Burch Family Wines Blog

Wrap up of media reviews and accolades - July 2015

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JULY, 2015


2012 Howard Park Abercrombie Cabernet Sauvignon
“From Great Southern and Margaret River; wild-fermented and extended post-fermentation maceration; matured in French barriques (60% new) for 20 months. This is Burch Family Wines’ big dog, immensely powerful and deeply structured, blackcurrant, dried herbs and grainy tannins all competing for space and attention. Demands time, and will be very long lived.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2013 Howard Park Allingham Chardonnay
“Sourced from the best estate vineyard plantings in Margaret River and Mount Barker, barrel-fermented in French oak. A chardonnay of intensity and finesse, length a given; the fruit flavours are ripe, but there is also an intriguing savoury note adding another dimension.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2010 Howard Park Museum Release Riesling
“Gleaming straw-green; an object exercise in what is to be gained by cellaring riesling, yet it’s an exercise with years to run, for this is only part-way along the road to the full maturity it will achieve (by ’20) and hold without demur through another decade. The low pH and good natural acidity invests the lemon citrus flavours with a minerally mouthfeel, even as secondary hints of toast make their first tentative appearance.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Howard Park Porongurup Riesling
“From one of the two oldest vineyards in the Porongurup subregion. The flowery bouquet leads into a fine, yet intense palate typical of young Porongurup riesling; lime zest and vibrant minerally acidity run the length of the beautifully balanced palate. The end point of this lovely wine is far distant, likely later than ‘34.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Howard Park Mt Barker Riesling
“The potent bouquet borders on spicy, with flowers behind; the palate has excellent structure and depth, the flavours centred on a rich vein of citrus, bolstered by firm acidity.”
94 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Howard Park Sauvignon Blanc
“Free-run juice from Great Southern/Margaret River grapes has been partially barrel-fermented, the slightly smoky bouquet leading into an intensely focused palate, with the length and clarity more frequently encountered with high quality riesling, a comparison heightened by attractive citrus notes that accompany stone fruit and gooseberry flavours.”
95 points - James Halliday, James Halliday Australian Wine Companion 2016

2013 Howard Park Chardonnay
“Wild yeast-fermented and matured in French oak. The varietal fruit expression is fully ripe (although fresh), with white peach, melon and fig flavours, citrus sneaking in via the acidity. Has precise line, length and balance, with its future assured.”
95 points - James Halliday, James Halliday Australian Wine Companion 2016

2012 Howard Park Flint Rock Chardonnay
“Wild yeast, cool ferment, matured in both stainless steel and older oak. Clearly it’s striving for a fresh (dare we say ‘crisp’) style but it’s hard to fault the delivery of flavour. It’s a wine with a lot to offer. Citrus, peach, grapefruit, even some struck match characters. Persistence of fruit flavour is noticeable through the finish. Very good-excellent quality.”
94 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Howard Park Flint Rock Chardonnay
“Cool, wild yeast fermentation in tank and used French oak, followed by 9 months on lees, has thrown the focus on intense, linear fruit with pink grapefruit and a hint of background texture providing an each way bet bound to come up.”
93 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Howard Park Miamup Chardonnay
“Wild-fermented and matured in used French oak. Swings and roundabouts: more complex than the Flint Rock Mount Barker, but inevitably less linear; the oak is evident, but only as a background filter.”
93 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Howard Park Flint Rock Pinot Noir
“It’s young but gets away with it better than many high acid white wines that are released early. No complaints from me, it smells like very good pinot noir and tastes like good pinot noir, that is stinky and earthy. It's $28 and I have had wines almost twice the price that have not tasted as good. 95 points and a bargain.”
95 points – Tony Keys, Key Review of Wine

2013 Howard Park Leston Shiraz
“Matured in new and second-use barriques for 18 months. Ticks every box: the colour very good, the bouquet an expressive mix of dark berry fruit and neatly folded oak, the medium to full bodied palate with considerable flavour and texture complexity, the purple and black fruits graciously allowing ripe tannins and oak the curtain call.”
95 points – James Halliday, James Halliday’s Wine Companion

