Howard Park Wines Leston Cabernet Sauvignon 2014
- Rich, full-bodied
- Margaret River
Now we’re getting into the REALLY good stuff! Howard Park has given us access to some of their museum stock, all immaculately stored at the winery. This cabernet is from the Leston vineyard in Wilyabrup, probably the most renowned sub-region in Margaret River. It sees 18 months in a mix of new and old French oak and is really hitting its stride right now. But no rush on drinking it. James Halliday, while rating this wine a massive 97 points, says that it will be drinking beautifully until 2039. It has dense dark fruits on the nose carrying over to the palate, all buoyed by cedar, vanilla and cinnamon from the time in oak. It doesn’t get much better than this, mofos.
“Fermented in stainless steel, select parcels remaining on skins post fermentation, others pressed at dryness, each batch matured separately in French barriques (40% new) for 18 months. Very good red-purple; as vibrant and pure as the best Margaret River cabernets, cassis fruit to the fore, French oak synergistic, tannins and echoes of bay leaf/olive simply reaffirming the nigh-on perfect varietal expression.”
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- Margaret River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Margaret River is as elusive as it is beautiful, such that you really need to visit to truly grasp its haunting beauty. Über-premium Cabernet, Chardonnay and Semillon Sauvignon Blanc blends grow here. 'Margies' only produces 3% of the country's grapes, but commands over 20% of its premium wine market, and hasn't had an off vintage since 2006. You start to realise how often this region is overlooked when you can list brands like Leeuwin, Cape Mentelle, Vasse Felix, and Voyager, not to mention Cullen, Pierro, Moss Wood, and Deep Woods. It's safe to say that it's time for a revisit.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...