As we move into April, traditionally a month with lots of sustainability news; we cover everything from new sustainable certified labels at beauty (and LVMH-owned) giant Sephora; positive trends in bag-in-box; the reality that plastics have long-term health and environmentally impacts we are only beginning to understand; brewing sustainability and alongside a historic climate change report on global vineyards, news that an Iberian drought is so severe that Freixenet says it has been forced to produce declassified sparkling wine.
Marketing
California: Winners have been announced for the 10th annual California Green Medal Sustainable Winegrowing Leadership Awards. Press Release via Wine Business
Leader Award, LangeTwins Family Winery and Vineyards - given to the vineyard or winery that excels in the three “Es” of sustainability — Environmentally sound, socially Equitable and Economically viable practices.
Environment Award, Gloria Ferrer - given to the vineyard or winery that best demonstrates Environmental Stewardship through maximized environmental benefits from implementing sustainable practices.
Community Award, Cooper-Garrod Vineyards at Garrod Farms - given to the vineyard or winery that is a Good Neighbor and Employer using the most innovative practices that enhance relations with employees, neighbors and/or communities.
Business Award, Vino Farms, LLC - given to the vineyard or winery that best demonstrates Smart Business through efficiencies, cost savings and innovation from implementing sustainable practices.
Penedes, Spain: Per the D.O. Cava Regulatory Council certified organic cavas grew 25% in 2023. Press Release via Wine Business
New regulations mandate the transition to 100% organic status for the entire Guarda Superior category by 2025.
Organically-certified bottle sales reached 32.3 million.
Global: Sephora has unveiled two sustainability certifications – “Clean at Sephora” and “Planet Aware at Sephora.” Womens Wear Daily
The former includes brands with effective formulas that meet globally regulatory standards and avoid certain ingredients; the latter includes brands that meet Sephora’s ingredient sourcing and formulation, packaging, corporate commitments, and transparency, total of 32 criteria.
Perrysburg, Ohio: O-I Glass, Inc. will join as a member of the Sustainable Wine Roundtable (SWR). Press Release via Wine Business
Most recently, O-I announced the B0 Estampe™ wine bottle that weighs about 390g.
O-I Glass is also the producer of the “Cento per Cento Sicilia” (100 Percent Sicily) bottles that are produced with about 90% locally recycled glass along with locally recovered secondary raw materials. This local, closed-loop program enables glass packaging to be cleaned, separated, and prepared to be made into glass packaging again—all reducing the need to import empty wine bottles for local wineries.
California: California Wines is launching its 13th annual Down to Earth Month celebrating the state’s global leadership in wine sustainability. Press Release via Wine Industry Advisor
To give consumers an inside look at the California wine community’s innovative sustainable practices, dozens of wineries and vintners’ associations across the state are hosting interactive events, activities, and special offers — from eco-focused vineyard tours to wine tastings to festivals — all month long.
Bordeaux, France: Richard Siddle catches up with Baron Philippe de Rothschild’s Véronique Hombroek, executive director for branded wines, Jérôme Aguirre wine director, and Philippe Sereys de Rothschild, chief executive on Mouton Cadet’s Fair Trade for Life certification. The Buyer
The brand fell on Wine Intelligence’s Global Wine Power Index from 2018 – 2021; the index is based on the performance of wine brands in 20 of the most key wine markets in the world.
The leaders suggested the turn towards sustainability is in part to appeal to a younger generation. “We can’t lose our identity. But our story has to be right. For many Mouton Cadet was the brand for their fathers. We have to bring them with us. To surprise them,” said Philippe Sereys de Rothschild.
Hombroek talks a lot about aligning the company’s sustainability strategy with a “vision”for the brand that is also in tune with what its consumers want.“ We need to present Bordeaux in a more sustainable way,” she said.
As part of the Fair For Life program it has set up a new development fund to help growers make the investments they need to take their vines to the next level of quality, or help move over to organics – financed by a 1% levy on sales of wines bearing the Fair for Life label.
It has also started a new association for its wine growers to come together to discuss and share the issues and experience they have and also explore how the new development fund can be best used for all growers.
Packaging
California: Esther Mobley on the new class of high end wines going into bag-in-box, some that cost as much as $100 per box (although that’s still only $25 per 750ml equivalent). The San Francisco Chronicle
There are some challenges she notes, the traditional boxed-wine consumer isn’t going to shell out $100, while the traditional consumers of $100 wines aren’t interested in buying a box.
In the US sales of 3-liter boxed wine grew 30% by volume between 2018 and 2023, according to consumer research company Circana (formerly known as IRI), a period during which overall wine sales were down more than 10%.
The newer category entries with higher quality wines, and higher price points than has traditionally been in this packaging are doing well; Juliet will produce the equivalent of 10,000 cases of wine this year, co-founder Allison Luvera said, up from 2,300 last year. Really Good Boxed Wine grew 260% from 2022 to 2023, said founder Jake Whitman.
