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.
Our estate grown Chardonnay was planted in 1985 and 1988 on terra rossa over limestone soils. Crops are managed for low yields to produce elegance and intensely flavoured fruit.
Coonawarra’s white wines are wonderfully elegant, fine and invite winemakers to express their style. Our Chardonnay was hand picked and whole bunch pressed. It was oxidatively handled as juice then allowed full fermentation in French oak with a selected yeast and a high level of grape solids. Initially frequent stirring of the lees (battonage) was practised during fermentation.
Some partial malo-lactic fermentation was allowed while on yeast lees. We have produced a modern style of chardonnay which has finesse, elegance and long mouthfeel highlighted with very fine French oak. The wine received a light fining before bottling. 100% French oak for 10 months. Predominantly 2-3 year old.
Ripe nectarine fruit nose overlaid with complexed yeast aromas and a subtle background of vanilla from French oak fermentation. Medium body in style with persistent long stone-fruit flavours finishing with a bright, fine, mineral acidity.
Seared salmon with a Mediterranean inspired salad.
This full flavoured wine will gain dimension in its first two years and the acidity will see it mature over the next four to six years.