Initial Program

After reading The Complete Idiot's Guide to Starting and Running A Winery, I was able to use their sample floor plan to come up with a preliminary program, going something like this:

PUBLIC

Visitor Center

Tasting Room

Restrooms

SUPPORT

Office Space

Kitchen

Dry Storage

Bonded Warehouse (bottle storage)

Tax Paid Room

PRODUCTION

Crush Pad

Fermentation Tank Storage

Barrel Storage

Laboratory

Bottling Line

As a newcomer to the winemaking process, I was unsure of what some of these areas were used for, so here's a little description of each area.. (or at least the ones that may need some clearing up. Not going to describe what goes on in a kitchen, sorry)

Crush Pad: where the grapes are brought in from the vineyard, or delivered from elsewhere, on trucks or tractors, and put through a crusher and destemmer, then a grape press. So this is where the grapes are turned into juice. Usually outside on a sloped concrete surface with storm drains and some sort of roof structure to protect the grapes from precipitation.

Fermentation Tank Storage: Inside, where the grape juice goes after being crushed and pressed. The number and size of tanks depends on the size of the winery; they come in several sizes, such as 500 gallon and 1000 gallon. In this area, temperature control is CRUCIAL. Access to water is essential for cleaning tanks and floors. Low humidity in this area.

Barrel Storage: After being fermented the wine is pumped into either oak barrels, stainless steel tanks, or some other kind of container where the wine is allowed to age before being bottled. Like the fermentation tanks, these containers come in all sizes as well (at the smaller wineries I visited, the barrels were around 50-60 gallons). Ceilings at 10'-14' on average to allow for barrels to be stacked 3-4 high. Temperature control remains CRUCIAL in this area. Higher humidity in barrel storage (around 50% relative humidity). Storage here for equipment.

Laboratory: Where the winemaker tests the wines for pH levels, brix etc. Takes samples from the barrels while the wines are aging. Similar to a kitchen--lots of counter space, microwave, fridge, burners, computer

Bottling Line: After the wine ages, it is put through a bottling line; some smaller wineries hire out for bottling rather than purchasing their own bottling equipment (I will be including a bottling line in my design, even if this is a smaller scale winery).

Bonded Warehouse: Where the bottles are stored before being sent out to wine shops, grocery stores, the tasting room, etc. As long as the bottles are in this area, they are not being taxed. Once they leave, they are taxable. I haven't quite grasped this whole idea yet.. the regulations regarding the production and sale of wine are quite extensive. (Here is the link to the government website which outlines all the information on wine taxes, labeling, permits, etc. http://www.ttb.gov/wine/index.shtml)

Tax Paid Room: Where the wine goes between the Bonded Warehouse and the Tasting Room. This is the area where the wine becomes taxable.

Tasting Room: Area where visitors can sample wines, buy wines, possible even used as a catering area depending on the winery (for the purposes of this design, the tasting room with be for tasting and purchasing wine, not a restaurant)