Vineyard Resort Project by Ar.Vrushali Pimparkar

VINEYARD RESORT AT SATARA NAME: VRUSHALI R. PIMPARKAR THESIS PROJECT 2020-2021 D.Y.PATIL SCHOOL OF ARCHITECTURE THESIS GUIDE- AR.NEHA SAGGAM

VINEYARD RESORT AT SATARA INTRODUCTION

YORK WINERY

ABSTRACT:-

REFERENCE OF GRAPES IS FROM 4T CENTURY IN INDIA. THE FRUIT CONTAINS ABOUT 20% SUGAR IN EASILY DIGESTIBLE FORM BESIDES BEING RICH IN CALCIUM AND PHOSPHORUS. WORLD OVER IT IS GROWN MAINLY FOR WINE MAKING (82% PRODUCTION), RAISIN MAKING (10% PRODUCTION) AND REST FOR TABLE PURPOSE (8%). IN INDIA, HOWEVER IT IS MOSTLY CONSUMED AS FRESH FRUIT AND ONLY A LIMITED QUANTITY IS UTILIZED FOR THE PRODUCTION OF LIQUOR, DRY FRUITS LIKE RAISINS ETC.

INTRODUCTION:-

THE OLDEST REFERENCE OF WINE GRAPE IN INDIA IS IN 4TH CENTURY. IN SANSKRIT GRAPES ARE CALLED DRAKSHA AND IN VEDIC SCRIPTURES AS MADHUPHALA (HONEY FILLED FRUIT) AND SWADVI (SWEET). IT IS SAID THAT PORTUGUESE PROMOTED PORT WINE IN GOA AND THAT BECAME THE DOMINANT STYLE FOR OVER A CENTURY. GLOBALLY OVER 90% OF THE GRAPES GROWN ARE WINE GRAPES. HOWEVER, IN INDIA THE MAJORITY OF THE GRAPES GROWN ARE TABLE GRAPES. WINE GRAPES HAVE THICK SKIN. FOLLOWING ARE SOME WINE GRAPES AVAILABLE IN INDIA:-

WINE MAKING UNIT:-

REASONS OF SELECTION:• IT IS CONSTRUCTED IN MOUNTAINS AND HAS BEAUTIFUL VIEW OF GAODAVERY RIVER. • THEY ARE USING MODERN VITICULTURE PRACTICES GROWING,PRUNING AND SPRAYING FOR DIFFERENT VARIETIES OF GRAPES. SYNOPSIS:-

• PROJECT NAME: YORK WINERY • DATE OF ESTABLISHMENT: 2008 • FOUNDER: LILO GURNANI • MANAGING DIRECTOR: RAVI GURNANI • CHIEF WINEMAKER: KAILASH GURNANI • ADDRESS: GUT NO.36/2, GOVARDHAN VILLAGE, OFF GANGAPUR- SAVARGAON ROAD, NASIK. • CLIMATE: COOL AND MILD CLIMATE WITH SUNSHINE ALL THROUGH THE YEAR. • SITE TOPOGRAPHY: CONTOURED WITH SLOPE TOWARDS WEST SIDE; BLACK BASALT WITH LIGHT RED SOIL. • SURROUNDING: NINE ACRE EXPANSION WITH HILL ON SOUTHERN SIDE AND A LAKE IN THE NORTH.

• SEPERATING GRAPES FROM STEM. • ADDING THEM TO CRUSHER TO EXTRACT JUICE. • FOR WHITE WINE THEY REMOVE GRAPE SKIN, FOR ROSE THEY KEEP JUICE WITH SKIN FOR 24HRS, AND FOR RED THEY START MAKING WINE WITH GRAPE SKIN. • THEY POUR JUICE INTO STEEL CONTAINER AND ADD YEAST TO IT TO START FERMENTATION. CONTAINERS MANAGE COOL TEMPERATURE IN SLOW FERMENTATION PROCESS. • THEY HAVE STEEL CONTAINERS WITH PUNCTURES, ON WHICH THEY SPREY WATER FOR MAINTAINING TEMPERATURE. • IT TAKES AROUND 20 DAYS FOR MAKING BASIC WINE. • THIS WINE IS THEN POURED INTO OAK BARRELS. OAK BARRELS HELP WINE IN AERATION PROCESS. • THESE BARRELS ARE KEPT INSIDE INSULATION ROOM TO MAINTAINE COOL TEMPERATURE. THIS PROCESS TAKES AROUND 15-18 MONTHS. • FURTHER IT IS TAKEN FOR LABORATORY TEST. • THEN IT IS BOTTELED AND LEBELLED. STEEL CONTAINERS WITH PUNCTURES

STEEL CONTAINERS

FAILITIES:-

SITE AREA- 35 ACRES BUILT UP- 15% (5.25 ACRES) VINEYARD- 82% (28.7 ACRES) ROADS- 3% (1.05 ACRES)

BANGALORE BLUE-MERLOT

AUTUMN ROYAL

ANAB-E-SHAHI

BLUSH SEEDLESS

FANTASY-BLACK-BEAUTYSEEDLESS

GULABI-MUSCAT

MANJIRI-NAVEEN-GREEN

THE CONTRIBUTION OF INDIA IN FOREIGN TRADE OF GRAPE AND ITS PROCESSED PRODUCTS IS MEAGER, ALTHOUGH, EXPORT OF FRESH GRAPE FROM INDIA IS ON THE INCREASE. THE SHARE OF INDIAN GRAPE IN THE IMPORTS OF THE EUROPEAN COUNTRIES (U.K., GERMANY, FRANCE, NETHERLANDS) AND ASIAN COUNTRIES (JAPAN, SINGAPORE, HONG KONG AND CHINA) NEEDS TO BE INCREASED. SEEDED VARIETIES THAT ARE DEMANDED IN USA AND ITALY MARKETS ARE NOT PRODUCED IN INDIA. TO TAP THIS POTENTIAL, THERE IS A NEED TO INCREASE AREA UNDER SEEDED VARIETIES OF GRAPES. THE WINE TRADE HAS ENORMOUS POTENTIAL. WITH THE SUPPORT OF GOVT. POLICIES, INDIA CAN MAKE A MARK IN WINE INDUSTRY AT GLOBAL LEVEL. IT IS A LONG TERM VIABILITY OF LAND AND BUISENESS, HELPS IN CONSERVATION OF NATURAL RESOURCES, ENHANCES VALUE OF REAL ESTATE. ALSO IT ENHANCES RELATIONSHIP WITH CONSUMERS, TOURISTS, AND SPECIFIC DEMOGRAPHICS.

MAHARASHTRA

ANDHRA PRADESH BANGALORE (BIJAPUR)

• THE AREA IS IN OUTSKIRTS OF NASIK.

• 80% OF INDIA’S WINE PRODUCTION IS DONE HERE. • BECAUSE OF SULA VINEYARD NASIK IS NOW KNOWN AS WINE CAPITAL OF INDIA. • IT IS INDIA’S FIRST VINEYARD RESORT. • THEY ARE PRACTISING SUSTAINABILITY.

SYNOPSIS:YORK WINERY

NASIK ROAD RAILWAY STATION

OBJECTIVES:-

• INCREASE GRAPE CULTIVATION. SO IT WILL HELP TO PRESERVE NUTRIENTS IN SOIL. • THE WINE TRADE HAS ENORMOUS POTENTIAL. TAKING WINE TRADE TO GLOBAL LEVEL, WITH THE HELP OF GOVERNMENT POLICIES. • ENHANCING VALUE OF REAL ESTATE. • ENHANCING RELATION BETWEEN CONSUMERS, TOURISTS,AND INTERNATIONAL MARKET. • BUILDING STRUCTURE IN LOW COST MATERIALS WITH A GOOD STRENGTH.

