The 50,000 square foot 10,000 case boutique Central Coast Winery was designed around it’s gravity feed production process and spectacular views of the vineyard from a knoll top site. One third of the production scheme is below ground with cast-in-place concrete walls and elevated slabs including the truck crush pad. The fermentation tanks occur in a cost effective yet aesthetic metal building while the hospitality and tasting room is dramatic in design overlooking the valley below.
Photo Credit: Doug Dun Photography © BAR Architects