Sokol Blosser Winery Barrel Aging Cellar
Location
Dundee, OR
USA
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Certifications & Awards
- LEED-NC v.2/v.2.1 in 2002 achievement level Silver (34 points)
Project Team
- Owner: Susan Sokol Blosser
- Architect: SERA Architects, Inc.
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Summary
The Sokol Blosser Winery's gentle slopes face south and east to capture the earliest rays of the sun, the well-drained clay-loam soil gives the vines just enough vigor, and the temperate climate is ideal for cool-weather Pinot Noir and Pinot Gris grapes. Because Sokol Blosser looks at their vineyard as a small ecosystem, they farm the land organically and seek biodiversity at all levels, from microbes in the soil and insects in the wildflowers to native birds, which control the insect populations.
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Overview
- Location: Dundee, OR
- Building type(s): Industrial
- New construction
- 5,810 sq. feet (539 sq. meters)
- Project scope: a single building
- Rural setting
- Completed August 2002
Rating: U.S. Green Building Council LEED-NC, v.2/v.2.1--Level: Silver (34 points)
The Sokol Blosser Winery's gentle slopes face south and east to capture the earliest rays of the sun, the well-drained clay-loam soil gives the vines just enough vigor, and the temperate climate is ideal for cool-weather Pinot Noir and Pinot Gris grapes. Because Sokol Blosser looks at their vineyard as a small ecosystem, they farm the land organically and seek biodiversity at all levels, from microbes in the soil and insects in the wildflowers to native birds, which control the insect populations.
Environmental Aspects
The team incorporated Natural Step principles into the project goals and design, and the LEED(r) Rating System was utilized as a practical measurement and verification tool.
The owner's program required a year-round temperature range of 55-64º F. In response, the design features a three-chambered underground concrete structure that utilizes the naturally cool temperatures of the soil while minimizing site disturbance. Excess heat and carbon dioxide are dissipated by a simple system of fans and fresh-air intakes called "earth tubes." A single skylight in each chamber provides daylighting. The building is expected to use 57% less energy than a baseline air-conditioned building.
All excavated soil was reused, and no additional soil was required. There is no net increase in stormwater runoff. Water-efficient, regional wildflowers and grasses cover the building and the adjacent field to support the beneficial insect population of the winery. No permanent irrigation was installed.
More than 75% of the materials were extracted or harvested within 500 miles of the site. Material use was minimized to achieve cost, energy-performance, and aesthetic goals. Additionally, the contractor recycled 94% of construction waste.
Owner & Occupancy
Owned and occupied by Susan Sokol Blosser, Corporation, for-profit
The cellar is occupied by one person for approximately eight hours per week.
Building Programs
| Indoor Spaces: | Other |
Keywords
Integrated team, Green framework, Green specifications, Open space preservation, Wildlife habitat, Stormwater management, Massing and orientation, Insulation levels, Passive solar, Efficient lighting, Durability, Local materials, C&D waste management, Occupant recycling, Ventilation effectiveness, Moisture control, Low-emitting materials, Indoor air quality monitoring
Team & Process
Several eco-charrettes were held with the entire design team, including the contractor. The Natural Step principles were used to establish a framework for the design, and the LEED Rating System helped determine the specific strategies to be followed. This had the effect of pushing the design team to consider "best actions" rather than simply counting points on a scorecard.
The critical point in the project came when it was decided to go underground. The benefits came with the elimination of the building cooling system, a low-maintenance exterior, lower energy bills, and the conservation of open space for wildlife habitat. The one liability was the cost of the structure. The contractor helped the owner compare costs and advised the architect on the most practical procedures to stay within budget and schedule. Ultimately, the process allowed everyone to provide creative input and keep sustainability as the key goal.
Construction began in January 2002 and had to be complete by that September, in time for the harvest. Although it rains heavily in Oregon during winter, the soil types kept the excavation dry and allowed minimal shoring. Erosion control, a primary concern, was accomplished without incident. Shotcrete and cast-in-place concrete were complete by late April, and the complete building was essentially finished by July. Upgrades to the grape-crush area and renovations of the fermenting building were completed in the remaining months. The project was completed on time, commissioned, and ready for fall harvest as planned.
