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Best Value Winery

Larry Cherubino Best Value Winery


Halliday has spoken, and once again it’s excellent news for Western Australian wine, with Larry Cherubino Wines awarded Best Value Winery of the Year in the 2017 Qantas epiQure Halliday Wine Companion Awards. Recognised as one of the Australian wine industry’s highest honours, Halliday’s Best Value Winery award recognises producers whose portfolio confidently displays that most holy of unions – outstanding wines and great value for money.

Larry Cherubino | Best Value WineryThe 2017 guide features 35 wines from the Cherubino stable – 28 of which received the all-important ‘value’ rosette across Cherubino, Laissez Faire, The Yard, Pedestal and Ad Hoc. This is a superb endorsement of the drive for consistency that winemaker Larry Cherubino has made his mission. “To us, it’s part of what we represent, to make wines that people want to drink and in turn, keep them coming back” the winemaker says. “This award is great in demonstrating that what we are doing is not only valuable to our customers but also to the regions we grow and source our grapes from. This recognition drives me to keep pushing myself to grow better grapes and make the wines that we want to drink”.

After 25 years in the industry, Cherubino’s knack for achieving elegance and consistency across region, vintage and price point certainly isn’t going unnoticed. Having taken out Halliday’s Winery of the Year along with multiple awards and medals in recent years, this recent award reinforces the story of Cherubino. “Wine is constantly evolving. We are always learning and having to change and we will always work hard to make sure we continue to chase both quality and value’.

“First up, in 2011 [Cherubino’s] eponymous winery was honoured as Winery of the Year. Second, in 15 years he has traversed all the challenges and practices of the issues [of modern winemaking]. And he has done it in style.” – James Halliday, 2017 Halliday Wine Companion

2017 Best Value Winery – Larry Cherubino Wines34 wines by Larry Cherubino scored 90 points or above, with 28 wines receiving the value ‘Rosette’ from James Halliday.

2013 Cherubino Margaret River Cabernet Sauvignon  97 points
2015 Cherubino Great Southern Riesling  96 points
2015 Cherubino Porongurup Riesling  96 points
2015 Cherubino Pemberton Sauvignon Blanc  96 points
2015 Cherubino Margaret River Chardonnay  96 points
2014 Cherubino Frankland River Shiraz  96 points
2014 Cherubino Frankland River Cabernet Sauvignon  96 points
2014 Laissez Faire Porongurup Syrah  96 points
2014 Laissez Faire Porongurup Syrah Grenache  96 points
2015 Laissez Faire Porongurup Riesling  95 points
2015 The Yard Pemberton Channybearup Sauvignon Blanc  95 points
2015 Ad Hoc Margaret River Straw Man Sauvignon Blanc Semillon  95 points
2015 Pedestal Margaret River Semillon Sauvignon Blanc  95 points
2014 The Yard Frankland River Justin Shiraz  95 points
2014 Cherubino Margaret River Cabernet  95 points
2014 The Yard Frankland River Riversdale Cabernet Sauvignon  95 points
2015 Ad Hoc Great Southern Wallflower Riesling   94 points
2014 Laissez Faire Porongurup Chardonnay  94 points
2015 Pedestal Margaret River Chardonnay  94 points
2014 Pedestal Margaret River Chardonnay  94 points
2015 Laissez Faire Frankland River Fiano  94 points
2015 Laissez Faire Margaret River Field Blend  94 points
2014 Ad Hoc Frankland River Middle of Everywhere Shiraz  94 points
2014 The Yard Frankland River Acacia Shiraz  94 points
2014 The Yard Frankland River Riversdale Shiraz  94 points
2015 Ad Hoc Pemberton ‘Nitty Gritty’ Pinot Grigio  93 points
2014 Laissez Faire Frankland River Grenache  93 points
2014 Pedestal Margaret River Cabernet Merlot  93 points
2014 Ad Hoc Frankland River Avant Gardening Cabernet Malbec  93 points
2015 Ad Hoc Pemberton ‘Hen & Chicken’ Chardonnay  92 points
2015 LC Porongurup Sauvignon Blanc 91 points  91 points
2015 LC Pemberton Chardonnay 90 points  90 points
2014 Laissez Faire Porongurup Pinot Noir  90 points
2014 LC Margaret River Puzey Road Cabernet Sauvignon  90 points


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Marananga Shiraz

At the commencement of Seppeltsfield Road’s iconic avenue of palms lies the tiny village of Marananga. Renamed in 1918, post WWI, the town was originally known as Gnadenfrei (‘freed by the grace of God’ in German).

There are several historic B&Bs in the village, and guests can readily walk to Heritage Wines, Two Hands, Greenock Creek Wines and Tscharke. A few minute’s drive will bring you to the cellar doors of Torbreck, Whistler Wines, Laughing Jack, Rolf Binder and Barossa Valley Estate. Or a stay at The Louise offers absolute luxury and breathtaking vineyard views, with its restaurant, Appellation, highly regarded as one of Australia’s finest dining destinations.

