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Leconfield Coonawarra was established in 1974 by noted oenologist, Sydney Hamilton. During a winemaking career spanning nearly 60 years, Sydney was highly regarded for his contribution to the industry. At the age of 76, Sydney Hamilton still yearned to make a classic Australian Cabernet Sauvignon and set himself the task of finding the right district in which to establish his own vineyard and winery – and Leconfield Coonawarra was established.
Today Leconfield’s winemaking direction is driven by highly regarded winemaker, Paul Gordon. Leconfield Cabernet Sauvignon has established itself as one of the most distinctive on the Australian market and has a dedicated following throughout Australia and around the world. The Merlot is meticulously selected so that the small volume released each year is extremely sought after and is regarded as one of the best examples in the district.
Over the last two decades and further reinforced through recent show success, the Riesling vines selected and planted by Sydney Hamilton in 1974 have yielded wines that have become benchmarks of the variety within the Coonawarra region.
2018 provided the ideal conditions to produce outstanding quality white and reds wines in Coonawarra. Above average rainfall in winter and spring ensured the vines had a good start to the growing season. Leconfield’s vines were unaffected by a frost event on 4th November 2017 while warmer conditions in late November and December allowed for quick, uniform flowering providing good fruit set and aided even ripening.
From December to mid-April, temperatures were slightly above average and rainfall about 50% below inducing earlier veraison. Conditions provided ideal ripening with whites being picked in third to fourth week of February and reds from the third week of March to mid April. With moderate yields and even, gradual ripening, excellent quality has been ensured.
Single Vineyard. Our Cabernet Franc vineyard was planted in 1982 and we make this wine as a single vineyard wine. The fruit was harvested on March 22nd and fermented as a single batch for 7 days. Following pressing and malo-lactic fermentation, the wine was racked to predominantly used hogsheads to allow the fruit of the wine to shine through. The wine was racked several times to soften the tannins before ultimately being prepared for bottling in July 2019.
“We believe this to be a very good example of the variety, without the firm tannins often associated with Cabernet Sauvignon. It has elegance and strength.” Jancis Robinson has described it as ‘subtly fragrant and gently flirtatious’, a more ‘feminine side of Cabernet Sauvignon’.
Aromatic fragrant nose showing floral and herb tones with a subliminal hint of cinnamon from oak. This wine has medium body with round textured tannins and finishes long and juicy.
Anything Italian or French inspired. Soft cheeses.
Very approachable as a young wine and anticipate cedar complexity with 6-8 years of age.