“This is a little different from the rest of the Leston/Scotsdale range. As Margaret River shiraz often is. It’s a savoury expression of the variety. It has plenty of cherry-plum fruit, an abundance even, but it’s smoky, graphitelike, clovey personality is the dominant impression. Meat and peppers, gun smoke and mineral. Reductive elements kick all these characters along. Chocolatey oak, dark and slightly bitter, but subtle. Positive. This is a beauty. If you like the style.”
94+ points - Campbell Mattinson, The Wine Front

2013 Howard Park Miamup Cabernet Sauvignon
“Miamup is the road that runs between Cowaramup and Wilyabrup making it at the hub of some of the best cabernet soils in the district. There’s a leafy tobacco-like quality on the nose and an elegance about the palate. Fine, silky tannins and fine-grained French oak make their play”.
92 points – Ray Jordan, Top 100 Reds (The West Australian)

“Held for 18 months in French barriques. The colour is good, the varietal expression crystal clear, black olive, bay leaf and dried herbs woven through the predominant cassis fruit; the tannins are well balanced and integrated,
oak likewise.”
94 points – James Halliday, James Halliday Australian Wine Companion 2016

2012 Howard Park Leston Cabernet Sauvignon
“The grapes were grown in the prized Wilyabrup district, and the wine spent 18 months in French oak. There is ample cassis and black olive varietal fruit, but the tannins presently have a tight grip on that fruit, hoisting a ‘do not enter’ warning sign - in 5+ years this sign will be ancient history.”
94 points - James Halliday, James Halliday Australian Wine Companion 2016

2013 Howard Park Leston Cabernet Sauvignon
“An opulent version of Leston cabernet. Oak and fruit, brimful, eager to please but with ropes of tannin to keep it safely at dock. Blackcurrant, leather, smokin’ cigars, coffee-cream. Cedarwood. Dust. Pure, luscious, velvety and varietal at once. Quite the looker.”
94+ points – Campbell Mattinson, The Wine Front

2012 Howard Park Scotsdale Cabernet Sauvignon
“From the near-40yo estate vineyard at Mount Barker; separate lots were either pressed at dryness or given postferment maceration, and kept separate during 20 months maturation in French oak (40% new). Picture perfect, not a hair out of place as the blackcurrant fruit, a touch of black olive and cedary oak flows seamlessly along the supremely elegant palate.”
97 points – James Halliday, James Halliday Australian Wine Companion 2016

2013 Howard Park Scotsdale Cabernet Sauvignon
“Fluid style of cabernet. Supple. Balanced. Gravel, blackcurrant, bay leaves. A slipstream of creamy, smoky oak. Medium weight, classy, well dressed and turned out. Everything exactly where it should be. Feels effortless.”
93 points – Campbell Mattinson, The Wine Front

2013 Howard Park Scotsdale Shiraz
“This is an attractive wine to drink. It had me at hello. Red and black berries, some undergrowth, some woody spice, aniseed. Oak adds seasoning, toast and cedar, and sits hand-in-glove with the fruit. I went back to this several times over the course of two days and liked what I saw throughout. It’s good up-front but it holds, and will last.”
94 points – Campbell Mattinson, The Wine Front

“Matured in French barriques for 18 months. Bright purple-crimson; the wine travels a very different road to that of Leston; fresh, spicy and no more than medium-bodied, the bouquet is a symphony of red and black counterparts, the elegant palate silky smooth, and cruises through to a long finish and lingering finish.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2013 Howard Park Cellar Collection Cabernet Sauvignon Shiraz
“Margaret River cabernet sauvignon teams up with Frankland River shiraz. Yes. Excellent form. Not a big wine but a beautifully shaped one. Currants, mulberry, cigars and gum nuts. Hits the mouth and runs a distance. Classical.”
94 points – Campbell Mattinson, The Wine Front

2014 Howard Park Cellar Collection Chardonnay
“Margaret River chardonnay. Limited release. A sunny disposition with a cool, cutting finish. A nice person gives you a cold stare. There’s surely a food application. Lemon, metal, grapefruit and oak-spice. Sizzles through the mouth.”
91+ points – Campbell Mattinson, The Wine Front

NV Howard Park Jete Brut Blanc
“Nose has lovely toasty, honeyed complexity. The palate has that nice firm texture and slightly creamy mouthfeel.”
94 points – Australian Wine Showcase Magazine

 

 

 

2013 MadFish Premium Red
“There are other varieties in there as well but it works giving pleasure all the way, not complex in taste but works 91 points and OK value at $18 …”
91 points – Tony Keys, The Keys Report

