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Corporate Philosophy
Founder and CEO Judy Jordan built and expanded J Vineyards & Winery with green practices in mind since the beginning. J is dedicated to sustainable winemaking that encompasses a long-term sensitivity to the needs of the ecosystem.
Sustainable Farming
- J supports farming practices that are environmentally sensitive, economically viable and socially responsible by minimal use of chemical pesticides and fertilizers in our vineyards.
- Cover crops are planted to control erosion, choke back unwanted weeds, control the vigor of the vine, and enrich soils with nitrogen and other important nutrients.
Refrigeration
- Significant changes were made using the most efficient and reliable system with a downsized, more efficient refrigeration unit, and computerized controls that stage variable-speed compressors to adjust operations according to actual loads.
- For optimum results, J’s facilities use additional insulation beyond code requirements whenever possible, layering three inches of foam between concrete walls.
Lighting
- Lighting has been retrofitted in processing areas, replacing all 70 metal halide and 35 high pressure sodium high-intensity discharge (HID) fixtures with high output T8 fluorescent lamps and electronic ballasts mounted about 20 feet from the floor.
- Offices and administrative spaces enjoy large glass windows that minimize the need for artificial light.
- When required, offices are equipped with T8 fluorescent indirect fixtures and fluorescent recessed fixtures.
- Motion sensors shut off lights when it is unoccupied. Timers shut down outdoor lighting in the parking lot by 9 p.m.
Barrel Washing and Water Sterilization
- Chlorine use has been eliminated to disinfect wash water, since chlorine is capable leaching into wood and walls of wine barrels.
- Ultraviolet light and ozone are used to sterilize water, rather than chlorine.
Kitchen
- GreenLeaf produce is used for procuring the best quality, peak-of-the-season produce grown from local, national and international sources. GreenLeaf supports sustainability with donations to Center for Urban Education about Sustainable Agriculture (CUESA) and numerous other agencies.
- J’s Executive Chef also utilizes Sonoma Organics for organic and sustainable farmed proteins and produce whenever possible.
Recycling
- Office workers use two baskets at their desks for recycling.
- Glass is all recycled. Cardboard and plastic are also bundled and recycled.
- Employees receive regular training at the beginning of harvest about the efficient use of resources and conservation behaviors.
- Used grape pumice is used at various compost sites.
Cork Recycling
- The J Visitor Center collects wine corks for Yemm & Hart, a recycling company in Missouri that collects wine corks and converts them into useful products such as cork flooring, cork boards, trivets and coasters.
Water conservation
- As its own water district, J conserves water through process changes that do not require technological improvements, such as having workers remove all solids before end-of-day cleaning and hose-downs.
Community Participation
- An energy efficiency leader in the wine community, J is active in peer-to-peer sharing of information about opportunities to improve energy efficiency, reduce waste, and prevent pollution.
- J is a featured case study in Sonoma Green Business Program's "Greenovations" guide, and a participating member of the California Sustainable Winegrowers Alliance.
- J has also provided important feedback on Lawrence Berkeley National Laboratory's new program Benchmarking for Energy and Water Savings Tool (BEST).
Future Projects
The winery looking at developing onsite co-generation, installing photovoltaics, and using waste heat to power chillers and boilers in new developments scheduled for 2006 to 2008.
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