On September 15, 2002 we broke ground on our winery. The basic building is 6200 sf with 12' ceilings. It has an enclosed drive through crush area, production space, barrel & case storage rooms, a research lab, kitchen space and a tasting room to seat 50 guests. The foundation is 350' long, 4' high and 8" thick. The forms are installed on the footer and then filled with 35 yards of concrete. Over 900' of plumbing drain pipe was installed under the floor. After the plumbing work was completed the area was backfilled, insulation was installed, wire mesh was rolled out and reinforcing rods were laid. The floor was then poured using 110 yards of concrete. Once the floor dried work began on the outside walls. To increase the R value of the walls, increasing the overall energy efficiency of the building, the walls are constructed of 2x6 studs, each being 10' long. After the exterior walls where built the exterior sheeting was applied. The trusses were then set over the case storage & barrel area. The firewall between the prodution space and storage space is going up, from the floor all the way to the underside of the roof deck. Once the firewall work was completed the bearing wall between the two areas was raised and the trusses were set. The truss work is nearly completed. It is hard to visualize the size of the building, the roof ridge is nearly 26' from the ground! A spring time view, after the shingles have been installed. An early summer view of the East side of the building. The framing for the bar and interior walls are nearly ready for drywall. The venting baffles in the attic are installed. This is a view from the case storage & barrel area looking through the firedoor openings into the main production space. Here is the kitchen area, looking though the bottle storage room and into the tasting room. The water lines for the five sinks can be seen sticking out of the walls and overhead are the water mains and electrical conduit feeds for the subpanels. This is the drive though crush area. The room is 1000 sf and has a 9' wide door on both ends. The grapes come in from the vineyard, are processed and then the stems, seeds and skins are taken out to the composting area. Our bladder press will sit to the left of the opening and the stemmer/crusher will sit to the right. Another view from the kitchen. The opening on the left goes into the lab and the opening on the right is the production area. The bread proofer and ovens will be located in this area. This is the primary prodution room. It covers nearly 1900 sf and will have tanks ranging in size from 300 liters (80 gallons) up to 3500 liters (924 gallons). The crush area is located behind the doors at the end of the room. The tasting room covers 1250 sf and will comfortably seat 50. Up to 10 additional people can be doing wine tastings at the bar. Up in the attic, before we installed the 16" blanket of cellulose insulation. Conduit runs, plumbing vents, electrical feeds, data and voice wiring are visible. This is one of the 5 electrical subpanels, each rated at 200 amps. Home