proposal 2 is based upon another regional form, the church. This form allows the individual wings to hold separate program ele-

5.7 Plan & Elevation

ments, with the public spaces running throughout the building. Both building types presented unique ideas, so in order to proceed proposals 1 and 3 were combined and proposal 2 stood on its own. Time was spent exploring both ideas, but troubles with planning discouraged further exploration of the church plan. This resulted in the warehouse scheme being the only idea focused on and explored during the development for the final schematic review

Proposal 3: Here a solid bar sits in the landscape. One of the main features in this proposal is the stairway that penetrates the building. The platform at the top of this stairway functions as a space for both the receiving functions and as a visitor entrance. A trellis covers a majority of the building serving as shading and solar collection. The majority of the production is handled on the ground floor while the public area floats over it and provides views into the production area. Aprox. 27,300 sq. ft.

69 WINERY FOR LUBBOCK

Design_SCHEMATIC REVIEW

SCHEMATIC DESIGN REVIEW

A Tasting

Bathroom

5.8 Perspective

Entry

Kitchen

Patio Dining

5.9 Perspective

5.11 Second Floor Plan

Crushing

Barrels Shipping

Botteling Fermenting

5.10 Perspective

Elements from schemes one and two have been combined to form this building. There are two warehouse spaces, one being larger than the other to house more production elements. The overall structure that defines the warehouse spaces is formed by three virtually separate bands of structure. Bands allowing for strong structural elements on the east and west sides of the building while allowing the entire north and south sides to be open and free of structure, were created in response to the program requirement of transparency vs. permanence. The configuration of these structural elements were explored using strips of metal that were bent by hand. Ultimately, after several trials, a design that both complemented the programmatic spaces and was visually interesting became the building envelope. The public spaces were then inserted into this structural from. Initially these public spaces were described as parasitic elements. This may have been too accurate of a term since it resulted in

Storage

5.12 Ground Floor Plan

70 WINERY FOR LUBBOCK

a compromise of the structural integrity of the band configuration. Later in the design process many of these parasitic objects were changed to be housed within the larger banded structural system. The dining area is the large bar along the south face of the building, this overlooks the vineyards, as well has having views into the winery. This schematic review cemented the buildingâ&#x20AC;&#x2122;s design ideas, from this point on the building could be refined and attention could be given to the details.

Design_SCHEMATIC REVIEW

5.13 Section

5.14 Structural ISO

5.15 South Elevation

5.15 East Elevation

71 WINERY FOR LUBBOCK

5.19 Study Model 5.20 Study Model

The photos on the right show a later model thatâ&#x20AC;&#x2122;s structural frame is constructed of bass wood. Blue foam represents the public space that is inserted into the structural frame.

Design_SCHEMATIC REVIEW

5.21 Study Model

5.16 Study Model 5.17 Study Model 5.18 Study Model

The photos on the left show early study models. They consist of light gage metal that is cut into strips and bent by hand. The wooden part represents the public space that is inserted into the structural frame.

72 WINERY FOR LUBBOCK

FINAL REVIEW

Design_FINAL DESIGN

Reviewing the schematic design, it is surprising to see how little the overall building design actually changed. More attention and time has been given to the details and how the building relates to its theory. The building, in response to the theory of critical regionalism, exists within marginal practice, is consciously bound to the location engaging the land rather than sitting on the land and stresses site and region-specific features. These three points are evident in the resulting building. The stressed sight and region-specific features address environmental concerns such as light, shade and air. Most of the buildingâ&#x20AC;&#x2122;s south faĂ§ade consists of glazing to allow as much light in as possible. Solar shades are used to control the sun from both light and heat. Most of the glass on the ground floor sits in operable frames allowing the entire front and back to be opened to allow air through, and providing the maximum amount of visibility into the facility.

