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.

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.

From 2016, our winemaking has removed the use of animal proteins traditionally used throughout the industry, from our wines.

To push the boundaries further with consumers in mind who cannot tolerate the normal sulphur levels in their wine, Tamburlaine has extended its range of wines to include wines without added sulphur – commercially referred to as “preservative free”.

Chief Winemaker, Mark Davidson, has managed successive vintages since 1986 and now with a young and enthusiastic team led by Senior Winemaker, Aaron Mercer (Hunter Valley Rising Star 2018), we continue the winery's tradition of quality and innovation.