• IN ITS NATURAL HABITAT, THE CROP BEARS FRUIT DURING THE HOT AND DRY PERIOD AND UNDERGOES DORMANCY DURING THE PERIOD OF SEVERE COLD. IT TOLERATES FROST DURING RESTING STAGE BUT IS VERY SUSCEPTIBLE DURING GROWING PERIOD. • TEMPERATURE RANGING FROM 15-350 C IS IDEAL FOR SHOOT GROWTH AND NORMAL PHYSIOLOGICAL PROCESSES OF THE GRAPEVINE. VINES AND FRUITS DO NOT GROW WELL WHEN THE TEMPERATURE FALLS BELOW 100 C. • LOCATIONS WHERE THE ANNUAL RAINFALL DOES NOT EXCEED 900 MM ARE IDEAL FOR ITS CULTIVATION. • MORE THAN THE AMOUNT OF RAINFALL RECEIVED DURING A YEAR, THE NUMBER OF RAINY DAYS IN A YEAR AND THE OCCURRENCE OF RAINS IN RELATION TO THE STAGE OF GROWTH OF THE VINE IS IMPORTANT. • HUMIDITY ASSOCIATED WITH RAINS DURING FLOWERING AND FRUIT RIPENING IS NOT FAVOURABLE AND INVITES THE ATTACK OF FUNGAL DISEASES.

• PROJECT NAME: SULA VINEYARD RESORT • DATE OF ESTABLISHMENT: 1988 • OWNER: MR.PACHPATIL • CO-FOUNDER: RAJEEV SAMANT • ARCHITECT: AR.SANJAY PATIL • ADDRESS: GUT NO.36/2, GOVARDHAN VILLAGE, OFF GANGAPUR- SAVARGAON ROAD, NASIK. • CLIMATE: COOL AND MILD CLIMATE WITH SUNSHINE ALL THROUGH THE YEAR. • CONTEXT: OUTSKIRTS OF NASIK, LINKED TO GANGAPUR ROAD. • SITE TOPOGRAPHY: CONTOURED WITH SLOPE TOWARDS WEST SIDE; SOIL IS RED LATERITE. • SURROUNDING: THE RESORT IS SURROUNDED BY HILLS AND A LAKE WHICH CREATES A RELAXING AND A SOOTHING ENVIRONMENT.

RAILWAY STATION TO VINEYARD

ENCOURAGING TOURISM, AGRICULTURE AND ECONOMY OF SATARA BY DESIGNING A VINEYARD.

CLIMATIC REQUIREMENTS:-

MANUFACTURING UNIT

AMPHITHEATRE

RESTAURENT

SHOP

AMPHITHEATRE AND RESTAURENT LAYOUT

GREEN GREPE CRUSHER MACHINE

YORK WINERY

BLACK GREPE CRUSHER MACHINE

OAK BARRELS

SITE APPROACH:-

• SULA VINEYARD IS IN GANGAPUR ROAD, SAVARGAON. • IT IS NEAR GANGAPUR DAM BACKWATERS. • THE AREA IS IN OUTSKIRTS OF NASIK. • RAILWAY STATION- 22.1KM, APPROX 49MIN TRAVEL BY CAR. • AIRPORT- 44.1KM, APPROX 1HR 6MIN TRAVEL BY CAR • BEYOND RESORT IS LOCATED 3 KMS AWAY FROM SULA VINEYARD. • IT IS APPROACHABLE THROUGH MAIN ROAD.

AIRPORT TO VINEYARD

FAILITIES:-

SITE AREA- 80 ACRES EXPANSION ON HILL- 9 ACRES BUILT UP- 33% (3 ACRES) VINEYARD- 67% (6 ACRES)

TANKS FOR FERMANTATION

GROUND FLOOR PLAN OF MANUFACTURING UNIT

SUSTAINABILITY OF SULA VINEYARD:-

• SUSTAINBILITY IS AN INTEGRAL PART OF SULA VIEYARDS. THEYARE AIMING TO BE THE MOST SUSTAINABLE WINERY IN ASIA. • 40% OF WINERY AND HOSPITALITY RUN ON SOLAR ENERGY. THIS HELPED THEM BY PREVENTING THE RELEASE OF 2000 METRIC TONS OF CARBON DIOXIDE INTO ATMOSPHERE. ALSO THEY USE SOLAR PUMPS TO LIFT WATER IN WINERY, IT HELPS TO SAVE 10,000 LITRES OF DISEL ANNUALLY. • THEY HAVE CUT DOWN FRESH WATER CONSUMPTION BY USING NATURAL STRUCTURES LIKE RESERVOIRES AND PONDS TO CAPTURE RAINWATER. ALSO THEY ARE USING DRIP IRRIGATION FOR FARMS. IT HELPED THEM TO REDUCE 30-40% OF WATER CONSUMPTION.

• PARKING • FARM • RESTAURENT • CAFETERIA & WINE TASTING ROOM • MANUFACTURING UNIT: 1. SPACE FOR GRAPE CRUSHING & GRAPE JUICE EXTRACTION 2. FACTORY SHED FOR STEEL TANKS FOR FERMENTATION PROCESS 3. INSULATION ROOM FOR OAK BARRELS 4. LABELING UNIT

• THEY COMPOST WET WASTE AND RECYCLE DRY WASTE. GRAPE SKINS, STEMS AND LEFTOVER JUICE GOES FOR COMPOST. FROM GRAPE SEEDS THEY PRODUCE GRAPESEED OIL. OTHER FARM WASTE IS DECOMPOSED AND USED FOR MULCHING.

SULA VINEYARD

• THEIR 99% PACKAGING MATERIAL IS RECYCLABLE. THEY REUSE THEIR WINE BOTTLES. • INSTALL HEAT PUMPS AND ENERGY SAVING PANELS TO REDUCE CARBON FOOTPRINT.

SITE CIRCULATION:-

LABELING UNIT

PARKING

• SEPERATING GRAPES FROM STEM. • ADDING THEM TO CRUSHER TO EXTRACT JUICE. • FOR WHITE WINE THEY REMOVE GRAPE SKIN, FOR ROSE THEY KEEP JUICE WITH SKIN FOR 24HRS, AND FOR RED THEY START MAKING WINE WITH GRAPE SKIN. • THEY POUR JUICE INTO STEEL CONTAINER AND ADD YEAST TO IT TO START FERMENTATION. CONTAINERS MANAGE COOL TEMPERATURE IN SLOW FERMENTATION PROCESS. • IT TAKES AROUND 20 DAYS FOR MAKING BASIC WINE. • THIS WINE IS THEN POURED INTO OAK BARRELS. OAK BARRELS HELP WINE IN AERATION PROCESS. • THESE BARRELS ARE KEPT INSIDE INSULATION ROOM TO MAINTAINE COOL TEMPERATURE. THIS PROCESS TAKES AROUND 15-18 MONTHS. • FURTHER IT IS TAKEN FOR LABORATORY TEST. • THEN IT IS BOTTELED AND LEBELLED.

OZAR AIRPORT

CAFETERIA AND WINE TASTING

RESTAURENT

WINE MAKING UNIT:-

REASONS FOR SELECTION:-

• AIRPORT- 45.7KM, APPROX 1HR 11MIN TRAVEL BY CAR.

AIM:-

• SANDY TO CLAYEY AND LOAMY SOIL WITH GOOD DRAINAGE AND IRRIGATION FACILITIES IS SUITABLE FOR THE CULTIVATION OF GRAPES. • SOILS HAVING PH VALUE FROM 6.5 TO 7.5 ARE MOST SUITABLE.

ADMINISTRATION AND WINE TASTING

DROP OFF POINT

SULA VINEYARD

• RAILWAY STATION- 23.1KM, APPROX 54MIN TRAVEL BY CAR.

• RESERVATION OF LAND FOR AGRICULTURE. PROTECTING SOIL NUTRIENTS. • ENHANCING VALUE OF REAL ESTATE. • ENCOURAGING TOURISM OF SATARA.

SOIL TYPE:-

LABELING UNIT

OAK WOOD BARRELS

NEED OF STUDY:-

• SOIL TYPE STUDY • CLIMATIC REQUIREMENT STUDY • ECONOMIC IMPORTANCE • LAND PREPARATION AND VINE ESTABLISHMENT • STUDYING TYPES OF GRAPES • ANALYSING GRAPE YEILD AND PERIOD OF HARVEST

EVENTS:• EVENTS AND WEDDINGS ARE ARRANGED AT VINEYARD.

