The grape to produce Cabernet Sauvignon Cherubino Margaret River Larry Cherubino was hand harvested, transported to the winery where it was cooled overnight and then carefully sorted. Gentle maceration of the Cabernet Sauvignon Cherubino Margaret River Larry Cherubino grapes was followed by fermentation at temperatures ranging from 12 to 27°C. Fermentation lasted for approximately six weeks, with minimal pump-overs. The wine was pressed to tank and then allowed to settle for seven days, prior to oak maturation.
The Margaret River wine region is located in Western Australia and in less than 50 years has grown to become one of the world’s great wine producing regions. The fruit is grown in the Wilyabrup subregion, in a north facing vineyard, with lateritic, red loam soils. The area is influenced by the Indian Ocean and this maritime climate lends itself to ideal viticulture conditions, with cooling sea breezes mitigating the warm summer temperatures. The vines were planted in 1998 onto their own rootstocks and at a density of 1,666 vines per hectare.
Named ‘Winery of the Year’ by James Halliday and Matt Skinner, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. He believes in paying meticulous attention to the vineyard, canopy and water management, picking at the right time and minimal intervention in the winery. Larry also makes wine under the Laissez Faire label, an exquisite range of natural wines which are the ultimate expression of site, made in small batches from hand harvested grapes. From delicate whites to opulent reds, all his wines have pure class and finesse.