WINERY, VINEYARD and RESTAURANT in SLAVONICE - CASE STUDY MICHAL STEJSKAL WINTER 2020/2021 STUDIO HANSON
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
WINERY, VINEYARD and RESTAURANT in SLAVONICE CASE STUDY MICHAL STEJSKAL WINTER 2020/2021 STUDIO HANSON
INVENTORY Analysis - Group Analysis Vision & Goals - Vision - Goals Design Criteria - Goal Achievement Proposal Development - First Phase - Second Phase - Vineyard design - Third Phase - Inner Courtyard and Final Solution Final Proposal - Location Plans - Aerial Illustration - Axonometric Drawing - Sections - Floor Plans - Exterior Elevations - Visualizations - Typical Building Wall Section - Livind Building Challenge References & Bilbiography - Roblar Winery
TA TASTING THETASTING TERROIRTHE TERROIR TASTING THE TERROIR Terroi TA Workshop Slavonice TASTING ANALYSIS THE TERROIR Terroi Analysis was supposed to be created during the workshop in Slavo- nice but because of limitations caused by the virus it did not happen. That was the reason why it was created online. I was in a group with one student from czech school and with three students from Austria. CONTENT Our group focused mainly on approach to site and experience from Terroir: combination visit. We wanted to connect the site with a church on the hill so we Terroir: soil, climate comb and loc - New Vision decided to create a new road. We were thinking about keeping some Terroir:soil, climate combination buildings but in the end we realised. There is no reason for that. Buil- for wine-growing - Program dings are in bad shape, have no historical value and keeping them for wine-gro soil, climate would create more problems than it could solve. We think about four and loc Terroir: combination of - Buildings for wine-growing main influences of terroir. They are in our opinion climate, soil, terra- soil, climate and location in and tradition. We created program and estimated spaces needed - Surroundings for wine-growing for individual functions. To the end of the workshop we designed one - Sizes possible solution. All these factors inc All factors these fac - Site plan All these the taste of inc the wine theoftaste of the taste the wine - Functions All these factors includes - Views the taste of the wine - Section - Sketch Focus Focuson on our our 55 sens sens Focus on ou - Terroir • on Focus tasting our 5 the wine senses • tasting the winethe • tasting • feeling the grounds ••feeling - tasting winethe grounds • feeling hearing the the wind - feeling the ground ••hearing smelling - hearing the the windthewind • hearing the grapes Auer Nicolas Holzer Raphael ••smelling seeing - ameing the thevineyard the • smelling grapes grapes th Brandt Imke Laštovičková Dita• seeing - seeing the vineyard • seeing the vineyard the Duenniger Teresa Stejskal Michal
TASTING THETASTING TERROIRTHE TERROIR TASTING THE TERROIR TASTING THE TERROIR TASTING THE TERROIR Producin Comunity garden ................................................. 3 ha Producin TASTING THETASTING TERROIRTHE TERROIRTerroir: combination TASTING THE TERROIR Comunity garden ................................................. 3 ha of soil, climate and Producin ………………………………….. 0.5 ha Fruit tree orchad Need to TASTING THE TERROIR ………………………………….. 0.5 ha Terroir: combination of soil,SPACES climate andCHARACTERISTICS Fruit tree orchad Need to location for wine-growing ................................................. 270 m. SITE OF OUTDOOR & DESIGN Farming spot Connect Terroir: combination of soil, climate and Farming spot ............................................. ................................................. 270 m. Connect location for wine-growing Old Road .................................................. ............................................. 1500 m.. Space fo Terroir: combination of soil, climate and Old Road .................................................. 1500 m.. SIZE SIZE OF OUTDOOR OF OF OUTDOOR SPACES SIZE & DESIGNSPACES OUTDOOR & & DESIGN DESIGN CHARACTERISITCS CHARACTERISITCS SPACES CHARACTERISITCS Space fo location for wine-growing New pathway …………………………………… 1600 m New pathway …………………………………… 1600 m SIZE OF OUTDOOR SPACES & DESIGN CHARACTERISITCS New green areas FUNCTIONlocation for SPACE wine-growing SIZE OF OUTDOOR SPACES & DESIGN CHARACTERISITCS FUNCTION SPACE New green areas FUNCTION CHARACTERISITCS CHARACTERISITCS SPACE CHARACTERISITCS FUNCTION field..2...................................... field..2...................................... 7 ha field..2...................................... 7 SPACE 7 ha ha CHARACTERISITCS field..3...................................... field..3...................................... 