5.22 Second Floor Plan

73 WINERY FOR LUBBOCK

Marginal practice, being a tricky concept to explain, is handled by the building being critical of modernism while still following a few of the non limiting features of it. The design may have the feel of a modern building (rows of glass, white walls, and hard corners), but it lacks the order and arrangement of a modern structure. Marginal practice also relates to regional forms, here the forms around the site are grain silos and warehouses. Objects within the building are arranged to resemble grain silos, the most obvious feature being the fermenting tanks, but similar patterns can also be perceived from wine storage racks at the bar, and in the spacing of the structural bands that create the overall form of the building. The majority of the interior of the production spaces are designed to look and function like a warehouse allowing for flexible uses and reconfigurable spaces. Fermenting tanks are not set and can be moved to the wine makers needs, and the barrel room can expand into other areas of the east wing depending on demand. This leaves consciously bounded architecture, allowing the building to

Design_FINAL DESIGN

5.23 Ground Floor Plan

74 WINERY FOR LUBBOCK

Design_FINAL DESIGN

5.24 Site Plan

become engaged in the site. The building sits into the topography allowing it to become of the site, not just on the site. Also vineyards are planed to surround the building further engaging the building in the site. Finally a strong axis that comes from the outside stairway of the winery continues through the site and eventually turns into a bridge that connects the north and the south part of the vineyardâ&#x20AC;&#x2122;s grounds.

5.25 Site Section

WINERY FOR LUBBOCK

Design_FINAL DESIGN

5.26 Long Section

5.27 Short Section

76 WINERY FOR LUBBOCK

Design_FINAL DESIGN

5.28 South Elevation

5.30 East Elevation

5.29 North Elevation

5.31 West Elevation

77 WINERY FOR LUBBOCK

There are two paths through the building; public and production. The public path starts at the top of the canyon through the entrance and then continues through the tasting room which contains sales. From there the consumer has the option of staying longer and enjoying a meal. They can stay at the bar where they can enjoy a glass of wine and observe the kitchen while their meal is being prepared, or they can enter the dining room and be seated at a table where they can look over the surrounding vineyards and Lubbock. Patrons will enter and exit from the same opening. The other path is the production path; this is all contained on the ground floor. The grapes are received via trucks from on-site and surrounding vineyards from the ramp area on the north side of the building. They will then be sorted and crushed on the ground floor and will then rise up a conveyer belt to the pressing pad located on the second floor of the fermenting room. The juice then runs into reservoirs and is pumped into fermenting tanks where yeast is added and the fermenting process starts. Once the wine is

Design_FINAL DESIGN

Entry

Shop Taste

Drink

5.32 Public Path Diagram

V.I.P

Dine

Shipping

Delivery

Ageing

Crushing Filter

Bottle

Storage

Fermenting

5.33 Production Path Diagram

78 WINERY FOR LUBBOCK

stabilized it is pumped through filters and into the aging room where it will sit in barrels for a specified amount of time. From the barrels the wine is ready to be bottled and stored. The cases of wine, when they are ready to

be released, will be loaded onto shipping trucks waiting on the ramp. These paths allow for a minimal amount of backtracking in the movement within the winery.

Design_FINAL DESIGN

5.34 Perspective

5.35 Perspective

5.37 Panoramic Perspective

5.36 Perspective

79 WINERY FOR LUBBOCK

Design_FINAL DESIGN

5.38 Interior Perspective Tasting Room

5.39 Interior Perspective Private Dining Area

80 WINERY FOR LUBBOCK

CONCLUSION

Design_CONCLUSION

Throughout the design process the building carefully considered the program requirements within this document. It takes Kenneth Framptonâ&#x20AC;&#x2122;s critical regionalism into consideration by interpreting three attitudes of critical regionalism. The building follows a marginal practice, it stresses site and region specific features, and it engages the landscape. Circulation paths within the winery are carefully considered. The public and production paths, while they follow similar circulations they serve different purposes and have separate beginnings and ends. Between the circulation within the winery, and the elements of critical regionalism that the building expresses, it can be stated that this building responds to the environment through critical regionalism using built form and materials to express the imagery of the wine making process.

81 WINERY FOR LUBBOCK

Design_FINAL PRESENTATION

FINAL BOARDS

Single-Ply Roofing System Solar Shading

Glazing System EPDM roofing membrane

Detail 1

Ridged insulation (tapered for drainage) Galvanized metal dam Treated wood nailer Metal fascia Solar Shadier

Entry Steel Column

Pressing

Structural steel beam

Shop

Flashing Mullion Wood Finishing

Insulated Glass

Detail 1 - 1 1/2”=1’ Section B - 3/32”=1’

Tasting

Bar

A winery should be viewed as something permanent and well established as well as something that is warm and familiar the building can display these aspects through it’s interior and exterior materiality.

