Winery Business Plan

Winery Business Plan-20
Winemaker Paul Mooney is extremely passionate about sustainability and connects this to The Mission Estate’s core values in being true to its roots and maintaining a commitment to being authentic and artisan wine producers.Paul states that, when it comes to sustainability, he is “wired that way… And this obsession has paid off — The Mission Estate can now boast that they use a third of the energy of the average winery of their size.Firstly, The Mission Estate have ensured astute governance, which has seen a CEO and Board that is genuinely supportive of the sustainability focus and initiatives.

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Rather, he feels that The Mission Estate’s approach is to quietly work away on sustainability and take seriously their commitment to ensuring their footprint, resources, energy use, water use and operations are authentically delivered on as they produce their fine wines.

It is not a marketing or PR strategy, but a genuine commitment to their beliefs.

A major step was the rebuild of the winery on the same footprint in 2005.

Paul gives full credit to CEO Peter Holley and the Board for having a real understanding of the architecture and what was needed for this rebuild.

This enables them to produce maps which optimise the vineyard’s performance and ultimately helps produces better quality wine.

Winery Business Plan

The Mission Estate has seen clear successes on the initiatives with feedback to the Board being very positive.Peter Holley then joined as CEO in 1996 which saw the beginning of a period of change and growth and The Mission Estate begin its journey towards sustainability and effective environmental management.When asked if The Mission Estate is an industry leader, Paul is reluctant to take ownership of the phrase.Regular maintenance of equipment, regular checks for any leaks in refrigeration and air compressor systems also ensure high energy efficiency of all equipment.Over the years, leading edge viticulture techniques have been introduced including Precision Viticulture which identifies the variation in the vineyards using different sensors that are linked to GPS.Initially they started small, setting up projects to begin monitoring and measuring key components of their operation from soil testing to energy use.This included careful measurement of inputs and their impact to work out relevant ratios.A key step in this process has been in moving systems to operating overnight to make best use of off-peak electricity and only cooling once a week in summer (metrics showed that it takes a full week for the temperature to return to the maximum rate).Other steps included installing new lighting, removing the use of any diesel machinery (not an easy task when machinery is a key component of your operation); installing an inverter on the condensing heat exchanger; a separate glycol system; combined use of compressors and running these as close to capacity as possible for high energy efficiency; using self-generated nitrogen (instead of CO₂) which does not contribute to climate change; and, finally, operating on-site bottling and warehousing has seen a reduction in transport.The Mission Estate, set in the picturesque outlying hills of Napier, is New Zealand’s oldest winery and unbelievably is still under its management of origin.Established in 1851 by French missionaries, the Brothers of the Order travelled to France to study and learn both viticulture and winemaking.


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