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Mineral aromas of ripe citrus fruit and honey on the bouquet, with flavors of ripe peaches and tropical fruits. Very complex with a perfect expression of Niersteiner ‘red slope’, red sandstone floor. Juicy, intense flavours, paired with a delicate sweetness, richness and structure.
Nathalie McLean: 92/100
Elegant lively floral, white flowers, and nuance of nougat. Brioche-like fruit with hazelnut and white peach. Soft creamy flavours with balanced acidity and texture. Flint, citrus and floral notes on the nose. Gently textured palate, savoury, chalky phenolics, hints of nuts, great balance of variety and region.
Pale golden in colour with yeasty aromas on the nose. Very dry but with toasty flavours in the mouth. Round and richly flavoured, full bodied and mature, with perfect balance between firmness and freshness, length equal to its richness, and with a persistent fine bead. In champagne terms, this is the definitive “masculine” style.
Decanter: 95Pts; Gilbert & Gaillard: 95Pts; Falstaff: 94Pts; Guia Penin: 94Pts; James Suckling: 93Pts; Wine Enthusiast: 92Pts; Tom Cannavan: 92Pts
Medium to full-bodied, the palate has jaw-dropping elegance and depth, offering up layer upon layer of fragrant red and black fruits plus an extraordinary array of mineral sparks, supported by a rock-solid grainy texture, finishing with epic persistence and an edifying perfume. This is a very different style from the rich, opulently hedonic 2015, yet this wonderfully fragrant, beautifully poised and intellectually compelling 2016 is equally extraordinary.
Robert Parker: 100Pts; James Suckling: 99Pts; Vinous: 98Pts; Decanter: 98Pts; Jeb Dunnuck: 97Pts; Wine Enthusiast: 97; Wine Spectator: 97Pts; Jancis Robinson: 18.5/20
Crafted from organically grown grapes from various sub-region of the Mendoza region (Lujan de Cuyo, Maipo, Rivadavia) this wine is aged for 6 months in oak (50% French and 50% American).
This superb Malbec is deep dark violet in colour and offers powerful aromas of blackstone fruit and notes of chocolate. Blackberry and black currant fruit flavours with a touch of sweet spice lead into a long lingering finish with ripe velvety tannins.
Certified Organic, Vegan & Fairtrade
The long maceration times on skins and the porous nature of the clay amphora produces quite ethereal style Cabernet. Lighter initially but very stable colour and fine tannin and with a bright aging future. Bright, medium-bodied red, haunting, ethereal, scented autumnal aromas. Mouth-filling flavours, quite supple, fine tannin, gentle, earthen and complex.
James Halliday: 96Pts; The Real Review: 96Pts; Robert Parker: 95Pts; The Wine Front: 95Pts
Certified Vegan
The complex and harmonious combination of aromas of this elegant, noble wine elevate it to truly world-class status. Beautiful golden yellow in colour. Very intense, complex aroma with notes of fruit (citrus and peach compote) over a very fine background of vanilla. Oily and very big on the palate with superb acidity, pleasantly expressing the fruity notes of the aroma.
James Suckling: 94Pts, Wine Enthusiast: 94Pts; Guia Penin: 94Pts; Tim Atkin: 93Pts
Fragrant dark fruits with hints of red cherry and spicy oak. Fruit driven palate, blackberry and cherries with hints of vanilla oak. Shiraz and Cabernet Sauvignon make wonderful partners in traditional Australian blend. The spiciness of the Shiraz and berry flavours of the Cabernet Sauvignon make for a harmonious blend. Harvested at optimum flavour ripeness, then fermented on skins with some American oak.
De Bortoli Sacred Hill is a popular wine range produced by De Bortoli Wines, an esteemed family-owned winery in Australia. These wines are crafted from carefully selected grapes sourced from premium vineyards, offering vibrant fruit flavors and balanced acidity. The Sacred Hill range is celebrated for its consistency and quality, making it a favorite choice for everyday enjoyment and casual occasions.
Awards:
2024 Cowra Wine Show - Silver Medal
2024 Rutherglen Wine Show - Silver Medal
2023 Rutherglen Wine Show - Silver Medal
2023 Sydney Wine Show - Silver Medal
Reviews:
"Blackberries, blueberries and red licorice. Confected mulberry and cinnamon spice. Tannins are present, and a hint of oak char comes through on the finish."
