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Howard Park Cabernet Sauvignon/Merlot 1998
Jeff would spend hours surfing on his long board, resembling what the locals call a “shark biscuit”.
Also a lover of golf, Jeff Burch admits he is “still trying to work out how to run a wine business from the golf course”. As some form of consolation he has built a golf hole right outside their Margaret River winery. As well as having a lot of fun, Jeff and Amy work very hard and together inject a great deal of passion into Howard Park. They have recently breathed some new life into the brand with a stunning redesign of the labels. The new labels depict a serpent in the “Tree of Life” and better reflect the truly prestigious nature of the wines.
The founding philosophy of Howard Park is to acquire the finest possible fruit from various distinguished growers from the Margaret River and Great Southern regions of Western Australia. The wine is then made with minimal input in order to reveal the character of the fruit. The key element in this simple philosophy is that premium wines can only come from excellent fruit. The sourcing of this fruit from specific vineyards, and in many cases specific blocks on the vineyard, is the single most important factor in the production of the Howard Park wines. As a result, the riesling, chardonnay and cabernet merlot produced are only ever available in very small quantities, but are noted for their rare balance of elegance and power and a proven history of rewarding ageing with increased complexity and interest.
Howard Park was one of the original pioneers in Western Australia’s Great Southern region and was originally based in the coastal town of Denmark since its conception in 1986. Denmark is a beautiful area where the forest meets the sea and the Howard Park winery there hosts one of the most impressive cellar doors in the Great Southern region, situated on an historical 100-acre property known as “Parkhead”.
The Burches recently constructed their second state of the art winery in Margaret River. The building is surrounded by tall marri and jarrah trees and is a unique presence in the Margaret River region. It was built using the Chinese principles of Feng Shui and has since been awarded by the Royal Australian Institute of Architecture.
Michael Kerrigan is chief winemaker who oversees production in both Margaret River and Denmark. His most recent achievement is the launch of a brand new wine into the Howard Park stable. The new Leston Shiraz is the first single vineyard wine and it exhibits all the hallmarks of quality and regional characteristics you can expect from Howard Park.
A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.
Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.