Howard Park Sauvignon Blanc 2025
- 93
- $33
- Drink by: 2026-2035
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I really do see the allure of Sauvignon Blanc. When it’s made like this. It reminds me of eating tropical fruit salads in Fiji: cumquats, white pineapple, passionfruit and a touch of meadow flowers. In the mouth, the fruit becomes less bratty and more subtle indulgence. Lemon rind, pith and sea salt. There’s a lovely interplay of phenolics and acidity, creating presence, tension and palate weight. Drink this cold with a salad, french fries and fried zucchini flowers.
A hopeless romantic for wine and food, Cyndal is nearing 15 years in hospitality while still (just) under 30. A Chef-turned-Sommelier and award-winning wine professional, Cyndal recently left a Group Sommelier role where she curated seven wine lists across multiple venues and led the wine team to Gourmet Traveller Wine Bar of the Year—just months after opening. Now freelance, Cyndal is a wine consultant, event host, wine judge, and wine writer. Passionate about sharing wine’s story with the world, she brings a fresh voice and creative solutions to the industry. After studying and traveling through most of her 20s, she’s now based in WA’s southwest, proudly embracing her role as a WA coastal cowgirl.
