We take sustainability and the environment very seriously, which is why we’re pleased to work with so many great producers that make the environment and their surroundings their number one priority. We aim to meet the needs of the present without compromising the ability of future generations to meet their needs, ensuring our producers adhere to environmentally sound production methods in reducing our carbon footprint.
The image is courtesy of McHenry Hohnen.
Biodynamics
Biodynamic agriculture was introduced by scientist and philosopher Rudolph Steiner in 1924 who pioneered the holistic, ecological, and ethical approach to land management as well as the perspective of the farm as a self-sustaining, biologically diverse organism. It treats soil fertility, plant growth and livestock as interrelated, offering mystical perspectives in healing and regenerating the land without the use of chemicals. A biodynamic vineyard should be treated as an ecosystem, taking into account the astrological influences and lunar cycles.
Over time, methods and preparations create deeper topsoil, increase root mass and depth, increase carbon capture and water holding capacity of soils - thereby improving plant health and dramatically improving the plant's resistance to pests and disease.
Please see here for more information www.biodynamics.com
ISO 14001 Environmental Management System
ISO 14001 is an internationally agreed standard that sets out the requirements for an environmental management system. It helps organizations improve their environmental performance through more efficient use of resources and reduction of waste, gaining a competitive advantage and the trust of stakeholders.
Organic Viticulture
Defined by European regulation CE 2092/91 of 24 June 1991, which requires: 1) The activity be certified by the departmental authority for agriculture and forests. 2) Grapes be cultivated using no synthetic chemical products. 3) Organic farming principles be applied for three entire seasons before the ‘wine produced from organically grown grapes’ claim is used. 4) The winemaker be certified by an organisation that has been approved by the Ministry of Agriculture.
Regenerative Agriculture
Is based on the principle of conserving and rehabilitating the approach to food and farming systems. It focuses on regenerating soils, increasing biodiversity, improving the water cycle, and enhancing the overall ecosystem. In general, it’s designed to create minimal soil disturbance and improve the well-being of the land.
This approach is favoured by Steve Smith MW of Pyramid Valley
Maison Louis Latour
Vineyards are allowed to lie fallow to reduce stress caused by prolonged agricultural use. This also regenerates and re-oxygenates the soil. They plant clover, rapeseed or mustard seeds to help restore nutrients and mitigate significant erosion that can occur if these vineyards are left unplanted.
Examples:
Traditional ploughing with horses and interplanting with grasses and wildflowers for young vines on steep slopes, to help prevent soil erosion.
Mulching of vineyard cuttings to create natural compost.
Introduction of beehives in the vineyards of Corton, increasing the area’s biodiversity.
Maison Louis Latour is one of the pioneering members of a foundation to re-establish lost clonal diversity and, particularly in Pinot Noir, in their vineyards. The foundation has their own vine nursery with 600 strains of Pinot Noir and 400 strains of Chardonnay. Clonal diversity is important for the health of the local ecosystem.
Maison Louis Latour have monitored their impact on the environment for several years through a detailed and ongoing study of the local insect population. In 2009 this ground-breaking work has developed into an association of Corton vineyard owners named the ‘Paysage de Corton’ who study erosion, sustainable agriculture and biodiversity. The group was instigated by now retired Domaine Director Denis Fetzmann but is now headed by Christophe Deola Louis Latour's Domaine Director.
For more information, please see www.louislatour.com.
Simonnet-Febvre
In the Autumn of 2019 Simonnet-Febvre launched their first Organic Chablis range. This consists of four wines: Petit Chablis, Chablis, Chablis Premier Cru Montmains and Chablis Premier Cru Fourchaume.
These grapes are all sourced from certified vineyards and the wines are made in house by Paul Espitalié, Simonnet-Febvre’s winemaker and Director.
Simonnet-Febvre aim to make their range fully organic over the coming years.
Michel Redde et Fils
The Redde family, whilst not seeking official organic certification, strongly believe in working with respect for their vineyards and the surrounding environment. Their vineyards are managed without the use of herbicides, insecticides or any other synthetic additive, a reasoned and low interventionist viticulture. As a result, the vines receive controlled organic inputs, the work is manual and meticulous, and the grapes are harvested by hand in crates.The conversion to organic and biodynamic methods is underway.
Champagne Gosset
Gosset lays claim to some serious sustainability credentials:
Cognac Frapin
Frapin are a single estate and all their cognacs come from their own 240 hectares that are planted as vineyards.
They practice:
*https://fpm.climatepartner.com/project/details/1277/fr
Banfi
Castello Banfi is the first winery in the world to be awarded international recognition for exceptional environmental, ethical and social responsibility (ISO 14001 and SA8000) as well as an international leader in customer satisfaction (ISO 9001:2000).
The Castello Banfi estate extends to the south of Montalcino, to the borders of the Val d’Orcia. Of the 2,873 hectares of land, about one third is under vine in a constellation of single vineyards, the remainder occupied by olive groves, fruit trees (mainly plums), woods and scrub. Banfi have one of the highest ratios of forest to cultivated land among European wine estates.
From 2008-09 Banfi worked with glassblowers to create a lightweight bottle, reducing the carbon impact of creating and shipping the bottles.
The vineyards have gone from traditional sprinkling method irrigation to micro-irrigation resulting in a water saving of almost 80%.
The bio-bed - In 2008, Banfi implemented an innovative system for the washing of agricultural machinery. Working with the Department of Agronomy and Agro-Ecosystem Management of the University of Pisa, the project eliminates the distribution into the environment of oily residues and residues from agricultural treatments.
