Issue link: http://read.dmtmag.com/i/267019
8 0 V I N E YA R D & W I N E RY M A N A G E M E N T | M a r - A p r 2 014 w w w. v w m m e d i a . c o m might be struck by the spacing of Boxwood's vines. Traditional viti- cultural guidelines for the Mid- Atlantic region suggest planting at a density of 600-800 vines per acre, in the belief that improved airflow would help mitigate the effects of the region's notorious humidity. Morton, however, flew in the face of accepted wisdom by installing 1,600-2,000 vines per acre. Although it's a more costly approach, she believes this tech- nique reduces the amount of fruit per vine, thereby promoting more even ripening. (Boxwood's sustain- able vineyard boasts the tightest planting on the East Coast.) It's hard to imagine a more fit- ting architect to design John Kent Cooke's winery than Hugh New- ell Jacobsen. Based in Washing- ton, D.C., a scant 90 minutes from Middleburg, Jacobsen is known for award-winning designs that often incorporate an elegant interpreta- tion of American vernacular archi- tecture. For Boxwood, he devised a quartet of interconnected buildings whose design is modern, yet with forms and materials – fieldstone, seamed metal roofs, cupolas – that reflect 18th century Virginia. The modestly scaled buildings link together the tasting room, a fer- mentation chai, a bottling room, and the striking, circular barrel cave. The overall impression is sophisticated, yet bright and cheerful, with light flooding into the chai through glass cupolas. The structure's small foot- print and well-organized design are not only important for the efficiency of the winery, said Cooke, but also good architecture is also a signifi- cant part of the visitors' experience. Don't overlook the importance of architecture for the workplace culture: All that light coming in, for example, is one of the things that helps make this a good working environment. "I thank Hugh Jacob- sen for this every time I see him," said Rachel Martin. Purdue University enologist Dr. Richard Vine was brought in to consult on the winery's layout and equipment. Boxwood's press pad is state-of-the-art. Its chai is lined with Mueller custom-made 575- to 1,750-gallon stainless steel tanks (the large tanks are equipped with pump over pipes). The below- ground circular cave houses French oak barrels sourced from a variety of cooperages, with wine pumped The Boxwood winery is comprised of four interconnected buidings designed to let in plenty of natural light through glass cupolas. Photo: Kenneth Garrett