Howard Park’s Sauvignon Blanc is sourced from premium vineyard sites across Margaret River and the Great Southern, where the cool southern climate allows the variety to develop intense flavour, varietal purity and natural acidity. Individual vineyard parcels are vinified separately, with most fruit cool-fermented in stainless steel to preserve freshness and aromatic detail, while selected batches are hand-harvested, whole-bunch pressed and fermented in seasoned oak to build texture and complexity. Small portions may also receive skin contact, depending on the vintage, contributing additional structure and interest.
2025
“Pale colour. Nettles, grassy lemon curd aromas with underling savoury notes. Generous and fruity with ample grassy, lemon curd, touch nettles
flavours, loose knit chalky textures, some mid palate viscosity and long fresh acidity. Finishes chalky and minerally long.” 92 points, Andrew Calliard, Wine Pilot
“Aged in Hungarian oak. Restrained aromas on the nose, such excellent nuance here. Not at all grassy or green, but there is a touch of gooseberry
on the finish. Textural and creamy. Drink 2025-2030.” 17 points, Richard Hemming, Jancisrobinson.com
2024
“It’s pungent and generous at first, and then it settles into a more elegant outfit. It has a glossy texture, ripeness, aromas of green grapefruit, green mango, golden kiwi, honeydew melon, ginger, sweet peas. It’s also dry in flavour, with mouth perfume of toasted banana bread and zingy acidity, sweet almond/amaretti oak and a hint of gunpowder in the finish. There’s a good deal of satisfaction in this wine.” 92 Points Kasia Sobiesiak, Winefront
92 Points, Huon Hooke, The Real Review
93 points, Ray Jordan, Wine Pilot
