Howard Park
Margaret River Miamup Cabernet Sauvignon
Howard Park
Margaret River Miamup Cabernet Sauvignon
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!
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!
Brand Materials
“Saturated ruby. Spice-tinged aromas of cherry, dark berries, licorice and pungent flowers, along with a touch of licorice. Juicy and seamless in texture, offering lively dark berry, bitter cherry and rose pastille flavors that show very good clarity and spicy back-end lift. Fine-grained tannins lend gentle grip to the persistent finish, which echoes the floral and spice notes.”
“Heady fruit aromas of black cherry and red currant take the lead supported by dark chocolate, eucalyptus and ocean brine notes. Margaret River’s distinctive tannins—granular yet fine and chiseled—work in harmony with lifted acidity. The characters of the nose linger on the palate as well.”
“Appealing for its concentrated flavors and plush frame, offering dried berry, dark chocolate and candied violet notes, with hints of cedar and dried spices lingering on the finish.”
Vineyard & 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
Certifying Organizations:
Winemakers Federation of Australia's Entwine initiative
Winemaking & Aging
Maceration length:
7 - 21
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
7 - 10 days
Fermentation temperature:
68 - 82 °F
Maceration technique:
Punchdown and Pumpovers
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
Age of Aging Container:
20% New, , 80% Used
Analytical Data
pH level:
3.56
Acidity:
6.13 g/L
Alcohol:
14 %
Residual sugar:
1.27 g/L