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.
Tasting Notes
Medium to full garnet red. Aromatic fragrant nose showing floral and herb tones with a subliminal hint of cinnamon from oak. This wine has medium body with round textured tannins and finishes long and juicy.
FOOD SUGGESTIONS: Anything Italian or French inspired. Soft cheese.
CELLARING POTENTIAL: Very approachable as a young wine and anticipate cedar complexity with 6-8 years of age.
WINEMAKING NOTES: Single Vineyard. Our Cabernet Franc vineyard was planted in 1982 and we make this wine as a single vineyard wine. The fruit was harvested on March 22nd and fermented as a single batch for 7 days. Following pressing and malo-lactic fermentation, the wine was racked to predominantly used hogsheads to allow the fruit of the wine to shine through. The wine was racked several times to soften the tannins before ultimately being prepared for bottling in July 2019 We believe this to be a very good example of the variety, without the firm tannins often associated with Cabernet Sauvignon. It has elegance and strength. Jancis Robinson has described it as 'subtly fragrant and gently flirtatious', a more 'feminine side of Cabernet Sauvignon'.
VINTAGE CONDITIONS: 2018 provided the ideal conditions to produce outstanding quality white and reds wines in Coonawarra. Above average rainfall in winter and spring ensured the vines had a good start to the growing season. Leconfield's vines were unaffected by a frost event on 4th November 2017 while warmer conditions in late November and December allowed for quick, uniform flowering providing good fruit set and aided even ripening. From December to mid-April, temperatures were slightly above average and rainfall about 50% below inducing earlier veraison. Conditions provided ideal ripening with whites being picked in third to fourth week of February and reds from the third week of March to mid April. With moderate yields and even, gradual ripening, excellent quality has been ensured.
OAK TREATMENT: 100% Oak Matured 10% New French oak, 80% 3-4 yo French oak, 10% 4 yo American Oak
