Miamup Cabernet Sauvignon 2014

Howard Park

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Margaret River is arguably Australia’s premier Cabernet Sauvignon grape growing region and Cabernet Sauvign on its greatest natural asset. Great Cabernet should be both perfumed and poised, and meticulous site selection is critical to achieving these key attributes.
 
 

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 deep and inviting black cherry colour with floral notes of violets and fruity, doughy aromas of just baked blackberry muffins. The palate is soft, inviting, and full of wild berries, vanilla, cocoa and loads of supple, fine tannin.

Food Pairing

Savour 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!
Vineyard & Production Info
Production area/appellation:
Margaret River
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
Varietal composition:
100% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
7 - 10 days
Fermentation temperature:
68 - 82 °F
Maceration technique:
Punchdown and Pumpovers
Length of maceration:
7 - 21 days
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Barrels
Size of aging container:
225L and 300L
Age of aging container:
20% New, , 80% Used
Type of oak:
French
Length of aging before bottling:
18 months

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