Brass bands have been part of the Barossa’s heritage for more than a century, and visitors are welcome to enjoy a unique musical experience at the Marananga Brass Band’s practice each Tuesday at 8pm. The Gnadenfrei St Michael’s Lutheran Church has been at the centre of the Marananga community for more than 150 years and still welcomes worshippers every Sunday morning. It is a favourite for photographers, with its cream spire rising above the expanse of surrounding vineyards. The church hosts the annual Marananga Wine Show, with its public tasting showcasing more than 100 local wines.

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Experience the Hunter Valley

Time for a summer short break and time to experience the Hunter Valley. The Vintry, is perfect spot for a relaxing getaway. Just two hours north of Sydney, The Vintry is nestled in the heart of Hunter Valley Wine Country, surrounded by extensive vineyards and beautiful bushland. The country house was the winner in the Deluxe Accommodation category at the 2009 NSW Tourism Awards and received the Silver Award for Deluxe Accommodation at the 2012 NSW Tourism Awards.

Experience The Vintry together, either exclusive use of the property with the Luxe Couples Escape or share with family and friends over summer. The Vintry is the perfect place to meet with others in a relaxed environment with each bedroom has its own ensuite. It’s the perfect recipe for a relaxing and secluded short break.

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Jessica McLeish Vintage 2016 Update

McLeish Estate’s 30th Vintage began on the 27th of January. As winemakers in the Hunter Valley these Vintages are the ones that show our true skills as we cop Mother Nature’s unpredictable behaviour.

The first of the Estate Chardonnay came in with 4.031 Tonnes being hand harvest by 30 pickers. The 29th of January concluded the harvesting of the Chardonnay with the overall fruit quality at a very good level with the fruit showing very clean acid and balance of flavours. On the same day the Semillon harvest began under warmer weather conditions of 24.5degrees we selected the best parcels to go straight into making the McLeish Estate Semillon. It appears the fruit has shown to hold up extremely well under the wetter conditions. Through the guidance of the weather man, the Semillon harvest continued on the Friday 30th, with a cool breeze and idealic 26.6degree conditions where perfect.

The lead up to the first day of vintage continued to be warm with the hottest day on the 17th of January reaching 35.6 degrees. The week prior to the 27th start date brought with it 115.4mm of rainfall over a 12 day period. Our method of hand harvested has proven to be an advantage as we become selective with the grapes and source only the best to go to the winemaker. This is our proven quality control system within the vineyard.

We have been through all the Shiraz and dropped fruit to allow for more flavour intensity. Overall the reds are looking clean with minimal effect from the season’s rainfall. The cooler weather conditions we expect to clear in the coming week, providing further ripening opportunity with temperatures towards the late 20’s.

We will pick the remainder of the Semillon tomorrow and at our Wine Partner’s Vine to the Glass event on Sunday. It is anticipated the Merlot and Shiraz to be harvest into next week. All the fruit is looking good with the rare sight of sunburn. This vintage is proving that we are in the hands of the weather gods. The current week forecast shows temperatures in the mid 20’s, we will continue to pick and select the best for each parcel to craft the 2015 vintage wines from McLeish Estate.

Cheers to the Wines

Jessica McLeish

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Dom Pérignon Vintage Rose 2004

Dom Perignon Rose Vintage 2004


The full bodied ease of the 2004 vintage will leave its mark on the history of Dom Pérignon. In stark contrast to the previous year, the vines experienced steady, problem free growth during spring with abundant, sizable grape clusters. There were no extreme weather events throughout the season with even August being rather cool. It was the dry heat of the final weeks that made the vintage what it was. The harvest of a mature, healthy crop began on 24 September.

The nose sings out loud and clear with fresh, intense red fruit, red currants and wild strawberries, complemented by warm notes of ripe hay, blood orange and cocoa. On the palate, it is smooth and embracing, but it is the impression of precision that dominates in the end. The wine is intense and penetrating with great length prolonged by the unexpected hing of green citrus that marks the vintage.

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Moët & Chandon Exclusive Gold Collection

Moët & Chandon Golden Collection

Continuing its longstanding support of international cinema, Moët & Chandon, last week auctioned its exclusive Moët & Chandon Golden Collection for the 22nd edition of the annual amfAR Gala, Cinema Against AIDS. Held during the 68th Cannes Film Festival in France, Moët & Chandon’s lustrous, handmade collection of special edition, Jeroboam-format Moët Impérial champagnes was auctioned for more than $75,000 with proceeds benefitting lifesaving AIDS research.

