2022 Howard Park Abercrombie Cabernet Sauvignon, Margaret River

An impressive Abercrombie this vintage showcases all the varietal inputs – the cassis, the mulberries, licorice and nori plus the added extras – the judicious oak influence (30% new French barriques, aged 18 months) adding cedar and spice. It’s fuller bodied yet not weighty, with plentiful tannins yet textural and fine with some grip plus refreshing acidity keeping this composed.

97 points Jane Faulkner winecompanion.com.au

Howard Park Abercrombie Cabernet Sauvignon is one of Western Australia’s most iconic reds — a flagship Cabernet that showcases both the pedigree of Margaret River and the winemaking precision Howard Park is known for. Named after founder John Abercrombie, this wine blends fruit from the estate’s best vineyards in Margaret River and Mount Barker, delivering power, finesse and long-lived structure in every vintage.

The 2020 vintage (latest release) is built primarily around Margaret River fruit, particularly from the Leston Vineyard in Wilyabrup — known for its gravelly loam soils and maritime influence. Smaller portions from Mount Barker add cooler-climate aromatics and fine acidity. The fruit is hand-harvested, sorted, cold-soaked, and fermented in small batches before ageing for 18 months in French oak barriques (typically around 50–60% new).

In the glass, the wine is deep and expressive. Aromas of cassis, mulberry and bay leaf leap out, followed by hints of cedar, black olive tapenade, graphite and cigar box. The palate is full-bodied and tightly structured, showing classic Cabernet concentration and polish — blackcurrant and dark cherry wrapped in sinewy tannins and lifted by fine acidity. The oak is integrated and supportive, contributing spice, length and gravitas.

Abercrombie is never about flash. It’s always composed, architectural and cellar-bound — a wine that opens slowly and rewards patience. One of the few Cabernets in Australia that comfortably sits beside top Left Bank Bordeaux in both ageability and seriousness.

Food pairing: Ideal with dry-aged beef, rosemary lamb shoulder, mushroom Wellington, or venison with blackberry glaze. Also pairs beautifully with hard cheeses like Comté or clothbound Cheddar.

Cellar potential: Built to go the distance. Drink from 2026 if you decant, but will hit peak complexity from 2030 to 2045+.