1、附录Winery DesignBuilding a Winery is both and art and a science. A great winery needs to efficient and appealing at the same time. The fight for market share is often won in the tasting room, not the liquor store. The strong demand for BC wine is driving lots of new winery start ups and enticing vine
2、yard owners to shift their business model into starting a wine business.This story will discuss some of the key considerations in the design process.1.Understand your mission. The winery should reflect the mission statement of the wine business and be a reflection of the terroir, customer base, wine
3、making style, growth plans and brand image. Mission Hill Estate Winery is a good example of a business who takes a “nothing but the best ” approach. This winery has become magnet for tourists and wine lovers and will ensure the brands are well recognized 。2. Define your future capacity. Every good w
4、ine business should have a business plan that describes the future growth plans along with sales forecasts, winemaking philosophy and winemaking techniques. The eventual sales goals for the business over a five or ten year horizon will determine the design and therefore budget for the building. It i
5、s always easier and cheaper to make the building envelope bigger initially and add equipment later than to take out walls and ceilings when the building becomes too small for the required production. Some good rules of thumb are to allow 3000 square feet for a 2000 case winery, 5000 square feet for
6、a 4000 case winery and 7500 square feet for a 10,000 case winery. Every winery will be different depending on the production mix. For example, wineries heavily weighted to make high end red wines will need more space than a winery focused on white wines, since barrels full of red wine take up more s
7、pace over time than white wines which will turn faster and may not be wood aged.3.Seek harmony with the environment. A winery building should be part of the landscape. A frequently used technique is to build a portion of the building into a hillside to allow for gravity fed wine handling and to take
8、 advantage of the natural temperature control afforded by the earth. Barrel caves are a time honored element of winery design that makes sense for proper barrel storage, but also is tremendously interesting for consumers. Ensuring a good potable water supply and a means to deal with winery effluent
9、and solid waste responsibly will influence building placement as well. The placement of the crush pad is critical to protect the fruit and the workers processing it. The crush pad should be sheltered from wind, rain andsun, yet still accessible to the vehicles bringing in the crop. Neighborhood valu
10、es are important as well as support from the neighbors, local council or planners and other wineries will be critical to success and may be required before you even start. Visualization is an important tool to use to see how the design will work in a spatial sense. The use of foam core models or Aut
11、oCAD drawings with 3 D analysis will highlight design problems not apparent from a flat line drawing.4. Build a great project team. The key people on a design team for a winery are: the architect who will create the building concept, the structural engineer will make sure the structure that springs
12、from the design is sound and efficient, the winemaker or wine consultant, who will define the process flow, interaction of spaces and equipment needs based on winemaking style, the Contractor, who build the structure to the design specifications , hopefully on time and on budget and a Project Manage
13、r, who keeps all the egos in check and keep the project on time and on budget. Depending on the size of the winery, each team member can wear several hats. The two most important elements for success are firstly to get the team together early in the design phase and ensure frequent and high quality
14、communication and secondly, visit LOTS of wineries, not just in your region,and interview people to broaden your understanding. The school of life is a way better teacher than any textbook, so I cant stress enough th importance of learning from other peoples mistakes and successes.5. Make it Efficie