2,5 ha 2,5 ha Divided Growingof itho and 4 fields,and all comunicating withvegetables new building Growing and harvesting different types and harvesting harvesting different vegetables different types types of of vegetables and Vineyards FUNCTION Vineyards Vineyards field..4...................................... field..3...................................... field..1...................................... field..4...................................... 4 ha herbs field..4...................................... 4 4 SPACE 2,5 5 ha ha ha ha.. CHARACTERISITCS Growing herbs Divided itho 4 fields, all comunicating with new building herbs and field..2...................................... 7 ha field..1...................................... 5 ha.. field..3...................................... ................................................. ................................................. ................................................. 1 ha 2,5 1 hahaha Growing and harvesting different types of vegetables and 1 Producing local Vineyards Producing local field..4...................................... field..2...................................... 4 7 ha ha types of fruits Producing herbs local types types ofof fruits fruits Terroir: combination of field..3...................................... 2,5 ha Growing and harvesting different types of vegetables and SENSES ................................................. ................................................. ................................................. field..4...................................... 3 41 ha Comunity garden Comunity garden Vineyardsgarden 3 ha ................................................. 3 haha froducts Producing herbs Producing local types of fruits Producing animal animal froducts Terroir: combination of Comunity Producing animal froducts soil, climate and location SENSES ................................................. 1 ha ................................................. 3 ha Producing local types of fruits Comunity garden ………………………………….. ………………………………….. 0.5 0.5 ha ………………………………….. 0.5 ha Producing ha for the tracks Need animal froducts Fruit tree orchad Fruit Fruit tree tree orchad Need to by modify Need toto by by modify modify for for the the tracks tracks Terroir: combination of location orchad soil, climate and Comunity garden ................................................. 3 ha for wine-growing of SENSES ………………………………….. 0.5 ha Producing animal froducts ................................................. ................................................. 270 m. 270 m. Need to bywineyard modify for the tracks Terroir: combination Farming spot Farming Fruit treespot orchad ................................................. Connecting 270 m. Connecting the Farming spot the winery with countryside and Connecting the winery winery with with countryside countryside and and wineyard wineyard ............................................. for wine-growing SENSES ............................................. soil, climate and location ............................................. ………………………………….. 0.5 ha Fruit tree orchad ................................................. 270 m. Need to by modify for the tracks Old Road Old Old Roadspot Farming Road .................................................. .................................................. 1500 m.. .................................................. 1500 1500 m..m.. Connecting the winery with countryside and wineyard Space for biodiversity Space Space for for biodiversity soil, climate Terroir: combination of and location ............................................. biodiversity ................................................. 270 m. soil,for wine-growing Farming spot Connecting the winery with countryside and wineyard New pathway Old Road .................................................. 1500 m.. Tasting th New pathway …………………………………… …………………………………… 1600 New pathway 1600 m …………………………………… ............................................. 1600 m m Space for biodiversity climate and location for wine-growingwine-growing for Old Road New .................................................. 1500 m.. New green areas New green New green areas pathway areas …………………………………… 1600 m Space for biodiversity Terroir: combination of Tasting th New New pathway green areas …………………………………… 1600 m soil, climate and location for All these factors includes New green areas Tasting wine-growing Feeling th Divided Divided itho 4 fields, all comunicating withitho new4 fields, fields, all 4building all comunicating comunicating with with new new building All these factors includes field..1...................................... 5 Divided itho building field..1...................................... 