Howard Park Wines
Howard Park Wines has a very simple mantra when it comes to the production of its wines - premium wine can only come from excellent fruit. Since its foundation Howard Park has held the belief that each variety is best suited to particular climates and soil types within the two premium wine regions of Margaret River and the Great Southern.
Over the past 25 years, Howard Park has exerted considerable effort into defining and classifying the vineyards in these two regions by variety to ensure the quality levels demanded are continually upheld and improved. We believe this approach ensures that each bottle of Howard Park wine is the finest expression from these two regions and continues to over deliver on your expectations.
"We have a simple philosophy; premium wine can only come from excellent fruit.
Simply, we go to wherever the fruit grows best."
- Jeff Burch
Commitment to Western Australia’s best grape growing regions of Margaret River and the Great Southern with our vineyards, wineries and cellar doors in each region, and the launch of our single vineyard wines.
Commitment to sourcing the very best fruit from specific vineyards and in many cases specific blocks on these vineyards in Western Australia’s Margaret River and cooler Great Southern regions.
Commitment to traditional winemaking skills, the use of new French oak and careful blending procedures to ensure perfect harmony is achieved.
Commitment to fulfilling a family passion for wine.
This founding two-region philosophy aligns with Howard Park’s winemaking philosophy which adopts an ethos for integrating the old with the new. Howard Park embraces modern technology whilst employing traditional winemaking techniques and produces internationally recognised wines of the highest quality. As a result, our Riesling, Chardonnay, Cabernet Sauvignon and Shiraz wines are only ever produced in very small quantities, but are noted for their rare balance of elegance and power with a proven history of ageing with increased complexity and interest.
Read more about our Viticultural Practices
MadFish are wines with an emphasis on enjoyment and drinkability. They are for people who enjoy the pleasures of life: family, friends, food and wine. The MadFish label was first released in 1992 with the MadFish Premium White, soon followed by the MadFish Premium Red in 1993.
Today a number of wine styles are produced including Riesling, Sauvignon Blanc Semillon, Shiraz and Chardonnay along with some alternative varietals such as Pinot Noir and Carnellian.
These contemporary wine styles are made from cool climate fruit and are noted for their pure, fresh and clean characteristics in which the flavour of the fruit is the primary character.
In the spirit of Western Australia, MadFish wines are without pretension and without fuss.
Our Selected Regions
Premium wine can only come from excellent fruit and it is this reason that MadFish's locations, in the heart of the Great Southern and Margaret River, were chosen.
The sourcing of this fruit from specific vineyards, and in many cases specific blocks on the vineyard, is one of the most important factors in the production of MadFish wines.
Read more about our Viticultural Practices
Marchand & Burch Wines
We aim to produce a selection of fine wines that express Individual personalities, reflective of where they have come from and how they are grown. We have selected only the very best vine clones and vineyard sites with good aspects, ancient soils and ideal altitude. We have also endeavoured to follow the best viticultural practices to have low yields of high quality fruit. Some of the vineyards are undertaking bio-dynamic viticulture following the Rudolph Steiner School of Land Management, while others are moving towards organic viticultural practices with the aim of eventual certification.
The winemaking is traditional, yet modern with minimal intervention to allow the wines to become true expressions of their natural source. Our winemaking efforts are organised around the lunar calendar for barrel fermentation, wine movement, barrel stirring and bottling.
This bio-dynamic method of using the lunar calendar is followed from the vineyard right through to the bottling process. This method has been Introduced by Pascal who is a firm believer in the positive results he has witnessed using these techniques over many years in Burgundy.
Chardonnay is whole bunch pressed and put to barrel with a natural ferment and left to ferment dry. The best new oaks are used but with a balance of one and two year old barrels so the oak is integrated but not dominant over the fruit for flavours. The finest wine from the barrels is then selected and blended for bottling. The red grapes are hand-picked, hand-sorted and placed in small open fermenters, allowing cold soak maceration to improve the structure of the wine. The juice is then allowed to ferment naturally, followed by basket-pressing and then left to rest in new 100% French oak.