As ethical consumerism and interest in long-term sustainability continues to grow, so does a demand for organic wine. An increasing number of Australian winemakers are adopting organic principles in the vineyard, boosting the industry’s green image both locally and abroad.

Leading the charge is Australia’s largest certified organic winery Angove Family Winemakers. Founded in 1866 by Dr William Angove in McLaren Vale, the brand’s heritage is rooted in health and wellness. As a practicing doctor, Angove would recommend wine to his patients as a tonic, eventually inspiring a transition from medicine into viticulture.

Ducks keeping the vine rows bug free.
Ducks keeping the vine rows bug free.

Now a fifth-generation winery, all of Angove’s vineyards are farmed using organic principles. “Organic viticulture is about becoming part of the environment,” says Chief Winemaker Tony Ingle. “It’s about paying more attention to what’s happening in the vineyard.” Angove’s commitment in the vineyard is to grow premium grapes from healthy, natural soil, with no artificial chemicals, herbicides or pesticides used at any stage in the winemaking process.

Beyond the vineyard, joint Managing Director Richard Angove places importance on a commitment to consumers. “Consumers are continually looking for the provenance of where their food and wine comes from,” he says. “Organic certification legitimises and underpins everything that we do. We hope to build that level of trust with our consumers.”

Angove’s commitment to organics is being noticed outside of the wine industry as well, winning Business of the Year at the 2019 Australian Organic Industry Awards. The prestigious award recognises Angove as a leading industry innovator in sustainable and organic practices.