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Tamburlaine Organic Wines



We believe in creating a community, sharing our experience and spreading Contemporary Organic practices for the benefit of all.

At Tamburlaine Organic Wines, we strive to create the best future possible. We believe that working in harmony with our environment is key to growing a flourishing future. Not only for ourselves, but also for our vineyards and the people we care for.

Harvesting shiraz in Orange

Tamburlaine Organic Wines

We are now Vegan Friendly!

We are now vegan friendly

Since our 2017 vintage, all Tamburlaine Organic Wines are vegan friendly.

Did you know that most wines on the market are made using animal products such as egg, milk and fish derivatives?

Fining is a step in the winemaking process to remove unwanted and harsh or bitter-tasting compounds. These particles which are found in seeds, stalks and skins are extracted to varying degrees during the crushing, fermentation and pressing processes. The traditional industry fining methods involve the use of animal proteins found in gelatine, fish, milk and eggs.

Like everything we do, our progress in producing vegan-friendly wines is really about our pursuit of organic wine excellence – and bringing better wines to conscious consumers. We now proudly offer vegan cheese and wine tastings at our Cellar Door, our plant-based staff and visitors couldn’t be happier!

“Now that a new generation of vegetable-based fining agents are available and have been fully tested by our 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.” – Mark Davidson, Chief Winemaker.

To book your tasting please follow the link.

Tamburlaine Organic Wines
14 February 2018 | Tamburlaine Organic Wines

Hunter Valley Vintage 2018

2018 Harvest

It was a long, dry winter with no severe weather events during the growing season, except a light hail storm that missed us here at Tamburlaine. Bud-burst came in the early days of Spring with the whites leading the way.

Dry weather prevailed this season which meant we had very little threat of disease and our red grapevines started flowering late October.

We had many visitors in our vineyard, from the helpful ladybug to the not-so-helpful rainbow lorikeets who took a liking to the riper berries.

The steady, warm summer days gifted us some light showers which helped accelerate ripeness about a week ahead of last year’s schedule.

Our first pick of the year was on the 16th of January. The next day members from the whole company joined for hand picking as we brought in some premium Chardonnay and Verdelho.

The remaining red blocks were picked, with three picks of Shiraz, one pick of Cabernet Sauvignon and one pick of Chambourcin.

Red Winemaking

The reds are looking exceptional, we left the grapes on the vines a little longer to intensify flavours. These wines will be “put to bed” soon for their maturation.

Overall the 2018 vintage is one of exceptional quality. Following the amazing 2017 vintage, Senior Winemaker, Aaron Mercer says we can expect a richer Semillon, and finer Chardonnay and Verdelho.

Stay tuned for the next update from Orange!

– The Tamburlaine Cru

Tamburlaine Organic Wines
2 November 2017 | Tamburlaine Organic Wines

The Sulphur Story behind ‘Preservative Free’

Preservative free - No added sulphur wines

You might have seen them on your favourite independent retailer's shelves, with their white labels and signature On The Grapevine artwork. But you probably didn’t know that they also win awards. Our ‘Preservative Free’ range has been around for some time, so if you are not quite sure what these lovely wines have to offer, here’s something to refresh our memories.

Sulphur dioxide (SO2 – also shown on wine labels as additives 220, 223 or 224) is added to wines by winemakers as a preservative but is also naturally present in wine. Tiny amounts of sulphur are created during the fermentation of the grapes. Winemakers may choose to add additional sulphur at harvest to preserve the grapes, or throughout the winemaking process. Adding sulphur prevents the oxidation and spoilage of wine. It was discovered as a means to keep the wines fresh when shipping them overseas (so your favourite drop doesn’t turn brown-red under the sun).

Some consumers (around 1% according to a recent study) react to sulphur at different levels, experiencing skin irritation, migraine and/or ‘hangover’ symptoms. 1 in 100 people is quite a lot! 

Non-organic winemaking in Australia allows between 250mg/L up to 300mg/L of sulphur dioxide. Organic standards only allow half of these levels, between 100mg/L and 180mg/L. Our contemporary practices in the vineyard and the winery (see Contemporary Organics article) allows wines to be made entirely without the addition of sulphur. And they taste just as good!

These wines are able to push the concept of modern winemaking, creating structured, balanced wines, truly capable of expressing their vineyard and their “terroir”.

Tamburlaine Organic Wines

Why Drink Organic Wine?

Why drink organic wine

Simple. It’s better for you, and here are five reasons why!

1. Sustainable farming

Organic farms are as productive and always more sustainable than non-organic. Many agrichemical sprays leave residues in the plants/ fruit as well as in the surrounding environment and groundwater. 

2. Biological soil health

Biological soil health is at the heart of sustainable productive farms. The absence of harmful agrichemical sprays increases healthy soil microbe activity, optimising plant health.

3. Beneficial insect, fungi and bacteria protection

With organic farming methods, the beneficial fungi and bacteria are protected (the ‘good bugs’), rather than killed off with pesticides and herbicides. This means that plants are naturally more resilient to fungal disease and insect attack (‘bad bugs’).

4. Consumer benefits / low SO2

Organic eliminates agrichemical residues in wine, meaning we don’t consume them. Organic certification on labels is your only guarantee of this. Read on to find out more about the use of sulphate preservative in wine.

5. No GMOs

Genetically-modified plants and farming inputs are prohibited in certified wine production. The jury is out on the harmful side effects of GMO corn, canola and soy, where high residual herbicide levels are more and more finding their way into our food. BEWARE!