The Abercrombie is Howard Park Wines finest Cabernet Sauvignon.
Jeff Burch, the owner and raconteur of Howard Park, has named the ‘Abercrombie’ after his Great Grandfather and mentor, Walter Abercrombie. In 2014, this wine is solely sourced from our Leston Vineyard in Margaret River.
In the temperate climate of the Margaret River region, Cabernet Sauvignon is at home.
As the maritime influences temper the extremes of the seasons, Cabernet Sauvignon thrives. Aromas of black, blue and red berries are seasoned with sweet mint, freshly rubbed savoury herbs, vanilla and mocha.
The fruit weight is opulent, even dense and the tannins whilst explicit, are fine and supple. This wine is definitively Cabernet – fine, pure and perfumed, with great length of flavour, balance and poise.
Tasted: June 2017.
The 2014 vintage from the Margaret River region has extended the succession of highly rated vintages since 2007. Solid winter and early spring rains sustained ground water and vine growth through what was to be a very dry and warm summer.
Whilst noticeable, the native marri blossom was not enough to sate the resident bird populations and nets were deployed. The autumn pattern settled into long and still sunny days separated by cool nights. Under these conditions, the red varieties bathed in the subtle and enriching warmth of a classic autumn. With plenty of time to develop, both fruit flavours and tannins are ripe and supple.
This wine was solely sourced from our Leston Vineyard, specifically block 29 in the Wilyabrup sub region, Margaret River. Dry grown.
Vine age: 10 years. Clone: Houghton.
Soils: forest grove shallow gravels – lateritic gravels over sandy, clay loam. Aspect: Ridge top with very slight northerly aspect.
Harvest occurred late March 2014. Small parcels are hand-picked and sorted to remove matter other than grapes before fermentation. Fermentation occurred in headed-down closed stainless and small open vat steel fermenters.
Selected parcels remained on skins post the fermentation to further enhance the tannin profile while others were pressed at dryness to capture fruit vibrancy. Each batch is matured separately in order to build a wine history over time.
Barrel maturation: 22 months in 60% new and 40% older French oak barriques. After a light egg white fining and filtration, the wine is bottled.
Variety : CABERNET SAUVIGNON,
Region : MARGARET RIVER,
Bottled : MARCH 2016,
Cellaring : 10 – 20 years,
ALCOHOL : 14.5% V/V,
PH : 3.51,
ACIDITY : 6.0 G/LT RESIDUAL,
SUGAR : 0.8 G/LT,
Wine Guide 2016
This is a wonderful expression of cabernet having been sourced from vineyards in Margaret River and the Great Southern. Whether it’s a style shift or a vintage thing, the restraint and seamless effortlessness that stamp this is a little different from previous vintages. Such elegance and poise, yet still with all that underlying power and fruit intensity. Just love the balance and beautiful, almost pretty, palate. CELLAR 20 years
The Wine Front
“This release of Howard Park’s Abercrombie is a stunner. It’s one out of the box. It pours on the flavour and the tannin and the charm, and it’s about as persistent as you could ever hope a wine to be. Blackcurrant, a light coat of milk chocolate, bay leaves and assorted olives and spices. The flavours aren’t really the thing, it’s the power, the length, the irrepressibility of it. You could cellar this for just about ever.
Good Food Wine Reviews
“Owner Jeff Burch notes a connection between Howard Park's first cabernet, made from Great Southern fruit in 1986, and his company's flagship Abercrombie. The early wines, made by John Wade (maker, too, of the legendary Wynns John Riddoch Cabernet Sauvignon 1982), came from Great Southern vines planted in the mid seventies. Burch now owns those old vines, which join Margaret River material in Abercrombie. It's a class act from the first sniff: seductively floral cabernet marries seamlessly with sweet oak in the aroma and on the extraordinarily concentrated but harmonious and elegant palate.”