Kyneton Ridge Estate is the first certified member of Sustainable Winegrowing Australia in the Macedon Ranges wine region.
Since Angela and Andrew Wood bought Kyneton Ridge Estate in 2019, they have been working towards a regenerative viticulture approach.
In 2023 they committed to their sustainability journey by becoming a member of Sustainable Winegrowing Australia and preparing for certification of the Kyneton Ridge Estate vineyard.
This process culminated in an audit against the Australian Wine Industry Standards of Sustainable Practice – Viticulture (AWISSP-VIT1).
The program is modelled on global best practices and aligned to the United Nations Sustainable Development Goals.
To pass, winegrowers must demonstrate and continuously improve on sustainability across the environmental, social and economic aspects of their business.
Sustainable Winegrowing members need to meet strict standards on site documentation, supply chain, greenhouse gas emissions, biosecurity, land and soil conservation, and nutrient management.
As well as biodiversity, pest and disease management, water, waste, energy and fuels, and air quality.
The audit cycle lasts for three years.
This year the Woods will work toward their winery audit.
“It was a complex, exhaustive process, but we’re thrilled to complete it for the first time,” says Andrew Wood.
“We’re the first vineyard certified by Sustainable Winegrowing in the Macedon Ranges – with a few of our neighbours in progress.”
The Macedon Ranges region is no stranger to environmental consciousness.
Macedon Ranges Sustainability Group encourages the community to live sustainably with more than a dozen action groups including Kyneton Transition Hub, Regenerative Farmers, Renewable Energy and Woodend Bee-Friendly Society.
“As well as new Sustainable Winegrowing Australia certifications in progress, it shows an exciting groundswell of support for sustainability in the region,” Andrew says.
Kyneton Ridge Estate’s first vineyard blocks were planted in 1997 by John Boucher and Pauline Russell, who established it as a renowned Macedon Ranges site.
Since 2019, the Woods added Nebbiolo, Riesling, more Chardonnay, Merlot, Cabernet Franc and Cabernet Sauvignon (sourcing Shiraz from Heathcote).
Crucially, adopting a regenerative viticulture approach, the Woods improved soil microbiology with compost application, companion planting and interrow plantings.
They also expanded the vineyard area from five to 13 acres (5.5 hectates) under vine (of the 100-acre property), while returning 30 acres to natural habitat (from farming land), with a ‘bug corridor’ on the ridge to nurture pollinators, beneficial insects and provide a windbreak.
They have made the most of the natural assets of the site, directing the natural runoff and shallow springs to drip feed the vines and for long-term water security.
Their son and winemaker, Patrick Wood joined from the 2022 vintage, keen to develop a generational legacy and work with the region’s diverse soil profiles and microclimates.
Patrick has a sustainability focus, using minimal inputs and adapting to specific site and growing conditions.
Primary fermentation is generally in temperature controlled stainless steel, with red wines fermented (usually cultured yeasts) on skins in open top fermenters before being pressed to oak, and full-bodied whites barrel fermented (wild yeasts) for malolactic fermentation.
With small fermenters and the temperature-controlled barrel hall, Patrick and his partner Greta Darling-Filby experiment with different extraction, ferments, maturation, and oak regimes.
The wines are bottled on-site. Production is 1,800 dozen.
The first Kyneton Ridge certified wines will be released in 2025.
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