Laissez Faire means “let it be” and this is reflected in the hands-off approach of winemaking. The grapes to produce Syrah Laissez Faire Larry Cherubino were hand-harvested, sorted and naturally fermented with indigenous yeasts. The Syrah Laissez Faire Larry Cherubino spent six months in four year old French oak, prior to bottling. As the name suggests, no additional acids, enzymes or yeasts were added during vinification. There is zero sulphur use throughout the winemaking and only minimal sulphur added at bottling.
While inspiration has been taken from organics, biodynamics and natural winemaking practices, the Laissez Faire range could be called ‘natural wines’; Larry Cherubino likes to think of them as “post natural” wines. Believing in healthy and sustainable vineyard practices, Larry grows all his own grapes and can account for their provenance and natural status. While copper is allowed in organic viticulture, minimal copper treatments are used here. The grapes for this wine are grown in the subregions of Frankland River and Porongurup, in the Great Southern, which are considered to be two of the most distinctive viticulture areas 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.