2023 Mark Davidson Signature Series Shiraz

2023 Mark Davidson Signature Series Shiraz

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Our vineyard at Borenore, or 'North Bore' so named because of the underground water found in this area.

Tasting Notes:
Colour | Deep purple with a vivid magenta hue.
Bouquet | Ripe blueberry pie, black plum, violet pastilles and a lift of white pepper, all wrapped in subtle toasty-vanilla French oak.
Palate | Juicy, medium-to-full bodied and beautifully ripe. Waves of blue and black berry fruit, satiny smooth tannins and just enough cool-climate freshness to keep it vibrant. Finishes long, with a hint of dark chocolate and spice.

Pairs well with:
Meat | 12-hour slow-cooked beef short ribs with star anise, soy and ginger glaze.
Seafood | Char-grilled Harvey Bay half-shell scallops with black pudding crumb and café de Paris butter.
Vegetarian | Roasted portobello mushrooms stuffed with spinach, ricotta, pine nuts and truffle pecorino.
Vegan | Smoky eggplant and black-bean cassoulet topped with sourdough-herb crumbs.
Cheese | Rich, crumbly 24-month aged cloth-bound cheddar with house-made fig and Shiraz paste.

Cellaring | Drinking beautifully now; will develop further complexity with 6–12 years in a cool, dark cellar.

Alcohol | 13.5%



Certified Organic In-Conversion, Vegan Friendly

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Our Passion behind what we do

Tamburlaine Organic Wine's journey to 'Contemporary Organics' began in the late '90s and continues today. We believe in continuously improving our practices in vineyards and wineries not just for the sake of fashion, but because it makes sense. Established in 1966, Tamburlaine was purchased in 1985 by a small group led by Managing Director and Chief Winemaker, Mark Davidson. With a long-term view, Tamburlaine has built a unique winemaking philosophy based on modern scientific thinking and a holistic approach to grape growing and winemaking practices. Despite challenges, Tamburlaine has emerged as one of Australia's leading organic producers.

Constantly Striving for Perfection

Tamburlaine Organic Wine has experienced incredible transformation in its vineyards in the Hunter and Orange Regions of NSW through the implementation of contemporary organic thinking. The health of the soils and vines has improved, resulting in consistently high-quality fruit. With a vineyard expansion to approximately 450 hectares and an annual production of around 200,000 cases, Tamburlaine has become a significant player in the wine industry. The high altitude, cool climate conditions, and volcanic soils in Orange have solidified its position as one of Australia's top premium wine regions. The integration of biodynamic methods into their organic management has been shown to enhance soil health, which is now recognized as a key determinant of superior wine quality.