Page 23 - Grapevine Jan-Feb 2020

In The Winery

Photo Courtesy of: Morton Buildings

It’s Easy Being Green:

New Ideas for Your Operations

By: Tracey L. Kelley
S ustainability is no longer a buzzword. Perhaps Now more than ever, it’s easier for progressive

vineyards and wineries to take advantage of the
in the winemaking industry, it never really
was. Growers frequently enact innovative
solutions focused on water conservation, renew- latest eco-friendly technology and create proper-
ties that reflect their integration with the land, and
able energy and waste-free practices. For example, honor the origin of their products.
major producers such as Fetzer Vineyards and
Shafer Vineyards adapted green solutions as far “They know sustainable-building strategies are
back as 1999, and organic growers go back even good for the climate, good for their site and can
further. make a huge financial impact when considered over
the life of a building or business,” said Jon Gentry,
The initial costs of sustainable integration—easier owner and partner of goCstudio architecture +
for new projects rather than through retrofitting, design in Seattle, Washington. “It’s our intent that
although some effective solutions are viable for projects use limited natural resources responsi-
existing estates—provide significant return-on-in- bly, and each design enriches its site and cultural
vestment over the life of the buildings and grounds. landscape.” goCstudio architecture + design won

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