From: Margaret River, Western Australia, Australia
Varietal: Cabernet Sauvignon
Taste & Critical Acclaim: 92 pts Vinous
Full ruby-red. Spice-accented aromas of cherry, red berry and pungent flowers, with a subtle tobacco nuance in the background. Seamless in texture and lively on the palate, offering sharply defined red and dark berry and bitter cherry flavors that flesh out and turn sweeter on the back half. The floral and spice notes repeat on a persistent finish framed by polished, late-arriving tannins. Drinking window: 2021 – 2028.
90 pts Wine Advocate
After 18 months in 10% new French oak, the 2017 Miamup Cabernet Sauvignon has emerged with a gentle coating of baking spices and cocoa over its fruity core of plum and cassis. It’s medium to full-bodied, with a velvety feel, a streamlined shape on the palate and a long, softly dusty finish
90 pts Wine Enthusiast
This is a solid and affordable Margaret River Cab in which chocolaty oak notes sit atop red currant, cassis, sweet spice and tobacco leaf flavors. Medium bodied, the fruit in the mouth feels plush and ripe but still vibrant and silky. Tannins offer a lovely sinewy texture. The oak flares up on the finish. Drink now–2027.
90 pts Decanter
Heady with layers of plush plum, cherry and spiced oak aromas, pure, clean focused fruit on the elegant palate.
Pairing: For general pairing options, Howard Park, Miamup Cabernet Sauvignon, Margaret River 2017 pairs well with rich and flavorful dishes such as beef (check out the recipe for Colombian Beef and Potato Empanadas by J. Kenji López-Alt below!), lamb, and game meats. Vegetarian options include roasted eggplant, lentils, mushrooms, and hearty pasta dishes.
For regional pairing options, consider pairing the wine with local— or as close to “local” as possible for us in Seattle. The wine’s regional bay leaf and black olive characteristics would pair well with dishes incorporating these herbs and spices, such as roasted lamb with rosemary and garlic or pasta with a tomato-based sauce and olives. For vegetarian options, try pairing the wine with local Margaret River produce such as roasted beetroot, pumpkin, zucchini, and lentil and chickpea stews. The wine’s forest fruit and dark plum flavors would complement earthy flavors such as roasted mushrooms and truffle oil.
Colombian Beef and Potato Empanadas
By J. Kenji López-Alt
About. Howard Park is a boutique winery located in the Western Australian region of Margaret River, known for its commitment to quality and sustainability. The winery has a long-standing history, spanning over 30 years and two generations of the Burch family. Howard Park's winemaker, Janice McDonald, has won numerous accolades, including the 2018 Gourmet Traveller Wine Magazine ‘Winemaker of the Year’.
The Winemakers Federation of Australia has certified Howard Park’s Margaret River vineyards (Allingham & Leston) and the winery with environmentally conscious practices. Sustainability is at the heart of their vineyard management, with organic and biodynamic principles carefully chosen for each vineyard block and their nuances. Chemicals and pesticides are avoided, and the winemaking facilities are 100% water-sufficient, using rainwater collected from the roof for winery and irrigation needs. Roving guinea fowl control vineyard pests, and flocks of sheep serve as environmentally friendly weed management.
Margaret River is situated in the farthest reaches of Western Australia, where relatively warm and dry conditions are cooled by breezes from the Indian Ocean. The region produces top-quality Cabernet Sauvignons and Bordeaux Blends with firm structure, mouthwatering acidity, balanced alcohol, and notes of herbs and spice. White wines include refreshing Sauvignon Blanc and Semillon blends and complex, age-worthy Chardonnays.
