Behind the Build: Our New Gravity-Fed, Off-Grid Winery
Recently, the team at margaretriver.com have been hard at work on an in-depth feature exploring our new gravity‑fed, off‑grid winery. As part of the project, writer Greta Codyre sent through a series of questions for architect Patrick Kosky of KHA Studio and our Head Winemaker Andrew Trio, designed to help articulate the deeper intentions behind the project.
Rather than publishing the full feature on our own channels, we’re sharing a different perspective: the original Q&A interview that informed Greta’s final story. These responses reveal the ideas, values and sustainable design principles driving our next chapter for this Margaret River winery development.
To read Greta’s full article on the Margaret River region website, you’ll find the link at the end.
Q&A with the Team: Sustainable Winery Design & Architecture
Q: How did Wayfinder’s values guide your architectural choices?
Patrick Kosky of KHA Studio:
"We were particularly interested in Wayfinder’s values of ecosystem thinking and environmental sustainability. These are values that are closely aligned with our architectural approach and can be broadly applied to the design of buildings. In the case of the winery, it is a building that emerges from the landscape, blurring the distinction between the natural and the constructed. It is sited amongst copses of marri and jarrah trees, which we were careful to preserve. Part of the roof is a restored landscape of endemic grasses and shrubs, while the other part of the roof is a substantial photovoltaic array that provides renewable energy to power the operations of the winery."
Q: How did you design the space to facilitate gentle, gravity‑fed winemaking?
Patrick Kosky:
"The site of the building is an old turkey nest dam. This means that a substantial part of the building is below the adjacent ground level – grapes can be received at this upper ground level and placed in tanks using gravity, or the liquid can be extracted and flow into the tanks also using gravity. This minimises the need for pumps and conveyors, promoting a gentler series of processes in the wine making."
Q: What materials were chosen to support the project’s sustainability goals?
Patrick Kosky:
"Rammed earth was selected for its low embodied energy and stable thermal mass while Australian sustainably sourced timber is also used extensively, again for its low embodied energy and carbon sequestering properties. Sustainability goals were also achieved through building orientation, which draws in the winter sun to the main public areas, which can also be naturally ventilated."
Q: How does the building connect visually and practically with the landscape?
Patrick Kosky:
"The building functions are contained below a piece of restored landscape that gently peels up from the surrounding site. This provides a very tangible connection with the landscape, with the building appearing to merge with its surroundings. The use of rammed earth and timber reinforces this connection with these colours and textures, drawing on the palette of the limestone and laterite soils as well as the endemic trees of the site."
Winemaker Insights: Conversations with Andrew Trio — Regenerative Winemaking in Margaret River
Q: What was the core vision behind building a purpose‑designed, off‑grid winery?
The winery was conceived as a gravity‑fed, off‑grid facility designed to elevate wine quality while expressing Wayfinder’s regenerative values. Built into an existing dam, the site uses natural elevation to reduce mechanical pumping, support passive thermal regulation, and integrate seamlessly with the surrounding landscape. Having the winery directly beside the vineyard eliminates transport emissions and preserves fruit integrity, with hand‑picked grapes processed on‑site to maintain freshness and delicacy in the finished wines.
“This is the ideal scenario, having the vineyard and the winery on the same site.” — Andrew Trio, Head Winemaker
Q: How does this new space reflect your winemaking philosophy?
Every aspect of the space supports a detailed and thoughtful approach to gentle, sustainable winemaking, with systems that favour gentle handling, natural temperature stability and minimal intervention. A mix of concrete, stainless steel, oak and ceramic vessels allows flexibility while preserving texture, purity and nuance. Environmental sustainability is embedded in the design, from thermal performance to future CO₂‑capture strategies, ensuring environmental responsibility is integral rather than added on.
“Every element has been designed to support gentle winemaking, energy efficiency, and a more intuitive workflow.” — Andrew Trio, Head Winemaker
Q: What milestones have felt most significant?
The shift from concept to construction has been the moment the project truly became real, with the winery emerging from the ground and taking physical shape. Alongside the build, key milestones include:
- ACO organic certification for the Wayfinder vineyard (2022)
- Participation in the EcoVineyards Program
- Opening of the Wayfinder Wine Bar and Restaurant in Dunsborough
- Expansion of regenerative systems, including a market garden, greenhouse and orchard
- Ongoing improvements across vineyard and revegetation projects
“It’s an exciting time for us, as we move out of the design and construction phase and prepare for our first vintage, while also welcoming guests into this beautiful space. We’ve been flying under the radar, so I think people will be really surprised when they see the scale and ambition behind this project.” — Andrew Trio, Head Winemaker
Q: What can visitors expect from the cellar door and restaurant opening in mid‑2026?
Visitors can expect a considered, immersive wine tourism experience that brings together wine, food, land and learning. The Cellar Door and Restaurant will offer casual and seated tastings, seasonal dining centred on estate‑grown produce, winery tours that trace the winemaking process, and private group tastings in the underground blending room. A Market Garden and Pavilion will support events and workshops, creating a range of experiences from relaxed garden visits and tours to hands‑on workshops and seasonal gatherings.
“We hope to create a strong sense of connection between everything that’s happening on the property. In addition to organic grapegrowing and winemaking, we have bees, farm animals, large‑scale revegetation work, and a market garden and restaurant offering an authentic farm‑to‑table experience.” — Andrew Trio, Head Winemaker
Q: What sustainability initiatives are you most excited to implement?
A fully integrated system of solar energy, battery storage, thermal mass cooling, rainwater harvesting and eventual CO₂ capture. A closed‑loop regenerative agriculture approach extends across the wider farm ecosystem, from composting and soil regeneration to biodiversity corridors.
Q: How did you design the site to support gravity‑fed winemaking?
The split‑level design uses natural elevation to move fruit from receival to tank, significantly reducing the need for mechanical pumping. Grapes are hand‑harvested into picking bins, chilled overnight, and gently processed using a Bordeaux‑style receival system that prioritises berry integrity and controlled extraction.
“Our goal is to get the red grapes into tank either intact or slightly split open, allowing the juice to release slowly while keeping the seeds inside the berries. Pumping tends to macerate the skins too aggressively, which can lead to harsher tannins. We’re aiming for long, slow fermentations and elegant wines.” — Andrew Trio, Head Winemaker
Read the Full Feature on margaretriver.com
Greta Codyre’s final article brings this story together beautifully. You can read it here:
Pouring with Purpose: Wayfinder’s Bold New Chapter
