Transforming a countryside into a long-term sustainable ranch takes imagination. Lee Hudson, proprietor of Hudson Ranch, has cultivated a vision for farming into a tangible reality on a Carneros property in the Napa Valley. Hudson Ranch began planting in 1981 and, since then, has evolved into a fully-functioning farm that compliments the area’s natural surroundings. The ranch incorporates winemaking and hospitality facilities. While the Hudson Ranch is an interesting story of holistic farming, this Nordby Effect post discusses how their newly-built wine cave serves a greater purpose.
Building performance is a hot topic among design and construction professionals. This buzz phrase refers to a comprehensive approach in seeking solutions for saving energy, improving end-user comfort and reducing operational or maintenance costs. Building performance initiatives focus on facility systems that support operational facilities. The key goals are sustainability and optimal performance throughout the structure’s lifetime. It can be argued that a wine cave, by nature, defines building performance.
You could say an underground wine cave is Earth’s answer to the wine fridge. Varying in size and use, these spaces are intriguing and, more importantly, practical for wine aging and storage. Wine caves are not new. For hundreds of years, people have used these spaces to store wine for reasons that are just as relevant today. This post covers six persuasive and practical reasons why wineries should seriously consider storing wine in a cave.
Digging deep into the cold earth is an attractive proposition for wineries. In most cases, underground environments provide ideal conditions for storing and fermenting wine. The decision to go underground may seem to be easy. However, special considerations need to be made. The following provides 9 things to consider for your next underground project.