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.