Zion Canyon Winery, Springdale, Utah

"Is sustainability inherently beautiful? When translated to architecture, is the application of ‘latest technology' all it takes to practice excellent (sustainable) architecture? In the pursuit of ‘honest expression' does technology relieve the architect of searching further for beauty? Is architecture that relies less on advance technology, but more on ‘proven' proportional aesthetic more beautiful? On the fl ip side, when do our romantic notions of beauty dilute the eff ectiveness of sustainability in architecture? How can the innovative technologies of our age be our tool to achieve beauty?" (Mcdonugh) The architecture profession has been faced with these questions as they tackle the challenge of redefi ning what it takes to make a building both beautiful and socially responsible. Buildings are one of the largest consumers of natural resources, both in construction material and the energy needed to regulate and maintain the interior environment. Mitigating the drain on resources has many implications on building form and design which in many cases has been at odds with the artistic vision of the architect. With a new generation of architectural professionals being educated steps have been taken to integrate sustainable principles into the design process. Blending design and sustainable principles into a seamless whole, maintaining a high standard in both aspects, is the ideal outcome of such explorations. Reaching such an outcome is not simply an exercise in negotiation. When signifi cant change is required, signifi cant consideration and refl ection is necessary to actively expand the horizon of possibilities for the creator and the recipient. Questioning the premise of every aspect of building design off ers a wider opportunity for change and innovation both in the building and the outlook and education of the designer. As perspective widens so does a designers understanding of beauty. The proposed project for the 2009 Masters Project is a winery located near Zion Canyon in Springdale, Utah. Through the process of developing this project conventionally held ideas about lifestyle, comfort, beauty and sustainablity will be challenged both from a personal perspective and global perspective. Thinking and being aware of the impact of our actions is the fi rst step to changing the core values and understanding of sustainability and beauty both in our professional and personal lives.

What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams Zion Canyon Winery Springdale, Utah Jyana Messenger Masters Project 2009 1114d" -pM- l't),.... 'to 1M-t)M> ~ ~.f4, f1tIff.f Jud' ,t)M- &f)~~~. .f4,-:tk,~1-~. ~~1~~~"'~~. ~.. ...... ., u.~~.~~~~ •• '1,':tL.~~ ..... Table of Contents Abstract Research Springdale Wine Site analysis Beauty and Sustainability Project Approach Concept Program Plan Drawings Section Building materials Experientials Bibliography Abstract "Is sustainability inherently beautiful? When translated to architecture, is the application of ‘latest technology' all it takes to practice excellent (sustainable) architecture? In the pursuit of ‘honest expression' does technology relieve the architect of searching further for beauty? Is architecture that relies less on advance technology, but more on ‘proven' proportional aesthetic more beautiful? On the fl ip side, when do our romantic notions of beauty dilute the eff ectiveness of sustainability in architecture? How can the innovative technologies of our age be our tool to achieve beauty?" (Mcdonugh) The architecture profession has been faced with these questions as they tackle the challenge of redefi ning what it takes to make a building both beautiful and socially responsible. Buildings are one of the largest consumers of natural resources, both in construction material and the energy needed to regulate and maintain the interior environment. Mitigating the drain on resources has many implications on building form and design which in many cases has been at odds with the artistic vision of the architect. With a new generation of architectural professionals being educated steps have been taken to integrate sustainable principles into the design process. Blending design and sustainable principles into a seamless whole, maintaining a high standard in both aspects, is the ideal outcome of such explorations. Reaching such an outcome is not simply an exercise in negotiation. When signifi cant change is required, signifi cant consideration and refl ection is necessary to actively expand the horizon of possibilities for the creator and the recipient. Questioning the premise of every aspect of building design off ers a wider opportunity for change and innovation both in the building and the outlook and education of the designer. As perspective widens