MORE than 1 billion bottles of organic wine are set to be consumed around the world every year by 2022 – and a local vineyard is making a significant contribution to the trend.
Australia is leading the way in the increasingly popular Certified Organic wine field, growing at 14 per cent over the past year to clearly outpace the growth of the total wine industry.
Angove Family Winemakers says as a result of the ongoing COVID-19 pandemic, new data shows an accelerated increase, with people becoming more health and environmentally conscious and increasingly demanding traceability, sustainability and additive-free products.
Additionally, research shows a continued acceleration in certified organics among Australian consumers.
This year marks the 15th anniversary of Angove Family Winemakers, which is now Australia’s leading Certified Organic winemaker, farming and making wine under organic certification.
Certified Organic grape growing and winemaking involves crafting wine made from grapes grown without any synthetic chemical intervention – no artificial fertilisers, pesticides, fungicides, and herbicides – and independently audited, adhering to strict standards of organic protocol every step of the way.
Angove’s 300ha Nanya vineyard is now entirely farmed organically, making it one of the most significant organic vineyards in the world.
“Simply put, there is no other way, other than Certified Organic viticulture, to produce the best-tasting wines as well as to take care of the environment and our fellow human beings,” said Tony Ingle, chief winemaker for Angove Organic.
“Organic viticulture is viewed as the best way to improve soil quality and optimise water use, which creates stronger, healthier vines and better fruit.
“Certified Organic wineries contribute to the natural eco-systems that they exist on. They naturally use less water (due to the higher amount of compost and organic matter in the soil that holds water more efficiently), and don’t pollute the surrounding environment with dangerous chemicals and fertilisers.”
Mr Ingle said Angove Family Winemakers has expanded to a “taskforce” of natural helpers to support its Certified Organic production.
“These include bees and microbats,” he said.
“Microbats live amongst the native gums amongst the vineyards, and naturally control insect species. Bees are crucial to a healthy and thriving vineyard. Bees act as insect security guards making the beneficial insects feel safe and protected, encouraging them to stay and ‘defend the vineyard’.”
Mr Ingle also said Certified Organic wine has “a myriad of health and environmental benefits”.
“Certified Organic wines do not use any synthetic chemicals and there’s nothing artificial added to the wine,” he said.
“Without all the chemicals, the vineyards attract lots of native species to the area, which supports biodiversity and protects the natural ecosystem.
“It’s critical that your wine has the Bud logo from Australian Certified Organic, or other certifier, which is the only way you can be guaranteed it is truly organic.”
Total growth achieved for Angove Organic in the 2020 financial year was 30 per cent growth on the prior year, with the company delivering double-digit growth in Organic wine sales year on year since launching the organic range.