Rosie Davenport, founder of specialist sustainability and communications agency Impact Focus, stresses that wine brands should find a competitive advantage in sustainability – if it’s well communicated.
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I was thrilled to read of a recent initiative by The Wine Society, not just because I am a member, but because it speaks volumes about how they approach their business.
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The organisers of environmental conference initiative Green Wine Future 2022 have launched a new podcast tackling “the most important sustainability and climate crisis response issues in the wine industry.”
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Californian brand Bonterra has laid claim to being the world's first organically-farmed, climate neutral certified wine.
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There is no vaccine for the climate crisis, the OIV said last week as it put “extremely low” global production estimates for 2021 squarely at the door of climate change, as Jo Gilbert reports.
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Wine and spirits are, at their heart, agricultural products, albeit given the somewhat magical twist of fermentation or distillation. Which means that any adverse affect from climate change can and will filter through to the final product, literally under the consumer’s nose, rather than just remaining a more peripheral concern in the wider world. Producers of wine especially are increasingly aware of what was described as an “existential threat” to their livelihoods, as outlined at a recent International Wineries for Climate Action (IWCA) seminar in London.
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With COP26 pressing the urgency for action on climate crisis, Denomination’s CEO Rowena Curlewis stresses the need for producers to build change into their business strategies and examines what this means for packaging and identity.
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As the trade measures up to extraordinary times and swings into the height of summer, leading businesses and operators take stock of trading conditions in the new normal.
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As the last of the Cabernet Sauvignon is picked in what looks to be a ‘good’ 2019 vintage, Bordeaux is gearing up for what may be the most significant change in vineyard complexion since the ravages of phylloxera in the late 1800s.
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