Most recent
8th November, 2024
SWR Member Interview: Low carbon, high quality wines with Dr Laura Catena
18th October, 2024
SWR Member Interview: How to reduce chemical inputs and reshape viticultural practices
16th August, 2024
SWR Member Interview: Redefining aluminum wine packaging
6th August, 2024
SWR Action Area Update: How can we compare wine sustainability standards?
21st July, 2024
SWR Action Area Update: Let’s talk about bottle weight
22nd June, 2024
Sustainability in Action: The Bottle Weight Accord 6 months later
17th June, 2024
SWR Action Area Update: Viticulture, sustainability and the shift towards regenerative
14th June, 2024
SWR Member Interview: How eco-design is evolving in France
22nd May, 2024
SWR Member Interview: Insights into the impact of B Corp certification
21st May, 2024
SWR Action Area Update: What’s next for the Global Reference Framework?
8th May, 2024
SWR Action Area Update: What progress have we made with with the...
7th May, 2024
How German producers are collaborating to drive sustainability
2nd April, 2024
SWR Member Interview: How to work with nature, not against it
19th March, 2024
What is vitiforestry and how can it benefit the vineyard?
11th March, 2024
SWR Webinar: Why join the Bottle Weight Accord?
8th March, 2024
In brief: What is the SWR Bottle Weight Accord and why should...
15th January, 2024
SWR Member Interview: What does the future hold for Margaret River wine?
13th December, 2023
Is trying to communicate sustainability to consumers a waste of time?
4th December, 2023
SWR Member Interview: Advancing sustainability through direct-to-consumer wine retail
20th November, 2023
Launch of the SWR Global Reference Framework
8th November, 2023
SWR Member Interview: Sustainable and ethical procurement at scale
11th October, 2023
Launch of the SWR Bottle Weight Accord
2nd October, 2023
SWR Member Interview: How a leading wine company is implementing end-to-end sustainability
28th September, 2023
Carbon insetting and nature enhancement in wine
25th September, 2023
SWR Member Interview: Why cork is making a comeback
25th July, 2023
SWR Member Interview: High quality wines and sustainability in Germany
18th July, 2023
Dourakis Wines: Climate adaptation and indigenous grapes in Crete
3rd July, 2023
Wine’s original sin, debunking myths, and debating reality
2nd June, 2023
SWR Member Interview: Learnings from a regenerative organic trial in Paso Robles
19th May, 2023
SWR Member Interview: Transparency in tackling carbon emissions
14th April, 2023
SWR Thought Leadership Series: Crus Bourgeois raising sustainability standards in the Médoc
28th March, 2023
SWR Member Interview: Towards a sustainable, egalitarian, and inclusive wine industry in...
21st March, 2023
SWR Member Interview: Sustainability in the Southern Rhône
10th March, 2023
How is Ridge Vineyards adapting to California’s warming climate?
27th February, 2023
Randall Grahm’s key sustainability principles in the vineyard: Integrity and differentiation
16th February, 2023
Land stewardship in Napa Valley: In conversation with Spottswoode Winery
31st January, 2023
SWR Member Interview: The importance of promoting a sustainable culture of wine
20th January, 2023
SWR Member Interview: Insights on how (and why) to become a B...
10th January, 2023
The future of Chablis: How is the region responding to climate risks?
13th December, 2022
SWR Member Interview: A 360° view to sustainability in Mendoza
6th December, 2022
How wine producers can communicate complexity with Joe Fattorini
1st December, 2022
SWR Member Interview: Where will the South African wine industry be in...
22nd November, 2022
Sustainable Wine Show: November 2022
14th November, 2022
SWR Thought Leadership Series: Sustainable innovation at scale in Spain
26th October, 2022
SWR Member Interview: Sustainability in the South African wine industry
20th October, 2022
SWR Member Interview: A common sense approach to sustainability in Fronsac
14th October, 2022
Sustainable Wine Show: October 2022
11th October, 2022
SWR Thought Leadership Series: How wine retailers can take responsibility, collaborate and...
10th October, 2022
Sustainable Wine Show: September 2022
21st September, 2022
SWR Member Interview: What does a sustainable water strategy look like in...
