By Lucille Botha
A three-year project aims to investigate the viability of transitioning from conventional farming practices to a regenerative agriculture approach, as well as the long-term benefits for the soil, cover crops, vineyards, and wine quality at South Africa’s first certified regenerative agriculture wine farm, Hartenberg, located outside Stellenbosch.
This project, launched at Hartenberg in March, is being undertaken by Stellenbosch University (SU), South Africa Wine, and Hartenberg.
Dr Brink van Zyl, head of the Department of Animal Sciences at SU, says that when they began discussing the possibility of such an investigation four years ago, several observations were made regarding the influence of regenerative agriculture.
“As a scientist, however, I want the facts. Consumers are increasingly leaning toward food and wine that are more naturally produced. The question is, how do you do it?
“The ideal is that it is sustainably produced over the long term, at a lower cost, and with improved quality.
According to Prof. Melané Vivier from the South African Grape and Wine Research Institute and the Department of Viticulture and Oenology at SU, concepts such as soil systems, vineyard and wine analysis, livestock and grazing systems, and the economic circular model will be examined. The work builds on a two-year preliminary test at Hartenberg, during which valuable experimental knowledge was gathered.
“The exciting part of this work is its interdisciplinary nature, which is when academic and technical people come together to work on the subject, and we involve people who will apply the knowledge immediately. Looking at the individual topics, it’s clear that a single academic group or soil scientist cannot do everything. We need each other.”
From a soil science perspective, the influence of regenerative agriculture on soil health will be examined at biological, chemical, and physical levels. The impact of this farming method on vineyard performance and the quality of grapes and wine will also be analysed.
The flow of nutrients from one system (livestock) to another (plants) and back to livestock, as part of the circular system, will be researched. They will also explore how additional income streams (for example, farming with livestock on the same land or saving on fertiliser) lead to economic benefits.
Wilhelm Joubert, a viticulturist at Hartenberg, recalls two pivotal moments in their transition to regenerative agriculture.
“The first was the day we realised we are not just wine farmers but also cover crop and livestock farmers. Previously, I underestimated the importance of cover crops. It’s more than just a plant; it’s something with a function, and we need to manage it to get its full potential.
“When we began to understand this, things started to change. Now, we plant crops that animals want to graze, crops with a long or quick growing season, crops with different leaf sizes and shapes to utilise the shade, and crops with different root depths. It’s complex, and then we also need to think about how we will remove it or if we want to remove it. Are we going to cut, shrink, or roll it?”
The second breakthrough was when they introduced livestock to their vineyard. “That’s when the cover crops reached their full potential. Having sheep and cattle on the farm sounds romantic, but they must be managed and controlled to mimic nature. But when the livestock came, everything changed. We started seeing dung beetles, earthworms, and birds we had never seen before.”
Gerard Martin, CEO of Research, Development, and Innovation at South Africa Wine, says there isn’t much scientific information about regenerative viticulture in South Africa yet. In this regard, they hope to influence the industry.
“We want to be relevant. People everywhere are talking about sustainability and asking about regenerative agriculture, what it could mean for their business, how it affects the soil, and even their profitability. We look forward to the knowledge flowing from the project so the industry can utilise it.”
Also read:
