After a long period of planning our 16 acres at 6170 Washington Street are active and evolving. Every day is literally more exciting than the last… but maybe I should start at the beginning.
Last fall, while we were working with our architect, builder and the county to get our plans exactly right and approved, we started the foundation work. First we removed all of the old old vines from the property and began to do the necessary soil work to prepare the land for planting, including adding sub drains and trellising. We imported 18,000 cubic yards of dirt from the Napa River project and established our foundation. The rainy season came, and we continued to work on everything from tank layout to the color of the bathroom floor (it’s important…).
Finally, in June with our plans complete and our county approvals, we broke ground on the summer equinox, which is the longest day of the year and has plenty of meaning from different cultures through the years (see previous post).
And now, we are full steam ahead… As you can see from the video, we have poured the foundation for the hospitality building and begun framing the walls. The trenching running the various pipes necessary is ongoing, complex and somewhat amazing. Today, we were pouring the footings for the production building. The mechanical building has been framed up and will get its foundation next week.
It seems like we have been working non-stop for over a year but now our work is there for everyone to see.
Oh, so what are we building? Once construction is complete, we will have a beautifully relaxing hospitality building and a state-of-the-art production facility. Our French Oak wooden fermenters will be joined by a complement of stainless steel tanks and a surprise tank. Our patio will offer an opportunity for a tasting or Mira Wine Club Members can stop by just to relax and enjoy the beautiful view of the palisades.
This time next year, we plan to be making wine and the hospitality house will open in December of 2019.
I will keep you up to date on our progress and, as we get closer, share some additional details about the look and feel of our new home.
—Jim “Bear” Dyke, Proprietor