Leconfield
Leconfield Coonawarra was established by noted oenologist, Sydney Hamilton, in the southern half of the Coonawarra strip. The vineyard occupies some of the area’s richest terra rossa soil over limestone, a composition for which Coonawarra is famous. During his winemaking career spanning nearly 60 years, Sydney was highly regarded for his contribution to the industry. In 1981, with 65 vintages under his belt, Sydney decided to finally retire and Leconfield was acquired by his nephew, Dr Richard Hamilton, then based in McLaren Vale.
Leconfield Cabernet Sauvignon
Tasting Notes
Dense brooding red. 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.
FOOD SUGGESTIONS: The style and elegance of this Cabernet will complement the finest beef and venison, through to rich vegetable ragout and pasta.
CELLARING POTENTIAL: The wine will have immediate appeal yet reward a decade or more of cellaring to achieve secondary complexity of cedar and black truffles.
OAK TREATMENT: 100% matured in French oak for 18 months. (43% new, 57% 1-3 year old)
