Chief Winemaker, Mark Davidson, has managed successive vintages since 1986 and now has a young, experienced and enthusiastic team dedicated to wine quality, process refinement and innovation.
As part of our commitment to organic wine production, our winery is certified under the Australian Organic and Biodynamic Standard and goes through an annual audit to ensure that we comply with the standard. From 2016,we have removed the use of animal proteins (eggs, milk or fish) traditionally used throughout the industry, from our winery and our wines. We also strive to keep sulphur additions to a minimum.
For consumers who cannot tolerate the normal sulphur levels in their wine, Tamburlaine has extended its range of wines to include wines without added sulphur – or “preservative free”.