The fruit was hand-harvested, transported to the winery where it was cooled overnight and then carefully sorted. Gentle maceration of the grapes was followed by fermentation at temperatures ranging from 12 to 27°C. Fermentation lasted for approximately six weeks, with minimal pump-overs. The wine was pressed to tank and then allowed to settle for seven days, before oak maturation. A range of coopers were used in the wine's development, imparting subtle complexity.

Aromas of red earth with a compote of berries and fine nuances of dried bay leaf. The oak is gentle with delicate spice notes, soft tannins, and a long complex finish.

The sum of our experiences and our best performing parcels of vineyard come to be expressed in our Cherubino range. It’s the best of what we do, from Margaret River to Pemberton, to the regions of the Great Southern: our top one per cent, and with each year, we improve the quality of our best. Hand made, with attention to detail taken at every step of the winemaking journey. They are our signature, the sign of