Before any of the mechanical and electrical systems were complete, the building maintained a temperature markedly below that of the old facility. For a week in August, outside temperatures reached 100 degrees F, while the Barrel Aging Cellar averaged 64 degrees. Once the misting system was installed, the effect of evaporative cooling allowed the vintner to fine-tune the systems.
A commissioning agent was used throughout the design and construction process to ensure the building operates as designed. As a late value-engineering move, the digital mechanical controls system was replaced by an equivalent analogue system. The commissioning agent took the change in stride and assisted the owners in understanding the implications of their decision.
Prior to the construction of the new building, the temperatures in the original facility varied with the seasons, ranging from the low 30's in the winter to the high 80's and 90's in the summer. This delayed certain fermentation processes, which should occur during the winter months, to the early spring months. The barrel aging room allows for more control over temperatures, which makes for a better product. The humidification system alone prevents the loss of $10,000 in product each year through dehydration of the barrels.
Temperatures hold steady in the 60-64 degree range, although the owner notices higher temperatures in the east chamber on hot days. This should change if the owner allows vines to grow up the trellises provided at each exposed end-wall.
The four system conditions of the Natural Step guided the design process. According to the Natural Step, "In a sustainable society, nature is NOT subjected to systematiclly increasing:
- concentrations of substances extracted from earth's crust,
- concentrations of substances produced by society, or
- degradation by physical means.
- And in that society,
- human needs are met worldwide."
In this project, the Natural Step principles encouraged efficiecy in the use of water and energy, and discouraged the use of environmentally or socially irresponsible materials.
Finance & Cost
The Oregon Business Energy Tax Credit for Sustainable Buildings rewards design that meets LEED standards. If a project achieves at least a Silver rating, the tax credit may be taken over a 5-year period. This amounts to 35% of a fixed, square-foot award prorated to the size of the project. The Barrel Aging Cellar received $11,000 in tax credits.
- Equity: Green building tax credits
Cost data in U.S. dollars as of date of completion.
- Total project cost (land excluded): $725,200
The project cost approximately $125 per square foot, including soft costs.
The annual energy savings are estimated at $705. The annual savings in prevented wine loss due to dehydration is $10,000. A baseline building would have cost about $500,000, so the green measures cost approximately $225,000 extra. At an annual savings of $10,705, a 21-year payback is possible.
Since the Sokol Blosser Family intends to be in business for at least 100 years, investment in the extra measures made good economic sense. A conventional building structure would require replacement, on average, every 30 years. At $86 per square foot in today's dollars, replacing three conventional buildings would cost significantly more than the current design, even when the cost of replacing or upgrading the green roof every 60 years is figured into the equation!
Aligning the goals of sustainability with a sound business plan, in the owners' estimation, is the way any 21st-century business will thrive.
Land Use & Community
In order to protect land designated for agricultural use, the new construction at the Sokol Blosser Winery was restricted to property zoned for rural-industrial development. The owners committed to developing the minimum necessary amount of land. Note that the entire building is covered by a green roof.
The owners added just enough square footage to allow them to expand their wine producing capabilities. The previously existing structure now houses additional fermenting and blending vats.
The site selected for the facility was a north-facing slope not suitable for grape cultivation and with close proximity to the existing wine processing area. A short extension to the existing service road provides direct access with minimal additional impervious area. The north-facing slope, which receives less direct solar insolation, was also chosen for its suitability in providing greater temperature control.
Community connection
Even though it is a rural business, the winery takes its community responsibility quite seriously. The county required no new parking for the facility, and all employee and visitor parking is accommodated at existing parking areas. Employee carpooling to the winery is encouraged to reduce emissions and parking demands. Currently, three of the 11 employees (27%) carpool from a distance. No public transportation is available to this remote location. The public areas of the winery include the wine-tasting room and garden; access to the barrel aging cellar is limited.
Sokol Blosser Winery is also engaged in local community issues, participating in such key conservation programs as Low Input Viticulture and Enology (LIVE) that encourages sustainable viticulture practices, the Salmon Safe watershed restoration program, the Oregon Food Alliance that promotes organic farming, and the Prescott Western Bluebird Recovery Project.