SITE CIRCULATION:-

• YORK WINERY IS IN GANGAPUR ROAD, SAVARGAON.

THIS REPORT FOCUSES ON CONTRAST IN INDUSTRY, AGRICULTURE, WINERY AND VINEYARDS

METHODOLOGY:-

• BOTTLE SHOP FOR SELLING WINE AND GRAPESEED OIL.

• SITE APPROACH:-

TAMILNADU

WINE GRAPE GROWING REGION MAP

• DINING AT RESTAURENTS THROUGHT THE DAY.

AMPHITHEATRE WEDDING VIEWS

HIMACHAL REGION

IN INDIA WE HAVE SCOPE FOR DOUBLE CROPPING IN CERTAIN REGIONS AND HARVESTING ROUND THE YEAR IN CERTAIN VARIETIES IS PRACTICALLY FEASIBLE.TECHNOLOGIES TO PRODUCE EXPORT QUALITY GRAPES AND QUALITY RAISINS ARE AVAILABLE.

DAYTIME:• VINEYARD TOUR AND WINE TASTING. FROM 11.30 AM TO 6.30 PM ON WEEKDAYS FROM 11.30 AM TO 7.30 PM ON WEEKENDS.

• PARKING • FARM • RESTAURENT • CAFETERIA • SHOP • WINE TASTING ROOM • AMPHITHEATRE • RESORT (THE SOURCE AT SULA) • MANUFACTURING UNIT: 1. SPACE FOR GRAPE CRUSHING & GRAPE JUICE EXTRACTION 2. FACTORY SHED FOR STEEL TANKS FOR FERMENTATION PROCESS 3. INSULATION ROOM FOR OAK BARRELS 4. LABELING UNIT

RESORT

CABERNET SOUVIGNON

ACTIVITY PATTERN:-

FARMS

NASIK ROAD RAILWAY STATION

FIRST FLOOR PLAN OF MANUFACTURING UNIT

• LAUNCHED INDIA’S FIRST WINE IN A CAN, ‘DIA WINE SPARKELER’, TO FURTHER SUSTAINABILITY IMPACT. MAINTAINING BIOGAS PLANT AND EMPLOY VERMICOMPOSTING IN VINEYARDS.

RAILWAY STATION TO VINEYARD

ECONOMIC IMPORTANCE:-

• THE FRUIT CONTAINS ABOUT 20% SUGAR IN EASILY DIGESTIBLE FORM BESIDES BEING RICH IN CALCIUM AND PHOSPHORUS. • WORLD OVER IT IS GROWN MAINLY FOR WINE MAKING (82% PRODUCTION), RAISIN MAKING (10% PRODUCTION) AND REST FOR TABLE PURPOSE (8%). IN INDIA, HOWEVER IT IS MOSTLY CONSUMED AS FRESH FRUIT AND ONLY A LIMITED QUANTITY IS UTILIZED FOR THE PRODUCTION OF LIQUOR, DRY FRUITS LIKE RAISINS ETC.

OZAR AIRPORT

LAND PREPARATION AND VINE ESTABLISHMENT:-

• THE LAND IS TILLED AND LAID INTO PLOTS OF 120 M X 180 M SEPARATED BY 3 M WIDE ROADS. • LAND WITHIN A PLOT IS LEVELLED PERFECTLY TO HAVE A GRADIENT OF LESS THAN 1 PERCENT IN ANY DIRECTION TO ENSURE UNIFORM DISCHARGE OF WATER THROUGH THE EMITTERS OF DRIP IRRIGATION SYSTEMS. • TRENCHES OF 75 CM WIDTH, 75 CM DEPTH AND 118 M LENGTH IN A NORTH-SOUTH DIRECTION WITH A GAP OF 3 M BETWEEN TRENCHES ARE OPENED WITH HEAVY MACHINERY. • THEY ARE CLOSED WITH TOPSOIL, UP TO A HEIGHT OF 45 CM AFTER 15 DAYS EXPOSURE TO SUN.

SULA VINEYARD

WINE MAKING UNIT

RESTAURENT

PARKING

AIRPORT TO VINEYARD

SECTION AND ELEVATION

DEVIL’S CORNER TASMANIA REASONS FOR SELECTION:-

• THIS STRUCTURE IS DESIGNED WITH SHIIPING CONTAINERS. • THE PROJECT WON THE 2016 TASMANIAN ARCHITECTURE AWARDS: COLIN PHILP AWARD FOR COMMERCIAL ARCHITECTURE, AND THE COLORBOND AWARD FOR STEEL ARCHITECTURE, AND WAS RECOGNISED AT THE 2016 NATIONAL ARCHITECTURE AWARDS WITH A NATIONAL COMMENDATION FOR COMMERCIAL ARCHITECTURE. • DEVIL’S CORNER WAS ALSO SELECTED AS A JURY WINNER IN THE 5TH ANNUAL ARCHITIZER A+ AWARDS IN THE COMMERCIAL MIXED USE CATEGORY, AS WELL AS BEING AWARDED THE PROPERTY DEVELOPMENT AWARD (TASMANIA) AT THE 2016 API EXCELLENCE IN PROPERTY AWARDS.

ACTIVITY PATTERN:-

LAND USE:-

MAC GILLIVRAY AIRPORT

DAYTIME:• VINEYARD TOUR AND WINE TASTING. IT IS OPEN FROM 10AM TO 5PM. • DINING AT RESTAURENTS THROUGHT THE DAY. • BOTTLE SHOP FOR SELLING WINE. EVENTS:• LIVE MUSIC EVENTS ARE CARRIED OUT.

• 55 ACRE LAND IS USED FOR VINEYARD.

LAW ESTATE WINES

• THIS PLACE IS LOCATED ABOVE PEACHY CANYON ROAD ON THE WEST SIDE OF PASO ROBLES, THE VINEYARD IS ONE OF THE HIGHEST IN THE AREA AT 1,600 TO 1,900 FEET. • IT IS PLANTED IN HIGH DENSITY, SMALL-LOT BLOCKS. • THE EXTREME SLOPES, LIMESTONE SOILS, AND MULTIPLE ASPECTS CREATE THE DISTINCT CANVAS AND PALETTE FROM WHICH WE WORK. • AT 80 ACRES PLANTED, MULTIPLE CLONES OF GRENACHE AND SYRAH ACCOUNT FOR 53% OF THE VINEYARD ACREAGE.

SYNOPSIS:-

• PROJECT NAME: DEVILS CORNER WINERY • CLIENT: BROWN BROTHERS • WINEMAKER: TOM WALLACE • VINEYARD MANAGER: DANIEL WATSON • YEAR OF CONSTRUCTION: 2015 • ARCHITECT: CUMULUS STUDIO • ADDRESS: 1 SHERBOURNE ROAD, APSLAWN TAS 7190, AUSTRALIA. • CLIMATE: COOL CLIMATE WITH FOUR SEASONS THROUGH YEAR, NAMELY, SUMMER, WINTER, SPRING AND AUTUMN. • SITE TOPOGRAPHY: HILL SIDE SITE. SLOPING DOWNWARDS FROM EAST TO WEST • SURROUNDING: EAST COAST OF TASMANIA.

• ACCOMPANYING THAT ARE CABERNET SAUVIGNON, MOURVÈDRE, CARIGNAN, GRACIANO, PETIT VERDOT, AND TEMPRANILLO. AIRPORT TO VINEYARD LAW ESTATE WINES

CELLAR DOOR FLOOR PLAN

• THE VAST MAJORITY OF OUR VINES WERE PLANTED IN 2008. IN 2013, WE PLANTED CLAIRETTE BLANCHE, MARSANNE, AND ROUSSANNE, AS WELL AS A SYRAH, VIOGNIER, ROUSSANNE FIELD BLEND.

OAK COUNTRY RANCH AIRPORT

AIRPORT TO VINEYARD

FAILITIES:-

TOTAL SITE- 55 ACRES.

