I'm planning on building from ground up a small to mid size winery and
tasting room, and was wondering if anyone has experience or information on a
good floor plan for my winemaking operations. I've been thinking about a
lot of different ways and plans, but before I contact an architect I would
like to have a good idea of what I want and what I need. I'm currently
thinking about something 50' to 70' long, and a width of 25' to 30 '. I
know everyone has a wish list, or what they would have done differently.
I'm looking for better idea's than I currently am kicking around.

Here's a layout of our place, designed by Dr. Axel Arneson, built in 1972
and we've found to function rather well. The top of the diagram is one
level (10ft.) above the bottom (walk-out basement type of design). His
design was formulated from many travels through the European countryside.
It utilizes some gravity flow and virtually mother nature's entire range in
climatic temperature.


Please excuse the yahoo; only place I have this on the web... yet:


http://makeashorterlink.com/?S47455843

clyde



I'm planning on building from ground up a small to mid size winery and
tasting room, and was wondering if anyone has experience or information on
a
good floor plan for my winemaking operations. I've been thinking about a
lot of different ways and plans, but before I contact an architect I would
like to have a good idea of what I want and what I need. I'm currently
thinking about something 50' to 70' long, and a width of 25' to 30 '. I
know everyone has a wish list, or what they would have done differently.
I'm looking for better idea's than I currently am kicking around.

Here's a layout of our place, designed by Dr. Axel Arneson, built in 1972
and we've found to function rather well. The top of the diagram is one
level (10ft.) above the bottom (walk-out basement type of design). His
design was formulated from many travels through the European countryside.
It utilizes some gravity flow and virtually mother nature's entire range
in
climatic temperature.



For those who had trouble with Yahoo:

http://misn.com/~peaceful/Layout1.jpg

clyde

Hi Clyde

Your wine cellar looks very practical. Do you have a 3d drawing and
dimensions? For example how high is your crushing pad? Are all the
basements at the same level? Where are the reds stored? Is the barrel
storage only empty barrels?

thanks

Joe

"Clyde Gill" wrote in message
...
Here's a layout of our place, designed by Dr. Axel Arneson, built in 1972
and we've found to function rather well. The top of the diagram is one
level (10ft.) above the bottom (walk-out basement type of design). His
design was formulated from many travels through the European countryside.
It utilizes some gravity flow and virtually mother nature's entire range
in
climatic temperature.


Please excuse the yahoo; only place I have this on the web... yet:


http://makeashorterlink.com/?S47455843

clyde



I'm planning on building from ground up a small to mid size winery and
tasting room, and was wondering if anyone has experience or information
on
a
good floor plan for my winemaking operations. I've been thinking about
a
lot of different ways and plans, but before I contact an architect I
would
like to have a good idea of what I want and what I need. I'm currently
thinking about something 50' to 70' long, and a width of 25' to 30 '.
I
know everyone has a wish list, or what they would have done differently.
I'm looking for better idea's than I currently am kicking around.

so, Clyde...what's the "private room" for?
:-)
to enjoy your wine with your favourite significant other?
or just a room to cool off in if you taste-tested too much?

Rick

"Clyde Gill" wrote in message
...

Here's a layout of our place, designed by Dr. Axel Arneson, built in
1972
and we've found to function rather well. The top of the diagram is one
level (10ft.) above the bottom (walk-out basement type of design). His
design was formulated from many travels through the European
countryside.
It utilizes some gravity flow and virtually mother nature's entire range
in
climatic temperature.



For those who had trouble with Yahoo:

http://misn.com/~peaceful/Layout1.jpg

clyde

On Tue, 14 Oct 2003 08:16:00 -0400, "Rick Vanderwal"
wrote:

so, Clyde...what's the "private room" for?
:-)
to enjoy your wine with your favourite significant other?
or just a room to cool off in if you taste-tested too much?

Bondage?



email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

As a former chemical engineer working on industrial plants, we used hazard
tape to help visualising proposals in the field.

The same approach can be used once you've got a basic design for your
winery - use hazard tape to mark out walls and tanks etc. on a large flat
surface (eg a football field, concrete basketball court or similar). Then
you can try walking around, moving equipment around etc. It will give you a
very inexpensive feel for whether your facility will be big enough, and help
with the ergonomics of the place.

A big advantage is that you can fix errors early - errors identified on a
drawing board are really simple to fix. Put the effort in up front, spend
the money on planning, decent drawings, even consultants can sometimes be
cost-effective!

Cheers,

Andrew
"kitch" wrote in message
...
I'm planning on building from ground up a small to mid size winery and
tasting room, and was wondering if anyone has experience or information on
a
good floor plan for my winemaking operations. I've been thinking about a
lot of different ways and plans, but before I contact an architect I would
like to have a good idea of what I want and what I need. I'm currently
thinking about something 50' to 70' long, and a width of 25' to 30 '. I
know everyone has a wish list, or what they would have done differently.
I'm looking for better idea's than I currently am kicking around.

so, Clyde...what's the "private room" for?
:-)
to enjoy your wine with your favourite significant other?
or just a room to cool off in if you taste-tested too much?

Rick

It's the basement of our apartment (2 stories of living quarters above)
and houses my workshop plus laundry room and pet quarters.