Kitchen

Permanence – The building should have the perception of being sturdy and long lasting. To achieve this, the structure should be made of concrete and steel and incorporate stone and block masonry.

Mullion

Detail 2

Welding plate Flashing Concrete Metal decking Metal fascia

Concrete Slab

Transparency – Glass should be used to allow for natural lighting and for the viewing of the production process from the outside. The building should have adequate glazing to observe the internal working from a distance.

Structural Beam

Open Web Steel Joist

Detail 2 - 1 1/2”=1’

This can be observed in elevation. The north and south elevations provide transparency and views into the facility, while the east and west elevations are solid and structural providing a image of permanence.

Section 3 - 3/32”=1’

Exploded Axon Dining Area - nts

Concrete Beam

Dining

Wall Section 2 - 3/4”=1’

Plan Second Floor (Public) - 3/32”=1’ 1

Fully Closed

Detail 3

Single-Ply Roofing System

Solar Shadier

Elevation South - 1/16”=1’

Elevation East - 1/16”=1’ Corrugated Wall

Partially Open

EPDM roofing membrane Ridged insulation (tapered for drainage) Galvanized metal dam Treated wood nailer Metal fascia Glazing System

Offices

Crushing

Mechanical

Ageing

Shipping

Elevation North - 1/16”=1’

Solar Shadier

Movable Panel Diagram - NTS Steel C channels Insulation Corrugated steel siding

YELLOW-HOUSE CANYON WINERY: This is a proposal for a new winery in Lubbock, TX that is located at Erskine St. and Avenue Q on a parcel of land that is approximately 14.6 Acres. Parking will be handled along the top of the canyon and visitors will enter and descend into the building from this location. The building is thoughtful of the existing topography and avoid the disruption of the natural landscape. Another challenge is that a portion of the site is in a flood zone, to offset this, the building will be as close to the canyon wall as possible and elevated above this flood plane. Vineyards will also be included on the site in the southern portion, approximately 6.2 acres of land are available for this, if more is necessary the land around the building can also be utilized as vineyards.

Storage

Bottling

Break Room

Storage

Fully Open

Solar Shadier Support Welding Plate Precast Concrete Double Tees

Elevation West - 1/16”=1’

C Filter

Today’s wine consumer desires more than just a great wine. They desire a brand, an image, and an experience. Wine tourism generates billions of dollars world wide and is on the rise. The Lubbock area currently supports three wineries at different scales of production, I believe there is room for more. The south plains region is a unique growing area that provides grapes and juice for many wineries in Texas. The quality of grapes and varieties continue to improve as agricultural experimentation continues to explore the possibilities of the area. As the area continues to develop it will create a distinct profile and character that is distinctly West Texas.

1 4

2 2 2

Steel C channels

Detail 4

Structural steel beam

Corrugated Wall

Tracks for doors

2 2

Wheels Steel frame for panels

2 2

Detail 4 - 1”=1’

Steel Beam

Storage A

;'..19 *175' %#0;10 9+0'5 Nicholas Banks Fall 2008 MDS II 5692 Michael Peters David Driskill

The new winery will include a boutique vineyard, wine production facility, visitor center, wine sampling, sales, and a restaurant. Fermenting

Detail 3 - 1”=1’

Topic – Architecture as a critical regionalism . Assertion – By clearly defining the production process, visitors will be able to better comprehend the steps in wine production.

2 2 2

Sliding Panel System

Insulated Glass

Thesis - Responding to the environment through critical regionalism using built form and materials to express the imagery of the wine making process.

1 3

3 3

Ground Floor Structural Plan - 3/64”=1’

Channels for glass Steel frame for panels Wheel Track System Concrete slab on grade

Plan First Floor (Manufacturing) - 3/32”=1’ 1

Site and region specific features are stressed

Climate, topography, and light – mechanization is avoided.

Marginal Practice

2 2

Warehouse Architecture – The interior of the building should have the feel of a warehouse. Large open space that lends itself to flexible uses and configurations.

Erskine St.

