Fowles Wine goes batty for biodiversity

Karen Pham

Karen Pham

Fowles Wine

Fowles Wine, a Victorian winery and sustainability advocate, is working on ways to use more natural resources in its winemaking process, and reduce its environmental footprint.

The company has collaborated with the University of New England in a study of using insect-eating micro-bats to potentially save Australia’s wine industry as much as $50 million per year.

Matt Fowles, owner of Fowles Wine, says a colony of 100 bats, weighing 10 grams each, can remove up to 1kg of insects every night.

Besides the ‘Bats and Wine’ initiative, the winery has teamed up with Euroa Arboretum to create insectariums, which are planted to boost the variety of native plants in the vines and maintain a natural balance. 

Fowles also allows beehives in its vineyards to grow grapes for wines with more flavours. The team gets a good grasp of the habitat needs of wildlife and how people can work with them.

“At the end of the day, nature always wins, so why fight against it when you can work with it,” Matt added.

“There is a purpose for everything that our environment provides. The different species of grass that grow beneath our vines provide sun protection to the soil, the moths are food for the bats, and the bees pollinate our local flora.”

In addition, the brand has introduced the latest range, Fieldsong. With bright and fresh style, this product represents the brand’s environmental ethos and light touch approach.

Karen Pham

Karen Pham

Karen Pham is a marketing and branding enthusiast with a major in legal English. Based in Ho Chi Minh City, she is a contributor to Viable.Earth.


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