Sustainability
Sustainability is at the heart of every decision made at Printhie Wines. We’re focussed on improving our landscape, reducing our waste and supporting local producers while respectfully working on Wiradjuri land. We invite you to follow our journey as we implement and develop new initiatives that continue to reduce our carbon footprint.
Our Sustainability Commitment
To reduce our carbon footprint whilst caring for the environment, our community, and our employees. We’ll do this by focussing on provenance, seasonality and tapping into the rich agricultural history of the Swift family. We aim to provide a true sense of place and to do this we need to care for and improve the land we work on.
Our Environmental Commitment
To protect the ecology of the Cellar Door site, continue to learn and embrace indigenous heritage and plant endangered local native flora species.
Our Initiatives:
We know that creating a sustainable business and reducing its carbon footprint doesn’t happen overnight so please join us on this journey of discovery. The initiatives below are just a snapshot of what we’re currently doing:
- The first vineyards planted at Printhie Wines in 1996 used posts from a pine plantation owned by the Swift family at Oberon. This continues today by recycling hail netting posts from the cellar door site for our new vineyard posts
- Our new vineyards are planted east to west. The traditional north to south direction is the European way and aims to capture as much sun as possible. In Australia we don’t have that problem so by changing the direction of the vineyard rows the vines are more protected from our harsh elements such as the wind and the sun. The change in direction reduces the amount of water they need, reducing irrigation requirements and saving this precious resource.
- Creating a landscape plan for the Cellar Door site that will include a fenced off regeneration area
- Building a kitchen garden that will supply majority of vegetables and herbs for the restaurant
- Compost and Chook yard also being built by end of 2024 so all green waste from the restaurant remains on site
- We are a styrofoam free site
- Phasing out single use items at the Cellar Door. All plates, crockery, napkins and cutlery used at the cellar door are multi-use including the use of bamboo straws
- Continue to invest in equipment that will reduce energy use and lower costs
- Installation of an EV charger by end of December 2024
- Working towards Sustainable Winegrowing Australia accreditation
Feedback and Improvements: We continuously strive to improve our sustainability and welcome feedback from our visitors. If you have suggestions on how we can enhance your experience, please let us know by emailing [email protected]
Scan the Instagram QR code below to view a reel showing a bi-product of the winery being used as mulch on the Cellar Door gardens.
