Howard Park Miamup Chardonnay 2021
- 92
- $29
- Drink by: 2022-2026
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As with the other wines in this range, the fruit is selected from a range of vineyards and individual blocks. In this case, they hail largely from the Wilyabrup sub-region. Harvest is in the cool of the night. Fermentation, which happens at temperatures of between 18ºC to 22ºC, takes place in a mix of older French oak and stainless-steel tank. There is regular lees stirring, with the wine spending ten months on those lees, before blending, fining, filtration and bottling. The colour here is a deeper yellow and the nose immediately offers notes of melon, nuts, stonefruit, orange rind, spices and a hint of grapefruit. There is also a pleasing chewy texture, fine balance, good intensity and impressive length. This is lovely now and will drink well for at least another three to four years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
