Tamburlaine Point 65 Barrel Ferment Chardonnay 2023: Tasting Notes

WINE STYLE → Barrel-fermented & bold

This is cool-climate Orange Chardonnay with real detail: stone fruit and citrus up front, then a savoury, French-oak frame and a fine, creamy finish. Aromas lead with barbecued peach, white-fleshed stone fruit and grapefruit, followed by cashew, fig and a dusting of custard-powder creaminess. The palate is generous without being heavy—creamy through the middle, then pulled tight by crisp acidity and lemon-zest lift. If you like Chardonnay with texture and oak influence, but you don’t want it lumbering, this hits a very happy balance.

Highlights

• Certified organic and vegan-suitable
• 100% Chardonnay from Orange, NSW (high-altitude, cool climate)
• Barrel fermented with integrated savoury French oak
• Nectarine, grapefruit and barbecued peach with cashew-and-fig complexity
• Minimal sulphites used
• Rated 90/100 (Q Wine Reviews, Nov 2024)

Taste Profile

Tasting Notes

Barbecued peach and white nectarine lead, with grapefruit, lemon zest and a savoury French-oak edge. Cashew, fig and a faint custard-powder note add interest, while a fine veil of creaminess rounds the mid-palate. The finish is long, tidy and lifted by crisp, cool-climate acidity.

Winemaking

Fruit is barrel fermented to build texture and complexity, with French oak kept in an integrated, savoury register rather than overt vanilla. The aim is to hold onto Orange’s natural acidity and freshness, so the wine stays bright and structured even with its creamy mid-palate. It’s bottled with minimal sulphites used for stability.

Vineyard & Vintage

Orange’s high elevation is the quiet hero here—cooler temperatures slow ripening, helping Chardonnay keep its grapefruit-and-stone-fruit detail and firm natural acidity. The “Point 65” name references the temperature drop of 0.65°C for every 100 metres of elevation. Vintage 2023 shows a confident balance of fruit, texture and savoury oak.

Why We Love It

Because it delivers that rare Chardonnay sweet-spot: creamy and flavourful, yet still shaped by freshness. The oak is present but measured, framing the fruit instead of masking it. It’s the kind of bottle that works equally well for roast chicken on a Sunday or a midweek pasta that needs a proper wine alongside.

Food Pairing

This Chardonnay loves savoury richness and a little char. Try matching this wine with →

• Roast chicken with lemon and herbs → Recipe Search
• Mushroom pasta (creamy or butter-based) → Recipe Search
• Grilled corn and halloumi salad → Recipe Search

Mood or occasion to match this wine…

Roast chicken night, creamy pasta, or a dinner where you want a white with enough texture to keep up with richer flavours.

Cellaring

Drink now for lively stone fruit and citrus, or cellar for up to 5 years as it builds more nutty, savoury complexity. Serve at 10–12°C in a Chardonnay/Burgundy glass. Decanting isn’t essential, but 10–15 minutes in a jug can open the aromatics and smooth the oak line.

Producer

Tamburlaine is a long-established NSW producer and a major force in Australian organic viticulture. Founded in 1966 and later guided by Chief Winemaker Mark Davidson, the winery has focused on farming with reduced chemical inputs and long-term soil health, converting vineyards to organic production from the late 1990s. In Orange, high altitude and volcanic soils help Tamburlaine craft wines with natural acidity and clarity, even in fuller-bodied styles. The Point 65 range highlights elevation-driven freshness, pairing cool-climate fruit with thoughtful winemaking to create wines that are both expressive and reliable.

Related Wines To Try →

If you like Chardonnay with texture and a savoury frame, try these next:

• Modern, gently oaked Aussie Chardonnay → Battle of Bosworth Chardonnay 2024
• Chablis-leaning, mineral and precise Margaret River Chardonnay → Cullen Metricup Chardonnay 2025
• Browse more Chardonnay → Shop Chardonnay

FAQ

What does it taste like?

Stone fruit and citrus first—think barbecued peach, white nectarine and grapefruit—then a savoury, integrated French-oak frame. There’s a creamy mid-palate with cashew and fig detail, finishing bright with lemon-zest lift. It’s flavourful, but kept tidy by Orange acidity.

Is it sweet or dry?

Dry. The richness comes from fruit concentration, barrel fermentation and creamy texture rather than sweetness. The finish is clean and citrus-driven.

How full-bodied is it, and what’s the acidity like?

Medium to full-bodied, with a creamy middle and a long, structured finish. Acidity is high enough to keep it fresh and food-friendly, giving the wine shape and lift. If you like Chardonnay that stays bright, you’ll appreciate this.

Is this Chardonnay oaky?

Oak is clearly present, but it’s savoury and well integrated rather than loudly vanilla. It frames the nectarine and grapefruit fruit and adds cashew-like complexity. If you prefer a more mineral, low-oak style, try Cullen Metricup Chardonnay instead.

What temperature should I serve it at, and what glassware works best?

Serve at 10–12°C. A Chardonnay/Burgundy glass (wider bowl) shows the stone fruit and oak detail beautifully, though any quality white-wine glass works. Let it warm slightly in the glass for extra texture and savoury nuance.

Should I decant it?

Not essential, but a little air is flattering. Pour into a jug and give it 10–15 minutes, or simply let it open in the glass. Avoid warm, extended decants—this wine is best when its citrus line stays crisp.

How long can I cellar it?

Enjoy now or cellar up to 5 years. With time it should become more savoury and nutty, with the oak and fruit knitting together. Keep it in a cool, dark spot with stable temperature.

Does it contain preservatives or sulphites?

This wine is not preservative-free; it contains sulphites. Tamburlaine notes that minimal sulphites are used to keep the wine stable and fresh. If you’re specifically seeking preservative-free Chardonnay, choose one that is clearly marked preservative-free in the product specs.

Is it vegan-suitable?

Yes—vegan-suitable per the product specs. That makes it an easy pick for plant-based dinners, especially with creamy mushroom dishes or roast veg. It’s also certified organic, which many drinkers look for alongside vegan-suitable status.

How long will it last once opened?

Re-cork and refrigerate, and it’ll drink well for 2–3 days. Expect the oak and creamy notes to soften a little after day one, while the fruit stays bright if it’s kept cold. A quick splash into a glass helps it freshen up on day two.

Who will love Tamburlaine Point 65 Barrel Ferment Chardonnay?

Chardonnay lovers who enjoy texture, savoury oak and a cool-climate citrus backbone. It’s a great fit if you like modern Australian Chardonnay that balances generosity with freshness. Ideal for roast chicken, creamy pasta, grilled seafood and mushroom dishes.

(SKU: TM_65C_CV)