Properties with Excessive Impacts
- Avoid developing prime agricultural land
- Avoid hilltop properties
- Avoid properties with excessive slopes
Support for Appropriate Transportation
- Provide vehicle access to support car and vanpooling
Site Description
Though an above-grade building was considered early in the design process, a below-grade structure was selected for its simplicity and benefits, not the least of which was the enhancement of the existing ecosystem. The below-grade design allowed for nearly total open-space preservation while reducing the heat-island effect typically resulting from impervious surfaces. The two feet of soil covering the structure, continuous with the surrounding soil, provide habitat for a diversity of flora and fauna, including soil-churning gophers, field mice, insects, and song birds.
A silt filtration fence controlled erosion and sedimentation during construction. All excavated soil, including topsoil, was reutilized in the earth berms so that cut and fill grading were balanced, and no additional soil needed to be imported. Shade trees were planted along the south side of the new access road to further reduce the heat-island effect in the summer while providing additional habitat.
- Lot size: 34,393 ft2
- Previously developed land
Water Conservation and Use
The building’s water use is well within the site’s water budget. Annual rainfall for this site is 38 inches per year, which equates to a “natural†water budget of 123,000 gallons falling on the roof area of the building each year. The facility utilizes only a fraction of that amount.
Stormwater measures ensure that there has been no net increase in stormwater runoff. These measures include the earthen roof that effectively eliminates impervious surface and allows drainage and percolation into the surrounding fields. The runoff from the new access road is mitigated through a small retention and percolation area along the north slope. Potable water from an on-site well is used in limited quantities to wash the barrel room after occasional wine spill and to clean winery equipment. A central trench floor-drain flows to a drainage area that filters large particles and grape skins before the water is reused for vineyard irrigation. All of the winery process water passes through this filtration system that is certified in the Salmon Safe program, ensuring watershed protection. Nitrogen levels are monitored by the Oregon Department of Environmental Quality. Water-efficient landscaping utilizes a mix of regional wildflowers and grasses. No permanent irrigation was installed.
Water Use - Indoor potable water use: 1,200 gal/yr (4,540 liters/yr) - Outdoor potable water use: 0 gal/yr (0 liters/yr)
Development Impacts
- Limit parking area
Landscape Plantings
- Landscape with indigenous vegetation
- Landscape with edible plants
- Landscape with plants that provide wildlife forage or habitat
Integration with Site Resources
- Celebrate and enhance existing landscape features
Low-Impact Siting
Select building sites that make use of existing infrastructure
Energy
The facility was designed not to exceed the site’s energy budget. The incident solar energy on the roof of the building is 695,826 kWh per year. The amount of convertible solar energy (using current PV technology) is 72,394 kWh.
The building was designed to use 7,685 kilowatt hours of energy each year, 57% less than the 17,676 kWh used by a baseline building designed in minimal compliance with ASHRAE 90.1-1999.
The owner’s program required a year-round temperature range between 55 and 64º F. In order to avoid refrigeration equipment and the costs of an above-grade, super-insulated structure, the building was placed underground with a minimum soil depth of two feet. A four-inch layer of rigid polystyrene provides additional thermal roof insulation. A simple evaporative-cooling misting system provides consistent 75-90% humidity. Heat generated through wine fermentation in the oak barrels is dissipated through natural ventilation. Along the north-slope, three earth tubes, each with a three-foot diameter, provide fresh air at low velocity. Mechanically controlled vents in each chamber control airflow, provide night flushing during the hottest summer months, and monitor carbon dioxide levels, providing fresh-air flushing during the fermentation process. Carbon dioxide overload is a common hazard in wine-aging facilities.
Energy security
The building minimizes peak electrical demand through its underground placement and avoidance of refrigeration equipment. The facility harvests the natural cooling properties of the soil and will remain near optimum performance even without electricity.
All of the building’s electrical energy is currently bought through the local utility’s renewable energy program. The owner is considering installing a 2.9 kW photovoltaic system that would generate 20% of the building’s required energy on site.
Bioclimatic design
The building is a simple rectangle in plan, oriented with the long axis in an east-west direction. This orientation reduces solar gain along the east and west sides and maximizes the amount of surface area exposed to the sun-protected, north-facing slope. The end walls were left exposed to allow service access. Wood trellises on these walls provide a place for shade vines to take hold. The uninsulated concrete walls tap the thermal properties of the soil, and the natural-ventilation system allows the building to breathe with its surroundings. During hot summer months, the concrete provides a thermal mass with a significant lag time. Night flushing dissipates excess heat, and the structure remains cool throughout the day.
