First released in 2003, sauvignon blanc is the most recent addition to Howard Park's range. Utilising partial oak fermentation and 100% use of free-run juice in the making process, it's destined to become another classic Western Australian savvy.
Somewhat smoky and distinctly herbal, the 2008 reveals dusty scents of lemon butter and green pea, leading into a very soft, generously rounded, juicy palate. Texturally more interesting than most, with genuine mid-palate depth, it offers rich flavours of mineral accented lemon herbs, finishing with a bright extract of chiselled acidity and lasting notes of citrus. Wood fermentation has resulted in a wine with a harmonious interplay of oak and restrained primary fruit characters.
ü+ Clearly Western Australia's dominating this category right now, and its fine winemaking pedigree may soon see Howard Park's Sauvignon Blanc rated among the elite. Drink to 2010.