According to Australian Organic, organic wine comes from grapes grown without synthetic chemicals, pesticides or herbicides. Unfortunately, the term ‘organic’ is not currently regulated under Australian law, meaning that anyone growing produce or making a product can claim organic as long as they’re using natural methods or using at least one natural ingredient. The only way to be certain a product is truly organic is if it is certified by an independent body like Australian Certified Organic.
At Tamburlaine, we know organic farming is key to soil health. Our vineyards are not degraded through the constant application of non-biodegradable inputs, retaining natural health and providing longer-term sustainability.
To become certified organic, we had to go through a three-year conversion period. Then we received certified organic status and we have since extended the certification to all our farms in Orange and the Hunter Valley.
To carry the ‘Southern Cross Certified’ logo requires rigorous annual audits to ensure the absence of pesticides, herbicides, fungicides and synthetic fertilisers in the production of our wines.
Tamburlaine was established in 1966. In 1985 the Hunter winery was purchased by a small group of friends and relatives led by Managing Director, Head of Grape and Wine Production, Mark Davidson. Mark has built his long-term winemaking philosophy around Contemporary Organic practices in the vineyard and the winery. Through years of research and development, we have become one of Australia’s largest producers of organic wines with vineyards in the Hunter Valley and Orange region.
Named after Christopher Marlowe's famous play and character ‘Tamburlaine the Great’, we work to lead the way with our Contemporary Organics vision, successfully producing award-winning organic, vegan-friendly, low sulphur and no added sulphur wines.