Peter’s response to climate change was a wine cellar door built for their previous business with 13,750 recycled wine bottles in the walls containing the thermal  storage capacity of nine tonnes of water to help heat and cool the building.

The roof space collected the warm air in winter and the cool air on a  summer night and programmed low wattage fans drew this  air down, through the walls and out over the insulated concrete floor  to stabilize the internal temperatures.

The thermal storage capacity of water is around three times that of brick and each  water filled bottle acted as a small heat source avoiding all the hot water rising to the top of the wall. The bottles were not completely filled with water to allow for the co-efficient expansion of water should the world freeze over. !!

During a hot summer day excess heat in the building could rise into an insulated ceiling cavity and dissipate at night as long wave radiation  through exposed corrugated iron roof sheeting.

As well as monitoring external ambient temperatures the building was monitored  to record roof, ceiling, wall, floor and room temperatures and to observe how the building heated up and cooled down the walls were monitored using time lapse infra red photography.

The CO2 output from any electrical appliance or light—around 0.2kg CO2 per hour was recorded and annual CO2 consumption translated into farm tree planting programmes- 7 farm trees per year were planted to  compensate for CO2 output.

There were no volatile organic compounds used in any treatments to steel work, timber work or the concrete floor with wine barrels and hoops forming the basis for display units, bar construction and light fittings.

The white bottles in the wall contain no water so we could observe the heat bridging effects of air versus water.  They become the grape vine mural.

Thermal image by Guy Little Photography