Wine voices: Bruce Dukes, Winemaker, Naturaliste Vintners

“To me what we can get from Margaret River is fruit that has beautiful fragrances, perfumes and textures, that we can seemingly translate to quite meaningful styles, to make wines of great fruit freshness and great elegance. I think it’s those things that are important to me and I think it probably comes back to the fundamental ingredients that whatever the interaction between the site, the soil, the climate, the viticulturist, the variety; whatever that magic combination is, that seems to be present in a lot of Margaret River fruit. Having that raw ingredient allows us to do something pretty special and pretty exciting.”

– Bruce Dukes, Winemaker, Naturaliste Vintners

Image: Sarah Hewer

Max Brearley

Author Max Brearley

Max Brearley is a food writer, critic, consultant and host working with The Australian, The Guardian, Halliday, Margaret River Gourmet Escape, Truffle Kerfuffle, Conde Nast Traveller and delicious. to name just a few. A passion for a good yarn and great produce has seen him forage for native foods in the north west of WA, follow abalone from ocean to plate in the south west and dig for black truffles in the towering Southern Forests. He’s also been known to cast a critical eye over a meal or two for The Australian’s annual Hot 50 Restaurants and delicous., as well as producing written, visual and event content for organisations across Australia and globally.Whilst a proud Yorkshireman; he’s been moving south for much of his life. Relocating from London to Perth in 2012, a move to the southwest soon followed, where life girt by sea and vines is more than agreeable.Instagram: @max_brearley / Twitter: @maxbrearley / Web: maxbrearley.com

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