There's a pic of the front of the building he

http://www.peacefulbendvineyard.com/tour/tour.shtml


clyde





http://misn.com/~peaceful/Layout1.jpg

clyde

Hi Clyde

Your wine cellar looks very practical. Do you have a 3d drawing and
dimensions?

No, not yet. I found a graphic program late last winter. Only chance I
usually get for doing these types of things would be during the winter.
We'll see if something comes from this coming chill season!


For example how high is your crushing pad?

It's on the upper level and main cellar is 10 ft high. It's the only part
of that floorplan that is on the upper level.


Are all the
basements at the same level?

Yes, the cellar floor is all on the same level. One area of the chilling
cellar has an elevated ceiling.

Where are the reds stored?

Everything goes into the chilling cellar for much of the winter to be cold
stabilized. Reds are then racked into barrel storage.


Is the barrel
storage only empty barrels?

Nope. All full at this point.

The barrels are a bit dark (not the focus of the picture) but the following
pic shows our barrel rack(s).


http://www.peacefulbendvineyard.com/...o/art2.shtml#S

(it doesn't always look like that down there!)


clyde

Clyde, I looked out your web site and found it very well done. To be
expected after viewing the shots of your wine room. You also have a great
looking property.

What temperature are your main cellar and chill room and how do you regulate
the temperatures?

Wish you well.

Joe


"Clyde Gill" wrote in message
...


Hi Clyde

Your wine cellar looks very practical. Do you have a 3d drawing and
dimensions?

No, not yet. I found a graphic program late last winter. Only chance I
usually get for doing these types of things would be during the winter.
We'll see if something comes from this coming chill season!


For example how high is your crushing pad?

It's on the upper level and main cellar is 10 ft high. It's the only part
of that floorplan that is on the upper level.


Are all the
basements at the same level?

Yes, the cellar floor is all on the same level. One area of the chilling
cellar has an elevated ceiling.

Where are the reds stored?

Everything goes into the chilling cellar for much of the winter to be cold
stabilized. Reds are then racked into barrel storage.


Is the barrel
storage only empty barrels?

Nope. All full at this point.

The barrels are a bit dark (not the focus of the picture) but the
following
pic shows our barrel rack(s).


http://www.peacefulbendvineyard.com/...o/art2.shtml#S

(it doesn't always look like that down there!)


clyde

Hi, Cylde...
went to your website....
VERY NICE PLACE!
I'm jealous....
great place, doing wine.
very nice setting...
working with the love of your life together on the second love of your
life!
providing a place for the public to enjoy your hobby along with you...

Congratulations!
Life must be very satistfying for you!
God bless!

rick Vanderwal
Fremont, MI


"Clyde Gill" wrote in message
...
Here's a layout of our place, designed by Dr. Axel Arneson, built in 1972
and we've found to function rather well. The top of the diagram is one
level (10ft.) above the bottom (walk-out basement type of design). His
design was formulated from many travels through the European countryside.
It utilizes some gravity flow and virtually mother nature's entire range
in
climatic temperature.


Please excuse the yahoo; only place I have this on the web... yet:


http://makeashorterlink.com/?S47455843

clyde



I'm planning on building from ground up a small to mid size winery and
tasting room, and was wondering if anyone has experience or information
on
a
good floor plan for my winemaking operations. I've been thinking about
a
lot of different ways and plans, but before I contact an architect I
would
like to have a good idea of what I want and what I need. I'm currently
thinking about something 50' to 70' long, and a width of 25' to 30 '.
I
know everyone has a wish list, or what they would have done differently.
I'm looking for better idea's than I currently am kicking around.

Clyde, I looked out your web site and found it very well done. To be
expected after viewing the shots of your wine room. You also have a great
looking property.


Thanx for noticing. It's all truely more than I had dreamed.

What temperature are your

main cellar:

55 to 65F


and chill room

-5 to 95F

and how do you regulate
the temperatures?


The main cellar gets A/C "leaking" down from the salesroom/storeroom area on
the floor above. On cool nights/mornings like we've been experiencing
lately, I vent the main cellar through it's main door combined with the one
attaching the chilling cellar.

The chilling cellar has large garage doors at each end; one to the outdoors
and the other to the main cellar. The original design had a flat roof above
the cellar area between the winery and the apartment. The destemmer crusher
was mounted next to a platform just in back of this roof, and a hatchway
through the roof provided access for the must hose to enter the cellar.
This hatch was also used to vent the chilling cellar during cold
stabilization. This combination of Missouri winter, flow through design and
a box fan has proved quite effective at lowering wine temperatures to the
21F range. Knock wood, but so far only one wine has not made it to cold
stability. Our winter in 99 was not terribly cold and one tank, at the warm
end of the cellar, didn't shed all it's tartrates.

This summer we managed the largest building modification since our arrival.
For the most part, it's been five years of just cleaning up and keep things
in running order. But the portion of the chilling cellar that's located
between the two buildings now has an 18 ft cathedral ceiling. Within the
next month I'll install a thermostatic controlled fan in the higher area of
this addition, which should help move the air through efficiently.

Here's some pics of the project:


http://misn.com/~peaceful/progress2.htm

clyde