LOOKOUT FLOOR PLAN SITE APPROACH:-

• DEVIL’S CCORNER IS IN TASMANIA, APSLAWN. • AIRPORT- 144KM FROM HOBART INTERNATIONAL AIRPORT, APPROX 2HR 6MIN TRAVEL BY CAR. • IT IS 24.6KM AWAY FROM SWANSEA BEACH.

MATERIAL SUMMERY:-

• STEEL WAS AN IDEAL MATERIAL FOR THE PROJECT AS IT ALLOWED FOR A LARGE AMOUNT OF STRUCTURE TO BE PREFABRICATED OFF-SITE, PROVIDING TIMING AND LOGISTICS ADVANTAGES FOR THE REMOTE LOCATION. • THE UNDERLYING STRUCTURE OF THE BUILDINGS AND TOWER FOR THE DEVIL’S CORNER IS MADE FROM REPURPOSED AND ADAPTED SHIPPING CONTAINERS, CHOSEN NOT ONLY BECAUSE OF THEIR EASILY TRANSPORTABLE MODULAR SIZE, BUT ALSO BECAUSE OF THEIR STRUCTURAL INTEGRITY AND STEEL’S INHERENT FLEXIBILITY AND ABILITY TO BE MODIFIED. • A TOTAL OF 10 CONTAINERS HAVE BEEN USED - 5 IN THE LOOKOUT AND 5 IN THE MARKET AREA.

• 10,000-CASE CAPACITY WINERY • CRUSH, FERMENTATION & BARREL STORAGE AREAS • WINEMAKING OFFICES LAB • EMPLOYEE BREAK ROOM • RETAIL WAREHOUSE & DIRECT SHIPPING OFFICE • PUBLIC TASTING/RETAIL SALES ROOM • PRIVATE TASTING AREA & BANQUET ROOM • CATERING/DEMONSTRATION KITCHEN • ADMINISTRATIVE OFFICES • THREE GUEST UNITS

DEVIL’S CORNER WINERY

EASTERN ELEVATION SWANSEA BEACH

MATERIAL SUMMERY:-

• THE 50,000 SQUARE FOOT 10,000 CASE BOUTIQUE CENTRAL COAST WINERY WAS DESIGNED AROUND IT’S GRAVITY FEED PRODUCTION PROCESS AND SPECTACULAR VIEWS OF THE VINEYARD FROM A KNOLL TOP SITE. • ONE THIRD OF THE PRODUCTION SCHEME IS BELOW GROUND WITH CAST-IN-PLACE CONCRETE WALLS AND ELEVATED SLABS INCLUDING THE TRUCK CRUSH PAD. • THE FERMENTATION TANKS OCCUR IN A COST EFFECTIVE YET AESTHETIC METAL BUILDING WHILE THE HOSPITALITY AND TASTING ROOM IS DRAMATIC IN DESIGN OVERLOOKING THE VALLEY BELOW.

HOBART INTERNATIONAL AIRPORT

AIRPORT TO VINEYARD

FAILITIES:-

• PARKING • COMMERCIAL SPACE • RESTAURENT • CAFETERIA • TOY SHOP FOR KIDS • LOOKOUT • CELLAR DOOOR 1. STORAGE CONTAINER 2. COLD STORER 3. RETAIL STORE 4. TASTING AND SALES ROOM 5. TOURISM INFORMATION ROOM 6. PRIVATE TASTING ROOM

• THE INTEGRAL STRENGTH OF THE CONTAINERS MADE THEM A PERFECT CHOICE IN THE CONSTRUCTION OF THE LOOKOUT IN PARTICULAR, ENABLING THE STRUCTURE OF THE BUILDING TO BE DELIVERED TO SITE AND ERECTED QUICKLY. • EACH CONTAINER HAS BEEN MODIFIED IN VARIOUS WAYS - THE CRANKED ‘SKY’ LOOKOUT CUT FROM TWO PARTS OF A CONTAINER AND REASSEMBLED; THE ‘HORIZON’ LOOKOUT WHICH IS ABLE TO BRIDGE BETWEEN LAND AND THE ‘TOWER’ DESPITE ONE SIDE BEING CUT OUT; AND THE ‘TOWER’ LOOKOUT CONSTRUCTED FROM TWO CONTAINERS END ON END, INSIDE OF WHICH A STEEL PLATE STAIR WINDS ITS WAY UP PAST PROJECTING LANDINGS ON EACH SIDE. • THESE LANDINGS PROVIDE VIEWS OVER THE LANDSCAPE AS THE VIEWER MOVES UP THE TOWER; THE BLACK STEEL BOX FRAMES FIXED TO THE CONTAINER AND CANTILEVERING OVER THE VINEYARD.

GROUND FLOOR PLAN

SOUTHERN ELEVATION

LAW ESTATE WINES REASONS FOR SELECTION:-

• THEY ARE PRACTICING SUUSTAINABILITY. • AWARD OF CITATION- AIA CALIFORNIA CENTRAL COAST, 2018. • BEST METAL BUILDING OF, 2014.

SYNOPSIS:-

• PROJECT NAME: LAW ESTATE WINES • CLIENT: LAW ESTATE VINEYARDS (DON & SUSIE LAW) • YEAR OF CONSTRUCTION: 2014 • ARCHITECT: BAR ARCHITECTS • CIVIL: THE WALLACE GROUP • STRUCTURAL: ZFA STRUCTURAL ENGINEERS. • ADDRESS: 3885 PEACHY CANYON RD, PASO ROBLES, CA 93446, UNITED STATES • CLIMATE: SUNNY AND WINDY. • SITE TOPOGRAPHY: HILL SIDE SITE. • SURROUNDING: LOCATED ABOVEPEACHY CANYON ROAD ON THE WEST SIDE OF PASO ROBLES.

SUSTAINABILITY OF LAW ESTATE WINERY:-

• RAINWATER HARVESTING • NATURAL DAYLIGHTING • ROOF PHOTOVOLTAIC PANEL SET-UP • GREEN ROOF • XERISCAPE LANDSCAPING • NIGHT-COOLING OF FERMENTATION AND BARREL STORAGE • MINIMIZED NON-PERMEABLE PAVING.

FIRST FLOOR PLAN

SITE CIRCULATION:• CRANED INTO POSITION IN PARTS, THE LOOKOUT’S STRUCTURAL INTEGRITY RELIES ON ALL OF THE PIECES LOCKING IN TOGETHER. • RATHER THAN CLADDING THE BUILDING IN STEEL, IT HAS BEEN EXPRESSED INTERNALLY, REVEALING THE RAW, INDUSTRIAL NATURE OF THE CONSTRUCTION AND HINTING AT THE INDUSTRIAL UNDERPINNING OF THE PRODUCTION PROCESS. • THE EXTERNAL TIMBER CLADDING (WHICH ACTS AS AN VISUAL SCREEN ONLY) PLAYS ON THE RURAL / AGRICULTURAL QUALITIES OF THE SITE, WITH THE INTERNAL STEEL SKIN BEING REVEALED IN A CONSISTENT MANNER THROUGH THE EXPRESSION OF EACH OF THE OPENINGS THE APERTURES IN THE LOOKOUT AND OPENING TO THE CELLAR DOOR.

• SITE APPROACH:• LAW ESTATE WINES IS IN CALIFORNIA, CANYON ROAD. • MAC GILLIVRAY AIRPORT: 16KM, APPROX 21MIN TRAVEL BY CAR. • OAK COUNTRY RANCH AIRPORT- 15.5KM, APPROX 1HR 23MIN TRAVEL BY CAR.

SECTIONS SUSTAINABILITY DIAGRAM

SR.NO

DESCRIPTION

YORK VINEYARD

SULA VINEYARD RESORT

DEVIL’S CORNER WINERY

LAW ESTATE WINES

INFERENCE DRAWN

INTRODUCTION

• IT IS CONSTRUCTED IN MOUNTAINS AND HAS BEAUTIFUL VIEW OF GAO- SULA VINEYARD WAS NAMED AFTER MR.RAJEEV SAMANT’S MOTHER DAVERY RIVER. SULABHA. IT IS DESIGNED BY AR.SANJAY PATIL, IN NASIK CITY.

