We are focused on sustainable production and ensuring that we leave our land in a better condition than we found it for our son and his generation.
As one of the closest vineyards in Margaret River to National Park and the Indian Ocean the protection of our unique location is of paramount concern.
We are one of the first vineyards to receive the cooling sea breezes and as such the disease pressure in the vineyard is very low thus reducing the need to use fungicides. Soil tests are carried out to ensure that the essential nutrients which provide a healthy ecosystem are plentiful, replenishment of the soils and improving soil structure with organic fertilizers and compost occurs as needed. Broadcasting of grape marc compost from the winery is a healthy way of utilising this by product of winemaking.
Over 60% of the Estate is natural bushland and has been set aside for conservation. Further plantings of trees and reeds around dams, grass trees and other native species around fence lines to limit any soil erosion and encourage natural wildlife has also taken place.
The gardens at the cellar door facility located on the Estate are all native plants, ensuring that little water is needed. Last year the roof of the winery was set up to catch rainwater, which runs into 3 tanks with the aim of supplying water to the vineyard manager’s house year round, reducing the need to pump from the dams.
Insulating of the winery cool storage area was carried out in 2008 to reduce the energy consumed by the air conditioners and chillers. Utilising traditional winemaking practices such as hand plunging and manual basket pressing we limit our energy consumption during the busiest time of year.
We are working toward lowering our carbon footprint so that we can apply for accreditation to become carbon neutral in the future. After looking into this we felt that instead of immediately going for accreditation and paying to offset our emissions we would begin to decrease our footprint as much as possible first and go for accreditation when we feel that we have done everything possible to limit our impact on the environment.
In summary: minimal impact on the environment through better thinking in the vineyard and winery, being more efficient with vehicles and machinery work and more energy conscious.
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