The cornerstone of our sustainability practices
Here at Tinja Farm, sustainability is something we take seriously; it’s a way of life for our farm, our business, and our people. One of the cornerstones of our commitment to sustainability and regenerative farming practices is our composting system. We’ve turned the art of composting into a science, utilising organic waste from various sources on the farm to create a valuable resource that nourishes our land and vines.
How we compost & why we do it
Our composting journey begins in Autumn – post-vintage season – when we gather waste material from the winery. This includes everything from grape pomace to vine prunings. But we don’t stop there. We forage grasses from the farm, collect kitchen scraps, coffee grounds, and even utilize cow manure from our Tinja cows. It’s a comprehensive approach that ensures nothing goes to waste on our farm.
In our compost piles, the magic of decomposition happens. We carefully balance green (nitrogen-rich) and brown (carbon-rich) materials, ensuring the right amount of moisture and airflow to facilitate breakdown. Our compost heaps reach temperatures of around 55°C, effectively killing pathogens and weed seeds. Regular turning and watering the pile helps us monitor progress and accelerate the process.
What sets our compost apart are the BD compost preps applied by our biodynamic guru, Kesh Mudaly, on-site. These preparations not only speed up decomposition but also infuse our compost with cosmic forces, enriching the land with vitality and energy.
After 3-4 months of meticulous care, our compost is ready. We spread it onto the vineyard at a rate of 4 tonnes per hectare, enriching the soil and nourishing our vines. The benefits of compost extend far beyond mere fertilization. It fosters a symbiotic relationship between plants and microbes, enhancing soil structure, water retention, and nutrient availability.
With every application, our vineyard becomes more resilient to environmental stressors and more resistant to pests and diseases. Compost isn’t just a fertilizer; it’s a holistic solution that builds soil health, promotes biodiversity, and conserves water—a crucial advantage in our drought-prone region.
The impact we see is incredible. For every 1% increase in soil organic matter, we can store an additional 160,000 litres of water per hectare—an invaluable resource in the face of changing climate patterns.
Want to learn more?
Composting isn’t just a practice on Tinja Farm; it’s a philosophy— a commitment to regenerating the land, nurturing sustainable ecosystems, and producing wines that reflect the essence of our terroir. It’s a small step towards a greener future, one heap of compost at a time.
If you are interested in composting or biodynamic practices, join Kesh this September in our first workshop series! She’ll be leading you through a BD gardening workshop on September 22nd. Check out our event page to book your spot.