The most critical site selection is applied to selected Margaret River vineyard sites for growing Howard Park’s Miamup Chardonnay. Each location adds to the complexity of the wine due to the soils, aspects, clones and microclimates unique to the respective sites. Applied to this rich collection of choice is the skill and enthusiasm of our winemaking team that draws upon traditional winemaking methods to craft a layered, flavoursome and complex wine.

TASTING NOTES
The 2025 Miamup Chardonnay opens with expressive aromas of citrus, 
melon, white peach and ripe pear, capturing the clarity and generosity 
of Margaret River Chardonnay. These bright fruit notes are layered with 
subtle nuances of nutmeal, crushed stone and gentle vanilla spice, adding 
depth and intrigue. The palate is supple and fleshy, led by flavours of lemon 
butter, stone fruit and hints of brioche. A fine, chalky texture and lively 
natural acidity bring focus and drive, while carefully integrated oak provides 
balance and length. The finish is poised and refreshing, revealing a wine of 
composure, precision and understated power.
VINTAGE
The 2025 vintage across Margaret River and the Great Southern was defined 
by consistently warm, dry conditions without extremes, allowing for even 
ripening and strong fruit quality across both regions.
Following a long, dry 2024, both regions welcomed much-needed August 
rainfall which replenished soil moisture and filled dams, setting the stage for 
healthy vine growth. Spring began mildly before warming into a dry, settled 
period that supported strong canopy development and successful flowering. 
In Margaret River, this led to balanced vines and generous yields across all 
varieties. In the Great Southern, Pinot Noir and Riesling flourished early, 
while Chardonnay showed smaller, concentrated berries and lower yields.
Summer brought consistent warmth without heat spikes. In Margaret River, 
this encouraged rapid and even ripening across districts, with white harvest 
beginning 10 February. A warm, dry March advanced red ripening, while 
April’s cooler spells and light rainfall allowed for measured picking decisions. 
The final Cabernet was harvested by 14 April.
In the Great Southern, early harvest began on 12 February for sparkling 
Pinot, followed by Chardonnay on 19 February. Ideal ripening conditions 
prevailed until mid-March, when timely Riesling picking avoided significant 
rain. Across both regions, fruit quality was high, acids held well, and yields 
were sound.
VINEYARDS
The Miamup Chardonnay is a selection from individual vineyard blocks and 
clones, with the majority sourced from our Margaret River vineyards largely 
based in Willyabrup.
WINEMAKING
Each batch is picked in the cool of the night and processed soon after 
picking to ensure varietal flavours are preserved. Fermentation and 
malolactic occurs in a combination of 50% French oak (10% new) and 
50% stainless-steel tank to retain freshness and purity. The temperature of 
fermentation is between 18ºC to 22ºC and the lees are stirred from the end 
of fermentation and throughout the malolactic. After 10 months on lees, the 
wine is blended to tank and held for 2 months prior to fining, filtration and 
bottling.