“This has been a long time coming” says Janie Brooks Heuck. “As the reputation for our Pinot Noir and Riesling selections has grown, we’ve been unable to keep pace with the national demand for our wines because we simply didn’t have enough production space. The new building will take care of our projected future needs, not only in terms of our winemaking requirements, but also with enhanced customer facilities, warehouse, kitchen, lab and office space.”
Winemaker Chris Williams continues: “Having space for all aspects of winemaking in one location will save tremendous amounts of time and money, not to mention wear and tear on the equipment. The vertical design of the building will help us reduce our power needs and will make the entire winemaking process more streamlined and functional. Less time on a forklift means more time with the wine.”
The new winery will be located at 21101 SE Cherry Blossom Lane, adjacent to the label’s estate vineyard, just one quarter mile from the current winery space on Eola Hills Road. From this majestic setting, visitors will be able to see the four surrounding mountains from the bar area or window seats. The building will feature a large covered deck, The building will feature a large covered deck, a patio on the lower level, and plenty of outdoor picnic areas. A private room, able to accommodate up to 10 guests, will be available for small events and seminars. A catering kitchen will be put to good use when Brooks hosts groups during large-scale events such as the International Pinot Noir Celebration as well as for private parties for the members of the winery’s Equinox Wine Club.
Brooks has established a reputation for being very forward-thinking and resourceful in their environmental consciousness. Extending their leadership role in the biodynamic farming of grapes in Oregon, the new grounds at Brooks will feature the gardens used to grow the estate vineyard’s biodynamic preparations used in the estate vineyard, all components of their orchard guilds and animal systems, and based in permaculture design principles.
For this project, Heuck and Williams have worked closely with the design and construction team to drastically minimize excess digging and filling on the site, and the building’s plans make use of reclaimed wood and re-purposed barrel staves. The structure’s design makes ample use of skylights and windows to save on energy and make use of the natural light; lighting fixtures will be mainly low-energy usage LEDs. The facility will also have a wine waste cleaning system as well as a process to collect and reuse rainwater.
Additional information, architectural renderings, and construction photos and updates are available.