Larry Cherubino Uovo Nebbiolo Cabernet 2023

Stuart McCloskey, tasted 12 June 2026 “This is another fascinating expression from Larry Cherubino's experimental Uovo range. This is a wine built around purity, texture and transparency - just beautifully farmed Frankland River fruit, natural movement of the lees within the vessel and a remarkable sense of place. The result is a wine that combines Nebbiolo's aromatic intrigue and tannic architecture with Cabernet Sauvignon's structure and depth.

The bouquet is wonderfully expressive. Lifted aromas of wild blackberry, blackcurrant and dark cherry intertwine with notes of bay leaf, dried rose petal, anise, cedar and crushed herbs. Beneath the fruit lies an unmistakable savoury complexity, revealing hints of earth, graphite and warm terracotta that seem to echo the vessel in which the wine was raised.

The palate is beautifully poised – more finesse than power. Bright blackcurrant and forest berry fruits flow across the palate before Nebbiolo's hallmark tannins begin to assert themselves. They are long and beautifully detailed. The clay-cement egg contributes an almost tactile mineral texture whilst preserving freshness and energy. Acidity remains vibrant throughout, carrying notes of black fruits, dried herbs and subtle spice towards a finish that is both savoury and long.

This is a wine that feels both contemporary and timeless. Frankland River's cool-climate precision is evident from the first sip, yet the influence of the Uovo elevates the wine beyond simple varietal expression. Textural, complex and immensely enjoyable. This delivers an engaging conversation between Nebbiolo's elegance and Cabernet's authority. Drink now to 2035. Zalto Burgundy stem is the best fit.”

Made in a clay cement ovoid tank - a giant "egg" - the lees are continuously forced upward by an internal current resembling a vortex. This gives the wine voluptuousness, purity and texture. Fine tannins, bright acidity with bay leaf and black currant. Long sinewy tannins on the finish.