Halliday Wine Companion August 2024
Composed of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon, which was harvested from September 25 to October 3, the 2017 Pavie is very deep garnet-purple in color and rolls slowly and sensuously out of the glass with growing scents of Black Forest cake, black plum preserves, blueberry compote and fruitcake plus suggestions of melted chocolate, licorice, crushed rocks and Indian spices with a waft of violets. Full-bodied, the palate packs a powerful punch, laden with electric layers of energetic black and blue fruits. All this decadent fruit is supported by fantastic freshness and very, very ripe, velvety tannins, finishing with epic length. Location, location, location was everything in 2017. Pavie has one of the most enviable locations in all of Bordeaux and boy-oh-boy does it show in this spectacular wine.
Wine Advocate: 99Pts; James Suckling: 97Pts; Vinous: 97Pts; Decanter: 95Pts; Jancis Robinson: 17+/20
It offers notes of small red fruits which evoke ripe cherries and raspberries. Fresh and fruity wine with good acidity and very smooth tannins. Perfect with beef, lamb, pork, duck, game meats and cheeses.
The colour is deep suggesting a big dense style but the wine is surprisingly light on its feet. Sweet, pure and vibrant blackcurrant fruits are tempered by dried herbs with some sweeter blackberry underneath. Oak is there too but sits in the background. This then leads to a bold and explosive palate full of power and energy – fruit pastille flavours are supported by fine acidity that is all underpinned by significant but well handled tannins. It is soooooo long too with the fruit concentration holding that flavour for minutes. A delicious wine stacked full of personality that is hard to put down.
Wine Pilot: 96Pts; Wine Orbit: 96Pts; Wine Companion: 94Pts; Thje Wine Advocate: 94Pts
Crafted with Over 85% Grands and Premiers crus grapes, this Champagne is cellar-aged for more than twice the time required by the appellation. Moderate dosage of 7 to 8 grams per liter, only 5 to 6% Red Wine added due to its power.
Bronze tones combined with the intense depth of a great Red Wine. The nobility of red berries: hints of red currant, cherry and wild strawberry A spicy touch, not unlike Special Cuvee. A subtle combination of structure, length and vivacity, with a tannic finish due to the adjunction of Red Wine Bubbles as fine as velvet Flavours of wild berries. Pair with crayfish, lobster, one-side cooked salmon, Japanese cuisine or not-so-spicy Asian cuisine or fruit based dessert: fruit soup, strawberry tart, raspberries.
Wilfried Wong: 94Pts; Wine Spectator: 93Pts; James Suckling: 93Pts; Robert Parker: 93Pts; Jeb Dunnuck: 92Pts; Wine Enthussiast: 91Pts; Wines &Spirits Mag: 90Pts
The lively bubbles in the wine are a result of natural secondary fermentation, which brings to life the delightful and refreshing character. Oyster Bay Sparkling Cuvée, New Zealand at its sparkling best.
International Wine Challenge: 90Pts
The 2010 Lafite Rothschild, a blend of 87% Cabernet Sauvignon and 13% Merlot, achieved relatively high alcohol of 13.32%, according to administrator Charles Chevalier. The wine is very impressive, not as fleshy, flamboyant and massive as the 2009, but nevertheless, a big, rich, full-throttle Lafite-Rothschild meant to age a half century or more.
Deep purple, with notes of white chocolate, mocha, cedar and charcoal as well as hints of vanillin and creme de cassis, the wine is full-bodied yet has that ethereal lightness that makes it a Lafite. Rich, with good acidity, precision and freshness, this is a slightly zestier version of the 2009 as well as more restrained and structured than that particular vintage. It will need at least 10-12 years of cellaring and keep for 50+ years.
Wine Advovate: 100Pts; Wine Enthusiast: 100Pts; James Suckling: 99Pts; Robert Parker: 98Pts; Tom Cannavan: 97Pts; Vinous: 96Pts; Jancis Robinson: 17.5/20
Each variety is harvested separately and manually. Vinification takes place in oak fermenters for the reductive varieties (Mourvedre, Syrah) and in traditional enameled concrete tanks for the Oxidative grapes (all the others). Once the malolactic fermentation is finished, the Famille Perrin blends the different varieties. The blend is then aged in oak Foudres for a year before being bottled.