Boutique California wineries like Tablas Creek ($95/3L), Bedrock ($106/3L) and Ryme ($65/3L) started putting small amounts of their highly regarded wines into boxes. By leveraging their existing reputations, these wineries are betting that they can subvert people’s expectations.
“Rather than put something cheaper into it, we’re hopefully shifting a little bit of perception as to what can be in a bag-in-box,” said Bedrock owner Morgan Twain-Peterson.
Cardboard boxes are much more environmentally friendly. But then there is the pesky problem of the plastic pouch contained within. The general consensus among boxed wine makers seems to be that the plastic bag is an unfortunate necessity — there’s no other way, in the current technology, to keep the wine fresh — and that it’s still far preferable to glass.
“Which is worse: creating 4 pounds of glass or 4 ounces of plastic?” said Tablas Creek owner Jason Haas.
Global: A new movie looks at the big problem of microplastics, which we are only now beginning to understand. The New York Times
“Plastic People,” a new documentary directed by Ben Addelman and Ziya Tong, surveys the emerging science on microplastics and arrives at a troubling conclusion: The potential health risks associated with plastic pollution are becoming hard to ignore.
“We know microplastics are everywhere, we know they are harmful to marine life and to our fisheries, but the research side of how they impact humans is still catching up,” said Imari Walker-Franklin, an environmental engineer and chemistry researcher at RTI International who studies microplastics.
Global: Shanken News Daily reports on leveraging alternative packaging among major brands.
Delicato Family Wines, marketer of boxed wine giant Bota Box, vice president of marketing Gabriela Becker says the 3-liter box segment continues to grow, and other packaging options are gaining as well.
“Within the premium box wine category, the most exciting story over the past year has been the explosion of consumer interest in the 500-ml. format,” Becker says. “This category grew 10% in 2023, which is huge in an industry that was down 1% for the year. Bota Box Mini, which is packaged in 500-ml. TetraPaks, grew 26% within the same timeframe.”
“Many wine consumers are very open to alternative packaging and generally have positive impressions, especially younger generations,” says Tim Cannon, brand director for 14 Hands at Ste. Michelle Wine Estates. “They see these formats as more portable, and great for casual occasions, whether relaxing at home with friends, or for outdoors activities at the pool, beach, or a concert.”
Cannon also notes that 14 Hands’ canned format brought new consumers to the brand.
Napa Valley, California: Tim Carl spotlights LJ Crafted Wines, an innovative urban winery in La Jolla that is at the forefront of bottle reuse. Napa Valley Features
Viticulture
New Zealand: Sarah Neish reports on how New Zealand’s certified organic growers fared verse conventional ones in the smaller 2024 harvest. The Drinks Business
Sarah Booker, market manager of Organic Winegrowers of New Zealand, expects her members’ crops to be around 15% down for 2024 compared with 2023.
Rumor has it that conventional producers’ crops will be around 10% down; reportedly due to a variable spring and powdery mildew outbreaks.
Ultimately, how organic producers fare this year will hinge on how many years of organic viticulture they have under their belt, because to get to the point where your vines are self-sufficient, “it takes four or five years of finding your feet,” Booker says.
Theoretically, says David Babich, if his conventional vineyard crops at 15 tons in any given year, then his organic vineyard might yield 11 tons, creating a deficit of four tons of grapes.
Pinot specialists Domaine Thompson, based in Central Otago, concedes that its 2024 harvest will be lower than usual but says that its 100% organic approach has no bearing on this. “We do not adhere to the notion that organics equals smaller tonnage,” says co-founder PM Chan. “Our 2024 vintage will indeed be a smaller one in terms of total tonnage, but that is due to a nasty springtime frost, not because we are organic.
The premium price commanded for New Zealand’s organic expressions also means that, even with yields down by as much as 15%, there is a chance for some costs to be recouped.
Villa Maria told the drinks business that the RRP for its organic EarthGarden Sauvignon Blanc is around £1.50 higher than for its Private Bin Sauvignon, “depending on retailer and promotional activity,” says Sarah Szegota, global marketing and communications director.
Pennsylvania: A team of Pennsylvania State University researchers has been developing a handheld tool that can X-ray a plant and determine how deep its roots have reached beneath the soil. Anthropocene Magazine
The quick and convenient tool can provide a read on the nutrients that crops are getting from the earth, and perhaps even how much carbon they’re storing down there as well.
Crops that plunge further down can access more water in the soil could buffer them against the effects of drought.
Longer roots may also mitigate climate change, because they’re able to take up more nitrogen fertilizer (which can be polluting if the excess is left unused in the soil) and also deposit more carbon that stays locked away in the ground.