so does a designers understanding of beauty. The proposed project for the 2009 Masters Project is a winery located near Zion Canyon in Springdale, Utah. Through the process of developing this project conventionally held ideas about lifestyle, comfort, beauty and sustainablity will be challenged both from a personal perspective and global perspective. Thinking and being aware of the impact of our actions is the fi rst step to changing the core values and understanding of sustainability and beauty both in our professional and personal lives. (Knack) (Crawford) (Crawford) The Southwest region was fi rst inhabited by diff erent fl uctuating tribes of Native Americans, the latest group in the immediate region of Zion Canyon was the Paiute tribe. The Paiute in the area were a hunter gatherer nomadic tribe subsisting on small crops Springdale is situated in southern Utah at the mouth of Zion Canyon and was founded by Mormon pioneers sent to establish a wider claim for the growing state of Utah. With the automobile making travel less diffi cult the Zion area began to see more visitors and with photograph publishing word was spreading about the beautiful geology in the region. Springdale (Crawford) (Crawford) In 1909 Zion Canyon was declared a National Park. This declaration changed the way of life for Springdale residence. In an eff ort to maintain the quality of the geology ranchers were asked to stop grazing livestock and harvesting timber in the area. Tourism became the new Springdale industry. (Crawford) When Mount Carmel Tunnel was opened in 1930 it made access from both sides of the country easier. With the new highway running through the park the arrival of thousands of visitors every year solidifi ed Zion Canyon's place as a destination for travelers in the United States Zion Canyon continues to draw large numbers of visitors every season and Springdale has become an integral part of the visitor experience. (Halliday 94) Making White Wine CRUSHING TO. lirst .1"11" 01 cont ro/lt>! Vln~icatlon j~ IOtrusn 1M iI"PtI .nd ,!leu. the pul~ Ind I""', mak"'l ~m tlS" r to prtn, A .. ey deoSlOllll l!Ioi .tlil II "",.11Ift Of not to '-' the stems. left WIIh tilt ."pes slIms *"" ...,.:e to _alii mote ""i)' \111""1 pr~. bUt In.y 11100 ,tlusel.llllllll$. 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I I t t FINISHING 801111", Durrng bottlrnl doanl.,.ss 1s tssent •• I: . ny bKI<"~ I<;bVlt)'. w~,,~ m.y be encoufilid b)' w.rm tempe,.tures - t~"'1y "'hln I~ WlfIII! 's I~ ttr ulnlported Of l"PI)e(IIor uk!_ IS Jlfeventer;r bf !ys,,", tilt WlIIt ItvOUln I I"", tiller Somt prodr.rce" bottk the _ sIr .. ht trom~lt("; ~er ~to ret.., ~~I __ r Ihd IrelhnKs ( .. err. slicfrt sprtl~ DlIre<s. />irIICUIIrI:I' in tire New Woorrl.d , irIfed 00, . 1 tIM boI1IinC for the lMTIII tff..:t. 1 ~ Wine Intake -1 to 7 days -Short harvest time in mid August and early October. -Harvest of small crops done by hand by seasonal workers Architectural Implications - Outdoor covered area shaded from direct summer sun - Accessible from small electric vehicles used in vineyard to transport harvest grapes Crushing -1 to 7 days - Crushing usually happens at outdoor location for small vineyards on the day of grape harvest - Pressing and Clarifi cation of white wine happens within 24 hours of crushing Architectural Implications -Occurs in same space as Intake portion of program - Small number of free standing machines to be stored for the majority of the year until harvest - method for moving clarifi ed and fi ltered liquid into fermentation tanks Fermenting -2 to 3 weeks - Clarifi ed wine is initially fermented in stainless steel tanks; refi ned by addition of desired yeast mixtures - Wine must be ‘punched' or mixed from top of tank - temperature maintained to approx. 65* F, will require cooling blankets on tanks Architectural Implications - Elevation change from crushing to fermentation tanks for gravitational feed - Raised platform for access to top of tank to punch must - Drop in elevation at bottom of tank to fi ll casks in next phase of production - Lighting and ventilation at transition point from tank to cask Cask Aging -1 to 2 vintage years - Wine transferred to oak casks for aging - Storage space should maintain temperature approx 55* F - Minimal light for storage space; light in space needed for transfer from cask to bottle - Protection from vibration Architectural Implications - Elevation change from fermentation tanks to allow direct fi ll of casks - Submerging storage space into earth minimum of 3 feet provides natural insulation to ideal constant temperature of 55* F - Lighting and ventilation at transition point from cask to bottle Bottle Aging -1 to 2 vintage years - Wine transferred from cask to bottles - Sunlight will aff ect quality of wine; light at bare minimum in storage space - Storage space should maintain temperature approx. 