This multi- phased project began with the design of five, earth-sheltered cellars arrayed radially from a central work space. The cellars were built with pre-cast concrete barrel vaults using the “cut and cover” technique. The second phase included an elevated crush pad, separate red and white fermentation rooms, and a lab. The exterior walls are constructed of insulated tilt-up concrete panels. Both the tilt-ups and pre-cast vaults feature integrally colored concrete. The third phase, currently being designed, will include offices, a tasting room, and large terrace.
Completion: Phase 1: 2010. Phase 2: 2011. Phase 3: anticipated 2016.
Client: Ernst Loosen and Jay Somers
Size: 15,000 sf
Project Team: Juergen Panoscha, Caitlin Poliak, Pip Allen, Larry Ferar
Contractor: Andrew Scott Construction
Production: 12,000 cases Pinot Noir, Chardonnay, Sauvignon Blanc