When Banfi were established in Montalcino they began a huge research project into clonal diversity of Sangiovese. They found 300 strains and planted 180 in one vineyard under the same condition. After 3 years of micro-vinification they selected 15 clones evaluated for properties desirable in Brunello. This research was made public for the region to use. Using this research Banfi implemented a zonal approach to their vineyards, matching the clone to the soil type and the right vineyard management to that vine. This research project is on-going.
For more information please see www.banfi.it/en/
Morgenhof
Wakefield Wines
Commitment to Science Based Targets
First independent Australian winery to commit to setting science-based targets, committing to achieving a 50% reduction in greenhouse gas emissions by 2030, well below the 2°C reduction target set out in the Paris Agreement.
Joined the UN Race to Net Zero (by 2050)
Packaging:
Energy Efficiency:
Refrigeration is estimated to represent 60 to 65 percent of total energy needs in the wine industry. Wakefield has replaced 50% of their refrigeration plant with energy efficient ammonia refrigeration.
To allow different zones to be kept at different temperatures and improve energy efficiency.
Renewable Energy
Land & Biodiversity Management:
Water Conservation:
Computer-controlled need-only drip irrigation is used throughout vineyards. Soil moisture is closely monitored and logged so only the precise amounts of water needed are given. Watering is carried out at night to minimise evaporation.
Dams are lined to prevent water seepage
Organic matter is used on the vineyards to promote superior root growth near the soil surface so the vines can better utilise water and nutrients
Since 2005 100% of the winery’s wastewater has been recycled in this facility.
Waste & Pollution:
Wakefield advocates the minimisation of waste and pollution in all areas of their business. They have a robust recycling and re-use plan in place and continue to explore other options.
Grape marc is recycled offsite. The spent solids are combined with other production concentrates to form a product called TPR, which is returned to the Estate in equal volume and applied to the vineyard as a soil conditioner.
Other solid winemaking residuals, such as filter cake, are also processed. Calcium tartrate is extracted, from which Tartaric Acid is produced for use by the wine industry.
Wakefield’s goal is to be Australia's best wine company applying best practise principles in environmental management to enhance sustainability.
ISO 14001 Environmental Management Systems and ISO 14004 Life Cycle Analysis certified.
Eighty Acres is the world's first 100% carbon neutral wine range measured for the whole product life cycle.
Planted 14,000 trees under a reforestation program to offset their carbon footprint.
Adoption of Lean + Light glass bottles for Promised Land, Estate and Eighty Acres wines which leads to a 15% carbon saving per bottle of wine plus reduced consumption of natural resources and energy.
Minimisation of pesticides and organic cultivation practises, including sheep in the vineyards during winter for weed control. This has led to a reduction of the use of herbicides and fertilizers and the associated diesel fuel to run the tractors for those tasks.
Onsite wastewater recycling facility – this recycles 100% of the wastewater from the winery and bottling hall for re-use in the vineyards.
For more information please visit www.wakefieldwines.com/sustainability
Viu Manent
Viu Manent is fully committed to reducing their impact on the environment.
Biodiversity project – installation platforms for birds of prey, a program to monitor species harmful to native fauna and a program to eradicate introduced plant species, a reforestation program for native species and encouragement of growth and conservation of biological corridors.
Green certification with the Wines of Chile (WoC) Sustainability Code. The green stage focuses on the use of natural resources, vineyard pests, agrochemicals and industrial safety.
For more information please see www.viumanent.cl.
McHenry Hohnen
McHenry Hohnen’s goal is to encourage biodiversity within their boundaries and to minimize all external inputs, being stewards of the land, implementing organic practices to produce the finest grapes possible.
McHenry Hohnen manage their vineyards according to biodynamic principles, following strict methods for over the last decade. Hazel’s Vineyard and the winery were certified in July 2020 and Calgardup Brook is undergoing conversion.
McHenry Hohnen's General Manager, Vineyard Manager and Viticulturalist Simon Keall encourages these principles in creating the greatest vineyard site:
McHenry Hohnen Winery achieved Australian Biodynamic Certification in July 2020.
Hazel’s Vineyard achieved Australian Biodynamic Certification in July 2020.
Calgardup Brook Vineyard is farmed Biodynamically and will be certified in the future.
Burnside Vineyard has been farmed Biodynamically for over a decade.
For more information, please see www.mchenryhohnen.com.au/about/philosophy
Pyramid Valley
Pyramid Valley’s founding wines were established with biodynamics at the core. This allows the vineyards to express themselves, giving a voice to their soils, season, place and time. Pyramid Valley consider a wine’s capacity for evoking a specific site an obligation as much as a gift. Biodynamics, hand-based, regenerative viticulture and natural winemaking are the ways they let the wines express their origins.
By using biodynamic composts, seaweed, adding nutrients and creating a natural tonic, soil quality has increased immensely. Difficult weeds have disappeared and were replaced by new, soft, and beneficial weeds. Through biodynamic philosophies, they’ve learned to understand what the soils need, and how to observe and guide the vineyards, so that the plants and environment follow their innate rhythms and flourish naturally.
Technology is also at the forefront of what Pyramid Valley do with technology robots in the vineyard, performing viticultural tasks accurately, as well as being the leader in provenance technology with Oritain. Oritain’s technology enables us to give the consumer the ability to trace their wine from vine to barrel to bottle. It is an important breakthrough for producers providing a level of traceability like no other.
For more information please see www.pyramidvalley.co.nz/.