At Stargazer, we view the Palisander Vineyard not merely as a vineyard and home to our tasting room, but as a living, interconnected ecosystem. We realise that exceptional wines are inextricably linked to the health of the land, and our approach to viticulture is rooted in stewardship, resilience, and respect for natural cycles.
Guy Young and I are both dedicated to fostering a self-sustaining farm that gives back to the soil as much as it takes. Here is a look at the sustainability practices we are implementing on the property:
Closed-Loop Composting & Carbon Recycling
We believe in returning the harvest to the earth. All our grape marc (the skins, seeds, and stems left after pressing) is composted on-site alongside organic waste from across the property. As of this year, we have also begun incorporating shredded cardboard wine boxes from our tasting room stock. This not only diverts waste but provides an invaluable source of carbon, creating a nutrient-dense humus that breathes life back into our soils and brings our packaging lifecycle full circle.
Vermiculture & Microbial Vitality
Beneath the surface, healthy soil relies on a thriving microbiome. Our on-site worm farm produces nutrient-rich castings teeming with beneficial microbes essential for plant health. We utilise these castings directly in our compost and carefully brew them into a rich "worm tea". When applied as a foliar spray, this natural elixir bolsters vine immunity and enhances canopy vitality without synthetic inputs.
Integrated Animal Husbandry
We rely on our four-legged and feathered workforce to help naturally manage the vineyard.
During the dormant winter months, a small flock of sheep grazes the inter-rows, gently suppressing grass and reducing under-vine weed competition while naturally fertilising the soil.
Our chickens are enthusiastic vineyard helpers, tirelessly scratching away under-vine weeds and naturally controlling pests like snails and slugs. In return, they provide wonderful organic fertiliser and, happily, delicious farm-fresh eggs.
Biodiversity, Pollination & Native Flora
To foster a resilient, self-regulating environment, we are continuing to expand our native plantings across the property (we’ve planted more than 1000 natives since 2020). By encouraging indigenous flora, we attract beneficial predatory insects that naturally keep vineyard pests in check, significantly reducing our need for chemical intervention. This biodiversity is further supported by our resident honeybees, who work diligently to pollinate beneficial flora while gifting us with beautiful, property-specific honey.
Conscious Water Stewardship
In a changing climate and especially in Tasmania, responsible water management is paramount. We utilise recycled water from the nearby Brighton Council scheme to irrigate the vineyard, reducing our draw on precious primary water resources. Additionally, we actively capture rainwater from the roofs of our tasting room and viticultural sheds. This harvested water supports our facility operations and nurtures our garden beds and berry patches.
Supporting Native Predators: The Microbat Project
Our latest project focuses on some of Tasmania’s most fascinating nocturnal residents: native microbats. Tasmania is home to eight distinct species of microbats, and Guy is currently building specialised wooden bat boxes to install around the property, providing them with a safe, permanent habitat. These tiny creatures are ferocious aerial predators of the light brown apple moth and grapevine moth—two of our most persistent vineyard pests. By inviting them to make their home at Palisander, we are letting nature handle pest control for us.
True sustainability is an ongoing journey of observation and adaptation. By nurturing the soil, conserving our resources, and inviting nature to do the heavy lifting, Guy and I hope to ensure that the Palisander Vineyard remains vibrant and fruitful for generations to come.
