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.