Wines
















WINE MAKING

Our winery and wine making function is also a fully certified organic production facility. This means that only organically approved inputs are used during our wine making. We are a minimal user of sulphur dioxide preservative in our wines. We do this without detracting from the pursuit of the highest technical standards. Continuity of wine making skills and experience is a key strength. Our Chief Winemaker, Mark Davidson, has been in charge of 24 successive annual vintages at Tamburlaine.

Wine Makers: Mark Davidson and Aaron Mercer

Fruit processing capacity: 1,250 tpa

Litres: 1.2 million litres

Fermentation: Vertical, rotary, open

Barrels: French and American

Wines produced: Sparkling, Sauvignon Blanc, Riesling, Chardonnay, Semillon, Verdelho, Rosť, Chambourcin, Cabernet Sauvignon, Cabernet Merlot/Merlot Cabernet, Merlot, Syrah (Shiraz), Framboise, Late Harvest Riesling, Muscat, Botrytis Chardonnay.




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