The star-studded amfAR Gala is one of the most eagerly anticipated events of the Cannes Film Festival, and is widely considered the Festival’s most exclusive gathering. Moët & Chandon, the official champagne of the amfAR Gala, hosted and toasted the cinema world’s most successful celebrities at the Hôtel du Cap-Eden-Roc, including Michelle Rodriguez who has hosted the exclusive Moët & Chandon table, Marion Cotillard, Diane Kruger, Jake Gyllenhaal, Adrian Brody and many others.

In the Moët & Chandon Golden Collection, the Champagne House gathers together three unique and glimmering, golden Jeroboam bottles of Moët Impérial for the very first time:

So Bubbly Jeroboam

The bottle is delicately adorned with gold-colored bubbles that evoke the champagne’s famed effervescence. Shared with the world as an exclusive first sneak peek, So Bubbly is a design that lovers of Moët & Chandon will be destined to glimpse again in the months to come! The glamorous bottle features the Maison’s famed seal from Epernay, France in solid 18-carat gold, representing the more than 270 years of winemaking savoir-faire behind each bottle of Moët & Chandon champagne. So Bubbly Jeroboam features the final luxurious touch of a gold-plated label and signature tie.

Sign Your Moët Jeroboam

This is a handcrafted reinterpretation of Moët & Chandon’s iconic Jeroboam champagne bottle. Gilded by hand with a gold-plated label. But the elegant touch that elevates this stylish special edition into a grand gesture to remember is a signature by the one and only Roger Federer, global icon and brand ambassador for the Maison.

Golden Dust Jeroboam

A majestic three-liter bottle of Moët Impérial champagne that shimmers with an exquisite golden finish. The limited edition bottle is inspired by the noble dust that gathers on the champagne bottles as they mature in Moët & Chandon’s cellars in Epernay, France. Chic, elegant and radiantly luxurious, Jeroboam Golden Dust embodies Moët & Chandon’s global reputation for elegance.

As a part of this exceptional auction, MoëtHennessy has invited the acquirer and his guest to share an exclusive experience in Paris, centered on savoir faire, excellence and the best of the MoëtHennessy Maisons. One of France’s most acclaimed chefs will design an unforgettable sur-mesure dinner around rare vintages from MoëtHennessy’s best French vineyards. This will be a very special occasion to discover exceptional Moët & Chandon Grand Vintages Collection, Château d’Yquem, Château Cheval Blanc, Hennessy and other exceptional wines and spirits.

They will also spend a day and a night in Château de Bagnolet in Cognac, the historical house of Richard Hennessy, for a tour of Hennessy’s cellars and an amazing tasting of vintage cognacs with a Master Blender.

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Champagne with the Veuve Clicquot twist.

They call it Clicquology.

Veuve Clicquot have brought a cocktail spirit to a Champagne House already known for audacity and innovation, Veuve Clicquot RICH is a new champagne dedicated to mixology. RICH invites you to experiment according to your own tastes and customize your champagne.

In the history of Champagne, wines that were blended for greater sweetness were customarily described as “rich”. Even the 1840s bottles of Veuve Clicquot found recently in the Aland Islands have over 150 grams per litre of sugar. Today Veuve Clicquot propels this tradition into the contemporary era with RICH, a champagne dedicated to mixology.

Veuve Clicquot RICH was created expressly to be combined with a selection of ingredients allowing the signature notes of the wine to be magnified by the presence of these ingredients: pineapple, grapefruit zest, cucumber, celery, peppers or tea, all on the rocks.

So what is the perfect serve? It is simple, and Veuve Clicquot have some great short videos to demonstrate Clicquology.

Clicquology: The Perfect Serve

1) Place ice cubes in a large wine glass
2) Add one of the recommended ingredients
3) Finish with chilled Veuve Clicquot Rich

Veuve Clicquot Rich and Celery


Veuve Clicquot Rich and Cucumber


Veuve Clicquot Rich and Pineapple


Veuve Clicquot Rich and Grapefruit


Veuve Clicquot Rich and Pepper


Veuve Clicquot Rich and Tea


Veuve Clicquot Rich is not currently available in Australia, so you will have to head to the bars and clubs of London, Paris and New York for the time being.

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Mum is worth it! Dom Pérignon Rosé Vintage 2003

Dom Perignon Rose Champagne 2003

Birthdays, New Year, anniversaries, Champagne is what we think of for many a festive occasion. And there has been a remarkable increase in the number of us choosing rosé Champagne as the ultimate expression in bubbly, especially in connection with such events as Valentine’s Day and Mother’s Day.

Dom Perignon Rose Champagne 2003

Rosé Champagne’s rise appears to have benefited from the boost in popularity of rosé still wines that have seen a significant improvement in quality. In the past, most winemakers set out to make red wine and then later decided to turn a portion of the juice pressed for red wine into rosé. Now, more often than not, winemakers are choosing to make rosé from the outset and are specifically focusing on producing rosé rather than simply using it as an outlet for unused juice. As winemakers have started making rosé with intention, the quality of the wine has naturally improved.

