Larry Cherubino

The Path

A start in horticulture gave Larry Cherubino an early working knowledge of land, seasons, and growth. That base carries through the rest of his career, where the move into winemaking reads as a continuation of the same discipline rather than a break from it. The result is a practice attentive to how vines behave, and to how much intervention they actually require. Today, Larry is director of winemaking of Robert Oatley Vineyards.

The Work Today

At Cherubino Wines, the method is spare and site-led, with the vineyard treated as the primary source of character. Larry Cherubino puts that position plainly: “Minimal intervention. I believe in letting the vineyard speak through the wine, using natural and sustainable methods to cultivate and produce wines that truly reflect their origin.” The priority order is explicit: vineyard first, intervention second, expression before embellishment. The wines are meant to register where they come from, not the hand that edited them.

Signature

The signature wines associated with Larry Cherubino are The Yard Riversdale Shiraz, Cherubino Chardonnay, Cherubino Cabernet Sauvignon, Laissez Faire Fiano, and Black Label Syrah. Read together, they show a range of varietal work held to the same standard of origin and expression. The throughline is consistency of point of view: different grapes, same discipline.

In Their Words “Minimal intervention. I believe in letting the vineyard speak through the wine, using natural and sustainable methods to cultivate and produce wines that truly reflect their origin.” “I believe in letting the vineyard speak through the wine, using natural and sustainable methods to cultivate and produce wines that truly reflect their origin.”

Acclaim

The main recognition attached to Larry Cherubino is the coherence of the label itself: origin, vineyard expression, and sustainable practice held together as a working standard. That framework gives the wines a clear line of intent, with each bottle built to carry the character of its source. He has also stated the next part of the work directly: “I'm continually striving to enhance the expression of terroir in our wines and to innovate with sustainable practices that can adapt to the changing climate.” The emphasis stays on terroir, adaptation, and the practical pressure of making wine in changing conditions.