From vine to wine

Over 300 hectares Certified Organic and still growing!

Leading the way

Tamburlaine was established in 1966. In 1985 the Hunter winery was purchased by a small group of friends and relatives led by Managing Director and Chief Winemaker, Mark Davidson. Mark has built his long-term winemaking philosophy around Contemporary Organic practices in the vineyard and the winery. After challenging 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.


Organic, vegan-friendly, biodegradable & conscious

Our ethos

Healthier vineyards

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 ‘Australian Certified Organic’ bud logo requires rigorous annual audits to ensure the absence of pesticides, herbicides, fungicides and synthetic fertilisers in the production of our wines.

Sustainable Production

We have adopted an Environment Management System (EMS) for our Hunter winery, including strategies for our water and solid-waste management, energy saving and environmental purchasing. Improvements are ongoing with new solar panels installed on our warehouse's roof.

We compost our winery outputs (grapes and stems) and spread them in our vineyards to help increase organic matter. This is critical for all farming, but is the focus of organic farmers. 

We also recycle the water used in our winery using aerobic bacteria. This water is then re-used in our vineyards through our drip irrigation system.

Contemporary winemaking

Our winemaking also respects Australian Organic Standards. We aim at keeping SO2 levels to a minimum. Naturally produced in fermentation, SO2 is used by winemakers to slow spoilage of wine in the winery and in the bottle. Excessive use is very undesirable, however. 

Fining removes unwanted or bitter-tasting compounds. Traditional wine fining uses animal proteins (gelatine, fish, milk and eggs).

To avoid these allergens and improve the quality of our wines we chose new generation, certified organic plant-based fining agents as they not only do the job just as well but that they are producing much more consistent results.

Organic and


A real progress for conscious wine consumers with dairy or egg sensitivity.

Our cellar door now provides cheese and wine tastings for those that have chosen a plant-based lifestyle or are just looking to try our vegan selection

Learn more


On The Grapevine

This way ->

Contemporary Organic

Wines of terroir

In 2017 alone, Tamburlaine Organic Wines was awarded eight wine show trophies and 13 gold, 15 silver and 17 bronze medals. The newly released 2017 wines look just as promising with 3 gold, 4 silver and 9 bronze medals already won in Australian and international wine shows.