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. The Hamilton family celebrate 177 years of grape and winegrowing in Australia in 2012
WINEMAKING NOTES: 2017 provided a season balancing patience and prudence to capture the best potential of the fruit. Patience allowed for fruit to achieve flavour ripeness, prudence not to lose all that hard work through being too greedy. Typically, our 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. Our emphasis is to have long tannins yet sufficient opulent fruit to fill the palate. Minimal fining was required before bottling in December 2018.
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