This four-level processing facility is perched on top of a hill, directly above the barrel-aging cave, allowing true grape-to-bottle, gravity-fed production.
The facility consists of separate receiving, white fermentation, and red fermentation levels along with a roof terrace which provides expansive views out to the ocean. The facility also houses a cold storage room, full service lab, and an exclusive terrace guest suite. Contemporary finishes in the offices, restrooms and terrace suite soften the industrial feel of the steel structure and CMU walls. The exterior CMU walls are clad with board and batten cedar siding and acrylic plaster.
The numerous levels are accessible via an elevator which also services the wine cave 50 feet below the building. The fermentation levels house 45 fermentation tanks, both stainless steel and concrete, which are supported by concrete tank pads. The open top red fermenters are serviced by a bridged pneumatic punch down unit. All tanks are supplied with cold and warm glycol allowing control via the web-based TankNet system.
The two stainless steel transfer lines carry juice from the fermentation tanks and presses to the cave and barrel storage facilities below. The building uses a site wide Savant automation control system, low voltage lighting controls, and a mechanical DDC energy management system.