Read the full story at Vine Pair.
The green vines sprawling down hillsides and across fields at Gamble Family Vineyards are as picturesque as those found anywhere in Napa. But to Tom Gamble, what’s under the trunks and trellises is just as important as what’s above.
Gamble is a practitioner of regenerative agriculture, a sustainable farming model that’s taking off worldwide. The driving force behind regenerative agriculture is that growers should put their focus on building soil health. This seemingly simple idea offers numerous benefits, including better water retention in the soil, more resilient plants, and greater biodiversity in fields.
But there’s also a broader benefit to society. Healthy, active soil with long-lived plants is better able to pull carbon out of the atmosphere and sequester it in the earth — making regenerative agriculture part of the fight against climate change.
Read the full story at The Drinks Business.
Scottish independent wine merchant WoodWinters has become the first retailer in the world to sell wine in a paper bottle.
Nov 18, 2020 12:30 pm
Social Venture Circle hosts this conversation featuring Amy Hoopes (President, Wente Family Estates) and Phil Wente (4th Generation Winegrower & Co-Founder of Murrieta’s Well) moderated by Heather Mason (Caspian) on the history, mission, and pioneering sustainability practices of Wente Vineyards. Amy & Phil will also speak to how the country’s longest, continuously family-owned and operated winery is adapting to COVID, increasing wildfires, and more.
Co-Host: American Sustainable Business Council
In partnership with The Accountkeepers, Bromberger Law, SustainVC, Perlman & Perlman, Barclays, Junxion, GoodCarts, and Hanson Bridgett.
Read the full story in Industry Leaders Magazine.
Around 6.30 a.m. on February 2, 2006, fire trucks from across Napa Valley bolted to the Oakville, California, site of the oldest and most celebrated wineries in the country. The fire engulfed Bonny’s Chai, the 7000-sq.ft. dairy barn that served as Silver Oak’s original winemaking facility in 1972, the year Justin Meyer and Ray Duncan began their entrepreneurial journey with Silver Oaks Cellars.
The founders and staff members of Silver Oak Winery channeled their grief into rebuilding an environmentally sustainable venue. After its completion, the project achieved LEED Platinum in 2016, the first production winery to gain such kudos. Opened to the public in 2018, Silver Oak’s 113-acre Alexander Valley wine-tourism temple is now certified as a Living Building by the International Living Future Institute (ILFI), making it the largest certified Living Building in the world. It is also the 25th project ever to meet the ILFI’s rigorous standards, and the second winery to do so.
Read the full story at Beverage Daily.
The taste, sustainability and health factor are driving the consumption of natural wines in Australia, according to Sydney-based online natural wine retailer, Notwasted.
Zacharof, M. “Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept.” Waste Biomass and Valorization 8, 1011–1025 (2017). https://doi.org/10.1007/s12649-016-9674-2
Abstract: Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m3 (Greece) to over 18,000,000 m3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.
Read the full story at WineBusiness.com.
Nicolas Quillé MW was named Crimson Wine Group’s chief winemaking and operations officer in April 2018. In this interview that first appeared in the July edition of the Wine Analytics Report, Quillé described how Crimson is coping with the COVID-19 pandemic and the company’s packaging strategy for its many brands.
In 2018, Quillé was a speaker at the Pack Conference, in which he broke down the costs of using glass alternatives and a portion of that analysis appears in this article. This year’s conference took place as a virtual event.
The winemaker-turned-winery-executive views greater sustainability in packaging as an imperative not just for the industry but also the world and argues that regulation may be the only way to ensure it happens.
Read the full story at Food Dive. Read a review at Decanter.
A new wine bottle packaging just launched that is made from 94% recycled paperboard with a liner built to hold the beverage, Independent reported. The innovation, called the Frugal Bottle, is about five times lighter than a typical glass wine bottle.
A Life Cycle Analysis, conducted by Intertek, found the Frugal Bottle has a carbon footprint up to 84% lower than a glass bottle and a water footprint roughly four times smaller than glass. The bottle’s carbon footprint is also more than a third less than a recycled plastic bottle.
The bottle was created by British sustainable packaging company Frugalpac. The first wine to hit shelves in the new paper packaging is from the Italian vineyard Cantina Goccia and will be sold online and at retail in Scotland, according to the company.
Read the full story at Slate.
Napa’s wineries are embracing carbon farming—is it greenwash or a climate solution?