Reviews & Awards

91 Points - James Halliday, Wine Companion
"From several vineyards in Wilyabrup, vinified separately , fermented on skins, matured in French oak for 18 months. Miamup is Howard Park's entry point wine, but it definitely delivers a truck load of flavour spanning the three bridges of varietal fruit oak and friendly, albeit typical, tannins."

90 Points, Campbell Mattinson - The Wine Front
"Well flavoured and well put together. Blackcurrant, gum leaf, a light spray of herbs and a chocolate-like note. The mid palate has a roundness to it, somewhat unusually for cabernet, but that will only please most red wine drinkers. Good volume. Good mouthfeel. Tick."

From the Winery

Cabernet Sauvignon grapes are sourced from several select vineyard sites located in the Wilyabrup sub region and north to Wildwood Rd in an endeavour to capture ripe fruit flavours, supple tannins and the distinctive perfume of Margaret River Cabernet Sauvignon.

The individual vineyard blocks that contribute to Miamup Cabernet are vinified separately. After fermentation on skins, the malolactic is conducted in tank prior to barrel maturation. Maturation occurs in our favourite French oak for 18 months. This length of time in oak allows for the thorough integration of oak and fruit tannins. Bottling occurs in September of the wine’s second year and released when ready.

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.