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.
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.
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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.
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