As well as quality, rosé has been embraced because it can easily be paired with a variety of foods. Rosé’s bracing acidity, lack of oak aging, and moderate alcohol are all very food-friendly traits. Acidity mirrors the tangy and pungent ingredients of spring and summer while also highlighting their fresh flavors. Moderate alcoholic strength means that it does not exacerbate spice or salt, or overpower food. Rosé has white wine structure and red wine flavors, so it can be as light or intense as necessary depending on the food it is paired with.

So what about celebrating Mother’s Day with Dom Pérignon Rosé Vintage 2003?

Richard Geoffroy, Creator and Chef de Cave of Dom Pérignon since 1990, describes the 2003 as being the one of the most memorable ever.

Indeed, 2003 was a year of all superlatives, a year of extremes, the warmest vintage in 53 years and one of the earliest harvests ever. Richard Geoffrey explains the Dom Pérignon Rosé Vintage 2003 as a wine of all paradoxes: voluptuous and hedonistic yet possessing an almost theatrical depth; incredibly intense yet exhibiting a silky and fleshy texture. The vintage of a perfectly ripe and healthy small harvest, is thus the most precocious since 1822.

As such, Dom Pérignon Rosé Vintage 2003 is the Dark jewel of Dom Pérignon, an ode to Pinot Noir: witty, vibrant, singing, dancing.

The colour is deep, with light amber and copper tints. The nose incites a burst of richness and complexity. Ripe fruit at first, then fig and strawberry as the wine breathes and grows, revealing guava, violet and vanilla.

The palate is concentrated and remarkably well-defined. The fullness is structured, rich. The silky, spicy material very gradually disappears into a mineral, iodine, salty finish.

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The Rosé Paradox – Dom Pérignon Rosé Vintage 2003

Dom Perignon Rose Paradox

In March 2014, Richard Geoffroy, Creator and Chef de Cave of Dom Pérignon since 1990, wanted to honour the Dom Pérignon Rosé Vintage 2003. He invited nine chefs from all over the world, each at the top of their craft, to celebrate the Dom Pérignon Rosé Paradox.

The challenge ahead was perfectly encapsulated by Chef David Deshaies of Michel Richard Citronelle – Washington, DC. “Dom Pérignon Rosé Vintage 2003 is unusual, you have to open your mind with this kind of wine. You can go in every direction, it is all about being creative in texture, in provocation.”

Dom Perignon Rose Champagne 2003

Indeed, 2003 was a year of all superlatives, a year of extremes, the warmest vintage in 53 years and one of the earliest harvests ever. Richard Geoffrey explains the Dom Pérignon Rosé Vintage 2003 as a wine of all paradoxes: voluptuous and hedonistic yet possessing an almost theatrical depth; incredibly intense yet exhibiting a silky and fleshy texture.

As such, Dom Pérignon Rosé Vintage 2003 is the Dark jewel of Dom Pérignon, an ode to Pinot Noir: witty, vibrant, singing, dancing.

The 3 days of “creative combustion” in Hautvillers and Paris lead to the creation of a unique 11-course menu, each chef contributing his own vision and sensitivity.

Dom Perignon Rose Paradox

— The Dom Pérignon Rosé Paradox Menu —

Salmon, rabbit and “hazelnut” butter salad – Matteo Baronetto (Del Cambio, Italy)

Pike quenelles with black truffle, lobster sauce – Laurent André (Royal Monceau, France)

Oyster with Galangal orchata – Ricard Camarena (Ricard Camarena Restaurant, Spain)

Crispy pea Vichyssoise – Karim Lakhani (New York Palace Hotel, United States)

Duck breast onion carbonara, fig-cacao sauce – David Deshaies (Villard Michel Richard, United States)

Hamachi sashimi ceviche style, rhubard and scallop crisp – Oliver “Ollysan” Lange (Serpentine Gallery, United Kingdom)

Roasted brioche, pigeon breast and rhubarb – Nenad Mlinaveric (Park Hotel Vitznau, Switzerland)

Marinated wild sea bass topped with Oscietra cavar champagne jelly, pickled cauliflower and lemon confit – Renald Epié (Al Mahara, Dubai)

Lamb ribs with Oaxaca yellow mole – Ricardo Munoz Zurita (Azul Historico, Mexico)

The chefs created the final two dishes as a team:

Brie chesse cream with black truffle

Red fruits, beet infusion and pink pepper

Each chef served a selection of dishes in his own restaurant over the course of 2014, allowing their customers to discover the singularity of Dom Pérignon Rosé Vintage 2003 and the Rosé Paradox.

This story was originally published as Honoring Dom Pérignon Rosé Vintage 2003 by Richard Geoffroy