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Bright ruby color. Fragrances of rose petal mixed with aromas of ripe strawberry and strawberry jam on a hint of vanilla. Well-balanced and complex. Dense and crunchy texture. Well-crafted tannins. Long and generous finish. Enjoy with red or white meat, poulty and local cheeses (Citeaux, Langres, Epoisses, Brillat-Savarin).
The pinot-based fruit underlying this wine is in evidence because there is an abundance of citrus, baked bread and floral characters that include rose and acacia blossom scents on the utterly transfixing nose, there are also background wisps of various red berry nuances. There is a wonderful and beguiling texture to strikingly complex, intense and vibrant flavors that possess a highly refined mouth feel thanks to the ultra-fine bead of the supporting mousse that shapes the focused and gorgeously long finale that is agreeably dry but not really austere. I was knocked out not only but the texture but also the imposing depth and while these two elements render the ’07 VVF approachable, it’s clear that this should generously repay extended keeping. In short, this is a genuinely great effort.
Richard Juhlin: 98Pts; Allen MeadoWine Spectator: 97Pts; Vinous: 94Pts; Jancis Robinson: 19/20Pts
Beautiful, classic Pinot colour and a nose that reflects its ancestry: sweet black fruits like blackberries, rhubarb and cranberry, plus the classic forest floor, meaty and earthy, with floral notes of lavender and rose hip. On the palate it is soft but mouth- filling, with a minerality, bright acidity and well-integrated tannins that promise a long life; this wine will continue to develop for at least 10-15 years.
Wine Spectator: 92Pts; Hudin.com: 90Pts
Crafted from organically-grown grapes
Displays a vibrant purple hue with aromas of fresh crushed berries and a delicate violet lift. On the palate, it is medium-bodied and balanced by refreshing natural acidity, offering a juicy, fruit-forward core supported by supple, integrated tannins. The finish is smooth and clean, emphasizing purity and varietal character.
With a blend of 63% Cabernet Sauvignon, 37% Merlot, the wine presents a lovely intense purplish ruby colour with dark tints. It has an amazingly complex nose with aromas of black fruit that are dominated by black berry and raspberry. It has a pleasant grilled flavour, is very round and rich, and is remarkably balanced overall with elegant, mellow tannin. It has an equally appealing, long finish.
Falstaff: 90/92Pts; Wine Enthusiast: 90Pts; Jancis Robinson: 16.5/20Pts
Elegant golden colour with shiny reflections. Subtle and delicate, the nose reveals a seductive aromatic bouquet with notes of juicy pears and quince highlighted by a touch of honey which brings tastiness. Full of roundness, both opulent and well balanced, the palate offers superb aromas of juicy fruit which extend into a long finish supported by a delicate bitterness. An elegant wine, of great finesse.
James Suckling: 94Pts; CellarTracker: 91Pts
Crafted from organically-grown grapes
This comes from 50- to 90-year-old vines and is a blend of 79% Cabernet Sauvignon, 11% Cabernet Franc and 10% Merlot. The 2017 Leoville Las Cases is deep garnet-purple in color, and wow, the nose bursts with beautiful blackcurrant cordial, blackberry pie and blueberry preserve notes followed by hints of lilacs, dark chocolate, cedar chest, sassafras and licorice with emerging wafts of oolong tea, lavender and iron ore. Medium to full-bodied, the palate is an exercise in elegance and soft-spoken nuances within a mouth-coating palate of almost electric black and blue fruits, framed by very firm, exquisitely ripe, fine-grained tannins and seamless freshness, finishing epically long and wonderfully perfumed.
Wine Advocate: 98+Pts; Vinous: 97Pts; James Suckling: 97Pts; D; 97Pts; Jancis Robinson: 18/20
Showing spectacularly, the 2017 Chateau Canon checks in as a final blend of 77% Merlot and 23% Cabernet Franc that’s from one of the most exceptional terroirs in the appellation. Hitting 14% alcohol, it reveals a ruby/purple hue as well as gorgeously sweet raspberries and cassis-like fruit interwoven with notes of spring flowers, rose petal, white chocolate, and spice. While it doesn’t have the massive opulence of the 2015 and 2016, it’s more classically styled as well flawlessly balanced, with a terrific sense of minerality, ultra-fine tannins, and a brilliant finish. Give bottles 5-7 years in the cellar, and it will evolve gracefully for 30-40 years.
Vinous: 97Pts; Robert Parker: 96+Pts; James Suckling: 95Pts; Decanter: 94Pts; Jancis Robinson: 17/20
This is a beautiful rose with pale fruit, fresh and balanced. The fruit is crunchy on the nose (clementine). Intense freshness and great aromatic elegance in this blend – a wine of gluttony and pleasure. At the same time mineral, lively, complex, and elegant.
Wine Enthusiast: 92Pts; Andreas Larsson: 91Pts; Decanter: 90Pts; Jancis Robinson: 16/20
Certified Organic & Biodynamic
The 2017 Haut-Brion was picked from 31 August to 29 September, the longest harvest ever, matured in 69% new oak. It has a more generous bouquet than the La Mission Haut-Brion at this point: black cherries, blueberry, a little confit fruit, hints of warm gravel and clove. It is much more restrained than the previous vintages – cooler and linear. The palate is medium-bodied with firm tannin, nicely structured with more grip in the mouth than the La Mission. What it has in common with the aforementioned is a sense of symmetry. It feels very persistent with a light marine/oyster shell influence on the finish. This probably has the edge over the La Mission Haut-Brion at the moment, but intra-family competitiveness aside, it boils down to a great follow-up to the brilliant 2015 and 2016. Drink from 2022 to 2050.
