The process of converting the previous deli building into the current tasting room included various conscious building practices like the following:
1. We rebuilt on the existing deli footprint and thus fewer foundations were dug and less concrete was used than if we had to build from scratch on a new site.
2. Rainwater collects from pipes in the roof, and discharges directly into the dam to resupply it.
3. The chandelier above the tasting counter was created by artist Heath Nash from 334 recycled wine bottles, and weighs about 370 kg.
4. The design of the building – high roofs, natural light and ventilation – means that air-conditioning is rarely needed, and the internal temperature should be rarely stable year round…except for those extremely hot or cold days!
5. Most of the furniture has been recycled from other areas on Spier.
6. All the wine fridges works using a low energy insulated system that only needs to run 3 – 4 hours a day.
7. All lights are energy saving LED lights, which also emits less heat - a very important factor in a wine display area!
8. The shelves in the wine shop are made from reclaimed timber boxes and are lit up from beneath with LED lights.
9. The polished concrete and gravel floor contains no resins or harmful glues, no tiles or grouting, and can be cleaned by using only water (no detergent needed).
Open daily for tastings from 10h00 to 16h00. Call +27 (21) 809 1984.