Scott,
Thanks for posting. As always you have really chosen the interesting photos to show.
Ed,
The members and guest who have played have had very positive comments and are having a lot of FUN playing the course. It does look more ferocious than it really is.
The green tiers are an interesting feature at Ballyhack and can really place a demand on precision. I have had a couple of pin placements that I have felt were marginal and in both cases it was because the pin was at the bottom of the tier but too close to the tier. As I was grumbling about one of them (saying that it would be very difficult to stop a ball coming from the top of the tier) my senior design associate (and all-world smart alec) Glenn Muckley proceeded to chip the ball from ten yards down the fairway past the hole, using the up slope, and rolled it right back into the hole!!!! He did this in mid-sentence of my criticism. HOLED IT!! Needless to say, it shut me up (which some say isn't easy) and proved once again that imagination in shot-making determines score more often than design.
As for the 15th hole, the fairway isn't really split. It is more "J" shaped. I hope you aren't looking at it wrong. In the picture above, the fairway on the left is 14. The 15th does however have a "short porch" (to the right of the primary landing area) which allows a more direct route to the green if you can hit it from the tee. People were questioning that during construction but now understand it and are having a great deal of fun playing it that way. It actually allows the shorter hitter to hit a tougher target and get home in two so he can compete with the bomber. I has taken two or three times for people to find out (local Knowledge) that there is an advantage there, but now I see at least 1/3 of players trying it.
Michael,
Please come play it. I would be very surprised if you felt it contrived after seeing it. You are correct in your observation in that it has "softened" a lot since the grass has grown in. In my opinion, this softening effect takes place on all golf courses as they mature. Therefore, while designing and building, if you want a dramatic edge, you must over-cook it a bit to accommodate for the later softening. This is most prominently demonstrated in the works of MacDonald, Raynor and Banks to me.
Lester