The most critical site selection is applied to vineyard sites for growing Miamup Chardonnay. Each location adds to the complexity of the wine due to the soils, aspects, clones and microclimates unique to the respective sites. Applied to this rich collection of choice, is the skill and enthusiasm of the Howard Park winemaking team that draws upon traditional winemaking methods and the use of fine grain French oak to craft a layered, flavoursome and complex wine.   Sourced from the southern reaches of the Margaret River region, to capture regional, varietal character and maintain fine natural acidity. A mixture of clones including Gin Gin, the American and French contribute to this wine. All the individual vineyards that contribute to Miamup Chardonnay are vinified separately. Fermentation and malo-lactic occurs in a combination of new and older French oak. Temperature of fermentation is controlled between 18ºC to 22ºC and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic. After 9 months in barrel, the wine is blended to tank then fined and filtered before bottling.