There are two circulation paths within the winery, that of the production cycle, and that of the visitor. The two should follow similar circulations, but with different start and ending points

Detail 5 - 1”=1’

Site Plan - 1:40

Shipping

Delivery Vent Vent

Vent

Entry

Blower

Linear production process - The building should be organized to show a linear production process. The equipment should be organized within the production zones so that there is minimal backtracking. It should start at one end and finish at another.

Shop Ageing

Crushing

Taste

Bottle

NA ve

N Ave P

Blower

Drink

Storage

Visitor Circulation - Since public visitation is an important part of the facility a prominent visitor’s entrance should be separated from the production entrance. Unlike the production circulation it should begin and end at that same location. In order to make tours possible there will be several locations to enter production area from the public spaces.

Fermenting

V V

Consciously Bounded Stresses the territory surrounding the structure, recognizes the boundary not as an object but a shape.

Blower

E Cornell St

V.I.P

Dine

Shading – To maintain a constant internal temperature throughout the sun’s daily and annual cycles while reducing the requirement for active heating and cooling systems shading devises such as awnings and solar film should be used.

Sliding Panel System

Is critical of modernism but refuses to abandon the emancipatory and progressive aspects of it. Favors small rather than big. Blower Pump Boiler Chiller

2 2

Detail 5

2 2

Silo Formation – Objects within the building should be arranged to create the imagery of the grain silos found in proximity to the site. Potential objects are wine tanks.

Structural Key Track System

2 2

1- Concrete wall 2 2- Pre-Cast Double Tee Beams 2 3- Open Web Steel Joists 2 4- Wide Flange Steel Beam 2 5- Structural Steel

2 2 5 5 5 5 5

2 2

5 5

Second Floor Structural Plan - 3/64”=1’ Wall Section 1 - 3/4”=1’

Mechanical Plan - 1/32”=1’ Fill Margins with Vineyard - The remaining portions of the site should be filled with vegetation, preferably grape vines of several varieties.

Site Location Map - nts

Architecture as of the site, not on the site – The building should have the appearance of being of the earth. The can be done by having portions of the building underground to it appears to be emerging from the earth.

Circulation Diagram Process - 1/32”=1’

Circulation Diagram Public - 1/32”=1’ Wall Section 1

Open grid pavers– open grid paving that reduces heat islands caused by a fully paved parking lot, and should be used in the majority of the parking area.

Wall Section 2

Regional Forms

Section C - 1/16”=1’

Section A - 1/16”=1’

Section 1 - 1/16”=1’

Section 2 - 1/16”=1’

Section 4 - 1/16”=1’

Section 5 - 1/16”=1’

Site Section 1:20

5.40 Full Board Presentation

82 WINERY FOR LUBBOCK

Site Location Map - nts

E Cornell St

Erskine St.

Fill Margins with Vineyard - The remaining portions of the site should be filled with vegetation, preferably grape vines of several varieties.

Architecture as of the site, not on the site â&#x20AC;&#x201C; The building should have the appearance of being of the earth. The can be done by having portions of the building underground to it appears to be emerging from the earth.

Regional Forms

Open grid paversâ&#x20AC;&#x201C; open grid paving that reduces heat islands caused by a fully paved parking lot, and should be used in the majority of the parking area.

Site Plan - 1:40

Design_FINAL PRESENTATION

N Ave P

WINERY FOR LUBBOCK

NA ve Q

Vent

Vent Vent

Mechanical Plan - 1/32”=1’

Blower

Blower Pump Boiler Chiller

Blower

Offices

Entry

Filter

Bottling

Bottle

Break Room

Storage

Ageing

Storage

Kitchen

Tasting

Mechanical

Dining

Bar

Shop

Shipping

Site Section 1:20

Circulation Diagram Process - 1/32”=1’

Fermenting

Crushing

Delivery

Storage

Filter

Section A - 1/16”=1’

Blower

Fermenting

Plan First Floor (Manufacturing) - 3/32”=1’

Crushing

Plan Second Floor (Public) - 3/32”=1’

Pressing

V.I.P

Entry

Drink

Shipping

Dine

Taste

Shop

Section C - 1/16”=1’

Circulation Diagram Public - 1/32”=1’

Storage

Ageing

Design_FINAL PRESENTATION

5.42 Board 2

WINERY FOR LUBBOCK

;'.