LOCATED ON THE SCENIC DRIVE ALONG TASMANIA’S EAST COAT, THE NEW DEVIL’S CORNER CELLAR DOOR AND LOOKOUT SITS WITHIN ONE OF TASMANIA’S LARGEST VINEYARDS.

THIS 55-ACRE SITE NEAR PASO ROBLES, CALIFORNIA HAVE FULL PANORAMA VIEWS OF THE ESTATE HILLTOP VINEYARD.

SCALE (SIZE/AREA/TYPE)

9 ACRES

35 ACRES

80 ACRES

55 ACRES

SAVARGAON, NASIK CITY.

TASMANIA, APSLAWN.

CALIFORNIA, CANYON ROAD.

• THIS STRUCTURE IS DESIGNED WITH SHIIPING CONTAINERS. • THEY ARE PRACTICING SUUSTAINABILITY. • THE PROJECT WON THE 2016 TASMANIAN ARCHITECTURE AWARDS: COL- • AWARD OF CITATION- AIA CALIFORNIA CENTRAL COAST, 2018. IN PHILP AWARD FOR COMMERCIAL ARCHITECTURE, AND THE COLORBOND • BEST METAL BUILDING OF, 2014. AWARD FOR STEEL ARCHITECTURE, AND WAS RECOGNISED AT THE 2016 NATIONAL ARCHITECTURE AWARDS WITH A NATIONAL COMMENDATION FOR COMMERCIAL ARCHITECTURE.

3. 4.

LOCATION (URBAN/RURAL/ SAVARGAON, NASIK CITY. SPECIFIC) REASONS FOR SELECTION

• THEY ARE USING MODERN VITICULTURE PRACTICES GROWING,PRUNING AND SPRAYING FOR DIFFERENT VARIETIES OF GRAPES.

AVERAGE MINIMUM AREA REQUIRED FOR VINEYARD IS 20 ACRES.

SITE PLANING

RESORT

LABELING UNIT

ADMINISTRATION AND WINE TASTING

MANUFACTURING UNIT

• ALL THREE VINEYARDS ARE PLANNED IN SCATTERED WAY. • THEY HAVE 5 TO 7 ACRES OF BUILT UP AREA.

AMPHITHEATRE

ITS A SINGLE BUILDING CONSIST OF FACTORY AND RESTAURENT

DROP OFF POINT

CLIMATE

COOL AND MILD CLIMATE WITH SUNSHINE ALL THROUGH THE YEAR.

SITE TOPOGRAPHY

RESTAURENT

1. BARREL STORAGE & OFFICE BUILDING 2. VINEYARD 3. FERMENTATION STORAGE 4. WATER TANK STORAGE

PARKING

COOL AND MILD CLIMATE WITH SUNSHINE ALL THROUGH THE YEAR.

COOL CLIMATE WITH FOUR SEASONS THROUGH YEAR, NAMELY, SUMMER, WINTER, SPRING AND AUTUMN.

SUNNY AND WINDY.

DIFFERENT CATEGORIES OF GRAPES SRE GROWN IN DIFFERENTCLIMATIC CONDITIONS.

CONTOURED WITH SLOPE TOWARDS WEST SIDE; BLACK BASALT WITH LIGHT CONTOURED WITH SLOPE TOWARDS WEST SIDE; SOIL IS RED LATERITE. RED SOIL.

HILL SIDE SITE. SLOPING DOWNWARDS FROM EAST TO WEST

HILL SIDE SITE.

MOSTLY SITES SRE ON HILL SIDE.

MATERIAL SUMMARY & STRUCTURAL SYSTEM

• OVERALL RCC STRUCTURE. • FRAME STRUCTURE IN FACTORY BUILDING. • NATURAL DAYLIGHTING.

• OVERALL RCC STRUCTURE. • FRAME STRUCTURE IN FACTORY BUILDING. • RAINWATER HARVESTING. • NATURAL DAYLIGHTING. • SOLAR PANELS ON ROOF. • NIGHT-COOLING OF FERMENTATION AND BARREL STORAGE. • MINIMIZED NON-PERMEABLE PAVING.

• STEEL WAS AN IDEAL MATERIAL FOR THE PROJECT AS IT ALLOWED FOR • THE 50,000 SQUARE FOOT 10,000 CASE BOUTIQUE CENTRAL COAST • SULA VINEYARD AND LAW ESTATE WINES ARE PRACTICA LARGE AMOUNT OF STRUCTURE TO BE PREFABRICATED OFF-SITE, PRO- WINERY WAS DESIGNED AROUND IT’S GRAVITY FEED PRODUCTION PROING SUSTAINABILITY. VIDING TIMING AND LOGISTICS ADVANTAGES FOR THE REMOTE LOCACESS AND SPECTACULAR VIEWS OF THE VINEYARD FROM A KNOLL TOP • WHILE DEVIL’S CORNER WINERY IS BUILT IN MODULAR TION. SITE. SHIPPING CONTAINERS, WHICH IS A SUSTAINABLE MATE• THE UNDERLYING STRUCTURE OF THE BUILDINGS AND TOWER FOR THE • ONE THIRD OF THE PRODUCTION SCHEME IS BELOW GROUND WITH CAST- RIAL. DEVIL’S CORNER IS MADE FROM REPURPOSED AND ADAPTED SHIPPING IN-PLACE CONCRETE WALLS AND ELEVATED SLABS INCLUDING THE CONTAINERS, CHOSEN NOT ONLY BECAUSE OF THEIR EASILY TRANSPORT- TRUCK CRUSH PAD. ABLE MODULAR SIZE, BUT ALSO BECAUSE OF THEIR STRUCTURAL INTEG- • THE FERMENTATION TANKS OCCUR IN A COST EFFECTIVE YET AESTHETRITY AND STEEL’S INHERENT FLEXIBILITY AND ABILITY TO BE MODIIC METAL BUILDING WHILE THE HOSPITALITY AND TASTING ROOM IS FIED. DRAMATIC IN DESIGN OVERLOOKING THE VALLEY BELOW. • A TOTAL OF 10 CONTAINERS HAVE BEEN USED - 5 IN THE LOOKOUT AND • RAINWATER HARVESTING 5 IN THE MARKET AREA. • NATURAL DAYLIGHTING • THE INTEGRAL STRENGTH OF THE CONTAINERS MADE THEM A PERFECT • ROOF PHOTOVOLTAIC PANEL SET-UP CHOICE IN THE CONSTRUCTION OF THE LOOKOUT IN PARTICULAR, EN- • GREEN ROOF ABLING THE STRUCTURE OF THE BUILDING TO BE DELIVERED TO SITE • XERISCAPE LANDSCAPING AND ERECTED QUICKLY. • NIGHT-COOLING OF FERMENTATION AND BARREL STORAGE • EACH CONTAINER HAS BEEN MODIFIED IN VARIOUS WAYS - THE CRANKED • MINIMIZED NON-PERMEABLE PAVING. ‘SKY’ LOOKOUT CUT FROM TWO PARTS OF A CONTAINER AND REASSEMBLED; THE ‘HORIZON’ LOOKOUT WHICH IS ABLE TO BRIDGE BETWEEN LAND AND THE ‘TOWER’ DESPITE ONE SIDE BEING CUT OUT; AND THE ‘TOWER’ LOOKOUT CONSTRUCTED FROM TWO CONTAINERS END ON END, INSIDE OF WHICH A STEEL PLATE STAIR WINDS ITS WAY UP PAST PROJECTING LANDINGS ON EACH SIDE. • THESE LANDINGS PROVIDE VIEWS OVER THE LANDSCAPE AS THE VIEWER MOVES UP THE TOWER; THE BLACK STEEL BOX FRAMES FIXED TO THE CONTAINER AND CANTILEVERING OVER THE VINEYARD. CRANED INTO POSITION IN PARTS, THE LOOKOUT’S STRUCTURAL INTEGRITY RELIES ON ALL OF THE PIECES LOCKING IN TOGETHER. • RATHER THAN CLADDING THE BUILDING IN STEEL, IT HAS BEEN EXPRESSED INTERNALLY, REVEALING THE RAW, INDUSTRIAL NATURE OF THE CONSTRUCTION AND HINTING AT THE INDUSTRIAL UNDERPINNING OF THE PRODUCTION PROCESS. • THE EXTERNAL TIMBER CLADDING (WHICH ACTS AS AN VISUAL SCREEN ONLY) PLAYS ON THE RURAL / AGRICULTURAL QUALITIES OF THE SITE, WITH THE INTERNAL STEEL SKIN BEING REVEALED IN A CONSISTENT MANNER THROUGH THE EXPRESSION OF EACH OF THE OPENINGS - THE APERTURES IN THE LOOKOUT AND OPENING TO THE CELLAR DOOR.

