The Vessel

Location: Yibin, PRC
Area: 24,940 m2
Client: Yibin Science and Education Industry Investment Group Co., Ltd.Architectural and Landscape Design: QUAD studio
QUAD studio Design Team:  Wai Tang, Kelvin Chu, Sean Leung, Diane Zhou, Adrian Pang, Peter Scott, Jack Zeng , Veronica Wong, Yolanda Xian, Paggie Yip, Sin Yee Wong, Ashley To, Wesley Fung, Sufat Su, Francisco Barrera
All Images by  SAN and QUAD

The Government of Yibin City is seeking a design for the International Wine Culture Museum. The Museum will be regarded as a cultural living room showcasing the famous wines of China to the world. Focusing on Baijiu, the rich culture and tradition of Chinese wine making is explored.

Our firm has participated in the design competition with an approach to create a cultural icon whilst respecting the context in which the museum is positioned within the larger masterplan of the Lingang Economic Development Zone and Yibin. Enhancing the strong connection between the natural environment of Yibin and the city.

The two existing land forms on the site have been retained to promote this connection while the main exhibition hall has been positioned atop the hill to create a landmark for the region while also allowing visitors uninterrupted views of the scenic mountain surrounds.

Measuring 25,000sqm the museum will house 6 main exhibitions across 5 floors, along with a 300 seat auditorium, tasting rooms, restaurants, cafes, gift shop, and landscaped garden.  The exhibitions are conceived as a journey of exploration taking visitors through the rich 5,000 year history of Baijiu in Chinese culture, to the production process of Baijiu, and Sichuan’s premiere wine producers.

The large cylindrical stills used in the Baijiu distillation process influenced the pure circular forms of the museum, with porcelain ware from the Song Dynasty informing the expressive form of the main exhibition hall.

Sat within a large open parkland the museum welcomes visitors to explore it’s rolling hills landscaped with gain producing grasses used for fermentation. Sorghum, rice, wheat, and barley create a unique patchwork allowing visitors an informal yet visceral experience of the wine making process.