55* F - Protect from vibration Architectural Implications - Elevation change from cask storage to allow direct fi ll of bottles - Submerging storage space into earth minimum of 3 feet provides natural insulation to ideal constant temperature of 55* F - Lighting and ventilation at transition point from cask to bottle Springdale is located very close to the border of Arizona. It's close proximity and shared geographical traits makes it part of what is considered the southwest wine region of the United States. Springdale elevation near 4,000 feet, low humidity and minimal rainfall is categorized as being the subcategory of the arid interior of the southwest wine region. The combination of heat suffi cient to ripen grapes, abundant sunshine, and cool evenings results in high quality grapes for wine production. Approximately two thirds of the wine output from the southwest region is white wine. The varieties of grape used for white wine production are more acclimated to the harsh arid climate. (Baxevanis 200) 1 2 1b 1a 1c 2b 2a 2c Zion Canyon is part of a much large geological area called the Grand Staircase. The Grand Canyon, Bryce Canyon and areas such as the Vermilion Cliff s are all part of the Grand Staircase. The earth crust has moved signifi cantly in this region because of tectonic and volcanic activity. The presence of water in the region has in turn shaped the exposed material over time making the area one of the most dramatic geological regions in the United States. The project site situated at the mouth of Zion canyon has many of the breathtaking formations that has made the area a tourist attraction for many years. Tall cliff s on either side of the site exhibit rock layering and erosion that make for very provocative backdrops and views from the site. The Virgin River running through the center of the site adds a vegetative quality which contrasts beautifully in scale and texture with the steep cliff walls. Site Analysis 1a 1b 1c 2a 2b 2c Springdale Elevation 3,800-4,000 ft Latitude 36.181 Longitude -94.145 Low humidity, 30% and under 252 sunny days a year 196 growing days Winds move up and down the canyon along the river basin SSW in the evenings Average temperature month Jan. Feb. Mar. Apr. May June July Aug. Sep. Oct. Nov. Dec. max 48.7 53.7 58.9 66.7 76.2 87.2 92.4 90 83.5 72.5 58.7 50.3 mean 36 40.8 45.3 52 61 70.9 76.8 75 68.2 56.9 44.4 36.8 min 23.2 27.8 31.6 37.3 45.8 54.5 61.1 59.9 52.9 41.3 30.1 23.2 Annual precipitation month Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct. Nov. Dec. inch 1.4 1.41 1.69 .92 .69 .41 1.31 1.63 1.15 1.02 1.15 .79 The project site is situated in the center of Springdale city. Within 5 blocks there are hotels and tourist shops. Along the back side of the site a hiking trail goes from Watchman Campground in Zion National Park to Springdale River Park at the other side of the city. Site Analysis The site is accessed from a smaller portion of land situated on the main street front. The majority of the land is situated behind existing commercial buildings and adjacent residential buildings. The back side of the site is accessible from a hiking trail and there is a small spot along the river that has similar elevation to allow for bridge access. The topography on the site directs the limited amount of rainwater that the area receives. While water collection can benefi t some of the daily functions of the program, orienting the vineyards in a way that directs the rainfall to the root beds will have the biggest water gain for the growing season. In the 21st century there has been much concern over the imbalance of consumption and resources. As a whole, society has begun to realize and project exactly what the earth is able to provide in raw material. Only recently have we begun to look at the earth as having a fi nite pool of resources. In a growing number of studies it has become apparent that the consumption of resources is outpacing the ability for those resources to become replenished. Some resources are in fact unreplenishable and will not regenerate within decades or centuries. While the knowledge of our diminishing resources is distressing the more unnerving subject is that we have in fact put ourselves in this position. After the Industrial Revolution things began to speed up. The assembly line method of production was soon giving birth to thousands of cars. Lower prices made it possible for every family to have a car, or two, of their own. As transportation became easily accessible our borders became endless. Fruits could be shipped around the world and stone from Italy could be used as a facade in California. The rate of production skyrocketed as markets opened virtually everywhere. The increase in