Cherubino Winery (Western Australia)
Discover the wines in tasting
Cherubino Winery: History
My wife Edwina is a fourth generation Western Australian. Her ancestors, the Egerton-Warburton’s, migrated from England and settled Frankland River in the mid 1800’s. Not just settlement pioneers, they planted the first vines on the banks of the river in 1875.
Unlike Edwina, I’m a first generation Australian. With my uncles and aunts pressing grapes on their farms and in their backyards, and my own family at one time having a small vineyard, it’s clear where my interest in wine originated. We met in 1994, the same year I graduated from horticulture. As I was starting my work in wine, we were also embarking on our life journey.
During my career, I’ve been head winemaker at Houghton and a travelling consultant. I designed vineyards and wineries, and work took me overseas to New Zealand, USA, France, Italy and South Africa.
Edwina and I purchased our first parcel of land in Frankland River in 2004 with dreams of planting our own vineyard. It was a small parcel that had originally been part of a large, historic land holding called Riversdale. A few years later we had the opportunity to buy the neighbouring vineyard, and acres of prime river and vineyard country. We didn’t hesitate as we knew its potential.
Cherubino began in our spare room in 2005 with the release of one wine. A lot has happened since. The range has grown, and along the way, we’ve been honoured to be listed as Winery Of The Year by respected wine critics such as James Halliday and Matt Skinner.
Cherubino Winery: Sustainability
Whilst we’ve learnt from organics, biodynamics and natural wine practices, we’re not dictated by one school of thought. We believe in healthy and sustainable vineyard practices, and a winemaking transparency with as little as possible between the vine and finished wine.
Whereas a lot of wines presented as “natural” can be sourced from chemically cultivated vines without accountability, we grow all our own grapes. And whilst copper is allowed in organic viticulture, we use minimal copper treatments.
We don’t use herbicides; we use fish and algae applications and produce our own compost to support the entire biology of the vineyard. It’s not just about better water retention, but about healthy soils with good microbial activity. It’s a whole ecosystem thinking to make healthier, disease-resistant vines.
We use alternative varieties, new clones and blends to produce naturally balanced wines. From vine to bottle, wine takes its course, hands-free.