CONCLUSION

• ITS A SMALL VINEYARD WITH EXPANDED ON 9 ACRES OF LAND. • ITS ON HILLSIDE WITH A BACKWATERS VIEW.

• CLIMATIC CONDITION OF NASIK HAS WARM DAY AND COOL NIGHTS, WHICH IS APPROPRIATE FOR WINE GRAPE CULTIVATION. • THE LOCATION IS NEAR HILL SIDE, SO IT GIVES AMAZING VIEW TO TOURIST. • • THIS VINEYARD IS PRACTISING SUSTAINABILITY, WHICH IS A BIG STEP TOWARDS ENERGY AND WATER SAVING. • ALSO ALL WET WASTE CREATED DURING THE PROCESS OF WINE MAKING IS USED FOR MANURE. THIS HELPS TO REDUCE AMOUNT OF WASTE IN DUMYARD.

• THIS PLACE HAS 4 DIFFERENT CLIMATIC CONDITIONS THOUGH YEAR, • THIS PROJECT IS NEAR COASTALLINE OF CALIFORNIA. WHICH CAN HELP IN CULTIVATION OF DIFFERENT TYPES OF GRAPES. • THIS VINEYARD IS PRACTISING SUSTAINABILITY. • THIS BUILDING IS BUILT WITH MODULAR SHIPPING CONTAINERS. WHICH • FOR CONSTRUCTION THEY HAVE USED SOME NATURAL MATERIALS. MAKES IT STRUCTURALY STRONG AND FLEXIBLE.

• VINEYARD NEEDS TO HAVE FASCINATING FACADE DESIGN AND THE SURROUNDING VIEW. • VIEYARDS ARE NORMALY GET BUILT IN OUTSKIRTS OF CITY, SO IT WILL BE BENEFICIAL IF IT PROVIDES LIVABLE SPACE, BECAUSE SOMETIMES PEOPLE DONT FIND HOTELS NEAR TO IT. • USING SUSTAINABLE MATERIAL LIKE SHIPPING CONTAINERS, IT WILL BE ECONOMICAL, AS THEY ARE CHEAP, GIVES RUSTIC LOOK AND GOOD IN STRENGHT.

CONCEPT & ZONNING

SITE ANALYSIS INTRODUCTION: THE OLDEST REFERENCE OF WINE GRAPE IN INDIA IS IN 4TH CENTURY. IN SANSKRIT GRAPES ARE CALLED DRAKSHA AND IN VEDIC SCRIPTURES AS MADHUPHALA (HONEY FILLED FRUIT) AND SWADVI (SWEET). IT IS SAID THAT PORTUGUESE PROMOTED PORT WINE IN GOA AND THAT BECAME THE DOMINANT STYLE FOR OVER A CENTURY. GLOBALLY OVER 90% OF THE GRAPES GROWN ARE WINE GRAPES. HOWEVER, IN INDIA THE MAJORITY OF THE GRAPES GROWN ARE TABLE GRAPES. WINE GRAPES HAVE THICK SKIN.

SPACES

AREA IN SQ.M. 1. PARKING 1210 2. RESTAURENT 450 3. WINE MAKING UNIT 2350 4. FIELDS 65964 5. RESORT 1700 6. ROADS, SETBACKS 27990 & LANDSCAPING

PUBLIC ZONE SEMI-PUBLIC ZONE PRIVATE ZONE

1. THIS PART CONSIST OF KITCHEN AND STORAGE AREA OF RESTAURENT. 2. THIS PART IS FOR BARBEQUE. 3. THIS PART IS A DINNING HALL.

MAIN ROAD 4

NORTH EAST SIDE

REQUIRED SOIL TYPE:• SANDY TO CLAYEY AND LOAMY SOIL WITH GOOD DRAINAGE AND IRRIGATION FACILITIES IS SUITABLE FOR THE CULTIVATION OF GRAPES.

1 2 3

• SOILS HAVING PH VALUE FROM 6.5 TO 7.5 ARE MOST SUITABLE. 1

SOIL TYPE:-

• THE SOILS OF THE SATARA DISTRICT FALL UNDER THE DECCAN TRAP AND IT IS OBSERVED TO BE OF VARIED TE XTURES.

FACADE IDEAS FOR RESORT BUILDING

SOUTH WEST SIDE

2 6

• IN THE WEST, THE SOIL IN MAHABALESHWAR, WAI, JAOLI AND PATAN TAHSILS IS FORMED FROM THE RED LATERITE OF THE GHATS. IT IS THIN AND POOR ON THE HILL SLOPES, BUT GETS RICHER, WHERE NATURAL OR ARTIFICIAL TERRACING HAS ACCUMULATED SOIL WITH VEGETABLE MATTER DRAINED BY RAIN WATERS.

RESTAURENT BUILDING ORIENTATION

INTERNALROAD

• RICH BLACK SOIL IS FOUND IN THE LOW LANDS OF THE VALLEYS OF KRISHNA, VENNA, KUDALI, KOYANA RIVERS IN WAI, JAOLI AND PATAN TAHSILS.

SITE

• THE CENTRAL PORTION OF THE DISTRICT CONSISTS OF MEDIUM TO BLACK ALLUVIAL SOIL.

LOCATION:

• SATARA IS A CITY LOCATED IN MAHARASHTRA, INDIA. IT IS NEAR THE CONFLUENCE OF THE RIVER KRISHNA AND ITS TRIBUTARY RIVER VENNA. • THIS SITE IS SITUATED NEAR AJINKYATARA FORT. IT HAS A BEAUTIFUL VIEW OF MOUNTAINS. • THIS SITE IS 10.5KM AWAY FROM RAILWAY STATION.

• THE SOIL IN KHANDALA AND PHALTAN TAHSILS IS POOR AND STONY IN THE VICINITY OF THE HILLS, BUT THERE ARE GOOD BLACK SOILS ALONG THE NIRA AND ITS TRIBUTARY STREAMS.

• THIS IS A AGRICULTURAL LAND AND HAS A SLIGHT SLOPE FROM SOUTH-WEST TO NORTH EAST.

WATER SUPPLY:-

• MAHABALESHWAR IS A SMALL TOWN SITUATED IN SATARA DISTRICT. THE BRITISH RULERS DEVELOPED THIS TOWN AS A HILL STATION. STRAWBERRY GARDENS AND SUNSET POINTS HERE ARE TOURIST ATTRACTION.

• THE MAIN SOURCES OF WATER SUPPLY ARE GOVERNMENT CANALS, WELLS, BANDHARAS AND TANKS.

• THERE ARE SO MANY FORTS AND WATERFALLS IN SATARA WHICH BECAME MANSOON TOURIST ATTACTION POINTS.

SOUTH EAST SIDE: MOSTLY IN DAY TIME THIS PART WILL BE UNDER ARTIFICIAL COOLING SO IT WILL HELP TO OVERCOME SOUTH SIDE HEAT. PLACING 3 INDIVIDUAL BUILDINGS LIKE THIS WILL CREATE A SHADE & SHADOW EFFECT.

