We’ve got nature’s back. The Oxford Landing team is committed to the protection of our environment. Reducing our carbon footprint, absorbing more carbon than we release, and doing our bit for climate change is a core part of our ethos. Our revegetation project kicked off in 2007 after the purchase of 600 hectares of farmland next to the vineyard. For every hectare of vines planted, at least one hectare of land is devoted to the regeneration of native flora and fauna. This process was spearheaded by former vineyard manager (the late Bill Wilksch) and his enthusiasm drove what we see here today. To date, more than 200,000 trees and shrubs have been planted in a dedicated conservation area and the addition of a 20-hectare organic vineyard in 2012 set the tone for our future. On the H2O front, we limit irrigation, have a low ratio of wine-to-water use, and are proud of our 100 percent wastewater recycling. But sustainability is not just about the environment – it’s also about community.
By nurturing the wine every step along the journey from bunch to bottle, we can guarantee the authenticity, provenance, quality and consistency of every wine, every day. We make and bottle every one of our wines at our winery in South Australia, so we can ensure traceability and authenticity of our wines. We put our heart and soul into every bottle of wine we make, and we can provide a living for those in our community who share our passion. For us this is about sustainability – community sustainability.
Vegan wines are not a fad. Nor is the demand for them. Their popularity is rising. And we are glad, as all our wines are vegan and have been since 2008. It may come as a surprise that many wines are made using processing aids such as milk, egg or fining agents including gelatine. Not ours. Zero animal products (including fish, meat, eggs, or dairy) have been used in the production of our wines for more than 12 years. We’re extremely proud to say it’s going to stay that way.