Stoller Family Estate Tasting Room - Sustainable Features

By Corey Omey
Solar Oregon Board Member
Architect Ernest R Munch Architect - Urban Planner, LLC

ENERGY

No fossil fuels will be used in the building.  The building is designed to harvest at least 100% of the energy it uses from the site.  This demands the largest solar array that can be mounted on the roof.  The array uses 236 of the world’s top-of-the-line solar modules.  They are made in the US by SunPower.  Each is rated at 327Watts, yielding a total of 77.17kW.  Together they cover 4,330 square feet.  They were installed by Advanced Energy Systems from Eugene, contact: Thomas Brex, 541.206.4134.  A Level 2, electric vehicle charging station, is planned for the customers’ use.

HEATING AND COOLING

The Solar array powers high efficiency, low temperature, heat pumps which heat and cool the building, (a VRV-3F system made by Daikin).  Windows can be opened and closed to passively ventilate the building and their operation is coordinated with the mechanical system.  The system was designed and installed by Jacobs Heating, contact: Scott Levernz, 503.234.7331.  Large roof overhangs shade the building and windows to reduce the demand for cooling.

LIGHTING

Daylight is harvested by large north-facing windows, clerestory windows and skylights.  Artificial lighting is managed by photo cells, motion sensors, and dimming controls to conserve energy.  The lighting was designed by Earl Levin of Keylight + Shadow, and installed by Ochsner Electric.

GREEN ROOF

The flat roof between the solar arrays will be planted with grasses which will insulate that roof and manage storm water from the large solar array.  The storm water from the building will eventually drain to a wetland pond which doubles as water storage for the Dayton Fire Department. The green roof installer is Dan Manning, 503.309.5858.

KITCHEN

All of the kitchen appliances are powered by electricity from the solar array.  The ovens, refrigerator, wine coolers, freezer and cooking hood management system are all Energy Star rated.  Cooking will be done on an electric induction range which heats only the ferrous pots and pans which are placed on it.  The equipment was supplied by Bargreen Ellingson, Geoff Grothe, 503.345.0703.

STRUCTURE

The six large wood columns in the tasting room which support the roof and solar array were made from timbers salvaged from Powell’s Bookstore, in Portland.  They were shipped to the site when a building on Powell’s main block was demolished in 1999, to make way for an expansion.  The steel and concrete contain recycled materials.  Structural Engineers: KPFF, Adam Nawrot.

FINISHES

Paints, coatings and carpets have low or zero Volatile Organic Compounds.  The Oregon white oak veneer on the cabinets comes from a 200 year old windfall oak at Zena Forest Products, a sustainable forest, (FSC), northwest of Salem.  The ceiling and siding are made from Douglas Fir, salvaged from “standing dead” trees which remained after the Biscuit Fire.  That forest fire burned nearly 500,000 acres of the Siskiyou National Forest, in southern Oregon and Northern California, in 2002.  The fire was named after Biscuit Creek in Oregon.  The siding was installed by Primo Exterior Construction, Sergio Tapia, 503.481.3408.  The stucco was the work of Prominent Construction, Pshemek Cieslak, 503.997.7281; Zena Forest Products contact: Ben Deumling, 503.871.5854.

Best of all…the view of Stoller Vineyards and a sip of their wine.

Ernest R Munch, Architect · Urban Planner, LLC

Ernie Munch, Architect; Corey Omey, Project Manager

Megan Roos, Kate Casselman, Natalie Johnson

Walker Macy, Landscape Architects; Jarvis Payne, Project Manager

R&H Construction

Gary Lopez and Gary North, Project Managers

Rick Swanson, Construction Superintendent