Winery Business Plan

Winery Business Plan-17
Paul has been with The Mission Estate for over 30 years, but he didn’t start life as a winemaker.Instead, Paul studied physics and, upon graduating, he took a role on Campbell Island as a Department of Scientific and Industrial Research Technician and then went into a Trainee Field Engineer role for a French American Oil exploration company before joining The Mission Estate as a trainee winemaker. At that time, The Mission Estate was under-resourced and he had his role cut out for him.

Paul has been with The Mission Estate for over 30 years, but he didn’t start life as a winemaker.Instead, Paul studied physics and, upon graduating, he took a role on Campbell Island as a Department of Scientific and Industrial Research Technician and then went into a Trainee Field Engineer role for a French American Oil exploration company before joining The Mission Estate as a trainee winemaker. At that time, The Mission Estate was under-resourced and he had his role cut out for him.

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Initially they started small, setting up projects to begin monitoring and measuring key components of their operation from soil testing to energy use.

This included careful measurement of inputs and their impact to work out relevant ratios.

Firstly, The Mission Estate have ensured astute governance, which has seen a CEO and Board that is genuinely supportive of the sustainability focus and initiatives.

Together, they have worked to ensure that sustainability has become an integral part of the Business Plan.

Instrumental in this was the use of thermal mass construction.

The vast majority of energy used in the winery is consumed by refrigeration, and automation has allowed for energy reduction.

Their current winemaker, Paul Mooney, continues this legacy having originally been trained by the Fathers.

Today, The Mission Estate is still true to its roots, supporting the Society of Mary.

Working closely with local engineers and an architect, a purpose-built wine-making facility was designed and constructed.

The new production facility was designed to deliver and maximise both energy and water efficiency.

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