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Producer: Larry CherubinoGrape Varieties: Sauvignon Blanc 85%, Semillon 15%Optimum Drinking: Within 5 yearsWine Style: Complex textural whiteAlcohol by Volume: 11.5%Closure: ScrewcapCountry: Australia
Wild ferment flavours are held together by a wonderfully light touch of oak, coating the mouth with a sensuous texture. A beautifully opulent and elegant wine finishing on a cleansing and citrussy note.
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.
From the Porongurup to Frankland, the 2016 vintage saw excellent conditions throughout the season. The winter and spring months were dry, but good rainfall in January eased pressure bringing much needed moisture for vine growth and yields. The resulting wines are of excellent quality, whites have great verve and freshness and the reds are some of the best in recent memory.
The grapes were sourced from various vineyards in the Porongurup region of Western Australia. Porongurup is an elevated region with excellent air drainage, as the temperatures are influenced and moderated by warm easterly winds from the Great Australian Bight during the summer months. The warm days and cool nights provide excellent conditions for a long hang time, concentrating the flavours in the grapes. The irrigated vines are grown on their own rootstocks and are planted with a northern aspect, at a density of 1,650 per hectare. The vineyard soils are Karri Loam, derived from gneissic or weathered granite rock. The grapes were hand harvested at night during March 2016 at a Baumé of 11.4°.
The grapes were gently de-stemmed and the free run juice was fermented using natural yeasts. The long, cool fermentation took place at controlled temperatures of between 10 to 12°C. These low temperatures ensured the essence of the fruit was fully captured.
A multitude of wild ferment flavours held together by a wonderfully light touch of oak, coating the mouth with a sensuous texture. Incredibly balanced, the wine verges on the tropical at first, but then finishes with a cleansing citrusy acidity.
Perfect with a Thai squid salad.
Sauvignon Blanc 85%, Semillon 15%
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