There are numerous management techniques that can help reduce the environmental impact of grape growing and wine production while preserving soil health, biodiversity, and the long-term viability of vineyards. Here are our pointers towards achieving sustainability in English viticulture.
Sustainable practices in English viticulture have grown significantly in recent years, driven by both environmental awareness and increasing consumer demand for eco-friendly and organic products.
Soil Management and Biodiversity
Plant cover crops between vine rows to mitigate erosion during extreme rainfall, fix nitrogen, and promote biodiversity. Reduce chemical inputs by using natural alternatives to maintain soil fertility. Sheep are an efficient way to keep down weeds and grasses as well as providing a natural form of fertiliser. Make sure any necessary cultivations are kept to the bare minimum in order to preserve the soil structure and microbial life.
Water and Waste management
Harvest rainwater for irrigation during periods of low rainfall and consider drought resistant rootstocks. Adopt an integrated recycling and reuse policy for any packaging and materials as well as recycling water where possible. Grape pomace, the waste product of skins, seeds and stems post pressing, is a significant by-product of wine production that can be used as an organic fertiliser or animal feed.
Pest Management
Consider biological controls such as beneficial insects to help control pests in order to keep pesticide use to a minimum. Only apply treatments when absolutely necessary and opt for organic or low impact substances.
Energy Efficiency and Carbon Reduction
At peak times vineyards are energy intensive and it’s worth investing in renewable energy sources such as rooftop solar to help with energy efficiency and to improve sustainability. Lower emissions from machinery and equipment by opting for electric wherever possible.
Customers and environmental responsibility
The growing awareness amongst consumers of the health benefits of consuming goods with fewer additives extends to the wine cellar door. Presented with a choice at a similar price point, consumers will often opt to purchase the bottle displaying organic on the label. For some, the appeal is buying wine produced by sustainable practices which benefit the countryside and the drive towards net zero.
Sustainability in practice
Silverhand Estate near Gravesend in Kent is a vineyard incorporating sustainable and organic practices which are encapsulated in its philosophy: “Drink English, drink local and drink sustainable.”
There are currently around 900 acres planted under vine and it is the first UK vineyard to reach carbon-negative status, which was achieved without carbon offsetting, and by extensive emission reductions across its vineyard and winery.
As a fully operational farm as well as a vineyard, Silverhand Estate integrates sustainable farming and viticulture techniques, supported by a dedicated conservation team who work to maintain and enhance the estate’s unique ecosystem. Habitat connectivity is actively encouraged via wildflower meadows, careful hedgerow management and conservation grazing.
The estate offers regular tours and tastings as well as estate walks at different times of the year to encourage people to come on site and see for themselves the benefits of sustainable practices. It sits within the UK’s newest National Nature Reserve, the North Kent Woods and Downs – a recent designation as part of the King’s series of National Nature Reserves, which will contribute towards safeguarding biodiversity in an area where pressures on land use are growing.
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