At Handpicked Wines, we are committed to adapting our business operations to actively protect the natural ecosystem incorporating our vineyards and winery.

As part of our sustainability strategy, we have implemented ambitious initiatives that contribute to the
environmental, economic, social and community-based aspects of our multi-site operation in a measured and consistent manner. Our team’s engagement and investment in its implementation have allowed for sustainable winegrowing to become part of the fabric of our enterprise.

We are a proud Sustainable Winegrowing Australia (SWA) Certified member for all our vineyards and winery.

We strive to enhancing the quality and experience of what is in the glass. We set the bar high with the aim of
providing pure hedonistic drinking pleasure, and one that tells a story


In the Vineyards & Wineries

It’s hard to convey the satisfaction of walking into a vineyard where the soil and vines are humming with vitality. It’s a palpable feeling of joy and one we are becoming addicted to as we introduce more sustainable management practices and organics throughout our vineyards and wineries. You can taste it in our wines that increasingly sing of the places they were grown and made.


Compost teas

Our sustainability and innovation ethos filters strongly throughout our viticultural practices. We are actively
committed to grapegrowing techniques that improve the health of our vines and that of the local environment.

This extends beyond our fully owned vineyards and onto those we lease or source from - relationships that go back decades with growers in Australia and beyond.

We introduced the use of compost to improve the soil’s structure and help retain its moisture, while reducing water use and creating a thermal protection from extreme weather.

Further to composting, other techniques like mid-row and under vine mulching have been introduced, as well as the use of biodynamic preparations as fertilisers to increase organic matter and improve the liveliness in the

Here are just a few of the things we are doing to improve the health and vitality of our soils, vineyards and people:
  • Inter-row cropping for biodiversity, organic matter, soil improvement, weed control and mulching
  • Compost teas – we make our own – for biodiversity and vine health
  • Mulching and composting for soil improvement, biodiversity and water saving
  • Water harvesting and increased irrigation efficiency
  • Integrated pest management
  • Reduced use of synthetic chemicals, complete elimination in some sites
  • Insectariums for biodiversity and encouragement of beneficial insects
  • Mechanical weed control to reduce or eliminate use of herbicides
  • Staff training and professional development in organics and sustainable vineyard and winery practices
  • Read more in the Annual Report and Action Plan - here

Conscious spaces

Making better choices every day:
  • We recycle our crushed glass bottles in partnership with Environment Protection Authority in NSW and Victoria
  • We reuse Prosecco bottles as water bottles at both venues
  • We reuse our cardboard wine packaging
  • We turn lights off at night
  • We choose greener gifting via quality gifts items such as eco-canteens, reusable chopsticks/ straws which encourage reuse rather than contributing to landfill
  • We utilise bio-degradable food packaging

Packaging and Production

Following a supply chain review, we now work with like-minded suppliers to find new and better ways to improve our practices at every level. We are choosing a lighter footprint for our packaging, dry goods, cartons and merchandise.

Here’s a snapshot on what are working on:
  • Trialling new label stocks made from sustainable sources such as sugar cane waste
  • Cartons produced using recycled paper stock, biodegradable inks and varnishes
  • Transitioning all our cartons to be printed on 100% recycled kraft
  • Gift packaging produced with 100% FSC recycled paper, sustainably sourced biodegradable soy oil inks and varnishes
  • Minimising unnecessary logistics and freight where possible
  • Scheduling bottlings in bulk to minimise waste and energy consumption and increase efficiency
  • Exploring lighter-weight alternatives for glass bottles
  • Special attention to packing configurations to minimise plastic and single use wrap