Domaine Naturaliste

Domaine Naturaliste Floris Chardonnay 2018

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Margaret River
Country of Origin
Alcohol Content
12.8% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $30.00
  • Domaine Naturaliste
    C/- Post Office
    Carbunup River, WA
    Australia 6280
  • Shayne Morris, Administration Manager

Opens with gentle aromas of grilled toast. Fresh, crisp and lively showing lemony acidity, but falling away slightly on the finish. The dish brought out the lemony acidity in the wine, but the modest intensity and length were also made more apparent.

A delicious wine a gentle citrusy nose followed by an Intensely flavoured palate laden with white nectarine and grapefruit flavours. The wine is outstanding with the food.

Custard like on the nose with some green plum fruit. Citrus on the palate with marked acidity. A restrained style for those that like acidity.

Tropical fruit and orange blossom on the nose with hints of oak coming through on the palate. Good acidity with hints of fig and mango on the finish. A great match with this dish as the wine becomes more integrated.

Medium straw, lemon, melon, nut, medium bodied, crisp and lively palate, good creamy texture, good length.

Medium bodied wine, with grapefruit and citrus blossom evident, lovely use of oak, cleansing the palate, giving freshness and vitality.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.