Maximising Vineyard Potential in Margaret River

Client Overview

Located in the renowned Margaret River wine region of Western Australia, this established winery estate spans over 27.9 hectares of vineyards and is known for producing celebrated wines and offering a refined vineyard experience. The estate cultivates a diverse range of varieties, including Semillon, Sauvignon Blanc, Chenin Blanc, Chardonnay, Cabernet Sauvignon, and Shiraz.

For years, the estate relied heavily on synthetic NPK fertilisers, with some support from organic additions like humates and fish emulsion. However, increasing concerns around long-term soil health, escalating input costs, and the lack of improvement in soil microbial activity prompted the estate to seek alternative solutions.

They aimed to improve nutrient efficiency, enhance vine resilience, and transition toward more sustainable management practices, all while maintaining the high quality of their grape production.

Challenges

• Rising input costs: Fertiliser and pesticide expenses were increasing significantly.

• Soil health concerns: Synthetic fertilisers failed to improve soil structure or support beneficial microbial communities, which are vital for long-term vineyard health.

  
  

Client's Objectives

• Develop estate-sourced microbial fertilisers

  Design and produce both liquid and solid fertilisers using beneficial microbes collected from the estate’s native forest, providing an alternative to synthetic NPK inputs.

• Restore and improve soil health

  Improve soil structure and boost microbial activity to support long-term soil fertility, better nutrient cycling, and improved root development.

• Maintain grape quality and improve yields

  Ensure that transitioning away from synthetic inputs does not compromise grape quality, flavour, or consistency, preserving the estate’s high production standards while aiming to improve overall vineyard performance.

• Enhance vine resilience and promote sustainability

  Strengthen plant health and natural stress resistance, supporting a more sustainable and self-reliant vineyard system for future seasons.

Solution

To support the estate’s objectives, we developed a tailored approach that made use of the unique natural resources available on-site. Working closely with the vineyard team, we guided the development of two fertiliser solutions produced by the estate themselves using our proprietary process and inputs:

• Microbial Sheep Manure Solid Fertiliser

• Microbial Fermented Sheep Manure Liquid Fertiliser

These fertilisers were created using a microbial inoculant derived from microbial-rich materials collected from the estate’s native forest. With our support, the estate processed this into a highly effective inoculant, which formed the biological foundation for both fertiliser types.

Microbial Sheep Manure Solid Fertiliser

Used as a basal input, this solid fertiliser enriches soil organic matter and stimulates microbial life. It is applied 40–60 cm away from the vine trunk to support fine root development, helping grapevines access nutrients and water more efficiently. Applications were carried out monthly or bi-monthly, depending on vine condition and soil needs.

Microbial Fermented Sheep Manure Liquid Fertiliser

Produced on-site through a natural fermentation process, this liquid fertiliser contains beneficial microbes and plant-available nutrients. The fermentation reduces odour, making it pleasant for staff and visitors. Applied to the root zone, it promotes microbial activity, early vine growth, and resilience throughout the season.

In addition to the estate-produced fertilisers, they also applied Black Sand K (General Use) as a foliar spray. This input supported fruiting, enhanced fruit quality, and promoted further microbial activity on plant surfaces.

Together, these measures enabled the estate to reduce reliance on synthetic treatments and transition toward a more sustainable, soil-focused vineyard management system — without compromising grape quality.

Results

Over the two-month trial (November to January 2025), the estate observed clear improvements in the treated areas:

• 20% increase in shoot growth and leaf size

• Thicker, glossier grape skins and greater fruit weight

• 20% higher yield at harvest

• 50% increase in post-harvest EC and cation availability in the soil

• No negative impact on grape flavour, colour, or aroma

These improvements were evident throughout the growing season. Treated vines displayed stronger health, more robust fruit development, and enhanced productivity, all while advancing the estate’s sustainability goals.

Client Testimonial

“In the small trial we were able to undertake, we observed a 20% increase in yield, significantly greater vigour, and overall vine health in the canopy, along with thicker and glossier grape skins. In the sensorial trial, the most pleasing outcome was that there was no negative impact on flavour, colour, or aroma. Coupled with the 23% increase in yield, this was a very satisfying result. Achieving higher yields without compromising quality is an excellent prospect.”

“The multi-faceted uses of the product are a big bonus. Application is clean, easy to handle, and simple to prepare. Pricing is extremely competitive and delivers great value for money.”

“I believe this organic technology has the potential to be a game changer. For the upcoming growing season, we will be implementing a full vineyard nutrition program using the fermented manure fertiliser and Black Sand K (General) as the baseline input, applied both as a foliar spray and through targeted in-line irrigation.”