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  • New Zealand is a leader in eco-friendly  

  • wine. The first to establish a national  sustainability programme, more than 96 per cent of  

  • vine-growing land here is managed according  to specific environmental standards.  

  • The industry has pledged to be carbon neutral by  2050, and more producers are going organic.  

  • Of around 1400 registered growers and wineriesmore than 13 per cent are certified organic,  

  • compared to less than one per  cent two decades ago.  

  • I've come to the south of the country in the  renowned Pinot Noir region of Central Otago,  

  • where almost a quarter of producers are organic,  

  • to see for myself the challenges and  rewards of an all-natural harvest.  

  • Rosie! Hi! Nice to see you.

  • Beautiful property. At Carrick winery they've  

  • transformed semi-arid grazing land into  picture-postcard vine terraces.

  • The vineyard's been certified  organic since 2008.

  • That means that we're not using any pesticidesherbicides or fungicides in the vineyard  

  • or any synthetic fertilisers either. But going organic isn't easy or cheap.  

  • Here, the dramatic change in land, waste  and soil management initially sent costs  

  • soaring and yields plummeting. Now vines are back to their prime, and the deep  

  • beds of fine porous mineral sands below them, no  longer leach chemicals into the environment.

  • Anything going through our soil is going to go  into that water and eventually end up in our  

  • community, so it's really important that we think  about what we're putting onto our land here.

  • Of 16 wines produced here, four are  natural, meaning no filtration, processing,  

  • or standard additives are used to make wines  fruitier, fresher and keep for longer.

  • It's quite cloudy, it's  almost orange in colour.

  • While some consumers might find this  cloudy Riesling hard to swallow

  • Mmm, I like it. ….the 100% organic wine tastes fine to me.

  • But in the early days, getting fellow producers to  embrace change wasn't as easy as it is now.

  • Duncan. Ah, hello!

  • Hello lovely to meet you! Passionate organic winemaker Duncan Forsyth has  

  • seen a sea-change in the way vines and the wine  they produce are cultivated and processed.

  • Organics was probably the domain of sandal-wearing  

  • hippies 20 years ago. Now it's  just seen as a baseline.  

  • Not content with adopting the usual landwaste, water and renewable energy management,  

  • Duncan found himself at the forefront ofbold tilt at the dirtiest part of wine's carbon  

  • footprint; the classic glass bottle. Making, transporting and even reusing heavy  

  • glass bottles uses fossil fuels  and emits greenhouse gases.

  • We were the first in New Zealand to start selling wine in a keg. So, it's like a very  

  • small beer keg, it's about 20 litres and  holds two and a half cases of wine.  

  • But replacing elegant, visually appealing  glass bottles with stubby refillable kegs  

  • proved controversial. I wasn't seen as the most popular person.  

  • It was seen as dumbing down the industry. Andgot a number of phone calls with people asking  

  • what I was doing, how dare I? It's that easy.

  • But sticking to their guns, or in this case kegs,  

  • is proving profitable and popular, up  from one, to 10 percent of total sales.  

  • And far from dumb or downmarket, most of Mount  Edward's kegs go to high-end outlets.

  • Acclaimed for its pursuit of renewable  energy and sustainability, this hotel  

  • bar has seven wines on tap, each one coming  directly from nearby vineyards in kegs.

  • That cuts thousands of 'wine miles' bottles of the  same product would take via the regular storage,  

  • wholesale and distribution  chains spanning the country.

  • Eliminating transportation costs, it kind of  reduces the carbon footprint as well, every little  

  • bit that we can do, to do that, is huge. Wine by the keg isn't so practical when it comes  

  • to shipping wine to the biggest and most valuable  market; individual consumers overseas.

  • Like all the growers I'm visiting, Blair Walter  is embracing lightweight bottles as a way of  

  • reducing the carbon emissions produced  in the export of his premium wines.

  • The thinner bottles are up to 50 per cent  lighter than traditional longnecks.  

  • That's 417 grams, you feel how light it is. What goes inside the bottle comes from biodiverse  

  • fields where a range of plants and  vine-friendly, pest-eating insects  

  • thrive amongst the grapes. Wastes such as cuttings, cow manure and  

  • even eggshells from the vineyard chickens are  mixed into a compost, to feed the vines.  

  • How much better is that than  getting your fertilizer and nutrient  

  • for the vineyard from a sack? By growing naturally, recycling organics  

  • and ensuring suppliers use minimal packagingthis entire commercial business produces less  

  • waste than a typical domestic household. So we have a domestic-sized wheelie bin that's  

  • emptied fortnightly and that's  the only waste to landfill.

  • Blair and his fellow organic winemakers maybe  leading New Zealand's charge to sustainability,  

  • but despite all the hard work being donethey're the first to admit that there  

  • is still a long road ahead. And it's consumers who will ultimately  

  • drive others to change.

New Zealand is a leader in eco-friendly  


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新西兰的环保葡萄园(Eco-friendly vineyards, the New Zealand way | FT Food Revolution)

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    joey joey 發佈於 2021 年 04 月 24 日