5 ha.. 5 ha.. Tasting field..1...................................... ha.. the taste of the wine Divided itho 4 fields, all comunicating with new building Hearing field..1...................................... 5 ha.. All these thefactors taste of the wine includes Divided itho 4 fields, all comunicating with new building Feeling field..1...................................... 5 ha.. All these factorsSIZEincludes SITE OF FUNCTIONS & DESIGN CHARACTERISTICS All these factors the taste includes of the wine OF FUNCTIONS & DESIGN CHARACTERISITCS Smelling the taste of the taste of the wine the wine Hearing Seeing th All these factors includes FUNCTION SPACE CHARACTERISITCS Smelling the taste of the wine Including Seeing Restaurant Kitchen.................................................. 70 light, air, storage/cooling, kanal Focus on our 5 senses Focus on our 5 senses Respect Dining area............................................ 120 light, air, view to the community garden, connection to terrace/nature (garden) Including Sanitary installtaion................................. 20 kanal, air, light? Lobby/entrance .............................................................. 20 light, connecting function, vestibule Think ab Shop .............................................................. 50 light, cash desk Open kitchen .............................................................. 100 light, air, kanal, view to the community garden, community workspace Focus Focus on ouron • tasting our 5 senses5 the wine senses Respec •Focus onthe ourwine 5 senses Wine tasting .............................................................. 300 light, view to the vineyard tasting Technical room .............................................................. 40 720 electricity • feeling - tasting winethe grounds Think ab Processing heavy current Focus on our•5feeling senses the grounds 3rd level................................................. 130 grapes delivery, heavy machines?, connection through gravity to next level •• hearing tasting the - feeling the ground wine 2nd level................................................. 130 •• the - hearing the wind wind tasting hearing the the wine wind Wine cellar 1st level.................................................. .............................................................. 130 200 constant temperature •• smelling feeling - tasting - ameing winethe grounds •• ground the feeling smelling grapes thethegrounds the grapes grapes Storage (empty bottles) .............................................................. 160 750 - feeling the view to the vineyard and community garden •• seeing hearing - seeing - hearing the wind the•vineyard hearing the thevineyard windvineyard • seeing the the wind Terrace (outdoor) .............................................................. 80 • smelling the grapes Space for machines .............................................................. 100 - ameing • smelling the grapes the grapes carparking .............................................................. 700 near the road - seeing the vineyard • seeing the vineyard • seeing the vineyard playground (outdoors) .............................................................. 30 safe place, near the entrance and restaurant
NEW PLAN SITE PLAN WITHSITE EXISTING BUILDINGS PLAN WITH EXISTING BUILDINGS demolition demolition existing existing building building new building new building d e n GSEducationalVersion SITE PLAN WITH EXISTING BUILDINGS SITE PLAN - FUNCTIONS GSEducationalVersion EXISTING BUILIDING EXISTING BUILIDING processing area processing area AGRICULTURE AGRICULTURE COMMUNITY GARDEN COMMUNITY GARDEN NEW BUILIDING WITH THE MATERIAL OF NEW BUILIDING WITH THE MATERIAL OF THE DEMOLISHED BUILDINGGS THE DEMOLISHED BUILDINGGS wine cellar wine cellar VINE GARDEN VINE GARDEN NEW BUILIDING – FUNCTIONS NEW BUILIDING – FUNCTIONS open kitchen open kitchen restaurant restaurant entrance/lobby entrance/lobby shop shop tasting area tasting area VINE GARDEN VINE GARDEN
TASTING TASTING THETHE TERRO TERROIR TASTING THE TERROIR TASTING THE TERROIR „Penicillin cures, but wine makes people happy.“ Alexander „Penicillin cures, but wine Fleminghapp makes people Alexander Fleming
Ho How VISION w to Make people come back? to? ? Place to be used in any season? Create Make new people come back? tradition? Place to be used in any season? Fix theCreate damaged landscape? new tradition? Stop the Fixtime and letlandscape? the damaged people enjoy the moment? Stop the time and let people enjoy the moment? CCoo nnfl Walk vs Car iflctic Walk Modern vs Car vs Tradition otr o Private Modern vs vs Public Tradition nor Habitue vs Turist Private vs Public tn ?o Habitue vs Turist t?
