2024 Domaine Naturaliste Rebus Cabernet Sauvignon, Margaret River

Domaine Naturaliste Rebus Cabernet Sauvignon from Margaret River is a superb expression of modern Australian Cabernet — structured, elegant, and shaped by the cool maritime climate of the region’s south-west coast. Crafted by Bruce Dukes, one of Margaret River’s most thoughtful and technically gifted winemakers, Rebus sits at the heart of the Domaine Naturaliste range, embodying the estate’s philosophy of precision, purity and balance. Dukes, who trained in viticulture and oenology at UC Davis and worked with Francis Ford Coppola in Napa before returning to Western Australia, brings both science and artistry to his wines. His approach is one of minimal intervention, allowing the character of site and variety to shine through.

The fruit for Rebus is sourced from carefully selected vineyards across the Wilyabrup subregion, an area renowned for producing world-class Cabernet Sauvignon. The gravelly loam soils, combined with cooling breezes from the Indian Ocean, create ideal conditions for slow, even ripening. Grapes are harvested at optimum maturity and gently fermented in small batches, with regular pump-overs to extract fine tannins and deep colour. The wine then spends 14 to 16 months in French oak barriques, about one-third of them new, to integrate texture and complexity while maintaining freshness and clarity.

In the glass, the Rebus Cabernet shows a deep garnet colour with aromas of blackcurrant, mulberry and graphite layered with bay leaf, cedar and cocoa. The palate is medium to full-bodied and impeccably balanced, offering dark berry fruit supported by polished tannins and a gentle mineral line. Notes of mocha, forest herbs and black olive unfold across the mid-palate, leading to a long, savoury finish that’s both refined and persistent. It’s a wine that combines the generosity of Margaret River fruit with the poise of fine Bordeaux — a hallmark of Dukes’ style.

The Rebus pairs beautifully with roast lamb, beef fillet, venison pie or grilled portobello mushrooms. It also shines alongside aged cheddar or hard sheep’s milk cheeses. While drinking beautifully now, it will continue to evolve gracefully for a decade or more, gaining savoury complexity and fine tobacco notes with time in the cellar.