Andrew Higgins, who spent almost two decades at McWilliam's Wines, has joined Tamburlaine Organic Wines as head of winemaking for the Orange region.
Higgins was formerly group senior winemaker for McWilliam's at Hanwood in the Riverina.
He joins Tamburlaine at a time when the organic producer has recently added a 12,000-tonne winery at Cudal and 507 hectares of vineyards to its Central West operations.
Managing director Mark Davidson says the current team is the strongest he’s worked with throughout his 37-year career.
“The vast majority of our wine production is now based in Orange," Davidson says. "This is very different to the single-site, relatively small production winery I have previously operated.
“To produce the best wine as well as the necessary production efficiency in a facility like Cudal requires particular skills and Andrew is a natural fit.
"Our ground-breaking work over the years involving organics, vegan fining agents and winemaking without added sulphur may be in part new to Andrew, but he instinctively understands how much the industry and consumers continue to change.”
Higgins said: “I am super-excited with the opportunity of coming on board in a lead role with the Tamburlaine winemaking team.
“The diversity and breadth of the vineyards and viticulture knowledge puts the company in a great position to continue to be a leader in the organic and overall “Better For You” wine space. The medium bodied wines coming out of altitude NSW regions are of excellent quality and perfectly balanced for a multitude of cuisines.
"I’m really looking forward to working with the winery team at Cudal to craft award-winning wines out of these cool-climate sites.”
Tamburlaine has become one of the fastest growing brands in Australia, with its 57-year-old operation in the Hunter Valley and 12,000-tonne winery at Cudal.
The brand was was established in 1966 and in 1985 the Hunter winery was purchased by a small group of friends and relatives led by Davidson.
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