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A Vivid Hero and other Vivid news - 08/07/2009

Estapor Venir is our first Vivid Hero!

Produced using sustainable viticulture in the Guadalupe Valley in Baja California, Winemaker Hugo d'Acosta favours Zinfandel and Grenache which are particularly well adapted to the climate and need little intervention in the vineyards. With minimum use of chemicals and only natural fertilisers the vines are encouraged to form long roots and in some vineyards no irrigation is needed at all.

At the Escuelita winery, where the Estapor is produced, Hugo has set up a non-profit winemaking school. His aim is to promote small-scale winemaking in the area by educating local people about winemaking traditions and teaching them winemaking skills, thereby providing a means of supporting themselves. Built on the site of a former olive oil production plant Hugo and Alejandro have tried to set an example by their own recycling. They have made extensive use of old bed and boxsprings, barrels, wine bottles, vineyard poles, irrigation hoses and plastic bottles by turning these into an art form. Old PET bottles are heated and pressed into layers to use as insulation in the walls and ceilings of new buildings. Striking and sensible!

Meanwhile in Australia has announced it is saving 15 million litres of water per annum through innovative wastewater recycling wastelands system.

Victoria's Mitchelton Winery, situated on the banks of the pristine Goulburn River and home to the famous brands Mitchelton, Thomas Mitchell and Preece, is now able to reveal the successes of its sustainable 'three reed bed recycling system'. It was established in 2006 and is designed to recycle waste winery water whilst reducing demand on the river system. Over three years the irrigation requirement from the Goulburn River has been reduced by 15 megalitres (15 million litres) per annum, which accounts for 10% of Mitchelton Vineyard's total annual requirement. Other benefits are the creation of a wetland habitat for local threatened waterbirds and frogs and plant species.

How does it work?

The wastewater generated through Mitchelton's winery and domestic facilities undergoes initial treatment in a primary treatment pond using a solar-powered aeration unit. Water is then gravity fed via a series of wetlands channels planted with locally grown native reed species. These plants assist in assimilating high nutrient loads as well as filtering solids. After passing through a series of sand and rock filters, the treated water is stored in a holding reservoir and is available for irrigation in the Mitchelton Vineyard.

"Our goal at Mitchelton is always to work respectfully and harmoniously with the environment to develop a true understanding of the estate, thereby ensuring our wines are truly expressive of this unique site." said John Beresford, viticulturalist and environmentalist.

You can learn more about why Bibendum thinks it's important to be VIVID here. You can also download our quarterly Vivid Newsletter in full here.