Materials & Resources
Material selection was guided by the ideal that materials be biodegradable, nontoxic and made from reused, recycled, rapidly renewable, or abundant sources. They also selected materials for their durability.
The design team reduced the overall material palette to a bare minimum to achieve cost, energy-performance, and aesthetic goals. Half of all building materials contain 20% post-consumer recycled content or 40% post-industrial content. Over 75% of the materials were extracted or harvested within 500 miles of the site.
The owners maintain a permanent recycling station adjacent to the existing winery and have a written policy to pursue zero-waste operations through the use of recycled and recyclable materials in daily operations. All organic waste, such as grape stems and cuttings, is composted and reused as mulch.
Solid waste was reused onsite when possible and reused offsite as an alternative. Waste that could not be reused was recycled or composted when possible. The contractor diverted 94% of all construction waste, by weight, from entering a landfill. This included dimensioned wood, plywood formwork, OSB, metals, concrete, CMU, EPS insulation, plastic film and piping, and cardboard, paper, and packaging. In addition, left-over concrete and CMU blocks were used as rough backfill around the building. Out of the 7,600 pounds of material that left the site, only 480 pounds was disposed of in the landfill.
The wine barrel storage facility was constructed as a 100-year building. As such, it was designed with simplicity and flexibility in mind. The three chambers provide for a variety of wine-making storage potential, including an additional “malelactic†process used for red wines, during which the temperature of the chamber must be increased by 5-10 degrees.
The new facility is also linked to the old facility through an underground conduit which will allow gravity-flow transfer of wine from the vats to the barrels. This will minimize the use of forklifts between the two facilities.
Design for Materials Use Reduction
Consider the use of structural materials that do not require application of finish layers
Job Site Recycling
- Investigate local infrastructure for recycling
Recycling by Occupants
- Design a physical in-house composting system
Transportation of Materials
Prefer materials that are sourced and manufactured within the local area
- Use imported fill or topsoil from nearest available source
Indoor Environment
The greatest indoor air quality concern for this project is the build-up of carbon dioxide resulting from the wine fermentation process. Carbon dioxide monitoring, integrated with a natural-ventilation system, provides for human health and safety. In addition, low-emitting paints, sealants, and adhesives were utilized. Indoor humidity is controlled with evaporative cooling misting units within each chamber. Skylights in each chamber provide the minimum lighting level sufficient for the vintner to make his daily inspections without the use of electric light. Sokol Blosser also invested in a new electric forklift to avoid any combustion fumes inside the cellar.
Outdoor Pollution Sources
- Locate building away from sources of pollution
Visual Comfort and The Building Envelope
- Use skylights and/or clerestories for daylighting
Reduction of Indoor Pollutants
- Use only very low or no-VOC paints
Awards
- AIA Seattle: What Makes It Green in 2002
Ratings
U.S. Green Building Council LEED-NC, v.2/v.2.1 in 2002; achievement level: Silver (34 points)
Sustainable Sites, 8 of 14 possible points
- SS Prerequisite 1, Erosion & Sedimentation Control
- SS Credit 1, Site Selection
- SS Credit 4.4, Alternative Transportation, Parking Capacity
SS Credit 5.1, Reduced Site Disturbance, Protect or Restore Open Space
- SS Credit 5.2, Reduced Site Disturbance, Development Footprint
- SS Credit 6.1, Stormwater Management, Rate and Quantity
SS Credit 7.1, Landscape & Exterior Design to Reduce Heat Islands, Non-Roof
SS Credit 7.2, Landscape & Exterior Design to Reduce Heat Islands, Roof
- SS Credit 8, Light Pollution Reduction
Water Efficiency, 3 of 5 possible points
- WE Credit 1.1, Water Efficient Landscaping, Reduce by 50%
WE Credit 1.2, Water Efficient Landscaping, No Potable Water Use or No Irrigation
- WE Credit 2, Innovative Wastewater Technologies
Energy and Atmosphere, 9 of 17 possible points
- EA Prerequisite 1, Fundamental Building Systems Commissioning
- EA Prerequisite 2, Minimum Energy Performance
- EA Prerequisite 3, CFC Reduction in HVAC&R Equipment
EA Credit 1.1a, Optimize Energy Performance, 15% New 5% Existing
EA Credit 1.1b, Optimize Energy Performance, 20% New 10% Existing
