Nelson, Dec 4, 2006 (ABN Newswire) - Nelson's newest winery, Woollaston Estates, has been officially recognised for its sustainable practices by Sustainable Winegrowing New Zealand.
Woollaston Estates was recently awarded Sustainable Winery status, adding to its existing accolade under the Sustainable Vineyards Scheme. The latest award affirms its commitment to the environment in its process of growing grapes and making wine.
Sustainable Winegrowing New Zealand audits vineyards and wineries, and helps them adopt best practice options that minimise environmental impact. In the vineyard, that includes weed, pest and disease controls, water usage and protection of the natural soil structure. It extends to intricate care of the vines; right down to ensuring the right grasses grow between them. Vineyard manager Julian Coakley said grass between the vines plays an essential role in helping vine growth. Just as grape varieties are targeted to soil and microclimate, the grass used for inter-row cover crops has been selected to benefit the different vines and soil conditions.
"Selecting grass for a vineyard is as important as choosing the right grasses for a smooth bowling green or hard-wearing rugby field."
Long grass traps cold air, so it is critical to keep it short during colder months. The vineyard team will spend up to 60 hours mowing the vineyards, but some rows, inter-planted with flowering species are left to grow in spring. As well as adding to the aesthetics of a vineyard, they provide nectar and pollen for insects that benefit a vineyard - predators which provide natural control against pests such as the "light brown apple moth" or leaf roller caterpillar.
Recycling is a big part of what Woollaston Estates does. All of the marc (pressed grape skins and pips) from the winery is composted with prunings from the vineyard, then returned to the vineyard to improve its soil structure and general health, as well as reducing the need to add fertiliser.
Winemaker Andrew Sutherland said that with a custom-built winery, it was possible to select winemaking equipment to achieve efficiencies and reduce the drain on resources. The 18-metre high multi level building uses gravity to transfer the wine from level to level, minimising the use of pumps. This is gentle on the wine, and saves on electricity. Monitoring and control of the temperature of the wine tanks is managed via a computer system, which also helps with efficient refrigeration. The winery, being concrete and south facing, is "passively" cooled, further reducing electricity use.
Andrew said the sophisticated computer system means he can monitor up-to-the-minute power consumption during different winemaking activities. He said the aim of Woollaston Estates' environmental practices was to ensure that generations to come could derive the same enjoyment from living in the region that he does today.
Contact
http://www.woollastonestates.co.nz/contact.htm
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