Our Evolving Sustainability practices
Sustainability is a journey, and we’re always looking for ways to improve. From composting grape skins to collecting rainwater for irrigation, we’re constantly evolving our practices to care for the land. Whether it’s harnessing solar power, supporting biodiversity, or reducing water waste, every small change adds up. Read on to see how we’re working toward a better future—one vintage at a time.
1. compost and compost teas
Instead of throwing grape skins and stems from harvest into a landfill, we keep all the scraps (from the garden, kitchen, and landscaping, too!) and turn them into high quality compost. We then spread the compost in our Chef’s Garden and the vineyard. We are constantly experimenting with ways to increase the quality of our compost.
2. No herbicides
Instead of using herbicides, we control weeds by hand and with a mechanical weed knife, preserving soil health and biodiversity. Herbicides can disrupt beneficial microbes, harm pollinators, and contaminate groundwater.
3. solar power
Both the winery and tasting room have large solar arrays. Between the two systems we offset the majority of our power-use across our entire property.
4. cover crop in the vineyard
We grow a variety of plants like barley, peas, and beans between the rows to fertilize our soil and prevent erosion.
5. integrated pest management
We practice integrated pest management using owl boxes and predator perches. We encourage predators to keep our ecosystem balanced and naturally control pests.
For an in depth look at our Owl Box Program (and to learn how to make your own!) click here.
6. LEED Silver certified buildings
Our buildings are LEED Silver certified. LEED (Leadership in Energy and Environmental Design) is a globally recognized certification for energy-efficient, eco-friendly buildings. Achieving Silver status means we have met high standards for water conservation, energy efficiency, waste reduction, and sustainable construction.
7. Water conservation
We collect all the rainwater off the roofs of our tasting room and winery to use for irrigation. The water is stored in two ponds (one covered to eliminate evaporation) until we need to use it. We also capture all the water that enters the drains in our winery, clean it up, and use it for irrigation. Not only does this give us more water for irrigation, but it also dramatically reduces the amount of water that would go into our septic system.
8. COMMUNITY INVESTMENT
We reinvest over $200k annually in local non-profits to address real problems in our community. We also have an employee matching program where staff members can donate $2,000 to a charity of their choice each year. We also cook and serve monthly dinners at the ECHO Shelter.
9. natural habitat conservation
We keep more than 50% of our land un-planted to leave natural habitats for animals. There is a lot of biodiversity on both of our estate vineyards, including hawks, owls, snakes and coyotes who help control rodents.
