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Tamburlaine Organic Wines

Contemporary Organics

Our Vision

We acknowledge the fact that any activity in the modern world cannot separate itself entirely from the surrounding environment.

Organic Shiraz Vines


Tamburlaine’s Contemporary Organic philosophy simply aims to produce wines of terroir while limiting environmental pollution and leaving the land in the best condition possible for the generations to follow. Our contemporary winemaking uses plant-based fining agents while also keeping sulphur additions to a minimum.

Contemporary Organics Cycle

AWARD-WINNING TERROIR WINES

In 2017 alone, Tamburlaine Organic Wines has won 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.

Safe to say that great wine starts in the vineyard!

Awards

CERTIFIED ORGANIC WINES

Organic wine comes from organically managed vineyards, without synthetic fertilisers, pesticides, herbicides or fungicides. The soils in these vineyards are not degraded through continuous cultivation, retaining natural health and providing longer term sustainability.

To become certified organic, Tamburlaine had to undergo a three-year conversion period. At the end of this period it received certified organic status for the first blocks and has since extended the certification to all sites in Orange and the Hunter Valley. To carry the ‘Australian Certified Organic’ bud logo on labels requires rigorous annual audits by Australian Organic to ensure the absence of pesticides, herbicides, fungicides and synthetic fertilisers in the production of the wines.

Orange Borenore Grenache

SUSTAINABLE VINEYARD AND WINERY

In line with its Contemporary Organics philosophy, Tamburlaine Organic Wines has turned to organic and biodynamic vineyard management, while taking steps to limit its environmental pollution. In this spirit, Tamburlaine has adopted an Environment Management System (EMS) for the Hunter winery, including strategies for its water and solid-waste management, energy saving and environmental purchasing.

Harvesting in Orange

COMPOST AND WATER RECYCLING

Our winery outputs such as grapes and stems are composted and spread in our vineyards to help increase organic matter. Organic matter in soils is critical for all farming, but is the focus of organic farmers. This affects water retention, healthy biology and natural fertility. We also recycle the water used in our winery using aerobic bacteria. This water is then used in the vineyards through our drip irrigation system.

Water recycling

NATURAL BIODEGRADABLE INPUTS AND SOIL HEALTH

Over time synthetic pesticides, herbicides and fungicides affect soil fertility and kill soil and vineyard biodiversity; the result is vineyards with lower natural fertility and poorer disease resistance. What is being found now is that more systemic chemical sprays and soluble fertilisers are required in agriculture each year to maintain “conventional” farm outputs.

In contrast organic farms use naturally derived minerals and extracts as nutrients and biodegradable and biologically targeted sprays where necessary. Protective vegetable oils, and drying spays of sulphur and copper are used strategically and on a needs-basis in organic vineyards. The emphasis in organic systems is prevention over cure and maintaining the vineyard’s naturally-occurring beneficial biodiversity to aid in disease resistance.

Pokolbin Vineyard in Spring

CONTEMPORARY WINEMAKING

Winemaking inputs are also managed according to Australian Organic Standards. As part of this process sulphur dioxide (SO2) additions are made to juices and wines. Other than the fact that this compound is naturally produced in fermentation, it is used by winemakers because a relatively small addition makes such a significant difference to slow spoilage of wine in the winery and in the bottle. Excessive use is very undesirable however. Organic wine aims at keeping SO2 levels to a minimum.

Fining is a step in the winemaking process to remove unwanted and harsh or bitter tasting compounds. The traditional industry fining methods involve use of animal proteins found in gelatine, fish, milk and eggs. Now that a new generation of certified organic vegetable-based fining agents are available and have been fully tested by the Tamburlaine winemaking team on premium reds and whites, we are confident that they are not only doing the job as well as the traditional products, but are producing much better results overall.

Winemaking

TOWARDS CARBON NEUTRALITY

More recent attention to energy efficiency throughout the business has massively reduced Tamburlaine’s annual electricity consumption, saving over 1000 tonnes of carbon pollution and more than $110,000 per annum in electricity costs. Improvements are ongoing with new solar panels recently installed on the roof of the warehouse.

Warehouse and solar panels

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