Our Commitment to Sustainability in the Drinks Industry
At Enistic Wine, we strive to help wine and spirits producers to lower their carbon footprint and become more sustainable in their work practices.
We have a deep understanding of the industry and provide essential knowledge, insights, and tools to enhance sustainability practices through education, AI, and software.
We have been helping companies since 2002 and during that time we have helped over 300 companies become more sustainable.
The Enistic Wine and Spirits division was formed in 2024 through the desire and passion of the team at Enistic to help the industry reform.
Sustainability First
We prioritize eco-friendly practices in all our consulting services, ensuring that our clients can thrive while protecting the environment.
Integrity Matters
Honest assessments and transparent communication are at the heart of our operations, fostering trust and collaboration with our clients.
Collaborative Approach
We work closely with our clients to achieve their sustainability goals, believing that teamwork leads to the best outcomes in the wine and spirits industries.
Meet Our Team
Darryl Mattocks DipWSET
Founder
With over a two decades in the sustainability industry, Darryl is a recognised expert in sustainability and is a regular speaker at international conferences.
He has published a book to help companies become more sustainable and holds the WSET Level 4 Diploma in Wine and Spirits.
Previously he has owned a wine tasting company and a wine school in Oxford.
Brett Denly
Non-Exec Director
Brett joined Enistic to help promote the carbon accounting software we produce for the drinks industry.
Brett has a long career in software sales and marketing and couples that with a love of Chianti wines with the occasional Malbec on a Friday evening.
Andy Pill
Head of Analysis
Andy has produced over 500 carbon reports for large companies, ensuring that standards are adhered to and quality remains at the forefront of what we do.
Andy is partial to the occasional pale ale and freely admits more of a beer drinker than a wine fan.
We’re busy trying to convert him but if you run a brewery and want any sustainability advice, Andy is your go to.
