Vena Cava Winery was started by Phil Gregory, who also owns and runs the nearby luxury hotel La Villa del Valle in Guadalupe Valley. The desert valley enjoys an interesting microclimate for growing grapes with excellent soil and mineral quality and nighttime sea breezes that keep the grapes cool. While only in production for four years, the organic vineyard produces New World wines like Cabernet Sauvignon, Tempranillo, a Cabernet Sauvignon/Grenache blend and the Reserve, a blend of Cabernet Sauvignon and Syrah grapes.
Related: Jess Jackson’s Solar Winery at UC Davis is Net Zero
Husband and wife architecture team, Alejandro D’Acosta and Claudia Turrent made use of their impressive junk yard scouring skills to source materials for the eclectic new facility. Old boats from the nearby Ensenada port were used as cathedral style roofs for the underground buildings. Otherwise, reclaimed materials, salvaged wood and recycled glass all make their way into the building along with earthen walls. Dirt excavated for the buildings was used elsewhere on the property. Construction was completed in 2012 with the help of Architect Miguel Cuesta and Contextual Architecture Workshop. Overall, the eco winery was constructed in a radial pattern so wine making process is more efficient by minimizing the distance from the vines to the grapes.
+ Architects Alejandro D’Acosta and Claudia Turrent
Images ©Yoshihiro Koitani and Peter Stranger