Since its inception in 1986, Howard Park’s philosophy has been to craft outstanding boutique wines of great subtlety, character, balance and elegance with an uncompromising commitment to quality.
Tasting Notes: A bold and exciting bouquet full of fresh Chardonnay; vanilla bean, lemon zest, nougat, minerals, bread dough, figs and stone fruits. Similarly the palate is rich, lively and texture with all these same beautiful elements. From time in fine grain French oak, the wine has acquired a subtle caramel and nutmeal complexity. The bright citrus acidity gives length and adds clarity to this flavour full wine.
Winemaking: Harvest - March 2018 Each batch is handpicked around 12.5⁰ Be. The individual parcels of grapes are cooled, hand sorted then whole bunch pressed to extract the finest free run juice. After minimal settling, the juices are allowed to ferment naturally in French oak, of which 20% is new and composed of barriques, hogsheads and puncheons. Fermentation temperature is between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 10 months and a portion of each batch undergoes malolactic conversion. The wine was blended to tank and received minimal fining and filtration prior to bottling.