LEED Gold Certification
- The design renovated an industrial winemaking facility into a high-quality visitor’s center. Landscape allows the integration of the historic 19th century buildings with a new high performance hospitality and winemaking facility.
- Soils were amended, and protection zones were communicated to the contractor.
- Three trees were kept in place at the entry.
- 185 trees were planted.
- Mycorrhizal fungi was implemented in the soil mix to provide increased water and nutrient absorption for the planting. In turn, the planting provides the fungi with necessary carbohydrates.
- Annual planting was avoided.
- Low-water planting was used on-site.
- A small organic garden produces cut flowers, organic vegetables, olives, fruits, and herbs.
- Water is reused for landscape irrigation. All the processed water from the facility, goes to a settling pond, and is then aerated and filtered for reuse.
- The site design mitigates stormwater runoff.
- 48% of surfaces are permeable.
Carbon, Energy + Air
- Trees sequester 22,200 pounds of carbon annually, which offset an average car driving 30,199 miles.**
- The project provides optimal site accessibility, safety, and wayfinding.
- The project created a significant number of new program spaces in the garden, allowing for more visitors and activities. This supported increased wine sales.