production was evident in the increase of consumption in the average household. As technology moved forward society evolved into a culture preoccupied with speed. Fast internet, fast meals, fast meetings and project turn around, all became necessities not options. The market changed from one where the big fi sh ate the little fi sh to one where the fast fi sh ate the slow fi sh. In our eff ort to speed ahead we became disconnected from the process required to provide us with our possessions and lifestyles. The result of this disconnect has been unintentional and irresponsible consumption with little or no regard or awareness of our impact on the state of natural resources. We were in essence speeding toward natural resource famine. In response to the cult of speed a reaction Beauty andSustainability called the Slow Movement has emerged. While this movement has aspired mostly to change the quality of personal life for those captive to a life of speed and excess, it can be applied to the subjects of consumption and sustainablility directly. The Slow Movement is for example applied to the food industry and the disconnect between production and consumption. Consider the tomatoes at the grocery store around the corner. Most likely these tomatoes are from out of state and were grown using pesticides and fertilizers to gain the most profi t by producing a consistent size, shape, and quality tomato. These tomatoes were then picked early and transported via conditioned truck across the country to the supermarket so that restaurants can serve salads in the winter. All the steps along this process require the consumption of natural resources, most notably fuel for transport and machinery involved. Now consider the process involved in growing a tomato in a home garden. Tending to the garden on a regular basis, watering, weeding, and pruning. The time involved in watching the plant grow and bud and the fruit grow and ripen on the vine is far diff erent from the instant gratifi cation of plucking a tomato off the pile at the grocery store. Time is required for the process, slow time, the pace of nature in contrast to the pace of technology and industrialization. Many of us have lost the patience or feel we don't have the time at our disposal to grow our own food. Being aware of the time it takes to grow a garden would make us more aware of all the time and eff ort involved in the existence of a tomato on our dinner plate. The tomato in turn would be less likely to end up in the garbage disposal had we personally invested ourselves in its growth. The Slow Movement is not an attack on speed. Technology has improved many aspects of our lives. More notable it is the lack of awareness that is being put into perspective. The saying ‘Stop and smell the roses' is in fact the subtext to the idea of the slow movement. Awareness is at the heart of any social change and will be key in guiding society toward a more sustainable future. Slowing down to become aware of the origins of our consumables and the time, eff ort and resources involved in their production, shapes our use of those consumables. Awareness and appreciation for the elements in our world changes our outlook on life and our experience of beauty. Poetry and art have already shown us how such ordinary simple things and moments in our lives contain beauty. It is simply our awareness of those small beautiful moments that is necessary for experience. Beauty is found when our eyes are open to not just the object in front of us but into the journey and sacrifi ce required for its and our existence. Desert as teacher Desert as mirage What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams Project Approach The Southwest region of the United States is one of the most unique geological areas on the continent. There is a higher concentration of national parks then in the rest of the country making it a destination for the world. Tourists from all parts of the globe come to parks such as Zion on vacation. Zion and the other National Parks have the ability to reach a large audience and inspire them with beauty. The beauty of Zion Canyon has been explored through the years by writers, poets and artist. Terry Tempest Williams frames the feeling of the canyon in her book Red: Desert as teacher Desert as mirage What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams The vastness and scale of the rock formations, and the expression of generations of time and erosion seen in their texture puts into perspective the shortness of our own lives in comparison. A persons perception of time slows as they become aware of the landscape enveloping them. As time shapes the rocks it is also shaping and creating wine in the program for this project. The process of making wine is not one of instant gratifi cation, but of