Leconfield Coonawarra Cabernet Sauvignon

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.

Vineyards

Coonawarra had an excellent vintage in 2019. Above average rainfall in winter, November and December provided the moisture needed to sustain the vines through what was otherwise a much drier than average growing and ripening season.

Above average temperatures in late February and early March saw veraison complete and set the course for even ripening leading up to vintage. Harvest dates were in line with long term averages with whites ready in mid-March and reds from late March to mid-April. Fruit flavour is a stand out with good natural soft acidity in Riesling and Chardonnay and medium to full body in reds which show both power and elegance.

Vinification

Typically, the oldest, most trusted blocks ripened a little early and were directed to complete fermentation in new French Oak barrels after 6 days skin maceration. Other blocks were allowed more time to macerate before being placed into oak after malo-lactic fermentation.

Several rackings of the wine occurred and some batches maturing in new oak were swapped in to older oak and vice versa. Coopers from both Bordeaux and Burgundy have lent their hand to mature this wine (100% matured in French oak for 18 months. (43% new, 57% 1-3 year old). The emphasis is to have long tannins yet sufficient opulent fruit to fill the palate. Minimal fining was required before bottling.

Tasting Notes

Fragrant, ripe cassis and blackberry nose enhance with cedar and cinnamon through French oak maturation. This is a wonderful example varietal Cabernet Sauvignon. Medium to full bodied with great persistence of flavour and retains the elegance expected of high-quality Coonawarra reds. Tannins are textured, silky and long and the finish is clean and bright.

The style and elegance of this Cabernet will complement the finest beef and venison, through to rich vegetable ragout and pasta.