Running with bulls: South African vineyard incorporates cattle, other animals for chemical-free wine

To what extent does soil health contribute to what’s in the glass? That’s the question a new study on the effect of soil health on viticulture has answered by proving that it is critical to plant and animal life, as well as the quality of wine.

The method – once condemned at agricultural schools because of the belief that grazing animals spread weeds, and cause compaction in the soil and other damage – defies old thinking by introducing ruminants in a controlled manner to the vineyard. Cattle, sheep and other ruminants not only keep the weeds under control, but add organic matter, thereby helping sequestrate carbon in the soil.

Regenerative viticulture aims to restore soil health by mimicking natural processes. As soil life improves, so does its ability to absorb carbon dioxide from the atmosphere, making it a valuable tool in combating global warming. Accumulating organic carbon in vineyard soils improves their health, resilience to erosion, and drought resistance due to enhanced water retention.

Conducted by Stellenbosch University and Hartenberg Family Vineyards, the study has revealed that a single parcel of vineyard and vintage can produce two different wines, which are poles apart in terms of the aroma, chemistry and flavor, proven by differing levels...

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