15、nt. The best way to ensure an efficient layout and design is to spend time on mock ups and consider all the options in the winemaking. The time spent on research at this stage will pay dividends. Another useful technique is to make a large scale floor plan and place exact scale cut outs of the equip
16、ment on the plan. You can then vary the configuration to find the optimum layout. Flip charts and post it notes are great for this exercise. This can be done on AutoCAD as well if you have this capability. Remember to add clearances for forklift travel, breathing space for natural ventilation (often
17、 accomplished by ceiling height). Using building techniques that conserve energy will pay dividends later. Some examples would be: to use north south orientation to reduce heat load in summer, using smaller windows to lower heating costs and energy efficient lighting. One the most overlooked aspects
18、 is adequate drainage and floor slopes. A great way to steal time from your cellar hands for years to come is to make a flat floor with poor drainage and doom the poor soul to hours of pushing water! A good rule of thumb is one inch of slope for every 8 -10 feet.6. Reach High! A great winery design
19、does not always have to be the most expensive. Careful consideration of slope contours, process flow and customer interaction are great ways to build sweat equity into a project. Of course, great wineries are often housed in great buildings that define the brand for years to come. Phasing the projec
20、t over time to match available resources is the best way to go, unless capital is plentiful. A few examples that come to mind are Burrowing Owl Estate Winery, who only recently built a overnight stay component after many years in business and Tinhorn Creek Winery, who recently announced a joint vent
21、ure with Le Gavroche restaurant to build a restaurant on their Oliver property for a summer 2008 opening. Wine properties are appreciating strongly every year, so a signature building is a great investment for the long term, as well as leaving a great legacy.葡萄酒厂设计建立一个葡萄酒厂既是一门艺术,又是一门科学。一个伟大的葡萄酒厂在同一时
22、间内需要有效率和有吸引力的并存。争取市场份额往往是赢了品酒房间,而不是品尝酒商店。公元前酒的强劲的市场需求正推动着许多新酒庄的主人的不间断电源和诱人的葡萄园开始转移到他们的商业模式开始一个葡萄酒业务。这个故事将讨论在进行设计过程的几个关键问题。1.了解你的使命。葡萄酒庄应该反映葡萄酒的企业使命声明，并成为业务和地域特色的一种反映酿酒风格，客户群,酿酒风格,扩展计划和品牌形象。希尔房地产酒庄的就是一个很好的商业例子,一个商业信念”用最好的东西”。这个酒厂已成为游客和葡萄酒爱好者的磁铁，并会确保品牌是众所周知的。2.定义你的未来能力。每一家优秀的葡萄酒企业应该有一个商业计划,它描述了未来发展计划及
23、相应伴随着的销售预测,酿酒哲学和酿酒技术。最终销售目标为企业在五年或十年将决定地平线的建筑和设计预算。相对于当建筑物对于所必需的生产规模太小时扩建厂房和增加天花板高度，制造成本更低的围护结构和添加设备总是更加容易和便宜。一些很好的经验规则是用实际3000平方英尺来代替设计为2000平方英尺的葡萄酒厂，5000平方英尺代替设计时的4000平方英尺和10000平方英尺代替设计时的7500平方英尺葡萄酒厂。每一个酿酒厂将是不同的,这取决于产品的组合。例如,葡萄酒厂着重高端红酒将比酿酒厂集中于白葡萄酒需要更大的空间,因为随着时间的过去，桶充满红酒比白葡萄酒占用更多的空间,因为白酒桶旋转更快并且可能不是
24、更老的木材。3寻求与环境的和谐。酿酒厂的建筑物应该是风景线的一部分。一个常用的方法是建立一个部分的建筑在一个山坡上, 允许葡萄酒重力处理，并利用由地球所提供的自然温度控制优势。洞穴是第一次光荣桶酒庄为适当的摆放桶而定的设计元素，这是有道理的,而且是极其吸引消费者兴趣的。确保良好的食水供应和处理污水和固体废物的手段，酒厂负责安置建筑物以及影响。压碎垫的位置是非常关键的，它保护水果让工人们处理它。赶工垫应该避开风、雨,但仍应接近车辆带来的农作物。附近的价值观都是重要的,以及支持当地的委员会或邻居,规划者和其他葡萄酒厂将是成功的关键,并可能被要求在开始之前。邻里值是重要的，以及从邻居，规划者和地方议
25、会或其他酒厂获得的支持将是成功的关键，并可能被要求在开始之前。可视化应作为一种重要的工具来使用,看看怎样将工作设计在一个空间的感觉里。核心模型的使用或运用三维设计分析的AutoCAD绘图使用将比平线图更明显的突出问题。4建立一个伟大的项目团队。人们在设计的关键是:酿酒团队的建筑师将创造建筑概念、结构工程师会确保弹簧的结构从设计是合理和有效的,葡萄酒顾问则将定义的工艺流程、互动的空间和设备需求基于酿酒风格而定,承包商建造了结构设计规范及对时间和预算，项目经理能够完成所有的自我检查并使项目保持时间和财政预算的方案。根据葡萄酒厂的尺寸,每个小组成员可以分配自己的任务。这两件最重要的成功因素首先让全队
26、在设计之初一起相配合,确保高质量的频繁交流，其次,许多酿酒厂在您的地区访问,会和面试人拓宽你的理解层次。学校的生活是一种比任何教科书好的老师,所以我不得不强调向别人在成功与失败时学习的重要性。5使它更有效。一个有效的布局和设计最好的保证是把时间花在模拟建立和考虑在酿酒上所有的选项。花在研究上的时间在这个阶段将支付股息。另一个很有用的方法是做一个大型的平面图和地点的精确规模确定，削减对这个计划而言出局设备。然后,你就可以改变配置找到最适宜的布局。活页,贴笔记都是为这些练习伟大的举动。这是可以做到的制图以及你是否有这样的能力。记得添加间隙为叉车旅行,呼吸的空间(通常是实现自然通风天花板高度)。在支
27、付股息之后，运用建筑节能技术。一些例子是:使用南北方向为在夏天减少热负荷,用小窗户取暖,降低节能照明。在最被忽略的方面用地板的斜坡充分引流。一个伟大的方式来避免窃取你从地窖里的时间是做一个平板地板来解决排水不畅，以免推水引起灾难。有一条好经验是设计每8个-10英尺有一英寸的斜坡。6达到高品质！一个伟大的酒厂设计并不总是要最贵的。仔细考虑边坡的轮廓、工艺流程及客户关系是伟大的方法,建立汗水资产在一个项目上。当然，伟大的酿酒厂往往在伟大的建筑之上，用以定义品牌未来。除非资金充足，随着时间的推移逐步淘汰现有资源相匹配的项目是最好的方式。我想到一个例子是穴居猫头鹰房地产酒厂，建了一个住宿业务组件，最近宣布与乐伽弗洛什餐厅在2008年夏天开业合资兴建的奥利弗餐厅多年来第一次推出过夜组件业务。现在其葡萄酒物业每年升值强烈，所以标志性建筑是一个伟大的长期投资，以及留下了宝贵的财产。
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