Hugging the west coast of Australia about three hours south of Perth, Margaret River is known for its strong maritime influence and ancient, gravelly loam soils—both of which prompt comparisons to Bordeaux. But the region is also famous for the Burgundy grape, Chardonnay, which Howard Park sources from the southern (cooler) reaches of Margaret River as well as the nearby Great Southern region.

Founded in 1986, Howard Park is run by multiple generations of the Burch family, with winemaking overseen by Janice McDonald. This pioneering Margaret River estate, whose striking modern winery sits atop the family’s historic “Leston” vineyard, has also developed vineyards in the cool and even-more-remote Great Southern appellation.

Grapes for the Miamup Chardonnay are sourced from Howard Park’s Allingham vineyard, which is located at the southern end of the Margaret River growing zone—a cooler microclimate which helps preserve acidity in the fruit. The wine is fermented in a combination of new and used French oak barrels, then aged about nine months in barrel before bottling.

Explosive aromas of grapefruit, nectarine, lemon curd, honeysuckle, and warm baking spice carry over to the palate, which is luscious and nearly full-bodied but blessed with refreshing, palate-cleansing acidity. The oak influence is subtle, and there’s a chalky, powdery quality to the minerality that lends lip-smacking “cut.” Pair with crab or lobster dressed with buttery, creamy sauce.