Page 25 - Grapevine Jan-Feb 2020

In The Winery

demand), there are two solutions: 1) hold and treat ing and the winemaking process equipment, which
or 2) septic systems. With the first solution, we is unique to the wine industry,” he said. “Natural
successfully reuse the water for irrigation of the ventilation and wastewater harvesting are addition-
vineyards. The second allows natural replenishment al features that contribute to the green design.”
of aquifers.” Combined with high-efficiency windows and sky-
lights to maximize daylighting and a white-reflect-
Architects and engineers aren’t the only sustain- ing roof to reduce temperature, Rossignol said the
ability professionals thinking about water man- winery’s energy efficiency is 40% greater than base-
agement. Matt Milby is the designBUILD project line equivalent buildings.
development manager for Morton Buildings, based
in Morton, Illinois. The company pioneered green “Consumers are looking for more out of their wine
construction practices with its first building in 1949, experiences. A knowledgeable winery architect can
and implemented early advances in Energy Star and help you create the destination they’re seeking,
LEED certification in its industry. “Renewable ener- and a well-designed winery or tasting room is the
gy initiatives such as water reduction or advanced key to increasing traffic and interest in your win-
heating and cooling systems that also provide ery,” Rossignol said.
cost-savings are important to wineries,” he said.
“Also, low-flow water fixtures are easy to find and “The absolute, number one thing any user can
significantly reduce water usage without sacrificing do to be sustainable is minimize how much energy
service.” they use,” Schumm told The Grapevine Magazine.
“To incorporate these principles and goals, the
Your Partnership With earlier you start, the better, so hire engineers
Architects, Builders and Engineers and other design professionals with the appropri-
ate sustainability expertise. This is really critical
If you’re passionate about sustainability, sourcing because, in the beginning, you have a blank slate.
the right design and building partners are essen- But too far along in the process, more constraints
tial to your success. “We
encourage owners to first
connect with an archi-
tect whose work they’re
drawn to,” Gentry said.
“Architects generally have
strong relationships with
talented builders that do
great work. Make sure it
stands up to how they’re
presenting their services
and that sustainable strat-
egies are built into their
processes from the begin-
ning.”

“An experienced winery
architect can help stream-
line your facility, resulting
in better operational flows
and a more efficient build-
ing,” Rossignol added. For
Red Tail Ridge, Rossignol
and his team “included
the use of a geothermal
heating and cooling sys- Photo Courtesy of: Morton Buildings
tem that serves the build-

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