Sustainable Farming for the Future

Added 2 weeks ago

Ben Leen never gets tired of the breathtaking view at Amisfield, where bold guinea fowl roam the grounds against a backdrop of organic vineyards and the snow-capped Pisa Range.

For the winemaker, the stunning Central Otago landscape is even more rewarding, knowing they are farming it with the future in mind. "We’re doing the best we can to care for this land," he says.

It’s Barbecue Thursday, and Ben enjoys an ice cream as he reflects on Amisfield’s commitment to caring for its people, soil, vines, and wines. That dedication has earned them an impressive list of accolades, including Riedel Vineyard of the Year at this year’s New Zealand Organic Wine Awards—building on past wins as Sustainable Vineyard of the Year in 2023 and Vineyard of the Year in 2020 and 2022.

Amisfield was founded in 1988 by John Darby and his family, who embraced organic viticulture to preserve the land’s legacy and longevity. The transition began in 2014—the year Ben joined as a cellar hand—and culminated in full BioGro certification by 2021. Viticulturist André Lategan, a resident of the vineyard since 2002, took a gradual approach, observing how the land responded along the way.

Over time, they saw measurable improvements and, just as importantly, felt the satisfaction of knowing they were making a positive impact. "There’s a real sense of achievement in seeing the soil and vines find their balance while creating a healthier environment for our team," Ben says.

Organic certification aligns with Sustainable Winegrowing New Zealand, and both encourage a mindful approach to water use, carbon emissions, and soil health. At Amisfield, soil health has been a priority for the past decade, with long-term trials of subsurface irrigation supporting healthy cover crops while reducing weed competition and water consumption.

But sustainability extends beyond the vineyard. At Amisfield, conversations—perhaps over coffee on Flat White Monday or at the grill on Barbecue Thursday—often turn to innovative solutions, from electrification to using drones instead of diesel-powered netting to deter birds. These discussions are becoming more common across the wine industry, Ben notes. "People are thinking more deeply—not just ‘should we do this?’ but ‘what are the environmental implications?’ It’s about staying open-minded and innovative while never losing sight of the goal: growing top-quality grapes."