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Leconfield is situated in the heart of Australia’s famous Coonawarra with its rich Terra Rosa soil over limestone providing the ideal environment for growing premium Cabernet Sauvignon. The vineyard was founded in 1974 by pioneering oenologist Sydney Hamilton who at 76 years of age had the ambition to produce the classic Australian red wine. Time has validated his choice of Coonawarra as a fantastic place to do just that. Today the estate remains a family wine business owned by Dr Richard and Jette Hamilton and is planted predominantly to Cabernet Sauvignon with smaller patches of Merlot, Cabernet Franc, Shiraz, Petit Verdot and complimented with the white varieties of Riesling, Chardonnay and Sauvignon Blanc.

Leconfield Cabernet Sauvignon has been the flagship of Leconfield since the first release in 1977. The philosophy is to produce a Cabernet Sauvignon displaying both depth and elegance where oak complexes and enhances the fruit but is not allowed to dominate. Several components that comprise this wine completed fermentation in French oak while the balance of the components had extra time on skins before pressing and oak maturation. Harvest occurred over a relatively short period from the 16th March to 4th April. The yields were quite low and ranged from 3.5-6.0 tonnes/ha. Oak maturation was in a blend of new and used hogsheads with several workings to soften the tannins and fill-out the flavour. 

Part completed fermentation in French oak, part post-ferment maceration, matured in French hogsheads (35% new) and 22% new and used American oak. Coonawarra mulberry joins with cassis, oak (the latter with a mix of cedar and vanilla ex the cocktail approach) and tannins to provide a strongly textured and structured palate with time on its side. Drink by: 2030; Price: $34.00; Date Tasted: March 2016; Alcohol: 14.5%; Rating: 93 Points & Special Value Star; James Halliday Wine Companion


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