Shaw + Smith Wines :: Environmental Practices

	Shaw and 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 No herbicide used in S+S vineyards 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 Recycle Recycling of glass, cardboard, paper, plastic throughout in all areas of the company Recycled products used where available Member of National Packaging Covenant 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.

Shaw and 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

No herbicide used in S+S vineyards
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

Recycle

Recycling of glass, cardboard, paper, plastic throughout in all areas of the company
Recycled products used where available
Member of National Packaging Covenant

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.