Sustainability

Our vineyard as a farm has been LIVE certified since 2005 and Salmon Safe since 2000. Our staff is always encouraged to share new ideas and to help with recycling. Here is a list of our sustainable efforts:

1. We installed a solar system on our winery production building in 2008.  The system measures CO2 saved and kilowatt hours generated daily and total since inception.  The system has actually created more power than was originally estimated.
2. We have recycled bottles since we opened in 1990. Cans, most paper, plastic bags, cardboard and newspapers are also recycled.
3. Glass bottles make up the majority of the carbon footprint of a winery. We are switching to lighter glass, to lower our carbon footprint and reduce shipping costs.
4. Since 2008, we have used Earth bag 6-bottle carriers.  These durable, reusable bags are made from recycled plastic shopping bags, and are a great way to cut down on waste.  Anyone who makes a 6-bottle purchase in our tasting room receives a complimentary bag.  And we encourage our customers to use them on their return trip.
5. When we harvested a portion of our property for timber, we were committed to replanting to replenish this renewable resource.  There is much time spent in the winter months removing invasive plants so the forest will re-grow more rapidly.  Seed trees remain to add to the planted seedlings.  Our forest contains many wild plants that harbor beneficial insects and many wild animals and birds.
6. When we remodeled our tasting room in 2007, we reused many of the building materials.  What we couldn’t reuse, members of our staff took home.  We used the remodel as an opportunity to improve the energy efficiency of our tasting room by installing new windows, a heat pump, and solar screens to reduce the need for air conditioning on sunny days.
7. We have a wood stove in our tasting room. In the wintertime, we use it for heat--especially if we lose power. Having this option is wonderful for our customers. Most of the wood for our stove comes from our land, from building projects we have, or from broken pallets.
8. We reuse plastic peanuts, foam shippers, tissue, wrapping paper, bubble wrap, bags and pulp shippers. Customers bring their shippers here for us to use.
9. We limit herbicide use and have never used insecticide. In 2008, we purchased a hoe that attaches to the tractor for easy tilling between grapevines. Use of herbicide will then be reduced over time. We use herbicide in March and then only spot spraying the rest of the year. We do have noxious weeds and pesky plants like: poison oak, blackberries, Canadian thistle, and scotch broom.
10. Each year the pruned vines are cut up with a mower so they will enrich the soil. Keith discs every other row every other year to encourage more humus formation in the soil. In 2009, we started using organic compost from a local supplier for the same purpose.
11. Our two certifications limit what we can use in the vineyard and make us pay attention to maintenance of equipment. If equipment is maintained well, it works more efficiently. Other tests determine vine and soil health. Knowing if you need to add some kind of fertilizer is also maximizing efficiency of the vines which will lead to better wine quality.
12. We are always trying to figure out ways to be more sustainable. This is a complex issue. The LIVE organization has an extensive list of sustainability practices for wineries that we are very interested in, but it is so new and complex, we will be gradually implementing them over time. We would like to eventually have a LIVE certified winery.