Sustainability is central to Harris Organic’s philosophy of vineyard management; we favour the ‘slow food’ process of wine production which is vital to our physical and environmental health. By not using industrial techniques and focussing on small-scale processing, ultimately this means caring for you and the local environment.
Land that is cared for without introduced irrigation allows the land to be used for future generations. We only use nature’s underground water on our vines.
In winemaking we use minimal artificial energy sources. For example we built an underground cellar for naturally cooler storage temperatures while our wines likewise mature in natural oak, ultimately sealed in recyclable glass and cork. We use very small amounts of electricity in producing a litre of wine compared with the Swan Valley and Australian average. We are against the use of pesticides.
We use low amounts of preservative and additives. See the Additive List for the chemicals that we DO NOT use in our wine (useful if you have particular allergies).
We are a low waste winery and we believe a Zero waste winery is not possible.
Since the end of 2006 we have been an A-Grade member of Australian Certified Organic (ACO).
We have an expensive annual inspection and our practices follow strict instructions and laws by the Australian government, such that we can meet stringent export criteria.
Certified Carbon Neutral
We planted a green belt of trees and installed 34 solar panels producing a maximum of 7.5kW of power to offset our electricity and hydrocarbon fuel usage - See our Carbon Neutral certificate.
We examined using bio-dynamic products in our vineyard and concluded that bio-dynamics created extra stirring and spraying, not to mention the petrol or diesel required to do the spraying.
As we love our vineyard and there is no scientific proof that bio-dynamics works, we see no need.