There are two circulation paths within the winery, that of the production cycle, and that of the visitor. The two should follow similar circulations, but with different start and ending points

MDS II 5692 Michael Peters David Driskill

Elevation West - 1/16”=1’

Elevation East - 1/16”=1’

Permanence – The building should have the perception of being sturdy and long lasting. To achieve this, the structure should be made of concrete and steel and incorporate stone and block masonry.

Section 1 - 1/16”=1’

Stresses the territory surrounding the structure, recognizes the boundary not as an object but a shape.

Consciously Bounded

Is critical of modernism but refuses to abandon the emancipatory and progressive aspects of it. Favors small rather than big.

Marginal Practice

Climate, topography, and light – mechanization is avoided.

Silo Formation – Objects within the building should be arranged to create the imagery of the grain silos found in proximity to the site. Potential objects are wine tanks.

Warehouse Architecture – The interior of the building should have the feel of a warehouse. Large open space that lends itself to flexible uses and configurations.

Section 2 - 1/16”=1’

Wall Section 1

Thesis - Responding to the environment through critical regionalism using built form and materials to express the imagery of the wine making process.

Topic – Architecture as a critical regionalism . Assertion – By clearly defining the production process, visitors will be able to better comprehend the steps in wine production.

The new winery will include a boutique vineyard, wine production facility, visitor center, wine sampling, sales, and a restaurant.

Site and region specific features are stressed

;'..19 *175' %#0;10 9+0'5 Nicholas Banks Fall 2008

Elevation North - 1/16”=1’

Elevation South - 1/16”=1’

Section 3 - 3/32”=1’

Section B - 3/32”=1’

Design_FINAL PRESENTATION

5.43 Board 3

WINERY FOR LUBBOCK

Detail 5

Detail 4

Track System

Sliding Panel System

Steel Beam

Corrugated Wall

Glazing System

Corrugated Wall

Solar Shadier

Single-Ply Roofing System

Concrete Beam

Open Web Steel Joist

Structural Beam

Concrete Slab

Steel Column

Glazing System

Wall Section 2

Wall Section 1 - 3/4”=1’

Detail 3

Wall Section 2 - 3/4”=1’

Detail 2

Detail 1

Solar Shading

Single-Ply Roofing System

Section 4 - 1/16”=1’

EPDM roofing membrane

3 3

1 4

5 5

2 2 2

2 2

Section 5 - 1/16”=1’

Second Floor Structural Plan - 3/64”=1’

5 5

2 2

Ground Floor Structural Plan - 3/64”=1’

1- Concrete wall 2 2- Pre-Cast Double Tee Beams 2 3- Open Web Steel Joists 2 4- Wide Flange Steel Beam 2 5- Structural Steel

Structural Key

Detail 5 - 1”=1’

Channels for glass Steel frame for panels Wheel Track System Concrete slab on grade

2 2

Insulated Glass

Fully Open

Partially Open

Fully Closed

Movable Panel Diagram - NTS

2 2

Steel frame for panels

Detail 4 - 1”=1’

Wheels

Tracks for doors

Structural steel beam

Steel C channels

Detail 3 - 1”=1’

Steel C channels Insulation Corrugated steel siding

Solar Shadier Support Welding Plate Precast Concrete Double Tees

Solar Shadier

Exploded Axon Dining Area - nts

Ridged insulation (tapered for drainage) Galvanized metal dam Treated wood nailer Metal fascia

EPDM roofing membrane

Detail 2 - 1 1/2”=1’

Welding plate Flashing Concrete Metal decking Metal fascia

Mullion

Detail 1 - 1 1/2”=1’

Insulated Glass

Mullion Wood Finishing

Flashing

Structural steel beam

Solar Shadier

Ridged insulation (tapered for drainage) Galvanized metal dam Treated wood nailer Metal fascia

Design_FINAL PRESENTATION

5.44 Board 4

WINERY FOR LUBBOCK

Design_FINAL MODEL

FINAL MODEL

5.47 Model

5.45 Model w/o roof

87 5.46 Model

5.48 Model

WINERY FOR LUBBOCK

5.50 Model Night

5.49 Model Night

Design_FINAL MODEL

88 WINERY FOR LUBBOCK