Over several years the layers of the building were peeled back, removing large sheds, shifting landscape, laying a new entry road, simplifying logistics and production processes, re-orienting entry to the facility, creating a new functional ‘back of house’, ensuring compliance with current standards and technology and of course minimising downtime for the operations of the business with the longest closure only 5 weeks one winter.
With a clean ‘shell’ intact new insertions were made in the refined palette of local stone, rough sawn recycled Marri and black steel. It is difficult to see where the existing stops and the new begins with big moves that changed the occupation of the space, the circulation and connectivity between functions.
The result is a visually and physically integrated wine emporium across three levels of reinvigorated facility.The creation of an graceful interior to the restaurant, a composed tasting room and cellar door that opens onto the landscape and an atmospheric dark ‘vault’ in the basement for a museum collection of Vasse Felix vintages.
iredale pedersen hook architects with Hecker Guthrie
photos Peter Bennetts