Reserve Framboise - Tamburlaine Organic Wines
Reserve Framboise Raspberry Liqueur

Reserve Framboise Raspberry Liqueur

Regular price$39.00
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  • See below for Christmas shipping information
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Description

Bouquet | Rich raspberry jam aromas.

Palate | Intense ripe raspberry flavours with hints of sweet prune.

Serving suggestions | Try a dash in your glass of sparkling or to accompany your raspberry dessert.

Alcohol | 17%


CHOCOLATE RASPBERRY PUDDING CAKE

Recipe from 'How to Eat' by Nigella Lawson

185g self-raising flour
30g cocoa powder
250g unsalted butter
2tbs (40ml) Tamburlaine Framboise
95g caster sugar
95g light muscovado sugar
250g good quality dark chocolate
185ml brewed ·black coffee and 185ml water, or instant coffee made up with 2tsp instant coffee and 370ml water
2 eggs, lightly beaten
250g raspberries, plus extra to serve
Icing sugar, to dust

Preheat oven to 180 C. Grease a 22-23cm springform cake pan and line the base with baking paper. Cover the bottom and sides of the outside of the pan with a layer of foil.

Sift flour and cocoa powder together into a bowl and set aside.
Put butter, Tamburlaine Framboise, sugars, chocolate, coffee and water in a heavy­based saucepan and stir over low heat until everything melts and is thick, glossy and smooth.

Stir into the flour and cocoa. Beat well until smooth and glossy again, then beat in the egg. This will be runny: don't panic, and don't add more flour: the chocolate itself sets as it cooks and then cools.

Pour into prepared pan until you have covered the base with about 2cm of the mixture, then cover with the raspberries and pour the rest of the mixture on top. You may have to push some raspberries back under the cake batter by hand.

Bake for 40-45 minutes.

Don't try and test it by poking in a skewer as you don't want it to come out clean: the gunge is what the cake is about. When cooked, the top will be firm, and probably slightly cracked. Don't worry about that: a little icing sugar will deflect attention.

When it's ready, take the cake out of the oven and place on a rack. Leave in the pan for 15 minutes and then turn out. When you're just about to eat it, dust with a little icing sugar pushed through a tea strainer. Serve with lots more fresh raspberries and a dollop of Greek yoghurt or whipped cream, if desired.

Standard shipping of $12 per order applies.

OR Buy 12 bottles and get free shipping (excludes special offers)

Want to get your wines in time for Christmas? Use the table below to find your estimated cut-off date for Christmas 2023. Please note that this information is a guide only and should not be taken as a guarantee of delivery before Christmas Eve.

 Order before: For delivery to:
Thursday 23 November Country NSW, Country QLD, Country TAS, Country VIC, Country WA and Northern Territory
Thursday 7 December Perth
Monday 11 December Devonport, Hobart, Launceston
Tuesday 12 December Adelaide, Cairns
Wednesday 13 December Bendigo, Geelong, Orange, Townsville, Young
Thursday 14 December Albury, Capricorn Coast, Canberra, Mackay, Maryborough, Melbourne, Sunshine Coast, Toowoomba, Wide Bay, Wollongong
Friday 15 December Brisbane, Central Coast, Coffs Harbour, Gold Coast, Northern Rivers, Port Macquarie, Sydney
Monday 18 December Newcastle

Advice from freight providers; on-time delivery cannot be 100% assured. 

CHRISTMAS DELIVERY DATES

Want to get your wines in time for Christmas? Use the table below to find your estimated cut-off date for Christmas 2023. Please note that this information is a guide only and should not be taken as a guarantee of delivery before Christmas Eve.

 Order before: For delivery to:
Thursday 23 November Country NSW, Country QLD, Country TAS, Country VIC, Country WA and Northern Territory
Thursday 7 December Perth
Monday 11 December Devonport, Hobart, Launceston
Tuesday 12 December Adelaide, Cairns
Wednesday 13 December Bendigo, Geelong, Orange, Townsville, Young
Thursday 14 December Albury, Capricorn Coast, Canberra, Mackay, Maryborough, Melbourne, Sunshine Coast, Toowoomba, Wide Bay, Wollongong
Friday 15 December Brisbane, Central Coast, Coffs Harbour, Gold Coast, Northern Rivers, Port Macquarie, Sydney
Monday 18 December Newcastle

Advice from freight providers; on-time delivery cannot be 100% assured. 

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.

WE ARE CONSTANTLY IMPROVING

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.

REVOLUTIONISING WINEMAKING PRACTICES

Tamburlaine Organic Wine follows the Australian Organic and Biodynamic Standard, maintaining organic certification through annual audits and minimizing the use of sulphur in their winemaking process. Since 2016, they have also removed the use of animal proteins in their wines and extended their range to include "preservative-free" wines for consumers with sulphur sensitivities. Led by Chief Winemaker Mark Davidson, the Tamburlaine team is dedicated to wine quality, process refinement, and innovation, despite the challenges faced on their organic winemaking journey.

JOIN THE CLUB

Our Reserve Membership was established in 1987 by Mark Davidson to provide members with exclusive access to our premium small production wines from our Hunter Valley vineyards. We are able to offer many memberships including:

First Press Membership
Reserve Membership and
Gin Club Members.

  • Exclusive access and pricing on new Reserve wines upon release each July
  • All Tamburlaine wines, minimum 20% off, all year round. (30% in a dozen)
  • Exclusive access to our Members' Cellar. Progress payments, cellar with us.
  • Priority Invitation to our Members' Lunches, Winemaker's dinners and the Annual Reserve Members' Tasting.
  • Complimentary tastings for you and up to five friends at both of our Cellar Doors.
  • Priority booking and Member pricing to stay at our Tamburlaine on Pym accommodation in Millthorpe.

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