Laissez Faire means “let it be” and this is reflected in the hands-off approach of winemaking. As the name suggests, the grapes selected for this Laissez Faire Field Blend Larry Cherubino were harvested at the same time and blended in the field. The Laissez Faire Field Blend Larry Cherubino fruit was gently destemmed, then the parcels were allowed to ferment naturally on their skins for a period of five days. No additives, sulphites, acids or enzymes were added during the vinification of this blend, with 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 irrigated vines were planted in 1998 in various vineyard sites, specifically chosen to suit the variety, given the aspect, microclimate and soil composition. The vines are planted to a density of 1,600 vines per hectare, with various clones having been selected; they are all grown on their own rootstocks.
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.