WINERY, VINEYARD and RESTAURANT in SLAVONICE - CASE STUDY MICHAL STEJSKAL WINTER 2020/2021 STUDIO HANSON
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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
PROGRAM TASTING THE TERROIR
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
SECTION SKETCH SECTION SKETCH
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 UVINEYARD 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
5AERIAL 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
2.1VISUALISATION
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.
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