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Environmental Practices

Shaw + Smith believe that sound environmental practices make sense. Our practical approach aims to respect the soil, cut water use, recycle, and cut energy and greenhouse emissions.


Respect the soil

  • Use of biological practices to avoid overuse of chemical sprays
  • Selected rows planted with insect detracting plants (buckwheat) to reduce pesticide use.
  • Epsom salts used to toughen skins therefore decreasing disease pressure
  • Natural seaweed fertilisers used as alternative to synthetics
  • Multi tasking vineyard equipment used to minimise the number of tractor passes in the vineyard
  • Planting of natural grasses between rows to eliminate erosion
  • Avoidance of heavy machinery such as machine harvesters to minimise soil compaction

Cut water use

  • Vineyard moisture probes in conjunction with drip system to better use water resources
  • Efficient winery design results in low volumes of water use in cellar - 45% below industry average
  • Winery roof rainwater collected and utilised – sole source of winery water
  • All winery waste water treated and used on site using biological unit and woodlot treatment


  • Recycling of glass, cardboard, paper, plastic throughout in all areas of the company
  • Recycled products used where available
  • Signatory to the Australian Packaging Covenant (view document)

Cut energy use and greenhouse emissions

  • Winery buildings and tanks heavily insulated to reduce energy load.
  • Adelaide Hills Wine Region environmental management tool to be used once available.
  • Monitor and report green house gas emissions to the South Australian Wine Industry Association to evaluate desired future levels of emissions for the wine industry. SAWIA have signed a Wine Industry Agreement with the state government regarding emissions.

Environmental Practices