ABSTRACT
Although wine, like wine regions and businesses, is often promoted in terms of its environmental attributes, the reality is that winegrowing is an industrial process. In many cases winegrowing requires substantial chemical inputs, such as biocides and fertilisers, and is also responsible for emissions, including during the transport of wine from the vineyard to the retailers – what is sometimes referred to as ‘wine miles’ (Hall and Mitchell 2008). As a result, many wineries and wine regions are not only seeking to make their wine production more sustainable but are also looking to use sustainable practices as a point of differentiation in an otherwise congested and highly competitive market.
