Cherubino Uovo Pemberton Chardonnay 2025
- 96
- $75
- Drink by: 2026-2034
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Cherubino has adopted a really interesting approach to making this wine, and it produces wines of great distinction and individuality. It’s made in a clay-cement ovoid tank — a big “egg” — which allows the lees to continually move via the vortex created by the shape. Significantly, this brings rich texture into the wine, and when combined with a season that produced fruit of great finesse, the result is something quite special. There’s a beautiful, nutty, slightly lemon-meringue character here that pervades the nose before extending into the palate. A minerally thread works with a fine line of lemony acidity, producing an absolutely engaging palate.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
