Ambassadors of the Earth
We rely on the Earth more than most, toiling in soil and water almost daily to produce grapes and fish. We understand the importance of conservation, and the protection of our environment through sustainable practices is a priority. Our mission is to be environmental stewards of the world we will pass on to future generations.
Because of the sustainability successes listed below, we were granted Green Masters Program Certification from the Wisconsin Sustainable Business Council (WSBC) in 2016. Since achieving Green Professional status, we've gone on to receive the 2017 Lake Michigan Business Champions of Conservation Award, and in December 2018 we were designated a Green Masters level company--the WSBC's highest honor.
“Trout Springs Winery has implemented creative strategies which define them as a leader in sustainability,” said Tom Eggert, Executive Director of the WSBC. “Trout Springs has made going green personal in terms of their strategy. They’ve adopted environmental and social programs that benefit their community, employees, and their customers.” (Read the entire press release here.)
Converting to Geothermal Energy
We once burned coal, wood, and fuel oil to heat our winery and home. Then, during the fall of 2014, after two years of researching wind and solar renewable resources, we opted to go geothermal.
Geothermal energy is heat energy generated and stored in the Earth. We decided to construct two geothermal systems—one for the winery and one for our adjacent home—to provide both heating and air conditioning. Extensive excavation and retrofitting was necessary and the new geothermal systems took nearly 20 months to complete. But boy was it worth it.
Our total carbon emissions dropped a staggering 68 percent! We no longer burn: three tons of coal per month, equal to 11,220 pounds of carbon dioxide (CO2); three full cords of wood per month, equal to 22,176 pounds of CO2; 100 gallons of fuel oil per month, equal to 2,240 pounds of CO2.
We also incorporated a duct sealing product that makes sure the conditioned air goes where it’s supposed to.
The benefits have been amazing economicly as well as ecologically. We have saved an average of $6,000 annually with our current geothermal system.
Insect Reduction Via Chickens
We have reduced our use of insecticides in the vineyard by incorporating a flock of 50 chickens to curtail insects naturally. These Americana chickens eat any insect that moves and in return they lay blue eggs that we sell in the winery (this species lays blue eggs naturally, not from eating grapes, but it makes for a great story).
Carbon Sequestration in the Vineyard
We also have incorporated techniques for carbon sequestration in our five-acre vineyard. Studies have shown that long-term storage of carbon can be accomplished through non-disturbance of soils, and intake of carbon through vines through photosynthesis.
Approximately two kilograms of organic soil carbon can be sequestered for one foot of soil depth. And 1.87 kilograms of carbon per vine can be sequestered. After 21 years of vines in place, this value increases to 3.60 kilograms of carbon per vine.
Not disturbing the cover crop between the rows of grapes and allowing the vine canopy to grow vertically has led to a yearly carbon sequestration of just under the equivalent of one ton of CO2 per year without affecting our crop.
Minimum Water Usage Achieved in Branch River Trout Hatchery
We were able to achieve minimum water usage in our Class A private trout hatchery. Our artesian well produces about 30 gallons per minute. In the design stage of our raceways, we incorporated a gravity flow through system to utilize all water flowing from one raceway to the next, thereby saving water from just a single pass system through each raceway, something industry leaders said could not be done.
However, in 2012, Branch River Trout Hatchery was recognized by the US Department of Agriculture as the largest private producer of brook trout in Wisconsin!
Because of the sustainability successes listed below, we were granted Green Masters Program Certification from the Wisconsin Sustainable Business Council (WSBC) in 2016. Since achieving Green Professional status, we've gone on to receive the 2017 Lake Michigan Business Champions of Conservation Award, and in December 2018 we were designated a Green Masters level company--the WSBC's highest honor.
“Trout Springs Winery has implemented creative strategies which define them as a leader in sustainability,” said Tom Eggert, Executive Director of the WSBC. “Trout Springs has made going green personal in terms of their strategy. They’ve adopted environmental and social programs that benefit their community, employees, and their customers.” (Read the entire press release here.)
Converting to Geothermal Energy
We once burned coal, wood, and fuel oil to heat our winery and home. Then, during the fall of 2014, after two years of researching wind and solar renewable resources, we opted to go geothermal.
Geothermal energy is heat energy generated and stored in the Earth. We decided to construct two geothermal systems—one for the winery and one for our adjacent home—to provide both heating and air conditioning. Extensive excavation and retrofitting was necessary and the new geothermal systems took nearly 20 months to complete. But boy was it worth it.
Our total carbon emissions dropped a staggering 68 percent! We no longer burn: three tons of coal per month, equal to 11,220 pounds of carbon dioxide (CO2); three full cords of wood per month, equal to 22,176 pounds of CO2; 100 gallons of fuel oil per month, equal to 2,240 pounds of CO2.
We also incorporated a duct sealing product that makes sure the conditioned air goes where it’s supposed to.
The benefits have been amazing economicly as well as ecologically. We have saved an average of $6,000 annually with our current geothermal system.
Insect Reduction Via Chickens
We have reduced our use of insecticides in the vineyard by incorporating a flock of 50 chickens to curtail insects naturally. These Americana chickens eat any insect that moves and in return they lay blue eggs that we sell in the winery (this species lays blue eggs naturally, not from eating grapes, but it makes for a great story).
Carbon Sequestration in the Vineyard
We also have incorporated techniques for carbon sequestration in our five-acre vineyard. Studies have shown that long-term storage of carbon can be accomplished through non-disturbance of soils, and intake of carbon through vines through photosynthesis.
Approximately two kilograms of organic soil carbon can be sequestered for one foot of soil depth. And 1.87 kilograms of carbon per vine can be sequestered. After 21 years of vines in place, this value increases to 3.60 kilograms of carbon per vine.
Not disturbing the cover crop between the rows of grapes and allowing the vine canopy to grow vertically has led to a yearly carbon sequestration of just under the equivalent of one ton of CO2 per year without affecting our crop.
Minimum Water Usage Achieved in Branch River Trout Hatchery
We were able to achieve minimum water usage in our Class A private trout hatchery. Our artesian well produces about 30 gallons per minute. In the design stage of our raceways, we incorporated a gravity flow through system to utilize all water flowing from one raceway to the next, thereby saving water from just a single pass system through each raceway, something industry leaders said could not be done.
However, in 2012, Branch River Trout Hatchery was recognized by the US Department of Agriculture as the largest private producer of brook trout in Wisconsin!
