The 2023 Quealy Turbul Malvasia is one of the most captivating and textural amber wines coming out of Australia, showcasing Quealy’s deep connection to the skin-contact wine traditions of Friuli in Northeast Italy. Produced from tiny plantings of Malvasia Istriana at the organically farmed Balnarring vineyard, the wine undergoes extended skin fermentation and prolonged maturation in seasoned oak, resulting in a richly layered, savoury and highly individual expression. The nose is intensely aromatic and exotic, revealing confit orange, grapefruit peel and preserved citrus layered with jasmine, honey blossom and white flowers. There are deeper savoury nuances of bruised apple, almond, spice and gentle oxidative complexity, with hints of white pepper and chalky minerality adding further intrigue and depth.
On the palate, it is medium to full-bodied with a mouthcoating, textural feel balanced by vibrant natural acidity and fine phenolic grip from extended skin contact. Flavours of citrus peel, orchard fruit, quince and honeyed spice are supported by savoury nuttiness, saline minerality and a lightly oxidative edge. Despite its richness and intensity, the wine remains energetic and structured, finishing long, dry and persistent with a beautifully chewy, chalky texture.
Ben’s Recommendation:
At Wine More Cellars, this is one of the most exciting and complete skin-contact whites in Australia — sitting somewhere between Friulian orange wine, oxidative white Burgundy and a textural Mediterranean white. Compared to lighter, fresher orange wines, Turbul Malvasia offers far more depth, savoury complexity and ageing potential while still retaining remarkable freshness and balance. It’s a wine that constantly evolves in the glass and over several days after opening, making it incredibly rewarding for adventurous drinkers. Best served slightly chilled rather than cold, and ideally with plenty of air. Enjoy now or cellar through 2035+ as it develops further nutty, honeyed and tertiary complexity. Excellent with roast duck, pork belly, mushroom dishes, washed-rind cheeses or richly spiced Mediterranean and Middle Eastern cuisine.
