The 2001/2002 growing season was “interesting”. Windy and wet conditions in November made flowering difficult, particularly in the Great Southern and Margaret River. The subsequent poor fruit set meant that yields were significantly decreased in some parts of these regions. A cool, dry summer extended the ripening season, resulting in ripe fruit flavours at lower sugar levels and consequently lower alcohol in the finished wine. The lack of summer rain produced fruit that was almost completely disease free.
The fruit was given a very gentle crush – just sufficient to burst the individual berries. The resultant “free-run” was kept separate, being the finest quality juice free from the “grippy”, bitter phenolics associated with the skins.
The Howard Park Riesling was selected from the best batches of fermented free-run juice, blended and bottled. This style of wine represents the purest expression of the fruit - a reflection of fruit quality.