To address these challenges, I led a team to create an entirely new cellar design enabling the harvesting of To Kalon Vineyard in micro lots to rediscover its unique soil types and clonal selections. The redesigned cellar prioritized processing flexibility to accommodate current and future winemaking techniques, ensuring it would not become obsolete in the near term. Key features of the new cellar included grape sorting and delivery mechanisms (utilizing gravity and pumping), cap management techniques (such as punch downs, pumpovers, and delestage), extended fermentation capabilities, and efficient drain and pressing systems (utilizing basket and tank presses). Additionally, cooling and warming rooms were incorporated to facilitate barrel fermentations, further enhancing wine quality and consistency.