Today I was invited to learn what is behind Kōparepare, the charity-focused wine label, and how they are giving back.
Produced by Whitehaven Wines, which is a family-owned winery established in 1994 in the Marlborough region of New Zealand. They are known for their award-winning, 100% sustainably farmed Sauvignon Blanc. And now through their newly created Kōparepare wine they are giving back to ocean conservation.
For every bottle of Kōparepare Sauvignon Blanc sold, Whitehaven donates a portion of the proceeds to LegaSea, a non-profit organization dedicated to restoring and protecting New Zealand’s marine environment. And this initiative has now come to Canada through their by-the-glass program in collaboration with Cactus Club. With each glass of their white purchased at any Cactus Club location, a contribution will be made towards marine conservation. And this isn’t for a limited time only, or until supply run out. This is an ongoing funding stream and a promise, marked with a cheque presentation acknowledging Whitehaven’s first formal donation to Ocean Wise.
The partnership is especially poignant as our wine maker was originally a marine biologist, who is now in the wine industry, but still wants to show and support ocean conservation efforts.
Once again, what truly makes this effort worth celebrating is the fact that most charitable efforts in the hospitality industry tends to centre around one-off activations for a limited timeline, event, or campaign. What is less common is this model, where the contribution is built into the product itself and activated through everyday ordering like Kōparepare is.
And the team up with Ocean Wise hits especially close to home, as it is a Vancouver-based global environmental charity and conservation organization. It Originated from the Vancouver Aquarium in 1951, and focuses on fighting overfishing, eliminating plastic pollution, and mitigating climate change. The Ocean Wise Seafood Program is now a globally recognized certification program. Where the charity works with fisheries, restaurants, and retailers to help consumers easily identify environmentally responsible, sustainable seafood options.
On top of the cheque ceremony, guests celebrated by toasting with chilled glasses of Whitehaven Kōparepare Sauvignon Blanc. Enjoying the sun on the patio of Cactus Club Coal Harbour, while enjoying seafood focused canapés from their kitchen. The curated small bites felt especially poignant. We had fish tacos and lettuce wraps, scallop and shrimp ceviche, and ahi tuna sushi.
As for the the wine itself, the name “Kōparepare” translates to “gift or contribution” in Te Reo Māori. It is a crisp and dry white created with zesty citrus notes of lime and grapefruit, and coupled with herbal notes to be best paired with sustainable seafood like salmon and/or oysters.
In short, if looking for a glass of white wine to enjoy with your seafood at any Cactus Club, ask for Kōparepare knowing your purchase will go a longer way.
