Howard Park
Margaret River Miamup Chardonnay
Howard Park
Margaret River Miamup Chardonnay
The most critical site selection is applied to vineyard sites for growing Miamup Chardonnay. Each location adds to the complexity of the wine due to the soils, aspects, clones and microclimates unique to the respective sites.
Sourced from the southern reaches of the Margaret River region, to capture regional, varietal character and maintain fine natural acidity. A mixture of clones including Gin Gin, the American and French contribute to this wine. All the individual vineyards that contribute to Miamup Chardonnay are vinified separately. Fermentation and malo-lactic occurs in a combination of new and older French oak. Temperature of fermentation is controlled between 18ºC to 22ºC and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic. Followed by 9 months in
barrel
Tasting Notes
Redolent in heaven-sent aromas of fresh and fabulous citrus, melon, peach and pear fruit notes that define Margaret River Chardonnay. These primary aromas are subtly highlighted with caramel and vanilla pod spice, to add complexity and anticipation. The palate exudes fleshy primary fruit, laced with lemon butter and brioche. A fine, chalk like texture, bright acidity and subtle use of oak adds length, dimension and structure to the wine.
Food Pairing
Blue crab with a dill mayonnaise for dipping or double cream brie on water crackers.
The most critical site selection is applied to vineyard sites for growing Miamup Chardonnay. Each location adds to the complexity of the wine due to the soils, aspects, clones and microclimates unique to the respective sites.
Sourced from the southern reaches of the Margaret River region, to capture regional, varietal character and maintain fine natural acidity. A mixture of clones including Gin Gin, the American and French contribute to this wine. All the individual vineyards that contribute to Miamup Chardonnay are vinified separately. Fermentation and malo-lactic occurs in a combination of new and older French oak. Temperature of fermentation is controlled between 18ºC to 22ºC and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic. Followed by 9 months in
barrel
Tasting Notes
Redolent in heaven-sent aromas of fresh and fabulous citrus, melon, peach and pear fruit notes that define Margaret River Chardonnay. These primary aromas are subtly highlighted with caramel and vanilla pod spice, to add complexity and anticipation. The palate exudes fleshy primary fruit, laced with lemon butter and brioche. A fine, chalk like texture, bright acidity and subtle use of oak adds length, dimension and structure to the wine.
Food Pairing
Blue crab with a dill mayonnaise for dipping or double cream brie on water crackers.
Brand Materials