patience waiting, the product of the vineyard is not enjoyed for a number of years. The time and eff ort put into the existence of wine is admirable in an age where speed is the norm. Experiencing and understanding the process of wine making can give the observer a chance to feel the alternative to the pace of their own lives. Taking the time to see and be aware of all that is invested in such processes can give a person new perspective. Designing a winery and restaurant that supports this slowness of time and awareness both in the wine process, dinning, and the surrounding geology, is attempting to enhance the visitors appreciation of resources and the providing natural landscape. The program, form, materials, and experiential quality should together create a structure that is immersed in the natural, connected to the landscape. Organization of space to slow the pace and heighten the senses will bring a more conscious awareness to the connection between the products of our resources and the lifestyles we live. The comfort and ease of which we live our lives will be put into perspective by removing the boundaries between the process and the product. Experiencing wine directly from the shelf at the end of the process and eating in the garden, sharing the environmental ups and downs of the growing season, are steps in changing our awareness, our actions and our impact. Without awareness and appreciation at the core, our changes they will be fl eeting. Changing the perspective of our values is the only way to make the move towards a united lasting future, symbiotic with our earth. Concept An exploration of the physical characteristics of slowing down lead to the expression of a fl uid movement, taut and rigid in its original state and then falling and settling into a relaxed state of stillness. Once stillness was obtained the progression is reversed to return to its original state. The parallels that this draws in the formation of the building is that the slow spaces associated with wine aging is most effi cient buried in the ground, settled into a still state removed from the more active spaces located on the ground plane of the site. The more active spaces of the grape intake and the dinning area act as the anchors on either end of the settled slow space in the middle. The sweeping curves defi ning the interior and exterior space are in response to the elongation of time along path. A straight approach would be too direct and instant to slow down the pace of the visitor. Oblique approaches in relation to defi ned pausing moments are employed through the structures to further slow down the visitor. Program VISITORS HARVEST J F M A AUGUST S OCTOBER N D M J J Production Intake 3750 Production 7500 Cask Storage 8375 Bottle Storage 4125 Tasting 2250 Restaurant Kitchen 2500 Dinning 6000 Canning 1000 Outdoors Vineyard 10 acres Garden 1 acre The project guidelines called for wine production space as well as a restaurant as two parts of the development. The two spaces have diff erent needs and will function with diff erent priorities as separate structures. The production and storage spaces for the wine are to focus on the needs of the wine with the visitors going on guided tours through the space as observers. The essence of the space is to be as true to the process of wine making as possible and the visitors being immerged in that process as it would truly occur. The restaurant is a more public space and is focused on creating an environment in which all parts of the dinning experience are blended. Connection between the act of eating and the garden from which the food is harvested is paramount. In an eff ort to minimize the impact of the building, the program was analyzed in regards to its seasonal function. The peak in visitors and harvest coincide during particularly warm months in which outdoor space can be utilized to a maximum. The low season required less enclosed space because of the decrease in need and therefore the building materials can be minimized reducing budget and ecological impact. Auxiliary spaces were merged into primary spaces to further minimize the size of the building and material use. When possible direct connection was made between production process and observation. Site Plan The project site is separated into two parts by the Virgin river. The decision to build on the city side of the site was reached in an eff ort to maintain the natural setting on the other side of the river. The hiking path that stretches behind the river from one side of the city to the other gives the city residence an opportunity to enjoy the natural beauty in their backyard which is an important element for community identity. The approach path to the building arcs through the vineyard and garden space to prolong the experience and begin