First settled in the late 1800s and abandoned during Prohibition, Long Meadow Ranch was revitalized in 1989 by proprietors Ted, Laddie and Chris Hall. They have since built an organic, integrated agricultural system based on long term and sustainable farming practices. The focus of the winery is the king of Napa Valley grapes, Cabernet Sauvignon. They also produce Sauvignon Blanc, Pinot Noir, Chardonnay, Merlot, and a Petite Sirah that reflect the Hall family’s dedication to quality, and are prominently featured at Farmstead.

 

As part of a unique sustainable design team Sean Timmons was commissioned to develop a self sustaining NPE, NZW NZC wine processing design concept. The design team that included TGH Architects, Sherwood and AlfaTech engineers developed a state-of-the-art sustainable design that would place LMRW as the “greenest winery in the world.”

 

The facility could handle both red and white grape, had a cool storage receiving area, high efficiency crushers, recycled 1005 of the water used, passed the organic waste through a bio-digester to generate bio-gas and fertilizer for the land. .

 

The winery itself will be a state-of-the-art facility that pushes the boundaries of integrated design for wineries. The plan is to include thermal ice storage, solar PV & thermal and fuel cells w/ electrolysis in place, to achieve a net positive energy winery. All water used in the wine making process will be recycled and recharged via rainwater capture and other measures. Net Zero Carbon.is the target with all solid waste from the winery diverted to a bio-digestion system that feeds fertilizer to the farmland and bio-fuel to the farmstead. The design goal is to meet Living Building Challenge on several fronts and achieve LEED Platinum rating.