February 21st, 2011
— Marina Vermeulen
Winemaker Frans keeps these as inspiration in his office.
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Background
Spier used the Biolytix system to convert organic and human waste into a reusable resource. In 2006 we discovered that Biolytic was not treating the wastewater to the legal requirements for re-use. Research showed it was more effective for small scale requirements, but that Spier needed a new way to treat wastewater from all its business.
Challenge
We needed to find a sustainable long-term option to solve our wastewater issues in an environmentally-friendly way, overhaul all existing systems and centralise our treatment facilities.
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February 16th, 2011
— Marina Vermeulen
Viticulturist Johan Smit has worked with the Phisantekraal sauvignon blanc block since 2006, and the diligent canopy management in the vineyards contribute to the intense green herbal aromas that reflect in the wine.
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Consider wastewater. The name itself implies that it is of no use, it’s just waste. But in a water scarce environment, turning so-called wastewater – which includes grey water (from baths, kitchens and washing clothes) and black water (sewage) – into water we can use would be incredibly useful.
Spier’s wastewater treatment plant does just that. It treats 100% of Spier’s wastewater using only environmentally friendly methodology, and the clean water is recycled and used to irrigate our garden and grounds.
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February 7th, 2011
— Marina Vermeulen
Pinotage, with it’s finicky and temperamental character is true to it’s South African roots.
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Our new-ish restaurant, Eight, has made us all a little obsessive about where our food comes from. Most of the food served at Eight comes right off the Spier farm, or if not, Chef Lolli and her team go to excruciating lengths to vet suppliers and understand their farming practices.
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February 2nd, 2011
— Marina Vermeulen
This Shiraz portion of the Rhone style Creative Block 3 comes from Darling.
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February 1st, 2011
— Marina Vermeulen
Having previously worked at Singita and Boulders, Buitenverwachting and the Showroom, chef Lorianne Heyns was thrown into the deep end - or rather the veggie patch - at Spier.
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