The grape to produce Chardonnay Cherubino Larry Cherubino was hand-picked and gently pressed directly to 60% new French oak, 40% one year old French oak barrels from a combination of forests- Vosges, Troncais and Allier. The Chardonnay Cherubino Larry Cherubino juice was vinified with minimal intervention, no additions were made to the wine; it was naturally fermented using indigenous yeasts. 10% went through malolactic fermentation. The wine was matured on its lees for eight months, adding texture and complexity, prior to being bottled.
Grown predominantly in the ’24 Vineyard’ in the Karridale subregion of southern Margaret River, the vines were planted in 1988 at a density of 1,850 vines per hectare. The vines are clone number 95 and 96 and are all grown on their own rootstocks. Situated facing a sunny, northern aspect to maximise sun exposure the vines are influenced by cooling breezes coming from the Southern Ocean, with warmer westerly breezes coming from the Indian Ocean. It is one of the best examples of a maritime climate in Australia.
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.