Click to find out more.
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.
Single batch, single vineyard. The fruit was harvested on 5th April 2021.
The 2021 Vintage in Coonawarra has the hallmarks of an incredible vintage, with superb conditions and fruit of outstanding quality and quantity being harvested. The season was mild with very stable weather conditions.
The temperatures during the growing season were mild with only minor fluctuations and no major rainfall events. Dry conditions continued right through summer, and consequently, berries remained relatively small with thick skins. Coonawarra did receive several small rainfall events during the growing which was beneficial to the general vine health and soil moisture.
These climatic conditions lead to long and steady increases in maturity levels, allowing winemakers to pick at optimum levels for ripeness and flavour.
Fermented as a single batch with extended maceration on skins. Following pressing and malo-lactic fermentation, the wine was racked to used hogsheads for maturation (100% Oak Matured for 15 months in 1-6 year old French and American oak hogsheads) to allow the fruit to shine through without excessive oak influence.
The wine was racked several times to soften the tannins before ultimately being prepared for bottling in July 2020. We believe this to be a very good example of the variety, with softer tannins and good persistence. It has elegance and strength.
Medium to full red with bright scarlet highlights. This Cabernet Franc shows an earthy complexity with a touch of dried sage. Oak plays a subtle understatement to the fragrance of the fruit. Round, long, textured, persistent, elegant, silky, creamy.
Fettucine carbonara, cassoulet, vintage cheddar.
Very approachable as a young wine. Cedary complexity will develop with 6-8 years of age.