HO2: PROJECT BRIEF

Construction ARCT3030

Aerial view of the site

The University of Western Australia Faculty of Architecture Landscape and Visual Arts HANDOUT 1 ARCT3030 Construction Semester 1, 2014

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The Project The proposed project is a wine making facility in Mt Barker alongside the existing ex-Goundrey facilities. This project is hypothetical. Winery site The site proposed for the new winery is shown on the above image. The black polygon highlights the area where the new building(s) are to be located. A more informative site plan, including contour information, is available on LMS as a CAD file called ‘site.dwg’. The drawing includes a locating box, which is where the new building(s) must be sited. Vehicle access to the site will be along the road to the west of the site and then across to the south-west corner of the marked area. Some climatic information for the region can be found at: http://www.bom.gov.au/climate/averages/ . Wine making process Wine making is essentially a linear process and requires specific spaces as outlined in the programme below. The basics of the process are encapsulated in the schematic diagram below and include sorting and crushing the grapes, initial fermentation, pressing (sometimes the pressing takes place before the initial fermentation), malolactic fermentation, maturing and finishing. A functional wine making facility requires three main areas to carry out the above processes: A) Fruit receival/processing area and crush pad, B) Tank room for fermentation, C) Barrel storage and bottling area. Additional to these areas there are also a number of administrative, storage, social and analytical space requirements and these are listed in the detailed programme below.

The University of Western Australia Faculty of Architecture Landscape and Visual Arts HANDOUT 1 ARCT3030 Construction Semester 1, 2014

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Detailed programme 1.1 Fruit receival area and crush pad Area: 300 sqm (x 5m high) Function: Undercover area for receiving grapes, crushing, destemming, pressing. Machine storage facilities (crusher, destemmer), forklift access, emptying/filling barrels, fruit bin storage, wash-down area. Truck access with possibility to turn around. Other: Must be connected directly to tank room by pedestrian access. Noisy environment, medium security. Special requirements: Hard wearing, washable floors and walls, single and 3-phase power. 2.1 Tank room Area: 1000 sqm (x 9m high) Function: Main area for primary fermentation in stainless steel tanks. Other activities may include pumping, filtering, chemical additions/mixing. Other: Accessible from outside (pedestrian and fork lift), laboratory, crush pad. High security. Special requirements: Hard wearing, washable walls and floors with line drains. Single and 3-phase power. Good ventilation for removal of CO2. Hot and cold water. Steel walkway to access tanks. Storage areas for tools, hoses and pumps. Preferably column free. 3.1 Barrel room Area: 750 sqm (x 5m high) Function: Storage for oak barrels for wine ageing. Sampling and tasting access required. Sometimes arranged as two sections for year 1 barrels and year 2 barrels. Other: Access to outside. Fork lift circulation. Special Requirements: Hard wearing, washable walls and floors with line drains. Single and 3-phase power. Good thermal insulation to prevent temperature differentials. Ventilation for removal of CO2. Hot and cold water. 4.1 Laboratories (x 2) Areas: 25 sqm (x 3m high) + 50 sqm (x 3m high) Function: Testing and analysis of wines. Other: Reasonable connection to tank room and barrel room. Special requirements: Hard wearing, washable walls and floors. Single phase power. Good ventilation for removal of CO2. Hot and cold water. Double sinks and benches in each of the labs. Chemical store. Computer benches and book shelving. 4.2 Cellar Master’s Room Area: 40 sqm (x 3m high) Function: coordinating the winery and processes Other: Close to tasting room / classroom Special requirements: Air conditioned 4.3 Offices (x 5) + meeting area Areas: 16 sqm ea (x 3m high) + meeting room for up to 8 people Function: Administrative offices (can be semi-open planning) Other: Accessible from outside without entering wine-making areas. Special requirements: Air conditioned 4.4 Staff lunch rooms (x2) Area: 40-50 sqm each (x 3m high) Function: Workers lunch room Other: One close to change rooms and working areas of the winery, the other close to the offices. Special requirements: Air conditioned 4.5 Wine library + tasting Area: 200 sqm + 50 sqm (x 3m high) Function: Cellar for storing wine in bottles and tasting to compare and monitor changes in wines with time. Other: Accessible from outside without entering wine making areas. Special requirements: Temperature and humidity controlled environment. 4.6 Tasting room Area: 50 sqm (x 3m high) Function: For guests/press to taste wines and meet with winemakers and cellar master. Other: Close to main entry and accessible from outside without entering wine making areas. Special requirements: Air conditioned. The University of Western Australia Faculty of Architecture Landscape and Visual Arts HANDOUT 1 ARCT3030 Construction Semester 1, 2014

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4.7 Washrooms and changeroom facilities Area: To be determined using BCA Function: To provide facilities for the workers and guests. 5.1 Bottling Room Area: 120 sqm (x 5m high) Function: Where the finished wine is placed into bottles and labelled. Other: Close to case storage. Special requirements: External access. 5.2 Case storage Area: 12m x 8m (x 5m high) Function: Storage of bottled wine. Other: Fork lift truck access for dispatching. Good thermal insulation. Close to bottling room. Special requirements: External access. 6.1 Plant and equipment rooms Area: As required by consultants. Function: For mechanical, electrical and hydraulic plant and equipment. Special requirements: External access. Name: Carparking No of bays: 20 Other considerations The winery can be arranged on more than one level but careful consideration will need to be given to access and circulation, ensuring that different processes can take place without conflict. Alcoholic fermentation produces considerable amounts of carbon dioxide as a by-product. It is therefore essential that adequate ventilation is provided (CO2 is heavier that oxygen and will tend to accumulate at floor level). The clients are interested in utilising environmentally sustainable practices wherever possible and are open to the use of solar power, biological waste water treatment and water recycling, natural ventilation and lighting etc. Even though the focus should be on a design that produces an efficient working winery, there is a desire for a building that will be recognisable for its aesthetic merits and that responds positively to the site and climatic conditions.

The University of Western Australia Faculty of Architecture Landscape and Visual Arts HANDOUT 1 ARCT3030 Construction Semester 1, 2014

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