Howard Park Chardonnay

The Howard Park Chardonnay is selected from our Allingham vineyard, located in the southern reaches of the Margaret River region between the hamlets of Witchcliffe and Karridale. This part of Margaret River is the Karridale sub-region as proposed by Dr. John Gladstones. Here, the higher degree of cloud cover and prevailing southerly breezes facilitate a long, gentle ripening and the full evolution of flavour and fine structure that define the region’s finest Chardonnay.

$32.00 /750ml


100% Chardonnay






750 mL






February 2019

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.
Tasted March 2019

The 2018 growing season saw a return to weather conditions more
favourable and typical of the past decade in the south-west of Western
Our Margaret River vintage commenced on 19th February with Chardonnay
and concluded with Cabernet Sauvignon on 19th April. Good winter rains
were followed by a temperate spring, then a moderate to warm summer –
a textbook progression of seasons for the ideal vintage.

With verasion came the native marri blossom and a sigh of relief that the
annual joust with the native resident birds would be a minor battle not a
major war. As autumn progressed, conditions remained fine. Yields were
moderate across all varieties and full ripeness and flavour development,
The early quality assessment of the 2018 vintage is excellent. White wines
are exhibiting very pure and focused varietal notes while the reds show
ripe berry flavours and supple tannins.

Allingham Vineyard, Karridale, Margaret River
Elevation: 40 – 80 M. Aspect: south east to south west.
Soils: gravel and sandy clay loam over ironstone with variable water
holding capacity.
Clones: Gin Gin and Dijon

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.

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