California: Mike DeSimone and Jeff Jenssen survey Regenerative Organic Certified (ROC) vineyards in Paso Robles and neighboring areas on why they’ve done it and changes in quality as a result. Robb Report
Robert Hall Winery, which has completed the three-year conversion process and expects to receive certification shortly; has performed three years of side-by-side trials comparing its regeneratively farmed vineyard wines versus those from control vineyards.
“It is still very early days, but we are very encouraged by the quality of fruit and resulting wines,” says Caine Thompson, managing director at Robert Hall.
Brewing Sustainability
US: An interview with sustainable design and brewing expert Andy Hooper on sustainable practices in brewing. UC Davis
On the biggest challenge of sustainability in brewing, “Potentially the single largest challenge in sustainable brewing is to convince the consumer that it matters. Producing quality and sustainably brewed beer takes more effort and can be more challenging from a logistical and financial perspective. If beer drinkers don't understand or care about sustainability, then brewers have less economic motivation to produce them.”
On how brewers can adopt sustainable practices, “Start by tackling sustainable efforts which are easily attainable and cost effective such as water use reduction, insulation, operator training and side streaming waste.”
Sustainable, money-saving projects breweries should consider: Automation systems for boilers, chillers and air compressors, insulation, water treatment and reclamation, heat reclamation.
Canada: New methods to remove toxins from wheat and barley are boosting seed germination and predicted to enhance future beer production. The Drinks Business
Published in the Journal of Food Engineering, research showed that by using “cold plasma steeping technology” to “target fungal mycotoxins in wheat and barley grains” during malting, meant that scientists could boost “grain germination by 10-13% for potential applications in malt and beer production”.
Historically, mycotoxins have resisted high temperatures, which has meant that removing them from grains has previously been challenging.
Yet deactivating toxins sustainably using cold plasma — referred to as “emerging technology” — could assist in their removal.
A technique that also does not leave any residue on the grain, eliminating the need for chemical sanitizers. A plus point for a sector that is looking at ways to make itself more health and environmentally-conscious as well as ecologically sustainable.
Regulations
US: The Fifth Circuit restored the SEC’s climate disclosure regulations on Friday after it paused the rules last week. Bloomberg Law
The US Court of Appeals for the Fifth Circuit’s decision to dissolve its administrative stay came after the US Court of Appeals for the Eighth Circuit was selected Thursday in a lottery as the venue for a case consolidating nine lawsuits across the country against the Securities and Exchange Commission’s March 6 rules.
Global: The adoption of biological crop protection is being delayed by a regulatory environment that has failed to keep up with innovations that would make these products easier and more effective to use, according to a new report. AgTechNavigator
The report, produced by Agri-TechE with Cambridge Consultants notes that precision agriculture allows for per row or even per plant applications, while regulations is centered around the number of applications.
Sustainability
UK: The Wine Society has launched a new climate and nature program to encourage its suppliers and producer partners to adopt regenerative farming practices by awarding grants to individual projects. The Drinks Business
The new initiative will encourage producers to apply for funding to support the implementation or expansion of viticultural or vineyard projects.
The first year will offer a total of £60,000 of funding, but it is likely that this pot will be increase in future years.
US: Shana Clarke spotlights eight favorite organic selections from buyers across the country. SevenFiftyDaily
Climate Change
The study, in Nature Reviews Earth and Environment, reported that “the geography of wine production is changing”, and it considered the consequences of changing temperature, precipitation, humidity, radiation and CO2 on global wine production and explore adaptation strategies. It highlighted how current wine growing regions were mid-latitude due to the warmth for ripening but without excessive heat, and were relatively dry to avoid strong disease pressure.
“As viticulture expands into new regions, impacts on natural ecosystems and biodiversity need to be considered and negative impacts mitigated. This could mean avoiding the conversion of wild lands, designing new vineyards to be dry-farmed wherever possible to eliminate the need for irrigation, and/or emphasizing sustainability and environmental stewardship.”
Penedes, Spain: According to a study published in Nature Geoscience – the Iberian Peninsula is experiencing the most severe dry spell in the last 1,200 years. Decanter
The lack of rainfall is causing a never-before-seen crisis in the Penedès region, home to around 95% of DO Cava production.
Last year, some growers lost nearly 70% of their harvests; this year more vines than ever risk dying of thirst.
Cava giant Freixenet says it has been forced to produce a declassified sparkling wine for markets in Germany, Switzerland, and Austria, as there are not enough DO Cava grapes to meet demand.
‘Freixenet Premium Sparkling Wine – Cuvée de España’ will be produced using the Charmat instead of the Traditional Method of sparkling production and will debut in August 2024. Josep Palau, production director at Freixenet, told business daily El Economista that ‘the sharp decrease in [grapes harvested] will have a massive impact on all markets in the world since this serious situation is not expected to be reversed in the short term.’