GOALS DESIGN CRITERIA 1. Create place which is visited by same people several time 1. Create place which is visited by same people several time Many possibilities what to do - Restaurant/Bar/Wine cellar/Kitchen 2. Complex can be used during any season curses 3. Create a new tradition of people visiting the site every year. 2. Complex can be used during any season Combination of inside and outside spaces. 4. Revitalize landscape. 3. Create a new tradition of people visiting the site every year. 5. Should be accessible by foot and car 4. Revitalize landscape. 6. Should use traditional materials but create modern building. Demolished the building and reuse landscape for vineyard. 7. Can be visited even without buying anything from there. 5. Should be accessible by foot and car Enough parking spots and safe roads for going by foot. 6. Should use traditional materials but create modern building. Reuse of old bricks to create new shape. 7. Can be visited even without buying anything from there. Courtyard is accesseble anytime by anyone.
PROPOSAL DEVELOPMENT THE FIRST PHASE - Get feeling of vineyard - Creating basic shape of building - Keeping half of the stables and reused it for car parking - First idea of creating organic architecture - Separate operations of restaurant and winery - Idea of road going throught complex
THE SECOND PHASE - No longer idea of keeping any old building (keeping old building would create only problems) - Idea of passage - First interior layout - Idea of garage in the building (Garage would be used only by VIP and employees) - Sketches of exterior - Creating flat for housekeeper - Objet in shape of U
VINEYARD DESIGN - Paths follow contour lines - Create direct path from city to site - Create direct path from site to church - From path to city should be seen tower in city. - Pines in vineyard (has good effect on wine grape) - Trees (pines) in vineyard can be used like resting spots - Combination of vineyard and orchard - North path lined with cherry trees
THE THIRD PHASE - Closed shape of the building - Three passages - Facede cladded by wood - Underground floor under part of the building - Roads go throught courtyard - Horizontal windows used for restaurant
INNER COURTYARD AND FINAL SOLUTION - Courtyard as a space for relaxation - Two high levels of building and courtyard - Combination of sitting spots and vegetation - Vegetation in courtyard created by trees and wine grapes - Restaurant has some tables in the coutyard - Bar has some tables in the passage with view on vineyard - Shop and bar are now connected - Added space for offices - Terrace on the roof was removed (no reason keeping it) - Gable roof
224 LOCATION PLANS 612 á čick Da 5.2 5.1 5 U Šedy 767 á ck le do Ru 747 224 535 531 532 Julia Fuč 528 íka SLAVONICE 529 SLAVONICE 612 Ru 767 do lec ká 745 ká čic Da 614 Za traktorovou stanicí 615 533 617 610 641 611 619 642 618 623 622 Jan a Žižk y Po lní Ge ner ála Svo bod y 784 785 608 607 639 645 772 626 Jana 646 Žižk 603 657 y 782 Leb edě vov a 604 605 658 683 682 684 768 686 775 680 679 ická 663 Dač oku Pot 771 Na 664 665 655 Síd lišt 677 ě Sv 676 ato plu ka Če ch a Ja na Šv erm y Ka rla Ča 637 pk a 636 668 769 ny eta Sm 669 a ch dři Be náměstí Míru 670 634 á ížsk 633 Mař 770 če zru Má Be ne tra so Pe va 597 203 Slavonice 750361 599 600 673 598 672671 580 Hor ní ná měs 688 tí 631 ká 766 ns ně Br ní až dr 594 Ná 596 578 593 576 577 589 Ma 765 říž Bo ská že ny Ně 647 mc 783 ov é 648 575 Nádražní oz 571 Úv Zno 773 jem 574 ská 661 774 585 Na Pot oku 615 a ov er olk W Úvoz 614 203.1 560 ka Fučí 552 Julia 531 532 535 203.2 699 Pod nádražím Pod silnicí 562 5.1 700 529 GSEducationalVersion GSEducationalVersion 5
