Novelty Hill-Januik Winery

Technology isn't just about the wine however. The entire production area, event and tasting rooms and the outdoor areas offer wireless Internet access. The private Terrace Room has a drop-down screen and projector. It has hardwired Internet access as well as wireless.

Production floor and barrel rooms can be seen from the hallway that runs the width of the building. Mike is clearly thrilled with the entire winery but his true love becomes obvious when he talks about, yes, the boiler room. "People don't always realize that you need a lot of hot water at a winery. Things have to be clean. With this system, we have enough hot water that I could run water all day at 180°. The boiler also heats the entire production area using recycled water."

Logix software maintains the optimal fermentation temperature and runs an efficient HVAC (heat/air) system that should reduce consumption by 40,000-50,000 kilowatts per year. "If I'm in New York, I can change the room temperature in Woodinville. And if the system encounters a problem, it will call me." Mike laughs. "Well, maybe not me. I don't want to get up in the middle of the night. But it will call someone."

Controlling humidity in the barrel room is critical. It needs to be high to control evaporation. Often this translates to wet floors and barrels. The downside is the growth of fungus. The system at Novelty Hill-Januik creates a "dry fog." This ensures high humidity without dampness, prohibiting mold growth.

Mithūn, deemed the "greenest" architect in Seattle, designed the building. Open, light-filled rooms look over the natural landscaping. Epay wood from Brazil, a farmed hardwood, is used extensively inside and out. A sequence of terraces celebrates the natural environment—the shade terrace, sun terrace and wetland terrace. At the end, a platform overlooks the natural wetlands. A bike trail runs the length of the property and connects through a back entrance to Columbia Winery's bike path.

Each terrace offers something different. The shade terrace has ash trees and an Italian bocce ball court. "They play a lot of bocce ball in Napa," says Mike. "When you work at a winery, you find lots of ways to have fun." The sun terrace has a black basalt water trough and outdoor fireplace. The wetland terrace boasts red-twig dogwood and an existing big leaf maple.

Inside, separate rooms offer space for private functions. The Terrace Room sits between the tasting room and demonstration kitchen and can be used on its own or with the tasting room for larger groups. The Tree House overlooks the wetlands, has a drop-down screen and large plasma TV. A 17-foot table made from salvaged Douglas fir will seat 16. The Cellar Room has a 24-foot table made from salvaged Western Red Cedar, wine cases, barrels and glass doors framed in cherry wood.

A maple counter fronts the state-of-the-art commercial kitchen, where chef Charles Walpole will oversee all culinary events—cooking classes, wine dinners, private functions, wine appreciation seminars, tasting room menu. Foods will change seasonally and emphasize how the pairing of wine and food enhances both.

Walpole's background includes three years as chef de cuisine at Mistral, two and a half years as executive chef at Avenue One and stints as sous chef at both 727 Pine and Salish Lodge & Spa. He has a culinary arts degree from the Culinary Institute of America, Hyde Park.

Bottom line, Novelty Hill-Januik's new spot is a mean, green winemaking machine. With all the right human touches, of course.