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Construction of New LEED Platinum Winery at UCD to Begin in June

elevation of new winery

Construction of the new Research and Teaching Winery and the August
A. Busch III Brewing and Food Science Laboratory at the University of
California, Davis, will commence in June after design plans were
approved by the UC Regents last week. The new facilities are part of
the UC Davis Robert Mondavi Institute for Wine and Food Science, and
will be used for scientific research, student training and industry
collaboration.

"It is a dream come true to have UC Davis' preeminent wine, food and
brewing programs housed together in a brand new state-of-the-art
complex," said Clare M. Hasler, executive director of the institute.
"The new winery, brewery and food processing facility will further
advance our teaching, research and outreach programs."

The three academic buildings of the institute, which house the
departments of Viticulture and Enology and of Food Science and
Technology opened in fall 2008. The 34,000-square-foot building
housing the winery and the laboratory will be completed in 2010.

The August A. Busch III Brewing and Food Science Laboratory will
house a food processing pilot plant, a dairy processing facility, and
a pilot brewery to be used by the Department of Food Science and
Technology. The facility will be named in recognition of August A.
Busch III's long-time contributions to the art of brewing. The
Anheuser-Busch Foundation gave $5 million toward the project.

Charles Bamforth, the Anheuser-Busch Endowed Professor of Malting and
Brewing Sciences at UC Davis, said, "This wonderful new resource
confirms that brewing education at UC Davis is second to none. There
is no finer facility anywhere for the training of future brewery
employees and the ongoing education of existing brewers."

The winery, which is yet to be named, will include a large
experimental fermentation area, controlled temperature rooms for
large-scale testing, barrel and bottle cellars, a testing lab, a
classroom and a special bottle cellar for donated wines. The winery
will be used for research, teaching and industry short courses. The
landscape outside the winery will feature a 12.5-acre teaching and
research vineyard, and educational gardens.

"This new facility will be a platform for experimentation in wine
processing, with the ability to measure energy and water usage as
well as waste output," said Andrew Waterhouse, professor and chair of
the Department of Viticulture and Enology. "Our students will be able
to learn about winemaking using the most advanced facility, and learn
approaches to improve sustainable and precision wine production."

Both the winery and the laboratory will be constructed to achieve
LEED (Leadership in Energy and Environmental Design) certification
through the U.S. Green Building Council. The aim is to achieve LEED
Platinum certification, the highest rating awarded, which would make
this the first facility of its type in the world.

Sustainability and environment-friendly features that are
incorporated into the building design include onsite solar power
generation, rainwater capture and water conservation, energy
efficiency, carbon dioxide containment and removal for sequestration,
use of local and recycled construction materials, and reduction of
building site waste.

The winery is intended to be the first wine-production facility in
the world that is:

* fully solar-powered at peak load;
* equipped to capture and sequester all carbon dioxide from its
fermentations; and
* operated on captured rainwater for its cleaning needs,
recycling solutions at least five times.

UC Davis is committed to green-building construction as part of a
2004 University of California policy to make all new buildings
"eco-friendly." The winery and laboratory also will serve as a model
for what the wine, brewing and food industries can achieve in
environmental and energy efficiency. The innovative environmental
design reflects UC Davis' effort to provide leadership in sustainable
winemaking, brewing and food processing.

"The global wine community is acutely aware of climate change and the
critical importance of efficient water use in sustainable winemaking
practices," said Roger Boulton, professor of viticulture and enology
at UC Davis, who works with Kendall-Jackson and other wineries on
sustainability issues. "The Live Winery aspect of this project will
provide real-time data of all system technologies on a Web page for
wineries. Implementing and sharing these sustainability systems with
wineries everywhere exemplifies what UC Davis does beyond its
education and research activities."

"Water conservation, energy efficiency and waste reduction are issues
that food and beverage processors confront constantly in their quest
to be competitive operations," said James Seiber, chair of the
Department of Food Science and Technology. "The new facility will
showcase environmental and sustainable technologies that others can
evaluate and put into practice in their own operations."

The new winery and laboratory are being constructed entirely with
private funds. Major gifts have been received from the late Robert
Mondavi, the Anheuser-Busch Foundation, the California processing
tomato industry with leadership from The Morning Star Packing
Company, Jerry Lohr, Silverado Vineyards, and Ronald and Diane
Miller. A second group of winery partners, led by Kendall-Jackson, J.
Lohr Vineyards & Wine and the Wine Group, provided the extra funding
to attain LEED Platinum certification. More than 150 individuals,
alumni, corporate friends and foundations have contributed more than
$16.5 million for the new building. Additional funding is being
sought to equip the facility and to develop the sustainable energy,
water and carbon systems.

With this new winery and laboratory, the Robert Mondavi Institute for
Wine and Food Science will be able to provide extraordinary outreach
and partnership opportunities with the food and beverage industries
in California and beyond. The completed academic buildings are
already facilitating UC Davis' ability to deliver unique educational
curricula and to conduct world-renowned research and public education
on critical food- and beverage-related topics.

The team of architects, engineers and builders for the new building
includes BNB Norcal of San Mateo, Flad Architects of San Francisco,
F.M. Booth Mechanical, Red Top Electric, KPW Structural Engineers,
Creegan + D'Angelo Civil Engineers, and HLA Landscape Architects.