|
| WINE MAKING |
Our winery and wine making function is also a fully certified organic
production facility. This means that only organically approved inputs
are used during our wine making. We are a minimal user of sulphur
dioxide preservative in our wines. We do this without detracting from
the pursuit of the highest technical standards.
Continuity of wine making skills and experience is a key strength. Our
Chief Winemaker, Mark Davidson, has been in charge of 24
successive annual vintages at Tamburlaine.
Wine Makers: Mark Davidson and Pat Moore
Fruit processing capacity: 1,250 tpa
Litres: 1.2 million litres
Fermentation: Vertical, rotary, open
Barrels: French and American
Wines produced: Sparkling, Sauvignon Blanc, Riesling, Chardonnay,
Semillon, Verdelho, Rosé, Chambourcin, Cabernet Sauvignon,
Cabernet Merlot/Merlot Cabernet, Merlot, Syrah (Shiraz), Framboise,
Late Harvest Riesling, Muscat, Botrytis Chardonnay.
|
|
 |
|
