Sustainability

Protecting the lands under our stewardship requires vision underscored by involvement and commitment. Our commitment began in the late 1800s when our families settled in southeastern Washington State. Nearly 125 years later, our farmland continues to be our home and our livelihood. There is nothing more important to us than the land that provides for our families. Our highest priority is to preserve and protect these lands now and for future generations.

Through our farming and winery practices, we uphold the long-standing belief that sustainability and conservation are the single most important factors in the continued success of our operations. Sustainability practices focus on water management, soil and fertility management, integrated pest management, waste management, and research. Conservation efforts emphasize energy management, wildlife habitat improvement, native plant protection, weed suppression, water management and soil protection.

In addition to our on-going, day to day efforts, we are actively engaged in a number of industry-wide initiatives such as the Vinewise sustainable project. We will continue to seek out and implement the best long-term methodologies to sustain and conserve the lands entrusted to our care.

SUSTAINABILITY

• Sustainability and Conservation Practices Summary (PDF)
• Environmental Excellence Award Summary (PDF)

Association of Washington Business

Environmental Excellence Award for Leading Practices

Mercer Wine Estates, a family-owned operation that produces wine through a partnership with the Mercer and Hogue families, has a keen understanding of the importance of protecting land for future generations. The farmland that it relies upon now for its livelihood was settled by the families in the late 1800s. Some steps the winery has taken to ensure the land remains protected for future generations include construction of an energy-efficient building made from 20-ton concrete tilt-up wall panels. They also use a sophisticated centralized computer program to control hot water, wine tank refrigeration, warehouse and barrel room cool­ing and heating and a juice heat exchanger. In addition, the winery has taken steps to reduce power consump­tion, and new water management practices have reduced water consumption up to 50 percent of the industry average per gallon of wine.