Sustainability in the Vineyard

What is Rocky Creek Winery doing to make it’s operations sustainable?

1.  Design for sustainability

Our varietal selection was the biggest challenge.  Key consideration was given to selecting early ripening, disease resistant varietals.  We had already started cuttings of Marechal Foch (an early, disease-resistant red) before moving to Cowichan Bay.  For the remainder of the vineyard we chose newly developed hybrids just released from a breeder (Valentin Blattner) in Austria.  In addition to 500 Foch cuttings, we planted 1000 hybrids nicknamed “Cab-Foch” after their crossing between Cabernet Sauvignon and Marechal Foch.  We also planted 600 white hybrids, still experimental, which are just numbered, not named.  So we have “#2″, “75-8″, “75-7″, and “48.05.49″.  Why would we plant our vineyard with unproven experimental varieties?  Because there are few, if any, white varietals truly disease-resistant.  If we can help prove the viability of these new selections, we can help the industry become more sustainable.  Disease resistant plants mean less spraying with fugicides; therefore our second vineyard can be organically grown.  

Vineyard layout is similarily unorthodox.  We space the rows much wider than is commonly found in commerical vineyards in the Cowichan Valley.  We also aligned them with the slope on our property to maximize air flow, which in turn reduces disease pressure on the plants.  We plan to keep the space between our rows green, allowing natural species to maintain a healthy ecosystem.  We don’t plan any permanent irrigation system, after establishing the grapes, we will force them to find water in the aquifer below us.

Our trellising will be steel, staying away from pressure treated wood, which introduces chemicals into the vineyard, and requires replacement, unlike the materials we will be using.  Our trellis design will be Geneva Double Curtain, which allows a high-hanging growth habit, which is suitable for the Foch, and Cab-Foch hybrids.

We also designed the vineyard around the existing ecosystem as much as possible.  A buffer zone was left around two spring-fed ponds, with the existing trees and shrubs left to allow a haven for birds, animals and insects in the middle of our vineyard.  We frequently see herons, eagles, hawks, geese, ducks, and many other smaller birds attracted to the natural areas we left untouched.

2. Operate Sustainably

Although our vineyard is still in its infancy, we are implementing measure to ensure it is sustainable.  Minimizing our carbon footprint; reusing, reducing or recycling waste materials; selecting material that is less harmful to the environment. 

We also choose not to tent the vineyard to create a warmer atmosphere so that the plants ripen earlier.  We try and stick to the idea that our plants in the vineyard should be able to survive in this climate without using too much added labour and materials. 

In the vineyard we use the tractor only when necessary.  Most of the work is done by hand, and we don’t have any vehicles in the vineyard except when required for the task at hand.  Getting around the vineyard on foot is both environmentally sound but also good exercise!

We minimize waste wherever possible.  When we needed pots for our cuttings, we purchased used pots from a local nursery.  Vineyard waste (including pomace) ends up back in the vineyard as compost.  All material that can be recycled is properly segregated and sent to the recycling facility.

We select materials that are less harmfull to the environment.  A key component of this is our sprays of fungicides to prevent powdery mildew.  By selecting disease resistant hybrids, we will reduce or eliminate the need to spray.  If we need to spray, we will be using fungicides acceptable for organic vineyards.