8th September, 2022
SWR Thought Leadership Series: How can wine businesses enable the circular economy...
31st August, 2022
SWR Thought Leadership Series: Learnings from Argentina with Laura Catena
15th May, 2022
The shift to sustainable packaging and changing consumer perceptions with Joe Fattorini
18th March, 2022
Exploring sustainability in Bordeaux with Wendy Narby
16th March, 2022
Adapting to climate change in Alentejo
6th March, 2022
Establishing an industry-wide sustainability framework: Learnings from the Sustainable Restaurant Association
25th February, 2022
What does circularity and climate change adaptation in the vineyard look like...
8th February, 2022
Does regenerative viticulture work in cool climates?
24th January, 2022
Sustainable wine’s year in review and a look ahead to 2022
13th October, 2021
Climate change leadership in wine: A conversation with Miguel Torres
23rd September, 2021
The Sustainable Wine Roundtable: Global Media Briefing
16th July, 2021
Argentina’s new era of organic production: How Grupo Avinea is leading the...
23rd June, 2021
Should your wine business become a BCorp? Concha y Toro says yes
3rd June, 2021
Different appellations, shared philosophy: How three châteaux in Bordeaux are collaborating on...
14th April, 2021
Chemical complexity: Why we need to move beyond organic versus synthetic
25th March, 2021
How to make a Napa wine producer (more) sustainable
19th March, 2021
Key trends in sustainable packaging: BSI’s Jo Griffiths on what they mean...
17th March, 2021
Climate change and wine: What does the science say?
16th January, 2021
Sustainable closures and corks: A conversation with DIAM’s CEO Dominique Tourneix
14th January, 2021
The story of sustainability and biodiversity at Chateau Léoube in Provence
1st December, 2020
Hervé Berland, Château Montrose CEO, on why carbon capture and sustainability matters
19th November, 2020
What can the green revolution in marketing do for sustainable wine?
25th September, 2020
Sustainability from the ground up: The story of Château George 7, Fronsac
17th September, 2020
What is a sustainable wine closure? Corks vs. the rest
27th March, 2020
Trends in sustainable wine: The limits of Natural, the potential of circular...
23rd February, 2020
Consumers demand total transparency in wine. What does this look like?
22nd February, 2020
What do consumers want from Champagne brands?
21st February, 2020
Wine brands have a responsibility to lead on sustainability
18th December, 2019
Bertrand Michat, export director, on sustainability at Paul Jaboulet Aîné
17th October, 2019
Cornas: Making sustainable wine with Matthieu Barret of Domaine Du Coulet
15th October, 2019
The challenges of being organic in Condrieu
13th June, 2019
Wilco Lam, winemaker at cult NZ producer Dry River, on sustainable wine...
24th May, 2019
Morgane Fleury on making champagne sustainable
17th March, 2019
How can climate models and forecasting help winemakers beat climate change?
5th January, 2019
Richard Bampfield MW, on why radical transparency might be risky in wine
10th December, 2018
Anna Chilton on sustainability in wine, soil health and more
4th December, 2018
Meeting the mad professor of far-north winemaking
30th October, 2018
Thomas Duroux, CEO, Chateau Palmer, on making Bordeaux sustainable
31st July, 2018
Consumers and sustainable wine, the sommelier’s view
13th May, 2018
Making sustainable wine in Wales, with Ancre Hill’s David Morris
27th March, 2018
Dave Powell from Powell & Son, on starting again, making great sustainable...
8th February, 2018
“Biodynamics turned my head upside down”
18th January, 2018
Saša Radikon on natural wine and sustainability: “Wine should be first good,...
25th November, 2017
‘Forgotten grapes’ and sustainable winemaking at Gravner in Friuli
29th October, 2017
Sustainable wine, the limits of organics and biodynamics, a podcast with Chris...
2nd October, 2017
Sustainable winemaking at Claiborne & Churchill, Edna valley, California
14th September, 2017
“Biodynamics has made us richer”, says Jérôme Héranval, of Château Durfort-Vivens
15th April, 2017
Domaine Tempier interview
22nd February, 2017
Jean-François Ott, domaines ott, on provence and Bandol winemaking and consumer trust
14th December, 2016
