To get a Band 6 in this area you need to know the following:

What issues or constraints is Tamburlaine facing?

How is it dealing with these issues?

                          P__________________ S__________ P_____________ W_____________

a) Climate - above-average January temperatures

• Pokolbin has a mean average January temperature of 22.7º 

• This is on the high side of the ideal temperature for grape growing of 19 to 21º. 

• This is a constraint, because if the temperature increases it may become too hot to grow grapes successfully. Hotter summer temperatures increase growth but also risk damage to crops. 

• This, in turn, means labour may need to be sourced earlier (eg. Tamburlaine’s 2018 harvest was 16th January, which was 1 week earlier than 2017).

• If summer storms become more prevalent crops may be destroyed leading to financial loss.

b) Climate - below-average rainfall

• Average rainfall in the region is 530mm

• This is a constraint as 700mm is desirable therefore irrigation is necessary to grow grapes successfully. This draws on water, which is a scarce resource.

• Drip irrigation is therefore required.

c) Bushfires

• The surrounding Cessnock region is prone to bushfires during January, just as grapes are about to harvest.

• If the wind blows smoke into Tamburlaine’s vineyard, smoke taint can occur.

• Smoke taint occurs when leaves and berries and the vineyard absorb the smoke compounds if they are sitting in smoke long enough, then eventually when they're fermented, the sugars release those compounds into the fermented liquid.

• Once those compounds are released into the juice, that juice becomes tainted with those smoke compounds (in simple terms, the wine tastes “like a stale ashtray”.)

2016 HSC question

Answer with reference to an economic enterprise that you have studied. Page 17 of your booklet.

Economic enterprise: ...................................................................................

Explain how an environmental constraint has influenced the economic enterprise. 3 marks

As Tamburlaine is an organic vineyard, its impacts on the natural environment are minimal. 

Promoting Biodiversity

Biodiversity is another key ecological dimension of Tamburlaine Organic Winery. The winery has established a range of measures to promote biodiversity on its land, including the planting of native vegetation, the creation of wildlife corridors, and the preservation of existing habitat. The winery's commitment to biodiversity has been recognised by the Hunter Valley Wine & Tourism Association, which has awarded Tamburlaine with the title of "Most Outstanding Cellar Door with Sustainable Practices" in the Hunter Valley.

Reducing Carbon Footprint

Finally, Tamburlaine Organic Winery has taken steps to minimise its carbon footprint and reduce greenhouse gas emissions. The winery has installed a solar power system that generates up to 60% of its energy needs, reducing its reliance on fossil fuels. The winery also uses lightweight glass bottles, which reduces the carbon emissions associated with shipping its products.  

• Tamburlaine is extremely efficient in the use of energy in order to reduce carbon dioxide emissions. They need air conditioners in the sheds to ensure the correct temperature is kept for the wine. If it is too hot the wine spoils. They use off-peak energy to operate the new energy efficient air conditioner. Before this was installed, small inefficient air conditioners were used. 

• Tamburlaine has installed solar panels, which puts energy back into the grid. This offsets their entire energy bill. They save $100,000 off energy bills and reduce energy consumption.

• They have gone so far to have installed a high technical unit that measures all electricity usage on the property.  It measures how much electricity is being used in different areas of the economic enterprise. Example 240 watts is supplied by the grid, but the office equipment only used 210 watts. The excess 30 watts is backed up to the grid. All unused lights and machines are put on standby making the enterprise totally energy efficient.

• Tamburlaine has built sheds out of straw bales that are sprayed with concrete. This provides natural insulation and is an energy efficient building. The straw is a natural insulator. These sheds are suitable for storing wines at the correct temperature. The door on the old shed at Tamburlaine is primrose in colour. It reflects the heat more than white. The door is not insulated like the rest of the old building, but the colour assists in keeping the shed cool enough to store wine. Again, the design makes less dependent on electricity.

Water Conservation

Another ecological dimension of Tamburlaine Organic Winery is its commitment to water conservation. The winery has implemented a range of water conservation practices, including drip irrigation systems, rainwater harvesting, and the use of recycled wastewater for irrigation. These practices help to reduce the winery's reliance on scarce water resources and minimize its impact on local waterways. 

Micro drip irrigation is used to supplement water requirements. This is a more sustainable method of irrigating grapes ensuring sufficient water without waste. This system involves long plastic water supply lines that run down each row of vines with each individual grape vine having its own individual dripper. This allows the viticulturist to control the exact amount of water that each grapevine gets down to the last drop.

Tamburlaine also recycles water. They used to use 7 litres of water for each litre of wine, but this has been reduced to 3 litres of water for each litre of wine by pumping used water to an “aerobic digestion treatment pond”. Bacteria are added to and removed from the used water, which cleans it and then it is used to irrigate grapes and pumped back to the winery to wash down floors and sanitise.

Organic/Biodynamic Farming Practices

One of the key ecological dimensions of Tamburlaine Organic Winery is its focus on organic and biodynamic farming practices. The winery has been certified organic by the National Association for Sustainable Agriculture Australia (NASAA) since 2003. This means that the winery does not use synthetic pesticides, herbicides, or fertilizers, and instead relies on natural and organic inputs to promote soil health and plant growth. For example, the winery uses composting, cover cropping, and natural pest control methods to manage its vineyards. 

Biodynamic farming is another key aspect of Tamburlaine's ecological approach. Biodynamic farming is a holistic approach to farming that takes into account the interconnectedness of soil, plants, and animals, and the cycles of the moon and planets. Biodynamic farming uses specific preparations and applications to the soil and plants to promote biodiversity, soil health, and plant vitality. For example, the winery uses cow horns filled with manure and silica to stimulate soil health and enhance plant growth. 

• Tamburlaine is a fully certified organic production facility. This means that only organically approved inputs are used during wine making. No traditional chemical pesticides and fertilisers are used at the site. Instead, sprays composed of organic materials are utilised.

• They are a minimal user of sulphur dioxide preservative in their wines. 

• There is no chemical residue from the growing of grapes as only organic pesticides and fertilisers are used. This is tested on a regular basis by testing water and soil for chemical residue. 

• Mark Davidson, owner of Tamburlaine says: “Our approach to viticulture is to work with and maintain as much of the natural insect, fungi and bacteria ecosystems as possible, along with sown ground cover grasses which assist in N-fixing in the soil and the addition of new organic material, and biodegradable organically-certified stimulants and sprays to minimise the “disruption” or “collateral damage” associated with ‘normal’ petrochemical-derived inputs.”

• A compost heap made from grape stems is kept on site to use as a natural weed control method. It sits in the field for 12 months and then goes through a wood chipper and used as natural mulch to suppress weeds.

Sample Response

Tamburlaine Organic Winery, nestled in the picturesque Hunter Valley of New South Wales, showcases a rich tapestry of ecological dimensions. At its heart lies a commitment to sustainable practices, evident in its organic viticulture methods. By avoiding synthetic pesticides and fertilisers, Tamburlaine fosters biodiversity and soil health, preserving the delicate balance of the surrounding ecosystem. Additionally, the winery embraces water conservation measures, recognising the preciousness of this vital resource. Through initiatives such as rainwater harvesting and efficient irrigation systems, Tamburlaine minimises its ecological footprint while nurturing the region's natural water sources. Furthermore, Tamburlaine prioritises energy efficiency, employing renewable energy sources like solar power to reduce greenhouse gas emissions and mitigate climate impacts. This holistic approach to environmental stewardship not only safeguards the Hunter Valley's unique ecology but also underscores Tamburlaine's dedication to producing exceptional wines in harmony with nature.