Nose
Mount Barker provides stone fruit, gooseberry, lime citrus and refined acidity: Margaret River, palate weight and classic varietal characters of lemon/lime citrus, guava and elder flower Pemberton, perfumed hints of sweet herbs and black currant.
Palate
Exhibits a fragrant nose of freshly rubbed sweet herbs, guava, passion fruit and lime zest. Juicy yet fine, the palate has stone fruit richness, fresh citrus and a crisp mineral acidity to finish.
Growing Conditions
Vintage was another challenging yet rewarding vintage for the premium, southern grape growing regions of Western Australia. Winter rainfall was close to the long term average and the growing and ripening seasons were warm and dry. A successful flowering period during the spring resulted in good fruit set across all varieties. Warm, dry weather in late summer and early autumn delivered even ripening as the harvesting of Sauvignon Blanc continued throughout March.
Winemaking
Only the fine and pure free run juice, gently extracted from the grapes is used to make Howard Park Sauvignon Blanc. This finely structured juice component produces the purest wine. The majority of vineyard batches are cool fermented separately in stainless steel tanks to maintain their regional integrity and delicate fruit flavours. Two batches are barrel fermented to add more complexity.
Appearance
pale straw/green in colour.