EA Credit 1.2a, Optimize Energy Performance, 25% New 15% Existing
EA Credit 1.2b, Optimize Energy Performance, 30% New 20% Existing
EA Credit 1.3a, Optimize Energy Performance, 35% New 25% Existing
EA Credit 1.3b, Optimize Energy Performance, 40% New 30% Existing
EA Credit 1.4a, Optimize Energy Performance, 45% New 35% Existing
- EA Credit 3, Additional Commissioning
- EA Credit 4, Ozone Depletion
Materials and Resources, 6 of 13 possible points
- MR Prerequisite 1, Storage & Collection of Recyclables
- MR Credit 2.1, Construction Waste Management, Divert 50%
- MR Credit 2.2, Construction Waste Management, Divert 75%
MR Credit 4.1, Recycled Content: 5% (post-consumer + 1/2 post-industrial)
MR Credit 4.2, Recycled Content: 10% (post-consumer + 1/2 post-industrial)
MR Credit 5.1, Local/Regional Materials, 20% Manufactured Locally
MR Credit 5.2, Local/Regional Materials, of 20% Above, 50% Harvested Locally
Indoor Environmental Quality, 5 of 15 possible points
- EQ Prerequisite 1, Minimum IAQ Performance
- EQ Prerequisite 2, Environmental Tobacco Smoke (ETS) Control
- EQ Credit 1, Carbon Dioxide (CO2) Monitoring
EQ Credit 3.1, Construction IAQ Management Plan, During Construction
- EQ Credit 4.1, Low-Emitting Materials, Adhesives & Sealants
- EQ Credit 4.2, Low-Emitting Materials, Paints
- EQ Credit 7.2, Thermal Comfort, Permanent Monitoring System
Innovation and Design Process, 3 of 5 possible points
- ID Credit 1.1, Innovation in Design
- ID Credit 1.2, Innovation in Design
- ID Credit 2, LEED® Accredited Professional
This project was awarded "Innovation in Design" credits for exemplary recycled content and exemplary construction waste management.
Lessons Learned
"The environmentally conscious construction of our barrel cellar was a natural choice for us, allowing us to create a needed facility and keep our commitment to environmental responsibility throughout our operation, vineyards, and winery," according to Susan Sokol Blosser, the company's president.
Several key lessons were learned in the course of this project:
Applying sustainability measures to a project is vastly easier when the owner, entire design team, and general contractor are wholeheartedly contributing to the process.
The Natural Step principles and guidelines worked very well as a framework for establishing environmental goals and complimented the LEED Rating System that was used more for tactical implementation.
Key elements were designed to perform several functions, thereby achieving multiple benefits and reducing material needs, environmental impacts, and building costs. Concrete was chosen for structural and thermal properties, for example, and a living green roof provides more than insulation value when it physically connects to the site and ecosystem.
Flyash substitution in the concrete was considered, but schedule overrode the long curing times that would have been required.
Electric lighting levels could have been reduced by 25% and still performed well for the owner.
Two feet of earth and a four-inch layer of rigid polystyrene provide thermal roof insulation. Four feet of earth would have provided better thermal insulation, but would have required importing fill.
The design team explored a chamber heating system that would utilize the heat generated by the winery’s compost. A compost pile can typically reach a temperature of 160 degrees Fahrenheit. A system was designed using a closed-loop water-air heat exchange but ultimately was deferred due to cost. Provision was made for this system to be added in the future should it become desirable or necessary.
A few lessons have also been learned since the building has been in use:
During the summer, the rooms at the building's ends reach temperatures higher than optimal for wine storage. These areas are not as well insulated, because they do not have the insulation benefits of the green roof.
Because the region's summers have been warmer than expected, the building is not benefiting from nighttime cooling of the thermal mass.
Learn More
It is possible to visit this project. The Sokol Blosser Winery is located just outside of Dundee, Oregon. The tasting room is open from 11 to 5 daily. For directions or more information, call 1-800-582-6668.
Web sites
Natural Step Website
The Natural Step's website includes information about the organization, including discussion of their principles of sustainability.SERA Architects Portfolio
Part of SERA Architects' website, this page describes the Sokol Blosser Winery Barrel Aging Cellar.Sokol Blosser Winery Website
This is Sokol Blosser's main website, where visitors can learn more about the company and the vineyard.