to slow the speed of the visitors. The intake pavilion is passed obliquely in the approach to the dinning pavilion which is situated on the very edge of the riparian zone to provide connection to a beautiful and enchanting area of the site nestled in the crook of the river bend. 1 Dinning pavilion 2 Intake Pavilion 3 Sub-level winery 4 Garden 5 Vineyard Site Plan What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams 1 2 3 4 5 5 5 5 I Ground Plan 1 Intake 2 Production/ Storage 3 Reception/ Canning 4 Kitchen 5 Dinning 6 Storage 7 Garden 8 Vineyard 9 Production/Fermenting 10 Cask Storage 11 Bottle Storage 12 Tasting 13 Storage/Shipping 14 Storage 15 Lab/ Research 16 Staff Room 17 Offi ce The approach to the building starts in the NNE corner of the site as a look out and then is swept along an arcing path between vineyard and garden. Two sweeping pavilions are situated in the landscape covering space used for grape intake and dinning area. Under the two canopies two smaller cob structures enclose the minimum amount of space needed for winter storage and facilities that need shelter consistently through the year. The dinning and cooking area are open air in the summer time when visitor numbers are at their highest. In the winter movable panels enclose 18 percent of the total dinning area in response to the drop in visitors. A central path between the two pavilions descends into the ground to the wine production area and is a uniting element between the two pavilions as expressed through the atrium forms protruding from the ground. The wine path emerges into the riparian zone near the river as a breath of fresh air returning the visitor to natural landscape and enhancing their awareness of nature. Ground Plan What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams 1 2 3 4 5 7 8 6 dn dn Lower Plan 1 Intake 2 Production/ Storage 3 Reception/ Canning 4 Kitchen 5 Dinning 6 Storage 7 Garden 8 Vineyard 9 Production/Fermenting 10 Cask Storage 11 Bottle Storage 12 Tasting 13 Storage/Shipping 14 Storage 15 Lab/ Research 16 Staff Room 17 Offi ce The arcing path from the vineyard descends into the underground wine production area. The steps in the wine making process begins with the production space and moves to cask storage and then to bottle storage. The path of the wine is linear along the center of the space with accents occurring at the transition points from one phase to another with the use of atrium space. The visitors are moved through the space along an oblique path approach to each space to create pause and further slow the pace as the process deepens. The process is kept as uncluttered and true as possible with a minimal palette of natural materials and light and shadows as ornament. The culmination of the process ends in the tasting space when the most pause is required to pick a bottle from the racks for tasting. The complete integration of the tasting space into the bottle storage space directly connects the product to the process. Lower Plan What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams 9 10 11 12 15 13 16 14 17 production cask storage T Section bottle storage tasting Solar Collector - A solar collector is an arrangement of tubing, usually copper, on a surface oriented to the sun. The tubing contains glycol, a fl uid that will not freeze, that is run from one end of the system to the other. Covered by a special plexiglass sheet the copper tubes become heated from the direct solar rays from the sun. The glycol is cycled through a heat exchanger in a mechanical room which transfers the heat from the glycol to hot water used in the building. The high number of clear sunny days in southern Utah make this system very eff ective year round with a small percentage of backup heating provided by on demand water heaters on overcast days. The glycol can also be run through radiant fl oor heating systems in designated spaces to provide heat to individual rooms Ventilation - In a hot arid climate obstructing the solar rays is very effi cient in keeping a space cool. The lack of humidity keeps the ambient temperature of a space low if it is open to moving air. Therefore, shading a space that is open to natural air ventilation will keep the perceived temperature habitable. A double roof system provides an awning to shield the enclosure structure from any direct solar rays. The space between the roofs allows for natural air fl ow to sweep away any hot air gathering under the upper roof. For the subterranean level of the structure ventilation is provided for a comfortable air exchange for a habitable space. Air is drawn from a location outside the building through ground tubes that release heat into the earth before making it to the interior of the building resulting in cool air being released into the space. As the air