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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.
2017 was a cooler season, reversing a trend in recent years for earlier harvests. Good winter rains and a cooler spring saw a delayed budburst and flowering. Despite a few hot days in January, summer was mild and flavour ripening took time and patience.
Whites were harvested in mid to late March with excellent quality of fruit definition. With rain clouds on the horizon in late April and Shiraz, Merlot and Cabernet Franc already picked, Leconfield waited until just after Easter to harvest the majority of Cabernet Sauvignon. The quality of the wines from this vintage, resonate with the reds showing the finesse and style similar to the wonderful 2004 vintage.
This 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. 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 will 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 the wine received a further two years bottle aging before being released in September 2021.
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.