Howard Park A.S.W Cabernet Sauvignon Shiraz

The A.S.W is a stylistic departure for Howard Park, being a red blend of all Margaret River fruit, and the only wine with a significant use of American oak.

$32.00 /750ml


Cabernet Sauvignon 60%, Shiraz 40%






750 mL






April 2019

Howard Park’s winemaking philosophy is to craft elegant, age-worthy wines from our best
vineyard sites in the Margaret River and Great Southern wine regions of Western Australia.
Critical site selection, meticulous viticulture and detailed winemaking underline each Icon
wine. In name, the Icon wines pay homage to significant members of the Burch family.
The A.S.W is the first wine to acknowledge Amy Burch’s side of the family. Co-owner,
Amy has been deeply involved in Howard Park from the very early days.
Coincidentally, Amy’s parents share the initials, A.S.W Her father, Alex Stephen Wee, was a
successful Singaporean business person; a self-made man who arrived in Singapore from East
Malaysia in 1946 with 1 Singapore dollar. Amy’s mother Annie Sheila Wee, had a cultural
affinity with red wine due to her upbringing by French & Irish nuns as a boarder in
Singapore. She still favours a glass of Shiraz to this day. The Wees came to Australia in the
1960s. Amy is proud to commemorate her parents & the sum of all her family’s efforts, in this
special wine.

An aromatic fusion richly embedded with signature notes of both the grapes and oaks
employed to craft this wine. Briary hedgerow fruits mix with rich plum and dark cherry,
savoury herbs mingle with exotic anise and pepper spice. Oak-wise, notes of vanilla and
coconut are enriched with mocha and dark chocolate. The palate draws this wonderful
assortment of characters into a tapestry of flavours, layers and textures. Flavoured and layered
with powerful berry and plum fruit, hints of savoury herb, exotic spice and sweet oak. Ripe,
silky fruit tannin and dense fine-grained oak provide a textural balance and length to contour
the opulence of this most generous wine.

As the never-ending vintage of 2017 come to a close in early May, we reflect on a most
unusual season. After a cold, wet winter/spring and annual rainfall above recent averages the
stage was set for a late start to vintage. Early spring growth was slow, and anecdotes of the very
cool 2006 vintage began to circulate as summer progressed in the same, mild fashion. The one
bright light was the comparative data of heat summation between 2006 and 2017, with 2017
still warmer. But were we heading for the perfect calamity of high yields in a cool, wet season?
Fungal diseases began to thrive in the humid, cool conditions as the white harvest began.
Careful fruit selection and early harvesting was necessary to retain quality. By late March the
tone of the vintage was less than upbeat as the heavens opened. With the reds were teetering
on edge of disaster further rain could turn them to slush, and our worst fears, would be
realised. As the mud dried, April delivered an Indian summer, of unseasonably dry and warm
conditions until the end of harvest. This prolonged, ripening phase allowed flavours to develop
fully, and the tannins to soften. With vintage now a distant memory and wines bottled, the
outcomes are surprising and fantastic. The whites have a retained purity and vibrancy, and the
reds stunning concentration, beautifully soft tannins and silky mouthfeel. It was worth the

Leston Vineyard: Block 29 Cabernet Sauvignon & Blocks 4 & 17 Shiraz. Location: Wilyabrup, Margaret
River. Soils: Gravel loam over clay Clones: Cabernet Houghton clone, Shiraz unknown.

Cabernet Sauvignon was fermented in 5 tonne static fermenters with stainless steel heading
down for between 5 to 15 days. Shiraz in 4 tonne open fermenters, plunged daily for 5 to 15
days. Matured separately in French oak for 18 months, before blending and a further two
months élevage in American oak

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