Our tractors are lightweight, to reduce soil compaction and improve aeration.

We make every tractor pass down the vineyard row as multi-functional and efficient as possible. For example, while trimming the vineyard canopy in January, each row is trimmed and mowed together - rather than two separate tractor passes, minimising soil compaction, carbon footprint and fuel use.

In 2002, Hermann identified the need for water self-sufficiency at the Brightwater vineyard. Along with a team of engineers, Hermann designed and developed a huge 170,000mᶟ dam that collects rainwater throughout winter. During the growing season, a computer-controlled irrigation programme gravity feeds the stored water back to the vineyard.

We’ve invested in the Waimea Community Dam – one of the region's most important infrastructure “legacy” projects and the largest dam built in NZ in over 20 years. Long-term water security is a priority for business confidence and strategy particularly as the Nelson-Tasman region population continues to grow.

All fermentation and storage tanks are inside the winery which helps maintain a median ambient temperature without the fluctuations of environmental changes that would affect outside tanks. This offers significant energy savings.

Computer-controlled fermentation facilities enable us to input optimal pre-defined fermentation temperatures, resulting in enhanced Energy efficiency.

We recently modified the refrigeration system used to enable tank warming. This function is required from time to time to lift wine temperature before bottling during cooler winter months. This feature eliminates the need to pump and circulate wine, therefore minimising handling and non-essential energy being used in the preparation of the wine for bottling.

We capture and heat water on the back of our cooling system and this works very efficiently. Heating water is a major cost for any winery, and this is an area Seifried is committed to limiting and finding alternative sources to heat water.

Four electric forklifts for the bottling and warehouse areas were purchased resulting in no fuel consumption and nil emissions.

The addition of sheep to Seifried's workforce is a practice that began back in the early 1990's, well before it became fashionable. Originally brought in prior to winter pruning, the sheep help control weeds and tidy up between and under the rows, while also leaving behind their very useful dung - a great natural fertiliser. The sheep also eliminate the need for unnecessary tractor traffic through the vineyard, lessening the soil compaction as well as reducing diesel usage and staff hours carrying out these tasks.

These days Seifried has extended sheep use into spring, for grass and weed control - again eliminating mower traffic. Later in the season, between fruit set and veraison, sheep enjoy grazing on the canopy leaves around the fruit zone. This improves sun and air movement around bunches, which in turn assists ripening, and helps with disease prevention.

After grape pressing, the waste skins and seeds are fed to local cattle, including some of Hermann’s own.

Food scraps from the staffroom are fed to our worm farm. The fabulously rich 'worm juice' is used in the rose garden surrounding the Seifried winery and cellar door.

Pallets and layer boards (used to separate layers on pallets) are either reused in-house or returned to the manufacturer.

Broken vineyard posts are reused for general fencing or garden edging.

Packaging and containers are returned to the agrecovery recycling programme.

Waste glass is recycled onsite using a glass crusher, which turns glass bottles into a fine powder. This is then used on vineyard driveways to repair potholes.

Any screw caps removed during quality control checks are recycled as scrap metal.

Waste plastic is baled on-site and taken to Christchurch to be recycled into road cones, irrigation pipes and other plastic goods.

Waste cardboard is collected and taken to the Nelson recycling depot.

We introduced a “fish passage” to allow native fish and eels to repopulate the creek adjacent to our Redwood Valley vineyard. “Fish ramps” and rope assist native species passage back up waterways through our vineyard block to re-establish habitat.

Our wines are bottled where they are grown. From the incubator to the nursery, then out to the vineyard, the grapes are then harvested, vinified and bottled on-site here at our estate in Nelson. This means we have absolute control over the quality of our finished product and are supporting Kiwi jobs.

While several tasks around the vineyard are seasonal, Seifried encourages as much repeat recruitment of staff from season to season. Returning winter vineyard pruners and tractor/truck drivers during harvest ensure a core team of staff who know the job and the processes followed at Seifried Estate.

Seifried is committed to the use of New Zealand-manufactured bottles and dry goods where possible. The majority of our bottles weigh just 390gm and are made from 74% recycled glass.

Since 2008, Seifried Estate has been a registered member of New Zealand's Recognised Seasonal Employer Scheme (RSE). This is a programme initiated by the New Zealand government as part of New Zealand's efforts to support our Pacific Island neighbours and help the NZ rural sector develop and retain consistent seasonal staff. Seifried Estate is very proud to support 40 Solomon Island and Samoan staff for up to seven months during winter and spring. This opportunity for regular and consistent work to earn money which is then taken home to help their rural communities. The hard-working team view the opportunity to come to New Zealand as a privilege and use their short time with Seifried to earn as much money as they can to invest in developing their communities and even set up small businesses at home.

In 2013 three vehicles were purchased and shipped to Honiara, which were then used as taxis for family members in the country's capital city. Additionally, solar panels, photocopiers and a range of IT items have also been shipped home to help support local schools in the village.