Agriculture is a major part of what we do at the winery, and so is preserving the environment around us and treating it with respect. We prioritize green practices in the vineyard, like mulching, researching more environmentally-friendly herbicides, and using organic cow manure as fertilizer.
Mulching prevents water from evaporating, and keeps it in the ground available to the roots. Mulching also minimizes erosion and prevents the loss of topsoil, which is a concern in agriculture today. Having more organic matter over dirt will prevent this.
To manage our water usage, we collect rainwater in an old wine tank, which we then use to water trees and flower beds around the winery. Rainfall levels also determine how we mow the grass between the vines, in order to manage drainage. If it rains a lot, we let the grass grow to allow the excess water to evaporate. If we’re going into a drought, we cut the grass very short to keep the water available to the vines. We’re also looking into a low-growing grass to reduce mowing, which means less compaction, pollution, and time.
The cellar is another place where we focus on sustainability. We reuse our oak barrels to age wines for seven years. Some of those barrels are then used for aging Port for an additional 10 years, and could potentially go on to be used at the distillery, and then be made into furniture and used around the winery.
Along with green practices in the vineyard and cellar, we also do as much recycling as we can on our bottling line and in the winery and distillery stores.