2025 Howard Park Miamup Rose, Margaret River

88 points Halliday Wine Companion

"...a little spicy, fresh and lively, with a tickle of sweetness..."

Stop and smell the roses here, with added layers of watermelon, hibiscus tea, cranberry and barely ripe strawberries leading the way to higher, vibrant warm notes of tangerines and blood oranges. The palate is generous, lively and a little bit spicy. Wonderfully rounded, yet finishes clean, dry and savoury.

Skip the green garden salad and bring out a crispy pork belly salad tossed with green mango, mint, peanuts, and a fiery chilli-lime dressing. The wine’s zesty cranberry and blood orange brightness cuts beautifully through the rich, fatty crunch of the pork, while its rounded texture tames the sharp hit of chilli.

Keeping it casual? Pop a bottle open next to a platter of spicy baja prawn tacos topped with pickled pink onions and a smoky chipotle crema. The subtle spice and generous fruit profile of this Rosé handle the smoky heat of the crema with ease, while its crisp, dry finish acts as the ultimate palate cleanser between bites.

More about this wine

Howard Park is a family-owned winery with more than 40 years of experience in Western Australia’s Margaret River and Great Southern regions. From its 1986 origin in the latter, the estate has grown to five properties: Leston and Allingham in Margaret River, Mount Barrow and Abercrombie in the Great Southern, and Forest View in Pemberton. Each site has a different focus but the overarching theme is control: tailoring each vine and seasonal bud and keeping the fruit and the expertise in-house.

The Miamup Rose is a regional blend of Margaret River Shiraz, Tempranillo and Grenache, with the soils, aspects, clones and microclimates of each site adding complexity to the final wine.

The 2025 vintage was defined by consistently warm, dry conditions without extremes, allowing for even ripening and strong fruit quality. The fruit was pressed immediately after arrival in the winery and fermented mostly in stainless steel and to a lesser degree, older French oak. Lees were stirred weekly during the last part of fermentation. And partial malolactic was allowed during a short maturation oak. The wine was minimally fined and filtered.

Critic reviews

88 points Jane Faulkner for Halliday Wine Companion, February 2026

"A pale fuchsia hue; smells and tastes of fairy floss, raspberry lollies and juicy watermelon. It’s a little spicy, fresh and lively, with a tickle of sweetness and lees rounding out the palate, although ultimately a dry rosé. Drink to 2027."