Cart 0 items: $0.00


Qty Item Description Price Total
  Subtotal $0.00

View Cart


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
21 September 2018 | Tamburlaine Organic Wines

Winner of - 2018 Rising Star Of The Year

Senior Winemaker
Aaron Mercer

Tamburlaine Aaron Mercer

2018 Hunter Valley Wine & Tourism Awards

Born and raised in the Hunter Valley, Aaron aspired in environmental management immediately after leaving school. He went on to study at the University of Newcastle majoring in environmental sustainability, biological farming and ecological management. In his first year at university, Aaron conducted a case study on sustainable agriculture here at Tamburlaine Organic Wines, 16 years later he returned to take his place as senior winemaker.

Aaron's career in the wine industry first began in January 2000 when he joined Scarborough Wine Co. Over the following 9 years, he gained experience in all aspects of the wine industry including extensive work in sales, vineyard management, cellar door and ultimately finding his logical place in winemaking. It was within these formative years that Aaron counts as invaluable in the development of his holistic understanding of the wine industry. After gaining experience with some of the Hunter Valley’s most well-known producers such as Tyrrells and Brokenwood, Aaron moved to South Australia to complete his Postgraduate degree in Oenology at the University of Adelaide, where he was exposed to the cutting-edge winemaking technology and research. Aarons career then led him all the way to the Central Coast of California where from 2012 - 2015 he continued to develop his winemaking skills while forming invaluable industry relationships. Aaron continued to develop his skills in winemaking with vintages in Canada in 2006, France in 2009 and Germany in 2011, driven by an insatiable hunger to experience the very best practices in worldwide winemaking.

Upon returning to the Hunter Valley in 2012, Aaron was awarded the Alasdair Sutherland scholarship, an award which aims to foster the talent of aspiring wine show judges. Now with more than 17 vintages under his belt, Aaron has taken up the role of Senior Winemaker here at Tamburlaine Organic Wines, where he is able to pursue his love of sustainable viticulture while managing the increasing annual production from Tamburlaine’s Hunter Valley and Orange region vineyards.
Aaron says "The ‘new age’ of viticulture is here and it’s spearheaded by organic practices. Tamburlaine is at the forefront of this movement and is well positioned to provide excellent wines to a growing customer base who seek wines of place and tread gently on the environment." - "My work ethics and high standards stemmed from working in the Hunter Valley, have followed me to each workplace and built my reputation as a hard but fair leader. I am always excited to pass on scientific winemaking knowledge of the Hunter Region, stories of vintages gone by and work to always encourage my staff to seek further education through experience and study."

“As Australia’s largest producer of organic wine, we are very well established, but we still have plenty of room left to grow. Aaron understands this and is more than up to the challenge. We believe that Aaron’s unique combination of technical expertise and passion is the perfect fit for the company,” says Mark Davidson, Managing Director of Tamburlaine. Since 1966, Tamburlaine has welcomed well over 1 million visitors to their Hunter Valley Cellar Door. “The winery has continuously engaged with the wine curious and enthusiasts alike for the last 5 decades. While the winery is no longer the tin shed that it once was, not quite as ‘boutique’, the connection the winery has with a vast number of consumers has been worth every minute invested,” says Mark.

Aaron Mercer Hunter Valley Rising Star

Tamburlaine Organic Wines
21 September 2018 | Tamburlaine Organic Wines

From Tamburlaine to Tamburlaine Organic Wines

Tamburlaine Organic Wines 50 Anniversary Cellar Door

Tamburlaine Organic Wines's journey to 'Contemporary Organics' has begun in the late 90's and still continues today. We believe in continuously improving our practices. Not because it is fashionable to be Organic, Carbon Zero or 'Eco-Friendly', but for one simple reason: It makes sense.

Tamburlaine was established in 1966 by Cessnock doctor Lance Allen. In 1985 the winery was purchased by a small group of friends and relatives led by Managing Director and Chief Winemaker, Mark Davidson. Mark has taken a long-term view in building a unique winemaking philosophy incorporating what we call 'Contemporary Organics'. Grape growing and winemaking practices based on modern scientific thinking without accepting the chemical residues involved in the non-organic practices.  This has involved constant research and development and has presented us with many challenges along the way, however, we came out stronger than ever and now enjoy an enviable position as Australia’s largest producer to fully embrace an organic winemaking future.

We are constantly improving our vineyards

The transformation in our Hunter and Orange Region vineyards in NSW as we have implemented new contemporary organic thinking is incredible. The health of the soils and the vines themselves is very evident, consistently yielding fruit of the highest quality.

While the winery started on a modest 14-hectare vineyard in the Hunter Valley, the major Tamburlaine vineyard expansion has been in Orange where our vineyards will soon surpass 200 hectares in area. The high altitude, cool climate conditions and the majoritarily volcanic soils have cemented Orange amongst the top premium wine regions of Australia.

The integration of biodynamic methods into our organic management has been shown to accelerate biological soil activity. The latest viticultural research now clearly points to biological soil health as the key determinant of superior “terroir” or the essential site-specific wine quality.

We create better winemaking practices

The Australian Organic and Biodynamic Standard require the winery to be certified as an organic processor and go through the annual audit to ensure that the inputs and handling protocols comply with the standard. Where wines we make use of sulphur we strive to keep additions to a minimum.

From 2016, our winemaking has removed the use of animal proteins traditionally used throughout the industry, from our wines. To push the boundaries further with consumers in mind who cannot tolerate the normal sulphur levels in their wine, Tamburlaine has extended its range of wines to include wines without added sulphur – commercially referred to as “preservative free”. Chief Winemaker, Mark Davidson, has managed successive vintages since 1986 and now has a younger, experienced and enthusiastic team dedicated to wine quality, process refinement and innovation.

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