Mark Davidson
DRIVEN BY PURPOSE
In Australia’s oldest wine region, vigneron Mark Davidson has forged a unique path, championing organic wine and innovating without limits.
In the 1990s, Mark steered his Hunter Valley vineyard towards organic production when few others in the region were doing it. With no blueprint, it took years of research and development. Today Tamburlaine is one of Australia’s largest producers of organic wines, with organic-certified vineyards in the Hunter Valley and Orange wine regions.
Championing a sustainable future
Mark has seen a lot of changes in the Hunter Valley wine region since he bought Tamburlaine winery in the 1980s with a few friends and relatives. Tamburlaine was established in 1966 and in the mid-70s, a young Mark and his friends would visit on wine tours of the Hunter. Back then it was one of only a few cellar doors; today there are more than 150.
“We loved the dusty roads and the tin sheds,” says Mark. “These days the whole place is much fancier and the hospitality is professional. And the wine expertise here is unbelievable. There’s a community of winemakers who are really pushing the envelope in excellence.”
Since the early days of running Tamburlaine, Mark has been a pioneer in the Hunter Valley – from growing vines more sustainably to experimenting with grape varieties and wine styles.
“I think the wine industry is a place to respect traditions but also to push the boundaries – because why not?” says Mark. “We’re not locked into just repeating what historically our winery has made. We’re open to new ideas and we’re adventurous in terms of improving technology in winemaking.”
Tamburlaine’s Hunter Valley wines include medal-winning Semillon, Verdelho and Chardonnay, plus a preservative-free range. Minimising environmental impact in the vineyard and winery is at the heart of everything. But Mark’s philosophy of “contemporary organics” has never been driven by trends – for him, it just makes sense.
“I think organic wine production is becoming the new normal, and that’s become a real driving passion for me,” says Mark. “If you can use biodegradable inputs, if you don’t have to use more chemicals that have environmental consequences – and if that makes great grapes and we can make great wine – aren’t we better off?”
‘I think the wine industry is a place to respect traditions but also to push the boundaries, because why not?’ – Mark Davidson
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