Some of Howard Park's best Cabernet is sourced from the Spring View Vineyard located on the southern ‘rain shadow’ side of the Porongurup Ranges and is noted for being “very complex, perfumed and textural.” The Wildwood Road vineyard on the northern edge of Margaret River brings chocolaty aromas and mid palate richness. The wine is batch vinified in open static fermenters. The fermenting wine is regularly pumped over with a splash and return system and aerated to polymerise and resolve tannin structure. At dryness the wine sees extended maceration for between 20 and 30 days before being aged in well-seasoned fine grained Seguin Moreau French oak for a period of 24 months. The final selection process for the wine occurs in barrel at the end of two years when each barrel is tasted separately to grade the wine. Opulence without soupiness, restraint with underlying power and concentration are all hallmarks of the Howard Park style. Howard Park is making highly innovative and impressive wines – especially reds. Andrew Caillard MW (Langton's).