Description
“The sheer quality of the wines he makes is equalled only by his consistency” James Halliday.
Winner of Best Value Winery 2020 in James Halliday’s Australian Wine Companion.
When I met winemaker Bruce Dukes from Domaine Naturaliste I was bowled over by how striking every wine was that I tasted in his lineup … A rare occurrence when you’re tasting wines every day.
The success did not happen by accident. He has an intimate knowledge of all the terroirs of Margaret River after spending 25 years honing his craft with leading Margaret River producers such as Pierro wines. He is a trained agronomist and has a Masters in viticulture and Oenology from U.C. Davis … he also worked for 4 years at Neibaum Coppola in Napa, USA. Bruce seeks freshness of fruit, perfume, texture, overall balance, restraint with low to moderate alcohol in all his beautiful wines. Domaine Naturaliste is named after the northern most Cape of Margaret River, Cape Naturaliste, where the winery is situated. Minuscule production of top shelf wines across the board.
About the 2023 vintage from the winemaker: “A sensational growing season. A moderate spring and start to summer allowed for slow and consistent flavour development, followed by a warm and dry finish leading into Autumn. The wines are bold and flavoursome, boasting exceptional concentration and intensity.
“Sauvignon Blanc is well adapted to our gravelly soils and maritime climate. The fruit is grown in Wallcliffe, the cooler southern end of Margaret River, which is renowned for its fragrant white wines. Bold aromas of red currant, passion fruit and orange blossom laced with exotic notes of lychee and clove. A creamy mouth filling palate delights the senses with an unexpected richness and depth of flavour.
“Fermentation and maturation in 500L French oak puncheons allows a gentle ingress of oak elements, while preserving freshness. Sauvage remains on its yeast sediment “sur lie” during maturation, This process of yeast cell breakdown adds depth and richness to the palate. 1/3 new 500L French oak puncheons for 10 months. The wood is primarily from the Vosges and Allier forests. 13% alc. Attractive in youth or keep up to 5 years maturation.”
95 points, Jane Faulkner, Halliday Wine Companion “It offers the best of the variety, albeit in rather restrained and classy way with winemaking (wild fermentation, on lees for 10 months in French puncheons, one-third new and regular lees stirring) that brings out texture, savouriness and more. Some pine-lime Splice ice-cream, lemon juice and zest, smokin’ moreish sulphides and fine acidity throughout. It’s up there as a great example of a fumé style.”
94 points, Gary Walsh, The Wine Front “One third French oak puncheons with a good old rest on lees. It’s quite A LOT, though in a wild and good way. Passionfruit, lime, blackcurrant, green capsicum. lemon thyme and lavender, with a little spice and smoke in the mix. Plenty of flavour and intensity, bright acid cut, grapefruit and passionfruit, slightly creamy and savoury, powdery grip, with a tangy, zesty and juicy finish of excellent length. Lots of energy. No shortage of impact.”
93 points, Shanteh Wales, Winepilot “This is demonstrating how intriguing, savoury and fulfilling Sauvignon Blanc can be and it’a wonder of wine.”
RRP $40 *Our Special Price $31.99 when you buy 6 or more of this wine**
