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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.
For the second consecutive year, the 2015-2016 growing season was much drier than average with our vineyards receiving only 40% of the average annual rainfall from August to March. Despite that, excellent fruit set provided a more fruitful crop compared with recent years.
February’s maximum temperature was about average, but all other months from October to March had warmer maximum and minimum temperatures, leading to earlier flowering, veraison and ripening. The white varieties were picked in February to take advantage of lovely natural acidity. The red harvest was the earliest that they can remember, and the small berry size of the grapes produced full, rich styles with deep red colours and ripe tannin structure. 2016 is again an outstanding year in Coonawarra across all varieties.
The wine is matured for 2-3 years after bottling to provide a wine which is ready to be enjoyed now and for the next decade. 2016 was a very early vintage for Cabernet Sauvignon in Coonawarra. The vineyard chosen was thinned to position fruit along the trellis to avoid both excessive shading and over exposure to the sun. Following harvest on 4th March 2016, the fruit was fermented in an oak vat with regular manual pump overs.
Pressed with some residual sugar, the wine was run into new French oak to complete primary fermentation. The wine received several rackings then completed maturation in three year old French oak hogsheads for seven months. Following bottling in February 2018, the wine will receive a further two years bottle aging before being released in July 2020. Single Batch. Hand pruned. Hand crop thinned and shoot positioned.
Beautifully complexed ripe cassis nose augmented with integrated French oak to give fine a fine cedar nuance. Fine medium to full bodied palate with silky tannins and great persistence of flavour, this wine has the elegance and structure expected of fine Cabernet Sauvignon.
A stylish wine that will accompany roasted or barbequed spring lamb.
Matured in Leconfield’s cellars for 2-3 years after bottling to provide a wine which is ready to be enjoyed now and for the next decade.