Nose
Its bouquet is intense and intriguing led by the ripe blackcurrants, violets and leafy forest floor with dusty and savoury undertones, inviting and opulent but brooding in its youth.
Palate
The oak is background cedar which will recede further as the fruits emerge with some bottle age. This wine personifies intense fleshy and full mid palate Cabernet with rich fruit weight with blackcurrant and earthy flavours. The 2007 Leston shows rare fruit sweetness, well integrated oak and generous open knit gravelly textured tannins. A classic Margaret River Cabernet from a great year.
Growing Conditions
The Howard Park Leston wines carry the Howard Park label and therefore are sourced from only the highest regarded vineyards and are given extraordinary attention in the vineyard. Canopy management is designed to maximise fruit exposure to the sunlight and yields are low to achieve flavour and colour concentration with harvest determined according to flavour with little regard for analytical data.
Winemaking
Fermentation occurs in static stainless steel fermenters: either 13 tonne closed static fermenters (predominantly Cabernet Sauvignon) or 4 tonne open top fermenters (mostly Shiraz). The static fermenters have highly aerative pumpovers 2-4 times/daily and the open tops are gently handplunged which is integral in tannin development. The Cabernet Sauvignon is given between 15 and 30 days on skins after completion of fermentation to further develop the tannin profile prior to going to French oak barriques; up to 50% new, 30% 1 year old and the balance 2 years old.
Appearance
Dark red to black colour.
