設(shè)計：Carl Fredrik Svenstedt Architect,with Carl Fredrik Svenstedt,Boris Lefevre, Pauline Seguin,Thomas Dauphant,Marion Autuori,Benoit-Joseph Grange

攝影：SG=Sergio Grazia,DG=Dan Glasser

移動高山：建筑投射未來，描畫未知設(shè)想。

將看似不可能變?yōu)榭赡堋．?dāng)代堅固石塊的雕鑿需要一大群熱血意志的行動者來探索未知，開拓新的世界。即是真的移動高山。

Delas Frères 酒莊誕生于Tain l'Hermitage 中心的一個廢棄場地。Tain l'Hermitage 山上的梯田自羅馬時代就開始種植，并因生產(chǎn)羅訥河谷最好的葡萄酒而聞名。新的酒窖和商店采用高科技的石材打造，翻新的莊園和石墻花園將建筑融入周邊景色。

柔軟起伏的花園石墻傳遞了主人的精神和情感。石墻很好地融入了場地，具有熱惰性的多孔墻面為葡萄酒的儲存創(chuàng)造了理想的條件。斜坡允許游客沿著彎曲堅實的石墻上升，探索葡萄酒的釀造過程，同時提供了通往屋頂露臺欣賞隱居山坡的路徑。

商店所在的體量構(gòu)成了與花園相對的圍墻，在交錯的石砌柱廊后方形成一個線性的空間。場地中的大栗樹被保留下來，從新筑的墻壁間穿鑿而出。既有的宅邸與酒莊相連，作為花園的核心元素，在完全翻新之后作為賓館使用，包含一間餐廳和品酒室、一間可俯瞰花園的臥室以及一間用于存放珍藏酒的地窖。

構(gòu)成墻壁的每個單獨體塊均是由機器人雕刻而成，通過不銹鋼繩索水平地堆砌于基座上。起伏的主墻長80 米，高7 米，從幾何上形成穩(wěn)定的結(jié)構(gòu)形式。雖然墻壁體塊的制造采用了獨特的技術(shù)，但墻體的堆砌和安裝則是由一對工匠父子以傳統(tǒng)的方式完成。

耐久性：酒窖追求耐久性。堅固原始的石材和被動低耗能系統(tǒng)為釀酒和觀光創(chuàng)造了良好的環(huán)境。多孔石墻具有熱惰性，桶中的葡萄酒能夠呼吸空氣，在理想條件下陳釀。自然釀酒過程采用非密封環(huán)境和重力流動。

與表象不同，石墻只需費混凝土建筑25%的力氣，具有極高的成本效益。自然采光、巧用高地下水位進行熱交換和碎石再利用等策略讓該建筑觀賞性極佳，又能持久存留。

Moving Mountains:Architecture is about projecting into the future,about envisioning what does not exist yet.

It is often about making seemingly impossible things possible.Contemporary construction in solid stone requires particular engagement,mobilizing the willpower and energy of a large team of actors willing to explore unknowns,to make a new reality out of existing conditions.It is also,quite literally,about moving mountains.

The Delas Frères winery revives an abandoned site in the heart of a Tain l’Hermitage,reputed for its wines grown on terraced hills above the Rh?ne River since the Romans.Using highly technical structural stone construction,a new wine chai and a wine shop frame a renovated guest-house and its walled garden,tying the project to its context.

The wine building forms an undulating garden wall in structural stone,built for quality and emotion.The stone ties the project to the site,while the solid,porous walls create ideal conditions for wine.Ramps allow visitors to discover the wine process,and lead to views to the hills from a roof terrace.

The separate wine shop faces the winery across the garden,taking the form of a linear wall with space behind shading,staggered stone pillars.A large chestnut tree shades the glazed entrance,cut out of the building to save the tree.The existing guesthouse was entirely renovated,with tasting rooms and a restaurant giving onto the garden and rooms above.The undulating winery wall is carved by robot,and is post-tensioned to the foundations using steel cables.Eighty meters long and seven metres high,the wall has a geometrically stable form.Despite the unique technicity of the wall,the blocks are mounted traditionally by a two-man father and son team of stonemasons.

Durability:The chai is built to last.Solid,untreated materials and passive systems create good environments for the wine and visitors.The uninsulated stone walls give thermal inertia to the building and allow it to breathe,making ideal conditions for the wine aging in casks.A natural wine process is facilitated by the non-hermetic conditions and the use of a gravitational flow.

The stone wall required only 25 percent of the energy of a solution in concrete,and the whole project was particularly cost efficient,despite appearances.Combined with strategies such as natural daylighting,the use of the high ground water level for heat exchange and the reuse of stone cuttings as gravel for the garden,the building is both performative and built to last.