AERIAL ILLUSTRATION
AXONOMETRIC DRAWING
SECTIONS FLOOR PLANS +- 0,000 +- 0,000 +- 0,000 1.1 1.4 1.2 1.5 1.3 1.6 1.7 1.14 1.1 Wine bar 1.2 WC +- 0,000 +- 0,000 1.3 Entrance to cellar - 1,000 1.4 Offices 1.9 1.5 Garage 1.6 Keeper's house 1.7 Private garden 1.13 1.8 Wine making 1.9 Courtyard 1.10 Utility room 1.11 WC 1.12 Restaurane 1.13 Kitchen 1.14 Kitchen for curses 1.10 1.8 1.12 1.11 GSEducationalVersion
-1.1 ELAVATIONS -1.1 SOUTH ELEVATION -1.2 -1.1 Wine cellar -1.2 Wine making/ Cellar WEST ELEVATION NORTH ELEVATION EAST ELEVATION 2.2 2.1 Restaurant - 2. floor 2.2 WC 2.1
VISUALISATION
VISUALISATIONS
LIVING BUILDING CHALANGE - Buiding would use solar energy. - Building would collect and use rain water. - Building is constructed from reused bricks.
ROBLAR WINERY GEOGRAPHY LOCATION : Santa Barbara, California, USA LATITUDE : 34° 38′ 57″ LONGTITUDE : 120° 05′ 45″ ELEVATION : 233 m CLIMATE TEMPERATURE : 5 - 25°C (difference of summer/winter 20 °C) PRECIPITATION : 459 mm (annual average) SUNNY DAYS : 283 days (annual average) WINERY ARCHITECT : Bob Easton FACILITY AREA : 17 000 m2 VINEYARD AREA : 16,2 ha ANNUAL PRODUCTION : 4 000 cases WINES PRODUCED : Syrah, Cabernet Franc, Merlot, Semillon, Sauvignon WINE PRODUCTION : Natural fermentation
ROBLAR WINERY AND VINEYARD Nestled in an oak tree-studded 40-acre vineyard located in the heart of For members and larger groups, the Potting Shed - a creatively conver- Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of ted space adjacent to the Roblar herb garden, and the Barrel Room with Santa Ynez Valley - rustic, authentic, and bold. Roblar‘s philosophy is to its long banquet table - offer some of the most unique and talked - about foster a unique visitor experience of bringing together great wine, great private dining experiences in the Santa Ynez Valley. Roblar also welcome food, and great friends. They encourage guests to explore the estate - from groups for business meetings and retreats/ othe stunning 5,000 square foot tasting room, complete with an indoor- -outdoor stone fireplace, to the trellis-covered patio, looking out over their Great wine starts in the vineyard. This is the Roblar philosophy. Their expansive gardens. skilled vineyard management team works hard in the vineyard through each growing cycle: from pruning the vines in late winter, to shoot thinning and shoot positioning in the spring, to dropping excess fruit and engaging in canopy management in the summer, and finally, to harvesting the grapes at the absolute peak of ripeness and balance in the fall. Roblar treats the wines with utmost respect.
The winery, which produces a full complement of super premium estate and appellation varietals ranging in price from $20-$40, is a true departu- re; offering visitors much more than the requisite tasting room experience. Designed by world-renowned architect, Bob Easton, the bold, rustic, lod- ge-style estate features a grand tasting hall, gourmet marketplace, culinary school, separate VIP lounge and outdoor dinning terraces.
You can also read