• “KRISHNA VALLEY SOILS ARE SAID TO BE ONE OF THE RICHEST IN THE DECCAN AND THE PORTION WHICH LIES IN SATARA AND KARAD TAHSILS IS REPORTED AS THE RICHEST IN THE KRISHNA VALLEY. FOR THE MOST PART IT IS THE FINEST, BLACK ALLUVIAL SOIL HIGHLY RETENTIVE OF MOISTURE AND VERY FERTILE.

• IRRIGATION ASSUMES SPECIAL IMPORTANCE IN THE SCHEME OF AGRICULTURE.

• LIFT IRRIGATION FROM RIVERS, STREAMS, AND WELLS THROUGH INSTALLATION OF PUMPING SETS HAS ALSO BENEFITED MANY PLACES.

• THE MAIN IRRIGATION PROJECTS IN SATARA DISTRICT ARE DHOM DAM, KOYANA DAM, KANHER DAM AND VEER DAM.

• SUGERCANE IS THE SINGLE BIGGEST CROP IN SATARA. • THERE ARE 3 TYPESOF SOILS ARE AVAILABLE. RED LATERITE SOIL IN WEST, BLLACK SOIL NEAR RIVER VALLEYS AND ALLUVIAL SOIL IN CENTRAL SATARA.

FACADE IDEAS FOR RESORT BUILDING

1 3

NORTH EAST SIDE

• KRISHNA IRRIGATION PROJECT WITH TWO DAMS, ONE AT DHOM ACROSS THE RIVER KRISHNA PRODUCED BY ANTHE AUTODESK VERSION AND OTHER AT KANHER ACROSS RIVER STUDENT VENNA ALONG WITH THEIR LEFT BANK CANAL AND RIGHT BANK CANAL SYSTEMS FROM EACH OF THESE DAMS.

CIRCULATION 1.91

98°

.58

4°

2° 16

90°

9°

SATARA RAILWAY STATION

15 M

8 17

0°

90°

PRODUCED BY AN AUTODESK STUDENT VERSION

SITE

SHENDE- SONGAON ROAD

PRODUCED BY AN AUTODESK STUDENT VERSION

SATARA PANDHARPUR ROAD

1. FROM ENTRANCE TO PARKING 2. PARKING TO RESTAURANT 3. RESTAURANT TO SHOPS THIS CIRCULATION PATTERN WILL BE HELPFUL FOR THOSE PEOPLE WHO DONT WANT TO VISIT VINEYARD AND FACTORY BUILDING BUT WANT TO JUST WINE & DINE AND ALSO, WANT TO VISIT WINE OR GIFT SHOP.

SOUTH WEST SIDE

FACTORY BUILDING ORIENTATION

SOUTH EAST SIDE: PLACING AMENITIES HERE WILL GIVE AN VIEW OF GRAPE FIELDS. ONE MORE ADVANTAGE IS RESTAURENT IS NEAR TO THIS BUILDING. MOSTLY IN DAY TIME THIS PART WILL BE UNDER ARTIFICIAL COOLING SO IT WILL HELP TO OVERCOME SOUTH SIDE HEAT.

FACADE IDEAS FOR FACTORY BUILDING

1 25

2 5

SATARA RAILWAY STATION TO SITE

NORTH EAST SIDE

SITE APPROACH:

• SITE IS 10.5 KM AWAY FROM RAILWAY STATION. • IT TAKES 26 MINUTES TO REACH THERE. • IT IS APPROACHABLE BY SATARA PANDHARPUR ROAD AND SHENDE SONGAONROAD.

90°

CLIMATE REQUIRED FOR GRAPE CULTIVATION:-

SITE WITH DIMENSION

PRODUCED BY AN AUTODESK STUDENT VERSION

SITE AREA AND DIMENSION:-

• TEMPERATURE RANGING FROM 15-350 C IS IDEAL FOR SHOOT GROWTH AND NORMAL PHYSIOLOGICAL PROCESSES OF THE GRAPEVINE. VINES AND FRUITS DO NOT GROW WELL WHEN THE TEMPERATURE FALLS BELOW 100 C.

• SITE AREA IS AROUND 22.8 ACRES, THAT IS 92,321 SQ.M.

• LOCATIONS WHERE THE ANNUAL RAINFALL DOES NOT EXC ITS CULTIVATION.

• ITS HIGHEST SLOPE POINT IS +25M FROM 00.00M LVL.

EED 900 MM ARE IDEAL FOR

• MORE THAN THE AMOUNT OF RAINFALL RECEIVED DURING A YEAR, THE NUMBER OF RAINY DAYS IN A YEAR AND THE OCCURRENCE OF RAINS IN RELATION TO THE STAGE OF GROWTH OF THE VINE IS IMPORTANT. • HUMIDITY ASSOCIATED WITH RAINS DURING FLOWERING AND FRUIT RIPENING IS NOT FAVOURABLE AND INVITES THE ATTACK OF FUNGAL DISEASES.

CLIMATE OF SATARA:-

• THE CLIMATE OF THIS DISTRICT IS ON THE WHOLE AGREEABLE. THE DISTRICT NEITHER EXPERIENCES ABRUPT CHANGES OF TEMPERATURE NOR EXTREMES OF HEAT AND COLD. • THE YEAR MAY BE DIVIDED BROADLY INTO FOUR SEASONS. THE RAINY SEASON STARTS FROM MIDDLE OF JUNE AND ENDS BY SEPTEMBER .IT IS FOLLOWED BY SULTRY WEATHER FROM OCTOBER TILL THE MIDDLE OF NOVEMBER, WINTER FROM NOVEMBER TO JANUARY, DRY HOT TIME FROM FEBRUARY TO MARCH AND HOT WEATHER FROM APRIL TO MIDDLE OF JUNE. • WITHIN THE DISTRICT, THE SEASONS SHOW LOCAL VARIATIONS. IN THE WESTERN PART CLIMATE IS COOL AND HEALTHY AS COMPARED TO THAT IN THE EASTERN PART. • THE PLAINS OF WAI HAVE TEMPERATE CLIMATE-THROUGHOUT THE YEAR. • IN THE CENTRAL PART THERE IS CONSIDERABLE HEAT DURING HOT MONTHS. IN GENERAL, WARMTH INCREASES AS ONE PROCEEDS FROM WESTERN TO EASTERN PART. • THE RAINFALL IS NOT UNIFORM THROUGHOUT THE DISTRICT. IT IS VERY HEAVY IN THE WESTERN REGION AND IT GOES ON RECEDING TOWARDS EASTERN PART. THE EXTREME WESTERN PART GETS OVER 5000 MM. OF RAINFALL, WHILE THE EASTERN PART RECEIVES RAINFALL BETWEEN 1200 MM TO 2000 MM. • IN THE CENTRAL ZONE THE RAINFALL VARIES BETWEEN 600 MM TO 1200 MM. THE NORMAL ANNUAL RAINFALL IS MAXIMUM (6209 MM) IN MAHABALESHWAR AND MINIMUM (473. MM) IN PHALTAN. • THE DISTRICT 54RECEIVES NEARLY 85 PER CENT OF THE TOTAL RAINFALL IN MANSOON SEASON (I.E. FROM JUNE TO SEPTEMBER.)THE EASTERN PART OF THE DISTRICT IS PRONE TO SCARCITY CONDITIONS.

• ITS DIMENSIONS AND ANGLES ARE GIVEN IN ABOVE IMAGE.

AREA PROGRAMME: MAIN ENTRANCE

• ENTRY GATE- 8 M. WIDE • 2 SECURITY CABIN- 15 SQ.M.

• CHILLING PLANT- 85 SQ.M. • STEEL CONTAINER STORAGE- 640 SQ.M. • CELLAR ROOM- 300 SQ.M. • BOTTLING & LABELING UNIT- 185 SQ.M. • TASTING UNIT- 110 SQ.M.

PARKING

• TOILETS- 160 SQ.M.

FOR PARKING 1200 SQ.M.

1. ENTRANCE 2. RESORT • ROOMS- 36 ROOMS- 40 SQ.M EACH- 1440 SQ.M • STAIRCASE • RECEPTION & ENTRANCE LOBBY- 70 SQ.M • PANTRY- 60 SQ.M. • GAMING ROOM- 110 SQ.M. • MASSAGE & SPA- 190 SQ.M.

