Sustainability

 

Our Vineyard

• Maintenance of local biodiversity in the vineyard to cultivate beneficial native species including plants and insects
• The setting aside of untouched land/ fallow acreage on our property to foster natural habitat for animals, insects and native species.
• Grafted vines on certified disease resistant rootstock
• Minimal chemical use, only from approved LIVE list
• Soil augmentation based on soil and tissue analysis
• Mulch plant materials back into vineyard
• Mechanical cultivation including use of in-row cultivator
• Compost grape materials post fermentation
• Year-round employment for vineyard staff

Our Winery and Winemaking Practices

• Electric forklifts
• Geothermal barrel cave utilizing natural underground heating and cooling
• Energy efficient lighting
• Sustainability plan, which includes optimal use goals measured through tracking consumption of water and energy resources.
• Recycling program including everything from glass to office paper, case boxes to pallet wrap
• Unbleached and pulp shipping materials
• Production wastewater management – production space drain water used for irrigation in accordance with DEQ
• Keg wine program, providing wine to restaurant and retailers in refillable kegs. One 5.16 gal keg = 25 bottles of wine
• Creating a working environment which supports local, year-round employment for winery and vineyard staff
• Partnerships with local vendors, suppliers and artisans; including procurement of winemaking materials and products for sale in tasting room and for events.