Domaine Naturaliste

Domaine Naturaliste Artus Chardonnay 2017

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Margaret River
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $49.00
  • Domaine Naturaliste
    C/- Post Office
    Carbunup River, WA
    Australia 6280
  • Shayne Morris, Administration Manager

Another flinty example here, pithy and tight with a more generous display of fruit weight on the full-bodied palate before it attenuates back to a pithy crisp apple finish with chalky grip. With food, it is revealed to be a little on the soft side, lacking the drive and power of some of the other examples.

Subtle bouquet of white peach and cashew nut. Round and ripe with notes of pineapple and peach, vanillin and grilled toast. Well-integrated oak adds complexity with some mid-palate creamy texture. The tropical notes of the wine were highlighted when paired with the duck

Lifted, fresh and vibrant. Attractive. A less complex style than many in the bracket. Not a showy wine but lovely balance and quiet complexity.

A lifted lemon blossom fruit driven style. The palate is fleshy and refined, with excellent acidity and tension. A well made wine, fresh and vibrant. The pairing worked well. The truffle oil lifting the citrus blossom and freshness of the wine. The acidity of the wine containing the oily texture of the duck well.

Nice freshness on the plate, bright and juicy, savoury citrus notes, interwoven with subtle use of oak

Brilliant yellow straw, lemon and lime rind and delicate coffee grinds. Medium intensity palate and fresh fruit layered with creamy flavours. This match brings out a slight bitterness.

Enticing aroma ? lifted, recognisable oak markers but good primary fruit and nicely handled matchy/grillee charatcers. Slight sulphide adds to the intrigue. Inviting. Classic palate. Acid line, firm tannin finish and long flavoursome length which is where the artefact, oak and malo shine. Very good wine. With Food ? very good wine but falls behind the food due to a slight lack of concentration.

The Fuller Bodied Dry White Wines were judged with

Duck Breast with pumpkin valute, green apple and granola

Presented by chef Marcell Kustos



  • 500 g butternut squash
  • 300 ml chicken stock
  • 100 g butter
  • 100 g parmesan, grated
  • 0.5 Tbsp truffle oil
  • salt
  • pepper
Poached apples
  • 5 pc Granny Smith apples, peeled and cored
  • 80 g sugar
  • 420 ml water
  • Granola
  • 200g granola
  • excess duck fat
  • 100 ml soy sauce
  • 100 ml lime/lemon
  • 100 ml apple cooking liquid
  • 4 pc Duck breast, 56 degree C (sous-vide)


  1. In a medium pot, melt butter, add squash and stock and cook until soft.
  2. In a blender, puree the squash mixture with the rest of the ingredients.
  3. Set aside.
  4. In a small sauce pan, cook apples in water and sugar until soft.
  5. Reserve the cooking liquid.
  6. In a frying pan, fry duck breasts starting skin-side down on low heat for 5 minutes.
  7. Flip the duck and fry for more 1 minutes.
  8. Remove duck breasts and toast granola in the remaining duck fat.
  9. In a frying pan, cook down to half the mixture of soy sauce, lime and apple cooking liquid.
  10. Place duck breast and glaze before serving.
  11. Plate the ingredients.