The Australian Organic and Biodynamic Standard requires all organic wineries to be certified and go through an annual audit to ensure that we comply with the standard. From 2016, our winemaking has removed the use of animal proteins traditionally used throughout the industry, from 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”.
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.