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Vineyard & Sustainability

Our Vineyard Manager, Stuart Sissins encourages innovation and sustainable vineyard practices on the Estate, having implemented changes such as composting the vineyard, re-using the grape marc and utilising organically certified fertilisers and other products where possible.

He believes strongly in maintaining a balanced eco-system and keeping the vines and soil healthy but ensuring there is the right number of grubs, bugs and microbes to maintain the health of the whole Estate.

Clare Halloran and the winemaking team have also put a number of energy saving initiatives into place, to help reduce the carbon footprint of TarraWarra Estate.

In 2012, a new energy efficient refrigeration system has reduced electricity consumption significantly for what is an essential need in the winery. The heat generated from the refrigeration system is also recovered to generate all the hot water used for the winery and administration office.

To maintain temperature control of wine in the tanks, each tank is fully insulated.

Water in the winery is also re-used for vineyard irrigation and all the left over grape marc produced after the grapes are pressed during vintage, are fed back to the 500 odd head of cattle on the TarraWarra Estate farm.


 

Vineyard & Sustainability

Our Vineyard Manager, Stuart Sissins encourages innovation and sustainable vineyard practices on the Estate, having implemented changes such as composting the vineyard, re-using the grape marc and utilising organically certified fertilisers and other products where possible.

He believes strongly in maintaining a balanced eco-system and keeping the vines and soil healthy but ensuring there is the right number of grubs, bugs and microbes to maintain the health of the whole Estate.

Clare Halloran and the winemaking team have also put a number of energy saving initiatives into place, to help reduce the carbon footprint of TarraWarra Estate.

In 2012, a new energy efficient refrigeration system has reduced electricity consumption significantly for what is an essential need in the winery. The heat generated from the refrigeration system is also recovered to generate all the hot water used for the winery and administration office.

To maintain temperature control of wine in the tanks, each tank is fully insulated.

Water in the winery is also re-used for vineyard irrigation and all the left over grape marc produced after the grapes are pressed during vintage, are fed back to the 500 odd head of cattle on the TarraWarra Estate farm.