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 Shiraz
Tasting Notes
Rich full deep scarlet red. Bright, vibrant nose showing red plum and olive nuances overlayed with subtle oak that provides an element of coffee mocha. Lovely rich, full, concentrated ripe shiraz palate with fine tannins that provide persistence and length. Round acidity provides elegance and grace.
FOOD SUGGESTIONS: The wine will best match full flavoured plates of rare beef, aubergine lasagne, tapas.
CELLARING POTENTIAL: Immensely enjoyable in its youth and structured to mature and develop for a decade.
WINEMAKING NOTES: Our 'Farm' block just to the south of the McLaren Vale township provides the black loam soil over clay that limits yields and encourages small berries to produce the rich Shiraz fruit for this wine. Harvesting was at night to take advantage of cooler temperatures. Bunches were destemmed then allowed to ferment for 7-10 days on skins before pressing. The oak used for maturation was predominantly new and used French with some second use American to aid the perception of fruit sweetness and a light fining polished the soft tannin structure.
VINTAGE CONDITIONS: 2018 was an outstanding year in McLaren Vale.
Above average rainfall in July and August set up the vines for a good growing season. October and November were relatively dry but relieved by good rains in December. Temperatures in most months from October to the end of harvest were slightly warmer than average with both maximum and minimum. Veraison was a little late, but proceeded rapidly after some hot January days. Ripening conditions during February and March were ideal with dry conditions and an absence of extreme temperatures provided rich fruit flavours and mature tannins.
OAK TREATMENT: 100% French oak - Initially 50% New and 50% large Vats for 8 months, then 6 months in 1-5 yo hogsheads to finish off.
VEGAN