James Suckling: 98Pts; Decanter: 97Pts; Robert Parker: 97Pts; Vinous: 96Pts; Jancis Robinson: 17.5+/20
The 2016 Chateau Margaux is a blend of 94% Cabernet Sauvignon, 2% Merlot and 3% Cabernet Franc, plus 1% of Petit Verdot, representing 28% of the total production. Lucid in color, it has a detailed and precise bouquet with mineral-rich blackberry, raspberry coulis and limestone scents. It feels very perfumed, though not powerful like many Grand Vins in 2016. The palate is a different creature to the aromatics. Here is the intensity of the vintage with shimmering black fruit laced with spice, a killer line of acidity and an irresistible crescendo on the finish. Then, graphite lingering on the aftertaste, a nod to Pauillac perhaps. The aftertaste is so long you could probably write a letter to your friend enthusing about this wine before the aftertaste fades. Doubtless it is destined to be compared to the magnificent '15 Chateau Margaux and to be truthful, there’s a hair’s breadth between them. In a worDecanter: crystalline. Drink 2026-2070.
Wine Advocate: 99Pts; Vinous: 99Pts; James Suckling: 98-99Pts; Decanter: 97Jeb Dunnuck: 97Pts; Jancis Robinson: 18.5/20
The 2016 Chapelle d’Ausone has the highest proportion of Cabernet Franc at 56% this year, complemented by 22% Merlot and 22% Cabernet Sauvignon. Matured in 80% new oak, it has a very floral, incense and rose petal-scented bouquet that blossoms from the glass. There is an underlying mineral vein here, but it may take a few years to come out. The palate is medium-bodied with supple tannin, crisp acidity, cohesive with good backbone, with fine salinite on the finish.
Vinous: 95Pts; Wine Advocate: 93-95Pts; Jeb Dunnuck: 94Pts; James Suckling: 93-94Pts; Decanter: 93Pts
A vibrant and varietally true Cabernet Sauvignon showing aromas of blackcurrant, blackberry, cedar, dried herbs, and subtle graphite. On the palate, it is medium to full-bodied, with finely knit tannins and a fresh line of acidity that reflects its Maipo Valley origin. Flavours of ripe cassis, plum, tobacco leaf, and a touch of cocoa unfold with good precision and balance. The finish is long, elegant, and classically structured, showcasing purity of fruit over heavy oak, with a savoury, slightly mineral edge that enhances its drinkability and ageing potential.
This Single Vineyard wine is a blockbuster in the making. L’Argnée shows a beautiful colour of an intense and deep red with purple reflections. The nose offers a superb aromatic expression combining fruity notes of fresh blackberries and aromas of black truffle. The palate is complex, smooth and round, with particularly silky tannins and powerful aromas of cocoa and ripe black fruit, typical of Gigondas.
Jeb Dunnuck: 96+Pts; James Suckling: 94Pts
Crafted from organically-grown grapes
Magnificent shiny red colour with carmine undertones. Powerful and complex, the nose reveals a superb aromatic bouquet with aromas of very ripe red fruit, combined with notes of chocolate, tobacco and undergrowth. Generous and silky, the palate opens with a soft and round attack before revealing its elegant tannic structure, perfectly well balanced and very harmonious. A refined wine with remarkable harmony, a sign of great maturity in this particularly hot and dry vintage.
Points: James Suckling: 97Pts; Decanter: 96Pts; Vinous: 94Pts; Jancis Robinson: 17.5.20Pts
The 2017 Chateau Margaux is a blend of 89% Cabernet Sauvignon, 8% Merlot, 2% Cabernet Franc and 1% Petit Verdot. Deep garnet-purple colored, it needs a little coaxing to reveal alluring notes of blackcurrant cordial, Black Forest cake and black raspberries with suggestions of candied violets, tilled soil, fallen leaves, licorice and espresso plus wafts of underbrush and rosehip tea. Medium-bodied, the elegance and finesse on the palate is simply bedazzling, exuding a quiet intensity of fresh black fruits layered with oh-so-subtle floral and earth nuances. It has a soft, velvety texture and seamless freshness to support the tightly wound flavors, finishing long and perfumed. Beautiful! This grand vin accounts for just 37% of the crop. Drink: 2024-2060.
James Suckling: 99Pts; Wine Advocate; 98Pts; Vinous: 97Pts; The Wine Independent: 97Pts; Decanter: 96Pts; Jancis Robinson: 17.5/20
The nose displays lifted top notes of honeyed apricot followed by some raisin, toffee and spice. Rich and luscious palate texture showing excellent concentration with mouth-filling flavours of honey, raisins, apricot and spice. Clean finish with a long aftertaste of honey, apricot and raisin.
The blend pays tribute to the Right Bank’s black grape variety, so the Carillon d’Angelus 2017 expresses all the smoothness and opulence of Merlot (90%) with the elegance of Cabernet Franc (10%) that brings finesse to distinguish the wine. With its beautiful dark color, the Carillon d’Angelus 2017 instantly charms with its bewitching aromatic bouquet. The nose discovers ample and pure fresh fruit aromas. The palate starts with a sumptuous attack that reveals the magnitude of the vintage’s personality. The generous concentration extends to a powerful finish that ends in elegance and harmony.
James Suckling: 93-94Pts; Wine Enthusiast: 91-92Pts; Vinous: 92Pts; Decanter: 91Pts; Robert Parker: 90Pts
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
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.
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