Climate change is something that is in the forefront of our minds as we approach the middle of 2022. The evidence is in the weather and not to mention the frequency of weather extremes that have been experienced across the country. Not only are we experiencing this personally but so is the wine industry. The 2020 bush fires demonstrated notable smoke tainting in wine productions from those regions.
Grapevines themselves are especially climate sensitive; extremes of temperature change are represented in the wine style and quality. Further demonstrating just how important climate action is to preserve the Australian wine industry. In Australia, 21% of the net greenhouse gas emissions are produced from Agriculture and Forestry producers, which includes wineries.
Since 1998, we have adopted an Environmental Management System across both our Hunter and Orange region vineyards and winery productions. We have been updating our technologies for pumping and cooling the wines to more energy efficient solutions. Our winery outputs are composted and recycled throughout the vineyards as well as 90% of our cardboard and plastic outputs are process and recycled in local off-site facilities. Our objective is to produce more with less.
It's no secret that growing grapes, wine making, packaging, warehousing, selling and the transporting of bottles comes with an environmental impact. Through efforts to accurately assess the carbon footprint of a bottle of Tamburlaine wine throughout its life cycle, we've determined that each bottle equates approximately to 3.5kg of carbon dioxide.
The many ways in which we are combating this issue starts with the grapes themselves. Grapevines and vineyards, through proper management can sequester more carbon than they emit. By farming our vineyards in a sustainable and organic manner we have essentially converted our vineyards into carbon sinks. The long-lasting woody structures of our vines will store carbon from the atmosphere, will then prevent small amounts of carbon from being emitted.