• 2 WHEELER & 4 WHEELER PARKING- TOTAL AREA

RESTAURANT

• RECEPTION- 15 SQ.M. • KITCHEN- 75 SQ.M. • BARBEQUE AREA- 50 SQ.M. • DRY STORAGE ROOM- 20 SQ.M. • REFRIGERATOR- 20 SQ.M. • SMALL BAR- 60 SQ.M. • DINNING HALL- 270 SQ.M. • ROOF TOP GARDEN DINNING SPACE- 470 SQ.M. • CHANGING ROOM- 10 SQ.M. • TOILETS- 52 SQ.M.

CIRCULATION 2-

1. FROM ENTRANCE TO PARKING 2. PARKING TO WINE MAKING UNIT 3. WINE MAKING UNIT TO WINE TASTING UNIT 4. WINE TASTING UNIT TO SHOPS OR 5. WINE TASTING UNIT TO RESTAURENT THIS CIRCULATION PATTERN WILL BE HELPFUL FOR THOSE PEOPLE WHO WANT TO VISIT VINEYARD AND FACTORY BUILDING AND THEN WANT TO GO TO RESTAURENT AND WINE OR GIFT SHOP.

RESORT

LOOKOUT

5 CONTAINERS- 36 SQ.M EACH- 180 SQ.M

RESORT BUILDING ORIENTATION FACADE IDEAS FOR FACTORY BUILDING

PLACING SOLAR PANELS ON ROOF OF BUILDING TO REDUCE ELECTRICITY USE.

CONSTRUCTING BUILDINGS IN ECOFRIENDLY MATERIALSSTEEL & STONE.

WHY CONTAINER? REDUCING USE OF CONCRETE PAVINGS, USING GRASS & SAND INSTEAD OF THAT.

OUTDOOR SITOUT

28M X 35M= 980 SQ.M

WINERY

1.ADMIN BLOCK • RECEPTION 30 SQ.M. • MANAGERS CABIN- 90 SQ.M. • CONFERENCE ROOM- 190 SQ.M. 2.WINE SHOP & SOUVENIR SHOP- 230 SQ.M. 4.SMALL CAFETERIA- 520 SQ.M. 5.WINE MAKING UNIT • LOADING & UNLOADING AREA- 150 SQ.M. • CRUSHING PAD- 160 SQ.M. • BOILER AIR COMPRESSOR- 70 SQ.M. • WATER SOFTENING PLANT- 70 SQ.M.

SOUTH WEST SIDE

NORTH EAST SIDE: PLACING ROOMS HERE IS BENEFICIAL AS ROOMS WILL FACE MOUNTAIN VIEW. ALSO IT WILL BE LESS AFFECTED BY HEAT DUE TO SUN.

POSSIBILITIES

MAINTAINING ECOLOGICAL BALANCE

CIRCULATION 3-

1. FROM ENTRANCE TO PARKING 2. PARKING TO RESORT THIS CIRCULATION PATTERN WILL BE HELPFUL FOR THOSE PEOPLE WHO WANT TO STAY AT VINEYARD RESORT.

• STRUCTURALLY STRONG AND DURABLE • POSSIBILITY TO MOVE EASILY INITIALLY AS WELL AS AGAIN IF REQUIRED • WILL WITHSTAND RIGORS OF MOBILITY • NO HEAVY FOUNDATION REQUIRED • DESIGNED TO HOLD UP IN VARIED CONDITIONS • AMAZING POSSIBILITIES FOR DEVELOPING MODULAR SYSTEMS

WATER RECYCLING PLANT

USING ALL WET WASTE AS A COMPOST FOR GRAPE FIELD REDUCING CONSUMPTION OF ELECTRICITY BY NOT USING ARTIFICIAL COOLING AT NIGHT TIME.

• CONNECTING MULTIPLE CONTAINERS TO CREATE LARGER SPACE • VERTICALLY STACKING UP TO CREATE INTERESTING SPACE VOLUME • HAVING OUTSIDE DECK • OUTSIDE LOOK AND CLADDING HAVE VARIOUS POSSIBILITIES • ROOF/CANOPY CAN BE WORKED OUT TO PROTECT FROM DIRECT SUNLIGHT ON THE CONTAINER TOP • SUNSHADES CAN BE ADDED FOR WINDOWS AND DOORS • RETRACTABLE AWNINGS • A ROOF GARDEN CAN BE WORKED OUT – WHICH WOULD ALSO ACT AS A GREAT INSULATOR • METAL GRILLS/COLLAPSIBLE DOORS CAN BE ADDED FOR SAFETY • THE COMPLETELY CLOSABLE UNIT CAN BE MADE FOR FARM-HOUSES OR SIMILAR USAGE

MASTER PLAN

RESTAURENT

STOMPING AREA

WINERY

2 SITE WITH DIMENSIONS

SCALE- NOT ON THE SCALE

9 7 8

RESORT 5

MASTER PLAN

ISOMETRIC VIEW OF MASTER PLAN

SCALE- 1:750

INDEX: 1. MAIN ENTRANCE 2. PARKING 3. FIELDS 4. RESTAURANT 5. WINERY 6. RESORT 7. OUTDOOR SITTING 8. LOOKOUT 9. GRAPE STOMPING 10. ELECTRICITY POLE 11. WATER STORAGE 12. S.T.P., SOAK PIT & SEPTIC TANK

LOOKOUT

OUTDOOR SITOUT

RESTAURANT

GROUND FLOOR PLAN

FIRST FLOOR PLAN

SCALE- 1:100

EXTERIOR VIEW

SCALE- 1:100

SECTION-AA’

SCALE- 1:100

SECTION-BB’

SCALE- 1:100

SECTION-CC’

SCALE- 1:100

INTERIOR VIEW OF BAR

INTERIOR VIEW OF DINNING HALL

INTERIOR VIEW OF BAR

WINERY UNIT

EXTERIOR VIEW

GROUND FLOOR PLAN

SCALE- 1:200

GIFT & SOUVENIR SHOP

CAFETERIA VIEW

FIRST FLOOR PLAN

SCALE- 1:200

SECTION- AA’

SCALE- 1:200

SECTION- BB’

SCALE- 1:200

RESORT ADMIN

RESORT EXTERIOR

RESORT ENTRANCE LOBBY

CONTAINER SIZE:- 13.2 X 3.1 SQ.M. PASSAGE WIDTH:- 2M TERRACE DIM.:- 2.8 X 2.5 SQ.M.

PANTRY INTERIOR

GAMING ROOM VIEW

SKETCH VIEW

CONTAINER ARRANGEMENT

SCALE- 1:200

GROUND FLOOR PLAN

SECTION- AA’

SCALE- 1:200

SECTION- BB’

SCALE- 1:200

RESORT CONTAINER SIZE:- 13.2 X 3.1 SQ.M. PASSAGE WIDTH:- 2M TERRACE DIM.:- 2.8 X 2.5 SQ.M.

FACADE VIEW OF RESORT

ROOM INTERIOR

GROUND FLOOR PLAN

ROOM INTERIOR

SCALE- 1:100

OUTSIDE VIEW FROM ROOM

FACADE VIEW OF RESORT

FIRST FLOOR PLAN

SECTION-AA’

SCALE- 1:100

SECTION-BB’

SCALE- 1:100

SECTION OF INSULATION LAYER

NOT ON THE SCALE

LOOKOUT

3 2

GROUND FLOOR PLAN

SECTIONAL VIEW

SCALE- 1:50

CONTAINER SIZE:- 12 X 3 SQ.M.

SECTION OF SINGLE CONTAINER

SCALE- 1:50

EXTERIOR VIEW

EXTERIOR VIEW

OUTDOOR SITTING

TOP VIEW 1

STEEL BAR ARRANGEMENT • ALL STEEL BARS ARE 40MM X 40MM IN SIZE. • ALL STEEL BARS ARE WELDED. • CLIMBERS ARE ENGLISH IVY.

STEEL BARS WITH CLIMBERS TOP VIEW 2