2019 Howard Park Leston Cabernet Sauvignon

Eucalyptus, tobacco, black olive, dusty cocoa, and freshly ground coffee lay atop layers of rich red and black fruits forming a tantalising bouquet. Black currant, cherry, pomegranate and plum on the nose are mirrored on the palate complemented by savoury herbs, graphite, and black liquorice. The smooth, velvety fruit texture is balanced by a tart cranberry-like acidity and a pliable tannin structure. The fruit richness and opulence at the heart of this wine will only continue to develop with age, however, it is drinking wonderfully now.

As the substantially wet winter brought a close to the 2018 season, a mild and wet spring heralded the start of 2019. The summer high pressure systems associated with warm day time temperatures were struggling to impact the season early as growth was moderated in the moist, cool conditions. Heat summation comparisons over the vintages of the past decade did indicate a delayed start to the vintage as the summer continued warm and devoid of heat spikes. With yields looking low to moderate, optimism was winning the arm wrestle over pessimism as vintage commenced in mid to late February at the close of summer. The majority of white varietals were picked over a protracted period from early to late March, in dry conditions. Some fungal disease did proliferate which required an extra degree of care and attention at harvest. These moderate conditions continued through autumn as the reds began to trickle in from mid-April. Rain in mid-April bothered the vines little yet bird pressure and early autumn control burns remained imminent threats. For all the trials and tribulations that vintage brings, the quality outcomes from 2019 are good. The whites have retained purity and vibrancy, which is always a signature of the slightly cooler years and the reds show a concentration of flavour, elegance, definition and supple tannins.
 

VINEYARDS
Vineyard: Leston Blocks 29 & 30.
Location: Wilyaburp, Margaret River
Soils: lateritic gravels over clay loam.
Aspect: North
Clone: Houghton, planted 2008
 

WINEMAKING
Small parcels were hand-picked and hand sorted to remove any unwanted material before fermentation. Fermentation occurred in closed stainless steel fermenters and small open top fermenters. Selected parcels remained on skins after fermentation to further enhance the tannin profile while others were pressed at dryness to capture fruit vibrancy. Each batch was matured separately in order to build a wine history over time. The wine underwent malolactic fermentation and was matured in French oak (~ 25% new) for 18months prior to blending, fining and bottling.