Domaine Naturaliste Rebus Cabernet Sauvignon 2024

Tasting Notes

Appearance
Deep crimson with a vibrant purple edge.

Aromatics
An intricate tapestry of glazed cherries, violets and graphite. Hints of red currants, plum skin and cacao nib add savoury interest and complexity.

Palate
Medium to full bodied with real tension and focus. Flavours of red currants, black berries and plum skin are layered with liquorice, cacao and a touch of slate. The entry is defined by bristling, fine grained tannin that wraps around the fruit rather than overpowering it.

Finish
Persistent, mineral and ever changing. The finish fans out with graphite, spice and a slate like character that lingers long after each sip.

Winemaker’s Note

Rebus is crafted to stay true to its heritage as an icon of the Margaret River region. Parcels from select cabernet sites are fermented and matured separately, then blended after 12 months based purely on tasting profile. The aim is a cabernet that balances fruit purity, structural finesse and a strong sense of place. The 2024 vintage, with its small berries and concentrated flavours, has delivered exactly that.

Viticulture and Winemaking 🌱

Region
Margaret River, Western Australia

Varieties

• 90 percent Cabernet Sauvignon

• 10 percent Cabernet Franc

Growing Season
Lower than average soil moisture and higher than average temperatures through late spring and early summer produced smaller berries with better spacing on the bunch. This led to a concentrated and intensely flavoured crop with excellent tannin quality.

Harvest

• Hand selected parcels

• Harvest date: 5 March 2024

Winemaking

• Parcels fermented separately to preserve site character

• Careful extraction to build structure while keeping tannins fine

• Malolactic fermentation and maturation in French oak barriques

Maturation

• 40 percent new French oak barriques

• Remaining barrels seasoned French oak

• Oak sourced mainly from Allier and central France

• 12 months in barrel before blending and bottling

Technical

• Alcohol: 14 percent by volume

• Approximate standard drinks: 8.3

Serving and Cellaring ❄️

• Serving Temperature: 16 to 18 degrees

• Decanting:

  • Young: 1 to 2 hours in a decanter to soften structure and release aromatics

• Cellaring Potential: Up to 10 years, but already delicious now with food

Expect it to develop more cedar, tobacco, dried herb and savoury complexity with time in the cellar.

Food Pairing Suggestions 🍽️

• Chargrilled Angus steak, especially rib eye or scotch fillet

• Quail or duck with cherry, beetroot or red wine jus

• Strong cheeses such as aged cheddar, blue or washed rind styles

• Lamb shoulder with rosemary and garlic

• Mushroom and thyme pie or rich lentil stew for a hearty vegetarian match

FAQ 🧐

Is this a big, heavy cabernet?
It has plenty of fruit concentration and structure, but the style is more about tension, minerality and precision than sheer weight.

What does the Cabernet Franc add?
Cabernet Franc contributes aromatic lift, fine tannins and a subtle leafy, herbal nuance that adds complexity without greenness.

Can I drink it now?
Yes. It is already harmonious and very enjoyable, especially with a decent decant and a good piece of meat, but it will become more layered and savoury over the next decade.

A detailed, mineral driven cabernet that shows exactly why Domaine Naturaliste has become one of the most talked about producers in Margaret River.