Page 27 - Grapevine Jan-Feb 2020
P. 27

In The Winery


              and natural resources, the materials used in most
              Morton buildings are manufactured within 500
              miles of each building site,” Milby said.

                          What’s On the Horizon

                Now that sustainability solutions are more attain-
              able, there are numerous trends to consider for
              your operation.


                “I think the rise in mass timber structures is very
              exciting,” Gentry of goCstudio architecture + design
              said. “We’ve used cross-laminated timber compo-
              nents on a smaller scale—like our renovation of
              the Substantial space in Seattle. Mass timber struc-
              tural components require less than one-fourth the
              carbon emissions to produce compared to steel or
              concrete components,” he said. “There’s an ele-
              mental beauty to cross-laminated timber panels
              and glue-laminated structural beams that’s com-
              patible with a lot of the winery spaces we love to
              imagine.”

                Milby of Morton Buildings is thrilled to see the
              trend of reusing old building materials in new
              buildings. “It connects the new and the old with
              really interesting and popular interior designs. At
              the same time, it’s helping the environment: fewer
              items put into landfills and less harvesting of mate-
              rials, such as woods and minerals, along with the
              impact of not manufacturing new building prod-
              ucts,” he said.

                Schumm is hopeful about energy storage and
              electricity. “I think thermal and electricity storage is
              becoming more important and cost-effective. Soon,
              you’ll have electricity storage onsite to dispatch
              when it’s most advantageous for you. This trend
              will grow significantly,” he said. “Additionally, elec-
              trify everything. If you’re able to transition from
              any kind of combustible—natural gas, diesel, any-
              thing—to electric, you’re reducing C02 emissions as
              well as relying on 100% renewable energy.”
              “The consumer appetite for environmental design
              and interest in learning about the process of bev-
              erage making has pushed wineries to evolve into
              more of a destination than ever before, and it’s
              been really great to see how this industry embraces
              this new role,” said Rossignol of Edge Architecture.








              877-892-5332                    The Grapevine • January - February 2020                           Page 25





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