The 2020 Beaucastel has lots of Mourvèdre character in its bright red and blue fruits as well as spice, pepper, and assorted meaty nuances. With medium to full-bodied richness on the palate, it shows the fresh, elegant, yet still nicely concentrated style of the vintage and is unquestionably another impressive, classic vintage for this cuvée. It should offer some pleasure in its youth as well as evolve for 20+ years in cold cellars
Robert Parker: 97Pts; James Suckling: 97Pts; Jeff Leve: 97Pts; Decanter: 96Pts; Jeb Dunnuck: 96Pts; Falstaff: 95Pts; Jancis Robinson: 18/20Pts
Crafted from organically-grown grapes
Fermented entirely in aged oak barrels, sealed with a natural cork and cellar aged for more than twice the time required by the appellation, with a moderate dosage, 8 grams per liter. To the nose, La Côte aux Enfants Champagne 2013 emanates aromas of mint and ripe fruit, rounded off with aromas of acacia honey and citrus fruit. On the palate, A lively and complex taste with wonderful acidity. Flavors such as lemon, ripe fruit and curry accompany candied red fruit and buttery notes.
James Suckling: 99Pts; Vinous: 95Pts
Crafted from organically-grown grapes
Made with partial oak fermentation and careful lees stirring, the De Bortoli Buttery Chardonnay achieves its hallmark creamy mouthfeel without losing freshness. Notes of peach, pineapple, and toasty oak are seamlessly woven with hints of butter and caramel, leading to a long, silky finish. Whether enjoyed on its own or paired with roast chicken, seafood in cream sauce, or soft cheeses, it’s a wine that delivers comfort, flavour, and charm in every glass
Reviews:
"I was concerned that this might be too rich and exaggerated, especially after the initial aromas of butterscotch on the nose, but no need to worry. There’s enough fruit flavours here to bring a sense of balance and freshness. Stonefruit flavours with peach and citrus, a round, plump mouthfeel, and a hint of vanilla with the oak. It’s a smart combination."
Warrnambool Standard April 2025
"Medium straw gold with green edges. Fresh bread crust, preserved lemon, ripe yellow melon, white peach flesh, butterscotch, creamed honey, crushed white salt, roast pork flesh and a little hessian sack. Full and fleshy. There’s a touch of struck match and white quartz stoniness to give some interest and balance over lemon curd, peach melba and nougat. The finish is still crisp with a bitter herb nuance. It’s unapologetically big in style, but showing some class."
Vinonotebook April 2025
Howard Park’s winemaking philosophy is to craft elegant, age-worthy wines from our best sites in the Margaret River and Great Southern wine regions of Western Australia. Critical site selection, meticulous viticulture and detailed winemaking underline each Icon wine. In name, the Icon wines pay homage to significant members of the Burch family.
The A.S.W. is the first wine to acknowledge Amy Burch’s side of the family. Co-owner Amy has been deeply involved in Howard Park from the very early days. Coincidentally, Amy’s parents share the initials, A.S.W. Her father, Alex Stephen Wee, was a successful Singaporean business person; a self-made man who arrived in Singapore from East Malaysia in 1946 with 1 Singapore dollar. Amy’s mother, Annie Sheila Wee, had a cultural affinity with Red Wine due to her upbringing by French & Irish nuns as a boarder in Singapore. She still favours a glass of Shiraz to this day. The Wees came to Australia in the 1960s. Amy, is proud to commemorate her parents and the sum of all her family’s efforts in this special wine.
The A.S.W. is a stylistic departure for Howard Park, being a red blend of all Margaret River fruit, and the only wine with a significant use of American oak. Cabernet parcels are fermented in static fermenters fitted with heading down boards to maintain a submerged cap and gentle extract of flavour and tannins. The Shiraz parcels are fermented in 4t open fermenters with pneumatic pigeage and are retained on skins at the end of fermentation for several weeks. Matured separately in French oak for 18 months, before blending and then a further two months elevage in American oak after blending.
Intense blueberry, vanilla, chocolate, and dark cherry, supported by a hint of black olive and subtle cinnamon and anise seasoning. The palate is plush and brimming with powerful berry notes, intermingled with vanilla and coconut. Persistent flavours, fine ripe tannins, a lavish texture, and spice complexity have melded well to produce this opulent and luxuriant wine.
This blend of Cabernet Sauvignon, Syrah, Merlot and Petit Verdot is a nicely dense wine, with very refined aromas of caramel leather and red fruits; Good structure, the tannins are present but melted, the wine offers a good acidity that brings a lot of freshness to this vintage Finish: Long with beautiful fruits along with minerality and freshness.
Crafted from organically-grown grapes
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