NASAA Certified Organic IFOAM accredited
Organic Vineyard
Organic weine practices
Organic wine production
Organic grapes

We have grown without the use of chemicals and pesticides since establishment and Full Organic Certification was achieved for the grapes grown for the 2008 vintage.

The fact that soils and climate effect vine quality is obvious to the French with their viticultural concept ‘terroir’. The soil aspect of terroir can be improved when the papers of the American scientist Professor William Albrecht are examined, and his findings put into practice. Albrecht found that for best crop production the soil colloid which is a store of cation nutrients, has to be loaded with approximately 65% Calcium, 15% Magnesium and 2-4% Potassium with 5% other elements. Albrecht held that these were base saturation percentage figures when nature functioned at her finest balance and is most capable of producing a healthy crop. Another major contributor to soil science is Rudolph Steiner who taught the biological life of a fertile soil as well as planet alignment. Steiner’s teachings over 80 years ago have led to the biodynamic school of farming. Modern organics has scientifically evolved from these early pioneers.

Balanced vines together with balanced soils and a healthy biological life are the essence of a shaped ‘terroir’ for growing premium fruit.

Our vineyard soils are constantly tested and balanced with mineral and biological additives mixed with composts and humates. Microbial life is brewed with a food source (molasses) in polythene tanks with a heater, mixing pump and a venturi for increased oxygen levels. The brews are monitored with an oxygen meter to ascertain the multiplying of the microbe / fungi life and the critical moment before the increasing biological life cannot be supported by the added oxygen and needs to be pumped out either to soil by fertigation, or to leaf by foliar spraying.

Vine health is tested constantly by extracting sap from the leaves and petiole, and measuring with digital meters for pH, sodium, potassium and nitrogen. Also plant sugars (brix) are read weekly with a refractometer quite different from conventional vingerons who read brix to ascertain grape sugar prior to harvest.

This style of viticulture is a fusion of sustainable practices, minerals, trace elements and biology which we term ‘Bio-fusion’. A real knowledge of how plants actually work coupled with science enable Merops to assist each crop to desired levels during the growing season.

Insect and disease attack is insignificant as the health of the vines is the deterrent to natures cleaners which only attack the weak sick or stressed.

Believing that 95% of any wine is created firstly in the vineyard, Merops Wines has set about producing premium fruit using this ‘Bio-fusion’ practice.

Thus creating a harmonious and sustainable ‘terroir’ (or uniqueness).

Merops Margaret River Premium Wines

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