Howard Park Margaret River Miamup Cabernet Sauvignon 2015

Cabernet Sauvignon grapes are sourced from several select vineyard sites located in the Wilyabrup sub region and north to Wildwood Rd in an endeavour to capture ripe fruit flavours, supple tannins and the distinctive perfume of Margaret River Cabernet Sauvignon. 
 
The individual vineyard blocks that contribute to Miamup Cabernet are vinified separately. After fermentation on skins the malolactic is conducted in tank prior to barrel maturation. Maturation occurs in our favourite French oak for 18 months. This length of time in oak allows for the thorough integration of oak and fruit tannins. Bottling occurs in September of the wine’s second year and released when ready.

Tasting Notes

A brooding deep garnet in color with youthful and classic cabernet aromas of mint, violets, savoury dry herbs and briary hedgerow fruits, all spiced with a touch of mocha and toasted oak. The palate is a bag of bramble fruits – red currants, mulberries, plums, blackberries and blueberries, all supple and rich. This ambling fruit power is bridled by an ample swathe of fine fruit tannins, well assisted by the finest grained French oak.

Food Pairing

Savor with lamb chops, char grilled with a bay leaf and smoked paprika rub, served with chickpeas or just drink with well-aged cheddar - Australian of course!
Production Info
Vineyard name
Leston Vineyard
Vineyard size
345 acres
Soil composition
Gravel and Clay-Loam
Training method
VSP - split canopy, Smart Dyson
Elevation
300 - 390 feet
Vines/acre
746
Yield/acre
2.4 - 3.2 tons
Exposure
Northwestern
Year vineyard planted
1996, 2010
Harvest time
March
First vintage of this wine
2008
Bottles produced of this wine
64,676
Winemaking & Aging
Fermentation container
Stainless steel tanks
Age of Aging Container
20% New, , 80% Used
Length of alcoholic fermentation
7 - 10 days
Fermentation temperature
68 - 82 °F
Maceration technique
Punchdown and Pumpovers
Maceration length
7 - 21
Malolactic fermentation
Yes
Type of aging container
Barriques and Barrels
Size of aging container
225L and 300L
Type of oak
French
Length of aging before bottling
18 months
Certifying Organizations
Winemakers Federation of Australia's Entwine initiative
Analytical Data
Alcohol
14 %
pH level
3.7
Residual sugar
1.2 g/L
Acidity
5.9 g/L

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