Burch Family Wines Blog

Wrap Up of Media Reviews and Accolades - May 2015

Wine Reviews


2013 Howard Park Allingham Chardonnay

“Medium to full yellow hue and an oaky bouquet at first: oaky and sulfidic, but undeniably complex. Hazelnutty later. The palate has good concentration as well as refinement. It's soft and rounded, gently textured and quite powerful without being too assertive. It ends with a slight kick of tannin. It's a generous, buttery, focused chardonnay that will only become more complex and integrated with time in bottle.”
95 points – Huon Hooke, Huonhooke.com

2014 Howard Park Chardonnay
“Intensity of fruit. Long lines of flavour. Class. Balance. A general seamlessness. Citrus and grapefruit, spicy oak and gunmetal. It makes a serious impression.”
95 points – Campbell Mattinson, The Wine Front

2014 Howard Park Mount Barker Riesling
“A label with a fine track record for riesling. This is a wine of some finesse with light lemon blossom nuances and tightly-bound minerality and acidity, waiting to break loose and show its underlying characters. Compare this to the Porongurup Riesling – same maker, same vintage and price. Serve both with flash fried scallops.”
17.5 points – Rod Properjohn, Life by the drop

2014 Howard Park Porongurup Riesling
“I found this more forward then the Mount Barker, the nose richer and more intense, there was texture on the palate with flavours giving pleasure over the acid. I still think it has a long life ahead but it’s a richer wine and enjoyable now although I would drink it next summer not this winter. Still a mean 93 and still more to come, worth its $33.”
93 points – Tony Keys, Key Notes

2013 Howard Park Miamup Cabernet Sauvignon
“There is plenty of good, even great cabernet to be found all over Australia but MR has that extra edge, cool yet strong, and extremely pleasing from first sip to last. 94 points and well worth $28.”
94 points – Tony Keys, Key Review of Wine

2012 Howard Park Miamup Cabernet Sauvignon
“Showing big smoked meat, roast beef, blackberry, cherry and a hint of mocha.”
90+ points – Gord Stimmell, The Star

2012 Howard Park Leston Cabernet Sauvignon
“Closed on first tasting but some air improves the wine immensely. The flavours are intense, deep and long, so I give it 93 but feel it will prove a great wine in the longer term for those putting a case or two away. It's incredibly good value at $46.”
93 points – Tony Keys, Key Review of Wine

2011 Howard Park Abercrombie Cabernet Sauvignon
“Not light on the nose but I found it hard to define, black fruits on entry with oak and acid all in check. Although flavours are abundant they are tight and in control, sitting pert at the moment ready to unfurl and when they do a very beautiful wine will emerge. Drinking very well at the moment and an easy 94 but with three perhaps even four more as it ages. Do not wince at the price of $113, it’s worth it for those who have that sort of money to spend on wine.”
94 points – Tony Keys, Key Review of Wine

“…This Cabernet is old-world, Bordeaux-esque in its display of dark berry aromas with integrated ripe blackberry and currant fruit flavours with an herbaceous element in the finish. There is also a feeling of refinement, tannin structure and balance that also remind me of pricey left bank Bordeaux alternatives. This wine will reveal more layers of flavours and minerality, the benefits from additional time aging in the bottle...”
95 points – Steve Kubota, NatalieMaclean.com

2012 Howard Park Abercrombie Cabernet Sauvignon
“Owner Jeff Burch notes a connection between Howard Park's first cabernet, made from Great Southern fruit in 1986, and his company's flagship Abercrombie. The early wines, made by John Wade (maker, too, of the legendary Wynns John Riddoch Cabernet Sauvignon 1982), came from Great Southern vines planted in the mid seventies. Burch now owns those old vines, which join Margaret River material in Abercrombie. It's a class act from the first sniff: seductively floral cabernet marries seamlessly with sweet oak in the aroma and on the extraordinarily concentrated but harmonious and elegant palate.”
97 points – Chris Shanahan, Good Food Wine Reviews

2012 Howard Park Flint Rock Chardonnay
“Classic smoky hazelnut, buttered toast and rich spicy butterscotch-inflected flavour profile, and its clean lemon sorbet finish.”
90+ points – Gord Stimmell, The Star

