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Santa Ynez Valley Winery
Santa Ynez Valley Winery
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Other Projects by Clayton Korte
Santa Ynez Valley Winery
Firm
Type
STATUS
Concept
SIZE
10,000 sqft - 25,000 sqft
BUDGET
Undisclosed
The Sta. Rita Hills is a small appellation in the Western portion of the Santa Ynez Valley, closest to the ocean and its cooing influence. Cool-weather varieties like Pinot Noir and Chardonnay dominate these landscapes. Preserving the innate, natural beauty of the valley property, most of the hospitality program and all of the barrel storage spaces are embedded into the hillside or below grade, allowing the exposed areas to read as simple stone walls and the winery fermentation “barn” to literally blend into the surroundings. The tasting room and its support space enjoys an indoor-outdoor flow and a strong connection to winery operations, the caves, with connecting terraces that heightens the visitor’s immersion into the flanking vineyards.
Incorporating the native stone clad walls that slide out of the hill and through the Fermentation Hall, the winery is comprised of multiple spaces assembled below a large steel-framed roof to provide both shaded work areas and ample daylight to interiors. Fermentation space includes 64-tons of fermentation capacity with available platform and floor space to expand. The intention was to design a space to reflect how a farmer would have built the necessities to run their operations – with both simplicity and flexibility in mind. The steel framed winery building houses open-air fermentation, crush/bottling deck, cased goods storage, a winemaker’s laboratory and blending room, and portals to directly access the caves. A second level with exterior circulation includes admin offices, meeting room, restrooms and a break room that open up to an exterior terrace.
Ventilated subterranean caves leverage the natural soil temperature of the earth to help minimize mechanical cooling needs and provide storage for over 1,000 barrels. Larger Bordeaux-style stacked rooms are joined by a wine library “bridge” holding roughly 8,000 bottles across several vintages of each varietal.
Embracing efficiency goals to use as little energy as possible, the entire winery will have integrated nigh air cooling, and a roof mounted south facing photovoltaic array will minimize reliance on utility provided energy, generating enough power annually to take the winery and adjacent vineyard equipment barn off-grid.
Incorporating the native stone clad walls that slide out of the hill and through the Fermentation Hall, the winery is comprised of multiple spaces assembled below a large steel-framed roof to provide both shaded work areas and ample daylight to interiors. Fermentation space includes 64-tons of fermentation capacity with available platform and floor space to expand. The intention was to design a space to reflect how a farmer would have built the necessities to run their operations – with both simplicity and flexibility in mind. The steel framed winery building houses open-air fermentation, crush/bottling deck, cased goods storage, a winemaker’s laboratory and blending room, and portals to directly access the caves. A second level with exterior circulation includes admin offices, meeting room, restrooms and a break room that open up to an exterior terrace.
Ventilated subterranean caves leverage the natural soil temperature of the earth to help minimize mechanical cooling needs and provide storage for over 1,000 barrels. Larger Bordeaux-style stacked rooms are joined by a wine library “bridge” holding roughly 8,000 bottles across several vintages of each varietal.
Embracing efficiency goals to use as little energy as possible, the entire winery will have integrated nigh air cooling, and a roof mounted south facing photovoltaic array will minimize reliance on utility provided energy, generating enough power annually to take the winery and adjacent vineyard equipment barn off-grid.
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