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Tamburlaine Organic Wines


These principles acknowledge the fact that any activity in the modern world cannot separate itself
entirely from the surrounding environment. There are no perfect systems. A Contemporary Organic
Winemaker simply strives to limit their environmental pollution and aims to leave their land in the best
condition possible for the generations that follow. The outcome of Contemporary Organic winemaking
is the production of wine which best reflects the vineyard site excluding potentially harmful chemicals
in common agricultural use.

Contemporary Organics - For Conscious Consumers

  1. Produce wines of terroir which best reflect the vineyard and region.
  2. Wine production which qualifies under the National Vineyard and Winemaking Standards; wines which carry certification on wine labels.
  3. Vineyard and winery management systems built on the most contemporary evidence-based information & research:
    1. Maintain approved buffer zones between organic vines and non-organic agriculture and other environmental pollution to avoid cross- contamination.
    2. Option to use allowed composted, homeopathic and biodynamic treatments and preparations in the management program.
    3. Option to use moon-cycle-based activity in the management program.
    4. Option to adopt containment spray technology to optimise spray effect and reduce annual chemical input quantities used.
    5. Use of biological targeted spray regimes rather than blanket treatments to avoid collateral biological damage.
    6. Scheduling of biological and biocidal foliar sprays to avoid negation effects.
    7. Use of biocidal treatments on a needs basis and applied only as dictated by the seasonal conditions.
  4. Farm management systems which are not destructive or disruptive but are complementary to each production area & minimise impact on the surrounding environment.
    1. Where applicable, on-site recycling of winemaking by-products with the option of returning them to viticulture.
    2. Ongoing assessment of new processes and technology with a view to integration into winemaking processes.
    3. Routine measurement of biological soil health and actions to optimise fungi and bacteria counts.
    4. Use of a standardised record to measure the total carbon footprint of business operation with a strategy to minimise inputs, update inefficient technologies and, where possible, offset carbon contribution to environmental pollution.
  5. A business strategy to further the understanding of Contemporary Organic principles with all stakeholders.

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