Here at Woodstock, we do our bit to contribute to a more environmentally friendly world:
1. Preservation of trees
Unlike many other wineries in the region, you will notice that Woodstock is surrounded by century-old gum trees. When The Coterie was built in 1988, all significant trees were marked and not one was cut down to accommodate The Coterie, hence its unique shape. To ensure safety, a local arborist is engaged annually to inspect and advise on maintenance of the trees.
2. Recycling our water at Woodstock
All leftover drinking water is used to water our herb garden, which was started by Mary Collett, as well as the gardens around the courtyard. Our wastewater passes through a biocycle system where enzymes and bacteria break down the nutrients. Recycled water from this process is then used to water our mulberry, citrus, stone fruit and almond trees.
3. Organic mulch
If a tree limb comes down in the wildlife sanctuary, it is left there for the Potoroos and Bettongs to feed off the decaying bark. However, if it comes down elsewhere, we cut the forearm or larger pieces into firewood, and mulch the rest through a tractor driven chipper for use in our vineyards and orchards.
The mulch is usually left to compost for at least six months before being spread between the vine rows. We also source mulch derived from urban green waste after passing through a hammer mill for the same purpose. This reduces the need for irrigation by preventing moisture loss through evaporation and improves soil structure by adding organic matter.
4. Cooking oil as fuel
Cooking oil from kitchen is collected and converted to biodiesel. We are currently investigating the option of running our diesel engines on waste vegetable oil.
5. Vineyard vehicles
Small 4-wheel motorbikes are preferred to tractors as vineyard vehicles to reduce soil compaction and to conserve fuel.
6. Vine hedging
Vines are hedged to reduce transpiration, thus reducing the use of water. This canopy management also decreases shading and allows airflow within the canopy, which minimises fungal disease pressure.
7. Minimal tillage practices
Minimal tillage practices with minimal inputs are preferred, depending on seasonal conditions. Rather than cultivating the soil, we slash the cereal cover crops between the vine rows, leaving stubble and mulch.
8. Biodynamic and organic practises
We are currently investigating biodynamic and organic farming. Our chemical usage is decreasing, with traditional elemental copper and sulphur as the main ingredients. If there is any doubt about any spray: we don't use it. Watch this space!
Textures At Woodstock