We’ll admit it, this month’s headline has a certain ick factor. But we’re here to change the misperception behind that reaction. We think looking at waste in new ways will get you as excited about it as we are.
Making wine is a combination of art, science, and Mother Nature, so the numbers can vary but generally it takes about 600 and 800 grapes to make a bottle of wine. That’s around 10 bottles per vine. Did you ever wonder what happens to all the skins, pulp, seeds, and stems after we press out the juice? Those leftovers are called “pomace,” and if you’re a farmer, it’s grape-scented gold. Pomace is packed with nitrogen, phosphorus, potassium, and calcium, essential nutrients for plants, plus organic compounds that are great for supporting soil bacteria. Without going too far down the bio-chemistry rabbit hole, once we mix the pomace with carbon-rich materials like straw, shredded vine clippings, and waste wood chips, it quickly composts into a nicely balanced blend that pairs perfectly with growing healthy grapes – and making more delicious wine.
We practice “no-till farming,” which means we let the soil in the vineyards just be. At a macro level, that reduces erosion and allows the roots to grow deeper, making the vines more drought resistant. But the magic is at the micro level. The compost we make from the pomace gets spread on top of the soil, instead of mixed in. This layer holds onto water, reducing the need for irrigation, while letting the nutrients filter down to the community of microbes that live in the soil. And they are some of the most important workers at our vineyard. While enjoying the feast themselves, the microbes make those nutrients more digestible for the vines. A thriving, diverse, microbial ecosystem helps the vines use water better, protects them from harmful pathogens, and improves drainage and airflow through the soil. They even contribute to the flavor and character of the wine, also known as the vineyard’s unique “terroir.”
Beyond composting, our teams are always looking for ways to reduce our impact on the planet. That’s why we’re Certified California Sustainable. Collaborating with this third-party program is like having a sustainability workout buddy. In this case, it’s a group of vineyards and wineries who believe sustainability matters and hold each other accountable for using international best practices to grow and craft quality wine while protecting the environment and being good neighbors and employers. The certification – and recertification – requirements are tough, and they’re verified by independent auditors who publish the results in their annual report. We measure a long list of criteria to make sure we’re living up to our promise as members, including water and energy efficiency, soil health, waste management, wildlife habitat, employee experience, pest management, how we give back, how much we’re improving each year, and even if the companies throughout our supply chain measure up, too. This annual process asks a lot of our team, but we believe the benefits to the planet, our community, our business, and our wines are absolutely worth it. Plus, a little friendly encouragement and competition always makes a workout more fun.
March 18 is World Recycling Day. How can you help?
One of the simplest ways to reduce your impact on the planet is to make a grocery list and stick to it. Really. Shopping thoughtfully minimizes waste throughout the food chain. If you have any leftover ingredients from the meals you planned, challenge yourself to use them in new dishes, like soup or pizza. If you’re not able to compost food waste at home, there may be a composting service in your community. And of course, keep putting your Etude empties in the blue bin. Wine bottle glass is 100% recyclable!