Sustainability encompasses myriad aspects of business and production. These range from the big-ticket environmental and carbon-emission concerns – seeking to mitigate and adapt in the face of now-rapid climate change – to the socio-economic, whereby workers and employees are offered a fairer deal, including aspects of pay, work conditions, education and advancement.
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Harpers and California Wine Institute hosted an insightful and far-reaching seminar at London’s Design Museum, delivering the core message that the wine world is well-placed to better engage consumers in supporting the true costs of advancing sustainability. Andrew Catchpole reports
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A new initiative created with the aim of supporting UK growers and winemakers in their efforts to produce sustainable wines has been given an official name.
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Consumers need to get behind the agricultural sector to support the true costs of sustainability, but while the wine industry is well-placed to advance this message, there is still a long way to go.
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Bottling and packaging play by far the largest role in the green house gas (GHG) emissions generated by the production and distribution of a wine, contributing 42% of the total carbon footprint, delivering a clear ‘innovation challenge’ for the trade if it is to fully join the march towards greater sustainability.
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Maison Martell has formed a dynamic partnership aimed at preparing its vineyards for climate breakdown, as Alison Reid, of ethical-hedonist.com, reports.
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Raspberry-infused gin brand Pinkster has added a cocktail mix to its menu.
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Ahead of a joint Harpers-California Wine Institute session on sustainability (details below), Andrew Catchpole catches up with the team fronting the Golden State’s wines
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Harpers is partnering with California Wine Institute to run a sustainability-focused event at London’s Design Museum on 11 July, bringing together West Coast and UK views and insights into one of the most prominent topics of the day.
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The Consorzio of Conegliano Valdobbiadene Prosecco Superiore DOCG has forbidden the use of glyphosate in its vineyards.
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Hatch Mansfield has announced its next sustainability initiative is a borehole project in the North region of Uganda.
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At first glance, it seems inconceivable that a tradition-bound region such as Bordeaux could willingly embrace change. The strict hierarchy of Bordeaux’s classed growths, cemented in 1855, is as intransigent as it was in the 19th century. Bordeaux’s winemakers remain defined by the vines and the soil they inherit.
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Ruffino has “confirmed its commitment to environmental responsibility” by introducing three organic-certified wines, a Chianti, a Prosecco and a Pinot Grigio.
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South American producer Santa Rita Estates (SRE) says it doesn’t regret ploughing $25 million USD into sustainability initiatives over the past five years, despite sustainable and organic cues having less sway with consumers.
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A recent California Wines tasting convinced many that the Golden State is back on track. Andrew Catchpole reports on its refreshed identity
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A new sustainability and climate change mitigation scheme for the UK wine industry could be complete by the end of the year.
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Santa Rita producer Doña Paula has been certified as a sustainable winery.
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The Chablis Winegrowers Union (FDAC) has embarked on a €4.8 million project to implement a new methanation system in a bid to improve sustainable practices across the region.
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Pernod Ricard has launched its 2030 Sustainability & Responsibility Roadmap comprising eight key commitments across its business ‘from grain to grass’.
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For the latest Harpers roundtable - in partnership with Lanchester Wines - industry experts gathered at the Cinnamon Bazaar in Covent Garden to discuss pressing environmental issues and the commercial benefits of a sustainable approach to business.
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