Skip links:

Howard Park Miamup Chardonnay Award Winning

Howard Park Miamup Chardonnay 2014

Western Australia


Be the first to review this product

Availability: In stock.

Regular Price: £15.95

Special Price £14.95

Add Items to Basket Add to Basket Add to Wishlist

Product details

  • Winemaker

    Mark Bailey
  • Variety

  • The Miamup Chardonnay is an annual selection from individual vineyard sites located in the southern reaches of the Margaret River region, to capture regional, varietal character and maintain high natural acidity. Each location adds to the complexity of the wine due to the soils, aspects, clones and microclimates unique to the respective sites. Applied to this rich collection of choice, is the skill and enthusiasm of the winemaking team that draws upon traditional winemaking methods and the use of fine grain French oak to craft a layered, flavoursome and complex wine.

    A complex nose of honeysuckle, pear drop essence, citrus oils, brioche and spice leading to a beguiling palate of peach, dried pear and citrus, all enhanced by a soft and enriching nutty texture. A flinty/mineral acidity adds length and definition to finish the wine.

  • Alcohol

  • When to drink

    Drink now or keep for 2-3 years
  • Bottle

  • Style

    Aromatic, Dry White
    • Screwcap

Press ReviewPress

(2015 Vintage) With lots of ripe fruit, and such exceptional value for money, Gold was the only outcome here. ‘Peach, pear and vanilla,’ began team leader Lionel Periner, going on to describe a palate that was ‘well balanced, with tropical fruit and well-integrated oak, with good acidity’. ‘Fresh citrus with light vanilla and smoky oak aromas; on the palate there’s light butter and herbal notes, refreshing citrus with an elegant finish,’ added Cavalry & Guards Club’s Andre Luis Martins, while Quentin Loisel of Restaurant Sat Bains with Rooms thought this a fine match for a salad Niçoise.

Gold MedalSommelier Wine Awards 2017


All the individual vineyards that contribute to Miamup Chardonnay are vinified separately. Each batch is hand-picked at between 12.2 to 12.5 ºBe and cooled over night before sorting and whole bunch pressing to extract the free run juice. Fermentation and malo-lactic occurs in a combination of new and older French oak. Temperature of fermentation is controlled between 18ºC to 22ºC and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic. After 9 months in barrel, the wine is blended to tank then fined and filtered before bottling.

  • Vintage

  • Producer

    Howard Park
  • Closure

  • Residual Sugar

  • Titratable Acidity

  • Case Size

  • SKU


You are here:

Search Site