2001 Howard Park Cabernet Sauvignon Merlot Tasting Notes

The 2001 grapegrowing season was as close to perfect as could be hoped. A very dry 2000 winter left us with some of the lowest water supplies on record. The dry winter gave way to some early spring rains that moistened the soil profile leading to an almost completely rain free summer growing season. Temperatures were warm without being too hot; yields were good without being excessive. It was a season in which the decision to pick was made according to the flavour and tannin development in the grape rather than the prospect of impending rain. Cabernet Sauvignon and, to a lesser extent Merlot, showed intense colour and flavour with mature tannin promising outstanding wine if we got it right in the winery.

The fruit was fermented in open stainless steel vats with twice daily pumpovers with active aeration to promote the textural development of the wine. The resultant wine was matured in 100% new French oak barriques for 23 months prior to bottling. No fining and only the minimal course filtration was performed.

The 2001 Howard Park Cabernet Sauvignon is a dense blood red with a dark centre. The nose displays predominantly the characters of Great Southern Cabernet Sauvignon; dusty earthy tones with dark blackcurrant fruits. There is high class cedary oak evident providing a savoury component to the bouquet. The palate displays the benefit of the addition of the Margaret River Cabernet with rich sweet fruit displaying chocolaty and ripe berries complementing the leaner more austere Great Southern Cabernet. The outstanding feature of the wine is the structural complexity achieved only in a few wines with mature ripe tannin and backed up by quality French oak.

We believe the 2001 Howard Park Cabernet Sauvignon will rank with the best of previous vintages; 1986, 1988, 1992 and 1994.

The 2001 Howard Park Cabernet Sauvignon has, like all it’s predecessors, all the structural components to reward long term cellaring. The expectation is that the wine would benefit from 10 years maturation.