“This is a bit of a mix-up of a wine with plenty of different varieties adding their two bob’s worth. The savoury earthiness of the sangiovese seems to have played a significant role on the finish. I like this style of wine. It’s got plenty of fruit but retains a focus and friendliness for drinking with food. Excellent value-for-money wine.”
90 points – Ray Jordan, Cellar Talk

2014 MadFish Premium White
“It’s called Premium White yet this is all chardonnay from a number of WA wine regions. It’s crisp, clean and fruity with a splash of citrus tang makes for an appealing current-drinking wine while it’s still fresh and racy.”
Ray Jordan, Cellar Talk

2012 MadFish Shiraz
“A regional blend drawn from the southwest of WA. The colour is light but bright, the bouquet and palate both building on the promise of the colour; vibrant red and black cherry, plum and a wreath of spice come through on the harmonious medium bodied palate. A wine that over-delivers in every way.”
94 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 MadFish Shiraz Pinot Noir Rose
“Light, vivid crimson-puce; the bouquet and palate point to skilled handling of the blend, in a seamless red fruit spectrum. Possibly saignee of either or both of the varieties. Perfect balance, lovely flavour and finish.”
93 points – James Halliday, James Halliday Australian Wine Companion 2016

2014 MadFish Gold Turtle Chardonnay
“Barrel fermentation in French oak and lees-stirring have given the wine a flying start, for it has simply added to the appeal of the white peach, melon and citrusy acidity of the long very well balanced palate. A complete wine.”
94 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 MadFish Gold Turtle Semillon Sauvignon Blanc
“The synergy of the blend has worked wonders, with lees contact giving context for the slightly smoky bouquet, and the almost lazy ripeness of the palate. My 'lazy' may be another observer's 'lively', for the palate is both to a lesser or greater degree; brittle lemon/lemongrass from the semillon, kiwi fruit and gooseberry from the sauvignon blanc.”
94 points - James Halliday, James Halliday Australian Wine Companion 2016

2013 MadFish Gold Turtle Cabernet Sauvignon Merlot

“Matured for 18 months in French barriques. This is Margaret River cabernet merlot out to have a good time, flaunting its shapely body and rich blackcurrant fruits. Yes, there are tannin and oak inputs, but they are relatively unimportant.”
93 points - James Halliday, James Halliday Australian Wine Companion 2016

 

 

2013 Marchand & Burch Porongurup Chardonnay
“Bright straw-green; handpicked, whole bunch-pressed, wild yeast-fermented in French oak; the result is a resplendently complex chardonnay with white stone fruit, creamy cashew and bright acidity forming a circle of continuous flavours.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2014 Marchand & Burch Villages Chardonnay
“Hand-picked from Porongurup vineyards; wild yeastfermented in French barriques. Shows the magic of this subregion, with the extra integrity and precision is seems to give all varieties grown there; here there is a chorus of trumpets announcing the mouthwatering, vivid pink grapefruit and peach fruit
flavours that have devoured the oak.”
96 points - James Halliday, James Halliday Australian Wine Companion 2016

2013 Marchand & Burch Mount Barrow Pinot Noir
“Bright, clear crimson-purple; ticks all the boxes, and a nice endorsement of John Gladstones belief in the benefits of increased temperatures in lockstep with increased CO2; red cherry fruit on the bouquet and palate has a complex carpet of spice and earth, drawing out the finish, providing complexity and a vigorous finish.”
95 points – James Halliday, James Halliday Australian Wine Companion 2016

2014 Marchand & Burch Mount Barrow Pinot Noir
“Rich dark moist soil on the nose, not as feral as some PN but beautiful fruit flavours and balance. It's long in the mouth stretching from tip of tongue to back of palate and once swallowed the perfume is wonderful with the return journey bliss. 96 points and very good value at $50.”
96 points – Tony Keys, Key Review of Wine

Champagne Franck Bonville Grand Cru Avize Blanc De Blancs 2009
“Yeast, gentle fino sherry and chamomile notes, honey and spiced biscuits. Fine bead and mouth-feel, white peach, mainly dry and saline but with a touch of honey to soften and seduce. Lovely long saline finish. Complex and composed. Beautiful wine.”
94 points – Gary Walsh, The Wine Front

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