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Past Vintages

Tasting Note 2016 Leconfield Coonawarra Cabernet Merlot.pdf
Tasting Note 2015 Leconfield Cabernet Merlot.pdf
Tasting Note 2013 Leconfield Cabernet Merlot.pdf
Tasting Note 2014 Leconfield Cabernet Merlot.pdf
Tasting Note 2012 Leconfield Cabernet Merlot.pdf
Tasting Note 2010 Leconfield Cabernet Merlot.pdf
Tasting Note 2009 Leconfield Cabernet Merlot.pdf
Tasting Note 08 Leconfield Cab Merlot Tasting Notes.pdf

Technical Data

Region: Coonawarra
Variety: Cabernet Sauvignon  76%
 Merlot: 24%
Alcohol: 14%
Vine Age: 1974 - 2000
Sugar at Picking: 14.6° Baumé
PH:  3.59
Acidity:  6.3 gms/litre
Residual Sugar:  0.7  gms/litre
Malolactic:  100%
Yeast Type:   Saccharomyces cerevisae

Leconfield Coonawarra Cabernet Merlot 2013_web.jpg

2016 Leconfield Cabernet Merlot

$26.00

COLOUR: Deep full red with attractive crimson hues.

BOUQUET: Spicy choc-mint nose with integrated subtle oak. Cabernet Sauvignon imparts a backbone of cassis overlayed with plum fruits from Merlot. There is an intriguing element of forest-floor complexity.

PALATE: A fine round palate showing fruit sweetness. Medium to full bodied in structure, it has fine, silky tannins and a great persistence of flavour.

FOOD SUGGESTIONS: A delicious wine to have at a long Sunday lunch with your favourite roast, oxtail casserole, and enough earthiness to go with a little grated truffle over an Italian or Spanish inspired meal.

CELLARING POTENTIAL: Very approachable on release or enjoy it over the next 8 or so years as it matures.

WINEMAKING NOTES: As with all Leconfield wines, our philosophy is to produce wines displaying both depth and elegance where oak complexes and enhances the fruit but is not allowed to dominate. 2016 produced excellence in both Cabernet Sauvignon and Merlot. The yields were quite low and ranged from 5.0-7.5 tonnes/ha. Oak maturation was in a blend of new and used hogsheads with several workings to soften the tannins and fill-out the flavour. The wine received a light egg fining and one filtration before bottling.

BACKGROUND INFORMATION: 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 complemented with the white varieties of Riesling and Chardonnay. The Hamilton family have been growing grapes and wine in Australia since 1837

VINTAGE CONDITIONS: For the second consequetive year, the 2015-2016 growing season was much drier than average with our vineyards receiving only 40% of the average annual rainfall from August to March. Despite that, excellent fruit set provided a more fruitful crop compared with recent years. February's maximum temperature was about average, but all other months from October to March had warmer maximum and minimum temperatures, leading to earlier flowering, veraison and ripening. Our white varieties were picked in February to take advantage of lovely natural acidity. The red harvest was the ealiest that we can remember and the small berry size of the grapes produced full, rich styles with deep red colours and ripe tannin structure. 2016 is again an outstanding year in Coonawarra across all varieties.

OAK TREATMENT:100% Matured in French oak for 15 months: 18 % New, 59% 1 year old, 12% 2 year old, 11% 3 year old

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