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."