Crossey Engineering Ltd. provided Mechanical and Electrical consulting engineering services for this project. This project involved the following:

• Hospitality Building: 8,300 sq.ft. The building contains retail and office space as well as a reception/dining area, and support service spaces. Kitchen is limited to re-therm and serving. There are some wine storage areas that will require 24/7 refrigeration.
• Pole Barn: 7,000 sq.ft. This building will be renovated into a commercial wine making facility. Mechanical services will include the provision of chilled glycol for wine production, piping and services as required, and an air condition system design to create a cool humid condition year round.

Completion: 2007

Architect: Diamond and Schmitt Architects Inc.