Description
Vineyard name: Allingham
Vineyard size: 120
Soil composition: Gravel and Clay-Loam
Training method: VSP Spur-pruned
Elevation: 132 – 264 feet
Vines/acre: 889
Yield/acre: 2.4 – 3.2 tons
Exposure: Northern / Southern
Year vineyard planted: 1979, 2016
Harvest time: February – March
First vintage of this wine: 2011
Bottles produced of this wine: 18,000
Certified Organizations: Winemakers Federation of Australia’s Entwine initiative
Varietal composition: 99% Chardonnay, 1% Sauvignon Blanc
Fermentation container: Barrels
Length of alcoholic fermentation: 14 days
Fermentation temperature: 63 – 72 °F
Malolactic fermentation: Yes / Partial
Type of aging container: Barriques and Barrels
Size of aging container: 225L, 300L, 500L
Age of aging container: 30% New, 70% Used
Type of oak: French
Length of aging before bottling: 9 months
Total SO2: 128 mg/L
Alcohol: 12.5%
pH level: 3.19
Residual sugar: 1.1 g/L
Acidity: 6.4 g/L
Howard Park Margaret River Miamup Chardonnay
2023
W I N E D E S C R I P T I O N
The most critical site selection is applied to vineyard sites for growing Miamup Chardonnay.
Each location adds to the complexity of the wine due to the soils, aspects, clones and
microclimates unique to the respective sites.
Sourced from the southern reaches of the Margaret River region, to capture regional, varietal
character and maintain fine natural acidity. A mixture of clones including Gin Gin, the American
and French contribute to this wine. All the individual vineyards that contribute to Miamup
Chardonnay are vinified separately. Fermentation and malo-lactic occurs in a combination of
new and older French oak. Temperature of fermentation is controlled between 18ºC to 22ºC
and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic.
Followed by 9 months in
barrel
T A S T I N G N O T E S
Redolent in heaven-sent aromas of fresh and fabulous citrus, melon, peach and pear fruit notes
that define Margaret River Chardonnay. These primary aromas are subtly highlighted with
caramel and vanilla pod spice, to add complexity and anticipation. The palate exudes fleshy
primary fruit, laced with lemon butter and brioche. A fine, chalk like texture, bright acidity and
subtle use of oak adds length, dimension and structure to the wine.
F O O D P A I R I N G
Blue crab with a dill mayonnaise for dipping or double cream brie on water crackers.
V I N E Y A R D & P R O D U C T I O N I N F O
W I N E M A K I N G & A G I N G
A N A LY T I C A L D A TA
P R O D U C E R P R O F I L E
Estate owned by: Jeff and Amy Burch
Winemaker: Janice McDonald
Total acreage under vine: 492
Estate founded: 1986
Winery production: 18,000 Bottles
Region: Western Australia
Country: Australia
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