2014 Howard Park Miamup Cabernet Sauvignon
RRP $28.00 per bottle
Our Price $23.50
$282.00 (12 x 750ml)
An age-worthy cabernet of textbook precision is a rare find at this price. Straight cabernet fruit from Wilyabrup and northern Margaret River presents accurate aromas of leaf, tomato bush, redcurrants and cedar. The palate is built around fine-grained, graphite, unashamedly firmly-textured tannins that envelop blackcurrant and capsicum fruit of impressive persistence, supported by impeccably gauged high cocoa dark chocolate oak.2018-2025Wine Taste Special Edition 100 - Hall of Honour
Light, bright crimson-purple; grown in the warmer northern parts of Margaret River, this is a well-made, medium-boded wine with red and black fruits complexed by a touch of French oak, and supported by fine tannins.2016James Halliday's top value wines $20 & under
An accurate and well-priced expression of the impact and concentration of the great 08 vintage, defined by blackcurrant, graphite, leaf and cocoa oak. Firm tannin presence promises an exciting future.Wine100, November Issue 2011
Australian Wine Companion 2013 2012
The 2014 Howard Park 'Miamup' Cabernet Sauvignon is a single region wine from Margaret River.
Margaret River is arguably Australia’s premier Cabernet Sauvignon grape growing region and Cabernet Sauvignon its greatest natural asset. Great Cabernet should be both perfumed and poised, and meticulous site selection is critical to capturing these key attributes.
Tasting notes: A brooding deep garnet in colour with youthful and classic Cabernet aromas of mint, violets, savoury dry herbs and briary hedgerow fruits, all spiced with a touch of mocha and toasted oak. The palate is a bag of bramble fruits – red currants, mulberries, plums, blackberries and blueberries, all supple and rich. This ambling fruit power is bridled by an ample swathe of fine fruit tannins, well assisted by the finest grained French oak.
Cellaring: Such a pleasure to drink now but with ample ripe tannin structure to allow for ageing up to 5 years.
Food ideas: Saltbush spit roasted lamb, with wild rosemary gravy.