Howard Park’s Miamup Rosé is crafted from red grapes (usually Shiraz, sometimes with smaller proportions of Tempranillo and Grenache) sourced from the Margaret River estate. A direct-press rosé style, immediate pressing of the fruit ensures delicate colour extraction, while fermentation is in a combination of stainless steel and seasoned French oak for more complexity than your average rosé. Regular lees stirring and partial malolactic fermentation contribute texture and palate weight, resulting in a dry, finely balanced pink wine with bright red berry fruit, savoury nuance and refreshing natural acidity.
2026
“Beautiful pale pink colour. Gives a window into the style and weight of this excellent rosé. Complex aromas of strawberry and stone fruit with a little citrus and rose petal influences. Palate is quite delightful with those creamy strawberry flavours and a little sour cherry. It’s had a little dab of oak, which has certainly added to the textural feel elevating this to a next-level rosé.” 92 points, Ray Jordan, Ray Jordan Wine
Gold, WA Wine Show 2026
2025
This Shiraz, Tempranillo and Grenache blend opens with a vivid, expressive bouquet of white strawberry, hibiscus, watermelon and tangerine. A palate of white raspberry, blood orange and rhubarb fruits compliment a subtle savoury edge over a silky and juicy texture.
2024
“This is my kind of rosé – a pastel-pink hue, crisp, dry and super refreshing. Plenty of red fruit accents, some watermelon too, tangy, tart and juicy, so the tastebuds get a good workout. It’s a little savoury, a little spicy, with plenty to enjoy.” 95 points, Jane Faulkner, Halliday Wine Companion
93 Points, Campbell Mattinson
