Domaine Naturaliste

Domaine Naturaliste Artus Chardonnay 2018

Winner Top 100 Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Margaret River
Country of Origin
Alcohol Content
13.4% 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

Lifted, popcorn and lactic nose. This character carries over onto the palate and is somewhat one dimensional. Good length and persistence. The dish is slightly dominated by the powerful flavour profile of the wine but there is some synergy.

Peach and pear orchard fruits and Irish moss on the nose. The palate has a little out of place sweetness that accentuates the creamed corn, buttery notes, Irish moss and oak baking spice lingers on the finish. The sweetness and slightly evolved flavours make the palate a little out of balance. With the food the creamed corn and tinned peach syrup is accentuated making the wine feel big and syrupy and lacking energy.

Some reductive struck match notes but see plenty of ripe citrus and peach too, palate is quite taut, predominantly citrus, a little pinched on the finish but fair fruit weight and length. The saltiness of the ham gets good cut through with the wine and it’s a very appealing match.

Pale lemon colour. Clean cream, almond-meal and fresh apple aromas. Smooth, round and harmonious palate. Sweet fruit, fresh acid, slight bitterness at finish. With food: Good combination – savoury elements of the wine work well with the pine nuts and potatoes; fruit goes well with the ham.

Pale straw, fragrant nose of wood spice and roasted nuts, somewhat short finish which is lengthen by the dish with added complexity.

Pale yellow straw. Delicate white nectarine and lemon curd and hints of nuttiness. Quite bright and fruity on the palate with hints of creamy Greek yoghurt. This pairing makes the wine slightly bitter.

Savoury, white-peach and melon, toasty and nutty oak, has some finesse. White peach with dusty and nutty oak, chalky phenolics add to overall length, moreish. Food: made the wine more complete, finishes moreish with phenolics possibly a tad more chalky.

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos


  • 750g baby new potatoes, cut in quarters
  • Salt and pepper
  • 2 tbsp olive oil
For the garlic aïoli:
  • 2 large garlic cloves, peeled and crushed
  • 1 Tbsp dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml pumpkin seed oil
  • 1 tbsp lemon juice
  • 75g Greek-style lactose-free yoghurt
  • ½ tsp Xanthan
  • Add 2 Tbsp hot water if the emulsion separates
For the pine nuts:
  • 30g olive oil
  • 40g pine nuts
  • ¼ tsp smoked paprika
  • Salt and black pepper
To Serve:
  • 200g Jamon Serrano, at room temperature, ~50g/person


  1. Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
  2. While roasting the potatoes, prepare the Aioli.
  3. Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
  4. Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.