Larry Cherubino Budworth Cabernet Sauvignon 2019

19.5 / 20 Points - Matthew Jukes

“This was the wine that damn near spoilt the nine teen track playing in my head. Sappy, more tannic and more blunt than the other two Cabs, this is a muscular wine that craves cellar time, but it is already clear that it is prodigious with dreams of greatness. Whether this beautifully complex flavour will add the half point needed to reach a perfect score in years to come is irrelevant because Riversdale Vineyard clearly has a stash of twenties buried in its soil, and they will blossom when they are good and ready.”

Stuart McCloskey

"Prior preparation is essential. Decant (for at least 5-6 hours) and serve in Zalto Bordeaux glassware (or similar). Anything less will simply lead to an ‘ordinary’ rather than an ‘extraordinary’ experience. Ideally, this should be tucked away in the cellar and only brought out in a decade or so. For those curious, here’s what to expect today… Unapologetically ‘classic’ in style. This oozes Margaret River charm along with a toe or two dipped into the Garonne River.

The Bouquet: As pure and clean as it comes. This wine recognises how good it is and isn’t going to rush for anyone. Akin to Brigitte Bardot strutting her stuff down Oxford Street. Everyone stops, admires her exquisiteness and she doesn’t change her pace. Hauntingly beautiful (the wine, that is…). I believe I have been swirling and sniffing for at least 30-minutes without the desire to sip – that’s how dreamy the fragrances are. They unfurl to fresh pencil shaving, graphite, cedar, tinges of sweet tobacco, sous-bois, blackcurrant, blueberry compote, violets, rose petal, certainly floral, lots of minerality, deep, deep fragrance of the sea (kelp) along with unmistakable blood orange that pervades wonderfully. 

The palate: From the first sip, the sense of completeness is most striking. It’s a wine of perfect shape, control, and it demands your full attention. It’s not a food wine – it’s far too good and must be enjoyed unopposed. Medium-bodied, the tannins are sculpted – she feels harmonious, ethereal, and fine boned. The mineral freshness is a joy.  Equal to the bouquet, marine influences are in play (sea salt too). Exquisitely balanced. Faultless purity and execution from mother nature. An architectural statement, if you like.

Cellaring: Without question this is a special wine. An enigma and really should not be approached for a minimum of 10 years, but what’s the harm in opening a bottle sooner (keep the rest once you are satisfied, which you will be – trust me).

The score: I have not put a number to a bottle for quite some time. Why? Numbers are killing wines. Moreover, some critics (there’s too many) provide a high score, however, their tasting notes resemble something rather ordinary! I am currently working on an article about ‘scores’ which should be ready to share in the coming weeks. For now, I do feel compelled to provide a number and the reason for it. In all honesty, I would prefer to provide a range from 98+ to 99+. 98+ is where she sits today, and I am comfortable with this. 99+ is where I expect her to be in a decade or so. Let’s see and share our experiences when the time comes."

98 Points - James Halliday

“Hand picked, sorted and macerated on skins for two months; matured in new and one-year-old French barriques. This fragrant, medium-bodied cabernet is something quite special. I've no doubt whatsoever that Block 6 has once again provided excellent fruit that could have been left to its own devices (great wine is made in the vineyard, isn't it?) but skilled vinification, patience and attention to the smallest detail have made a glorious cabernet sauvignon, the palate akin to a string of shimmering, lustrous pearls.”