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Past Vintages

Tasting Note 2015 Leconfield Sydney Reserve Cabernet Sauvignon.pdf
Tasting Note 2014 Leconfield Sydney Reserve Cabernet Sauvignon.pdf
Tasting Note 2013 Leconfield Sydney Reserve Cabernet Sauvignon.pdf
Tasting Note 2012 Leconfield Sydney Reserve Cabernet Sauvignon_new.pdf

Technical Data

VARIETY: Cabernet Sauvignon
REGION: Coonawarra
PH: 3.36
OAK TREATMENT: Dargaud and Jaeglé new water- bent hogsheads for 29 months, 100%
LEES CONTACT: Light lees included during maturation
YEAST TYPE: Saccharomyces cerevisiae
VINE AGE: 1982, 1984
SOIL TYPE: Terra Rosa over Limestone
PICKING DATE: March 20, 2013
BOTTLED: October 9, 2015

Leconfield Sydney Cab Sauv NV.jpg

2015 Leconfield 'The Sydney' Reserve Cabernet Sauvignon


COLOUR: Full deep red with crimson hues.

AROMA: The nose has ripe, rich cassis fruit enhanced with savoury, integrated fine French oak.

PALATE: This wine has a long, stylish palate with silky tannins that provides persistence.

FOOD SUGGESTIONS: This is a wine of finesse which will accompany many styles of food from tender eye fillet and roasted vegetable lasagne to full flavoured osso bucco and risotto.

CELLARING POTENTIAL: A stylish, full flavoured wine for enjoying in its youth and well into the next decade.

WINEMAKING NOTES: The key to this wine was the vineyard selection made at harvest. We were meticulous in choosing the most consistently ripe grapes from our 30 year old vineyard and fermenting in ourfavourite small fermenter. During fermentation, air was used several times daily to gently extract the flavours from the skins. Pressing was performed before complete sugar dryness to allow  the fermentation to finish in new Dargaud and Jaeglé French Oak hogsheads. The wine was emptied from oak several times during its maturation and received a light fining before bottling.

BACKGROUND INFORMATION: The Leconfield Coonawarra estate was established in 1974 by noted oenologist, Sydney Hamilton who at the age of 76 and a winemaking career spanning nearly 60 years, still yearned to make a classic Australian Cabernet Sauvignon. Selecting Coonawarra as the region to fulfil his ambitious dream, Sydney began to plant his vineyard and built his winery naming it Leconfield, after an English ancestor, Lord Leconfield. This wine pays homage to Sydney’s dream.

VINTAGE CONDITIONS: 2015 represents the forth release of ‘The Sydney’ Cabernet Sauvignon. We have sourced the fruit for this wine from vines planted in 1984. We manage this individual vineyard to ensure consistency of ripeness. Typically, bunch and berry size is smaller from these vines, giving good fruit concentration and density of colour. Harvest was on 23rd March 2015 and the fruit was destemmed and fermented in a small fermenter in which air was used to perform the maceration and help yeast metabolism and aid in mouth feel. After six days, the wine was pressed before dryness and put directly to new French oak to complete fermentation which enhancing the integration of oak and texture through contact with the yeast lees. A number of different coopers were used and barrel types handled uniquely during several rackings. On final selection, the Burgundian cooper Dargaud and Jaegle was chosen for its subtle oak character then the wine was finished in 4 year old D and J hogsheads for six months. After bottling in April 2017, the wine received bottle maturation before releasing in July 2019.