Cave Spring Cellars, a recognized leader in sustainable winemaking operations, is the well-deserved recipient of a prestigious 2016 Premier's Award for excellence in environmental innovation.

The first line of defense against excess water use is to keep barrels filled with wine as often as possible. When wineries store barrels, they typically wash and sanitize them both before and after storage. By refilling barrels within a few days of being emptied, Southbrook eliminates the need for double-washing.

In 2014, BLOOM worked with Norman Hardie Winery to demonstrate the benefits of a low-cost water monitoring approach. The following is an update on the impact water monitoring has had at the winery. Details…