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.
Produced from the Channybearup vineyard in Pemberton, Western Australia. Pemberton sits between the Great Southern and Margaret River and is a relatively new wine region, following recommendations from the renowned Dr. John Gladstone. The vineyard, which was planted in 1996, sits at an elevation of 60 metres and has a north westerly orientation. Pemberton combines its southern latitude, with high altitude and is influenced by the Southern Ocean. The winters are cold and wet, while the summers are mild and dry with temperatures ranging from 10 to 30°C, it has an ideal rainfall pattern for viticulture. The soils are Karri loams, which are deep, well drained red soils with deposits of gravel. Pemberton is fast becoming one of the ideal locations for white varieties.
Low crops and small bunches have yielded a wine of great intensity and texture. The fruit was harvested in the cool of the night and was gently destemmed, with the greatest care being taken to sort the best berries for this wine. Natural yeasts were used and the wine underwent a long, cool fermentation at 10-12°C in new French oak.
A striking bouquet of nettle, minerals, blackcurrant and oak-infused spiciness. Made in the traditional Bordeaux style, the wine was fermented in new French oak, adding layers of complexity and flavour. A long, fine line of acidity provides great length and finish.
This wine is a great match for fresh gnocchi with basil pesto and pecorino cheese.