Modeling Environmentally Responsible Practices
Sustainability is not a feature of our Teaching Winery — it is the foundation of its design, construction, and operation. At Yavapai College, the facility itself serves as a living laboratory, modeling environmentally responsible practices for the next generation of wine industry professionals.
Built as a Living Teaching Model
Our Teaching Winery proves that smart design drives sustainability, efficiency, and wine quality. Students learn inside a working model that integrates:
- Energy reduction strategies
- Water conservation systems
- Passive cooling and ventilation
- Environmentally responsible building materials
- Operational efficiencies that improve wine quality and yield
Adaptive Reuse: Sustainable from the Start
Originally an underutilized outdoor racquetball facility, the structure was repurposed into a fully operational production winery — minimizing new materials while maximizing impact. Now home to:
- Fermentation room
- Barrel-aging room
- Tasting room for hands-on marketing experience
Responsible development. Resource conservation. Real-world learning.
Certified Sustainable Sustainable
- Sustainability Alliance – Silver Innovator
- Certified Sustainable Winery in Arizona
- Recognized for measurable environmental stewardship.
Water Stewardship
- 8,500 sq. ft. roof captures rainwater
- Two 10,000-gallon storage tanks
- Reused for irrigation and site needs
Energy Efficiency & Passive Cooling
Designed to work with the Verde Valley climate:
- 20-foot ceilings for air circulation High/low louvers for ventilation & CO₂ purging
- Night cooling reduces mechanical energy use
- Enhanced insulation & thermal mass stabilize temperatures
- Less mechanical cooling = reduced barrel evaporation and improved finished wine yield
Energy Efficiency & Passive Cooling
Designed to work with the Verde Valley climate:
20-foot ceilings for air circulation High/low louvers for ventilation & CO₂ purging
Night cooling reduces mechanical energy use
Enhanced insulation & thermal mass stabilize temperatures
Less mechanical cooling = reduced barrel evaporation and improved finished wine yield
Natural Light
Clerestory panels and insulated glass doors reduce artificial lighting use by up to 66% — enhancing productivity and the tasting room experience.
Outdoor Work Integration
Extended rooflines create shaded outdoor work areas for crushing, pressing, and barrel washing — lowering heat gain and improving working conditions.
Durable, Responsible Materials
Original plaster racquetball walls were preserved — creating sanitary, durable surfaces while reducing demolition waste.
Sustainability. Innovation. Education.
Working together to benefit students, the wine industry, and our community for generations.