Due to a tight budget this facility is to be built in phases. The initial 3-level structure was designed to be simple and flexible. It allows for gentle grape handling and accommodates a variety of winemaking approaches. The facility includes an elevated crush pad, fermentation room, lab, and a barrel room cut into the hillside. A sky-lit cut-and-cover “cave” was recently added.
Completion: Phase 1: 2008, Phase 2: 2105.
Client: Lowell, Brad and Bethany Ford
Size: 6,700 sf
Production: 4,000 cases Pinot Noir, Pinot Gris, Gruner Veltliner, Viognier, Riesling
Project Team: Juergen Panoscha, Reed Lewis, Larry Ferar
Contractor: Phase 1: John Holdorf, Phase 2: Dalke Construction