green options,” he notes. Some have even found it possible to turn off their mechanical systems for underground barrel storage, as the temperature remains consistent because of its location.
He describes Therapy Vineyards as a temple of wine that feels like more than a box, with its open plan and beautiful wooden ceiling.
The patio at Nk’Mp Cellars.
desert,” Bevanada comments. He believes in the importance of quality and lasting value and he wants his buildings to contribute to the community; to say something about their context.
However, first, he says it’s important that the building meets the needs of the winery; that it is efficient in receiving grapes at the crush pad, and transporting the resulting juice and then wine to tanks and barrels. Because of the importance of cleanliness in a winery building, he likes to use concrete, which can withstand lots of water and which cleans up well.
Walls of precast concrete sandwich panels with insulation in the middle help to maintain critical temperatures in winery storage rooms and production facilities.
He envisions more hospitality facilities becoming the norm attached to wineries, with accommodation as well as food service, since all are a natural fit with the total wine experience.
“Even if you begin in a garage, if you make good wine, your patrons will insist on a better setting. If you resist, they will go to a winery that satisfies their need for that experience,” he comments.
His advice? Go through a business process before building. Then find an architect who will listen to your needs and use his expertise.
CEI Architecture’s most high-profile current project is the Okanagan College Centre of Excellence in Penticton, and such green buildings are a specialty of the firm.
Lots of the green features used there
23160-72nd Ave Langley, BC V2Y 2K2 Canada
British Columbia FRUIT GROWER • Fall 2011 7
can also be incorporated into wineries, notes Bevanda.
He’s interested in doing a workshop with winery owners on sustainable strategies that can be incorporated into their structures.
Another Okanagan architect who has specialized in winery architecture is Robert Mackenzie of Penticton, who has been involved in many of the valley’s wineries, beginning with Hester Creek’s wineshop in 1995, then Burrowing Owl, which took 12 years to complete.
He went on to Church and State’s Oliver winery, and the desert-style architecture at Nk’Mp Cellars. “We encourage clients to consider
Part of the planning for a new winery building has to include wine touring and the design of self-tours. Wineries he has designed range from 3,500 square feet to 250,000 square feet and each has been a unique project, he says.
“The character goes with the wine,” he
comments. It’s a long way from
Robert Mackenzie
the original industrial buildings that were typical of the early wine industry in the Okanagan.
He also believes that entertainment and food will become more of a focus for the industry as it evolves, and he expects to see more smaller wineries come on the scene in the coming years.
His advice? “Wade in rather than jumping in.”
“It’s an exciting industry,” he says.
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