2008 Howard Park Sauvignon Blanc Tasting Notes

A dry winter in 2007 was followed by some unusually cold spring weather in October which combined to reduce cropping levels. A benign late spring and early summer allowed for even and clean fruit development and harvest of Sauvignon Blanc began in late February.

The 2008 season has delivered us fine and linear Sauvignon Blanc fruit flavours: leafy and dried herb characters from the Pemberton region; citrus and passionfruit characters from Margaret River. The lateral shoot growth this season led to bunch shading and subsequently increased acidity and length of flavour.

The fruit upon arrival at the winery was immediately processed to ensure the highest quality juice. Only free run juice, which is tighter and more finely structured as it has no phenolic character, was used for this wine.

Most juice batches showed wonderfully pungent Sauvignon aromatics and the Margaret River component had wonderful palate weight. Most of the batches were kept separate and were cool fermented in stainless steel tanks to maintain the delicate fruit flavours.

Two batches were barrel fermented to add a little more complexity and richness. Extensive blending trials were carried out to produce a wine that is very elegant but still powerful.

The wine is a very pale straw/green. It exhibits a wonderfully fragrant nose of snow peas, guava and dried sage with a little passionfruit. Juicy and tight with citrus acidity, the palate has herbal and grassy notes with some weight showing from the barrel fermented component. Finishing with typical crisp acidity and great fruit length the Howard Park 2008 Sauvignon Blanc is bright and fruit driven.

This wine style is designed to be opened during the next 12 months as an aperitif or to accompany fresh seafood. Secondary characters will begin to develop after 18 months and will continue to add complexity for at least 3 years.