“… This Chardonnay circles high above, elegantly singing richer, fuller flavour notes and all the while soaring effortlessly (good lengthy finish.) The first thing that stands out with this 100% Chardonnay is its generous and pleasing citrus and stone fruit aromas. The wine exhibited excellent balance and felt full and rewarding. This is a Chardonnay you can enjoy with or without food, it’s that good. Very pleasing indeed…”
93 points – Steve Kubota, Natalie Maclean

2013 Howard Park Miamup Chardonnay
“Howard Park’s Miamup Chardonnay turfed out its bigger brother in the race to be listed in my 100 Best this year. The famous HP Chardonnay is a rich, textured, weighty wine with lumps and bumps in all of the right places but I was distracted by the sleek, slinky Miamup cuvée with its beach body curves and innate sense of athleticism. It’s half the price, too, but I wasn’t looking at the tag, I was obsessing about the swing of its lithe hips and gentle bounce in its gait. I am thrilled to see several of  the recognised Aussie Chardonnay experts working hard to pack the sub-twenty pound mark with awe-inspiring wines. This is the target – wide open and begging to be hit. ‘Village-level’ white Burgundy and other world styles of this grape simply can’t get down to this fighting price any more. Australian wine can, and it can also do it from first class vineyards and with expert winemaking. This is Australia’s secret weapon and it must be deployed mercilessly and accurately. We only drink full-bore, swaggering Chardonnay on high days and holidays. Fit, perky, desirable Chardonnay can move into all of our lives right now and stay until the end of time – it is, after all, the life-blood of our white wine dies.”
Matthew Jukes, 100 Best Australian Wines



2013 MadFish Premium Red
“Solid. Good. Well-structured and well fruited. Brambly blackcurrant, chocolate and pencils, assorted dry herbs. The kind of wine that is made to drink young, but will mature deceptively well.”
90 points – Campbell Mattinson, The Wine Front

2014 MadFish Premium White
“Premium white is its name but its 100 per cent Chardonnay, very tight apple style of wine, still on the young side but it’s not meant to age so by the summer it should be drinking wonderfully. 92 points, it’s in a fighting price bracket at $18 for those who like the austere its fair, for those that like a richer style perhaps not.”
92 points – Tony Keys, The Key Report

“This is an all-chardonnay mix from Geographe, Great Southern and Blackwood Valley regions. Young, zesty, crisp and refreshing with a salivating chalky finish.”
3.5 stars – Tony Love, Sunday Times Magazine

2013 MadFish Shiraz
“This release isn’t sensational but it’s certainly good drinking at a better-than-fair price. It’s mid-weight, well balanced, gets spiced plum, clove and black cherry notes up and running from the start, holds its form, and then pushes confidently through the finish. Not a foot wrong.”
90 points – Campbell Mattinson, The Wine Front

2012 MadFish Sangiovese Shiraz
“Cherry and stewed plum, spice and leather shoes. Medium bodied with gently sweet and stewed berry and cherry flavours, some savoury dried herbs, grainy tannin and a rose scented finish. Easy to drink and enjoy, with a little bit of extra interest.”
89 points – Gary Walsh, The Wine Front




2014 Marchand & Burch Mount Barrow Pinot Noir
“Medium to deep red colour with a purple tinge. The bouquet is shy and reticent but dominated by smoky, char-oak, guaiacol like aromas. Oak seems to be in the dominant role. It's medium to full-bodied and firm, with a touch of astringency and good length. There's good fruit concentration and vitality - it just needs a little time. A very smart pinot.”
93 points – Huon Hooke, HuonHooke.com

“It’s a silky, intense and elegant, meaty pinot noir that’s balanced and well-structured with earthy plum, raspberry and cherry flavours.”
94 points – Tony Keys, Key Review of Wine

2012 Marchand & Burch Porongurup Chardonnay
“Sophisticated, cool climate Chardonnay that gradually builds in the mouth (and glass) to reveal a complex and thoroughly impressive wine. It is intense but has great finesse. A wine with the “X-factor”. Hard to catalogue the ever-changing flavour spectrum which includes citrus and stone fruit plus savoury/nutty mealy nuances and even a hint of floral character.”
97 points – Bob Campbell, Bob Campbell Wine Reviews

Category: Wine Reviews