warms in the space it raises and is released through operable windows at the top of atrium spaces distributed at intervals through the building. Cob wall - Cob is a mixture of clay, aggregate, straw and water. It has a history of being used in every climate and is especially suited for dry arid climates. The soil composition found anywhere can be adjusted to a mix that will allow the earth to dry and lock together the right proportion of straw into a solid wall. To protect the cob it should rest on a foundation high enough to keep the cob from ever sitting in water. Similarly, a roof should have suffi cient overhang to keep rain water from hitting the wall directly. Cob has high thermal mass properties which allows it to absorb and release heat very well but the insulative properties of the material is low and any space built from cob needs to address heating. In most habitable spaces cob is used to collect heat from direct solar rays that is then released into the space once the sun goes down. Evaluation of the program spaces has minimized the need for enclosure with the cob structures being used mostly for storage. The cob structure spaces that are habitable are small and heated with the solar collector system. The use of cob is effi cient for its purpose and true to the essence of the project. Rammed tire retaining wall - Concrete has long been the default material for subterranean construction. Concrete has many applications and research is beginning to be done to make it more sustainable but for the most part it has not yet become an eco-friendly material. In an eff ort to fi nd a material that is sustainable experimentation is being done making retaining walls out of recycled tires rammed with earth and aggregate. The netted arrangement of the tires makes it seismic stable and the fl ex in the material eliminates the possibility for cracks or breaks in the wall. The curved shape of the building provides lateral stability and allows for higher walls. Depending on the load, tire retaining walls can be load bearing when a bond beam is incorporated into the top course. An agricultural process was ideal for the implementation of this system. The main purpose of the wine production space it to provide storage for wine already in a sealed container. The looseness of necessary enclosure is meet in the properties of the rammed tire retaining wall. The retaining wall is constructed in a battered section that holds back the earth. Gravel backfi ll as well as drainage material is placed along the outside to divert the majority of the water. The pervious natural of the material means that a small amount of humidity will travel to the interior of the space which is ideal for the storage of wine containers. The wall is fi nished with natural plaster that allows the space to breath naturally. Materials What you come to see on the surface is not what you come to know. Emptiness in the desert is the fullness of space, a fullness of space that eliminates time. The desert is time, exposed time, geologic time. One needs time in the desert to see. -Terry Tempest Williams solar collector tubing steel beam and column construction ventilation space cob wall construction green roof insulated rammed tire retaining wall natural earth plaster fi nish ground tube ventilation Experientials ., ,. ...J .1 -, .J !i ~ . '\ .. .J I ~ -' Model 1114d" -pM- l't),.... 'to 1M-t)M> ~ ~.f4, f1tIff.f Jud' ,t)M- &f)~~~. .f4,-:tk,~1-~. ~~1~~~"'~~. ~.. ...... ., u.~~.~~~~ •• '1,':tL.~~ ..... Bibliography Baxevanis, John. The Wine Regions of America. Stroudsburg, PA: Vinifera Wine Growers Journal, 1992. Print. Crawford, Nancy C., and Merwin G. Fairbanks. A Pioneer History of Zion Canyon and Springdale to 1947. Spanish Fork, UT: J-Mart Publishing, 1972. Print. Earthship Biotecture, "Tire Building Code." Earthship Biotecture. 2 May 2009 <http://www. earthship.net/index.php>. Elizabeth, Lynne. Alternative Construction: Contemporary natural building methods. Hoboken, NJ: John Wiley, 2005. Print. Halliday, James, and Hugh Johnson. The Art and Science of Wine. Richmond Hill, Ont.: Firefl y Books, 2007. Print. Honore, Carl. In Praise of Slowness: How a worldwide movement is changing the cult of speed. New York: Harper, 2004. Print. Knack, Martha C,. Boundaries Between: the Southern Paiutes, 1775-1995. Lincoln: University of Nebraska Press, 2001. Print. Town of Springdale, "Springdale Online." 2 May 2009 <http://www.springdaletown.com/>. Weismann, Adam, and Katy Bryce. Building with Cob. Devon: Green Books Ltd, 2006. Print. Williams, Terry Tempest. Red. New York: Pantheon Books, 2001. Print. For my father who would have smiled in this moment. 1114d" -pM- l't),.... 'to 1M-t)M> ~ ~.f4, f1tIff.f Jud' ,t)M- &f)~~~. .f4,-:tk,~1-~. ~~1~~~"'~~. ~.. ...... ., u.~~.~~~~ •• '1,':tL.~~ .....