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Past Vintages

Tasting Note 2017 Leconfield Coonawarra Cab Sav.pdf
Tasting Note 2016 Leconfield Coonawarra Cab Sav.pdf
Tasting Note 2015 Leconfield Coonawarra Cab Sav.pdf
Tasting Note 2013 Leconfield Coonawarra Cab Sav.pdf
Tasting Note 2014 Leconfield Coonawarra Cab Sav.pdf
Tasting Note 2012 Leconfield Coon Cab Sav_no price.pdf
Tasting Note 2011 Leconfield Coon Cab Sav_no price.pdf
Tasting Note Leconfield 2010 Coonawarra Cabernet Sauvignon.pdf
Tasting Note 2009 Leconfield Coonawarra Cab Sav_no price.pdf
Tasting Note 08 Leconfield Cab Sauv.pdf
Tasting Note Leconfield Cab Sauv 07.pdf
Tasting Note 06 Lec Cab Sauv.pdf
Tasting Note Lec CabSauv 05.pdf
Tasting Note lec cabernet 04.pdf
Tasting Note lec cabernet 03.pdf
Tasting Note Lec CabSauv 02.pdf
Tasting Note Lec CabSauv 01.pdf
Tasting Note Lec CabSauv 2000.pdf

Technical Data

Region: Coonawarra
Variety: Cabernet Sauvignon 100%
Alcohol: 14.5%
Vine Age: 1974-1988, 1998-2001
Sugar at Picking: 13.3 - 14.4° Baumé
PH: 3.49
Acidity: 5.99 gms/litre
Residual Sugar: 0.86  gms/litre
Malolactic: 100%
Yeast Type:  Saccharomyces cerevisae

Leconfield Cabernet Sauvignon 2015_web.jpg

2017 Leconfield Cabernet Sauvignon


View Winemaker, Paul Gordon's Video Tasting Note here:

COLOUR: Dense brooding red
BOUQUET: Fragrant, ripe cassis and blackberry nose enhance with cedar and cinnamon through French oak maturation. This is a wonderful example varietal Cabernet Sauvignon. 
PALATE: Medium to full bodied with great persistence of flavour and retains the elegance expected of high quality Coonawarra reds. Tannins are textured, silky and long and the finish is clean and bright. 
FOOD SUGGESTIONS: The style and elegance of this Cabernet will complement the finest beef and venison, through to rich vegetable ragout and pasta.
CELLARING POTENTIAL: The wine will have immediate appeal yet reward a decade or more of cellaring to achieve secondary complexity of cedar and black truffles.
BACKGROUND INFORMATION: Leconfield Cabernet Sauvignon has been the flagship of Leconfield since the first release in 1977. Our philosophy is to produce a Cabernet Sauvignon displaying both depth and elegance where oak complexes and enhances the fruit but is not allowed to dominate. 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 South Australia since 1837 
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.
OAK TREATMENT: 100% matured in French oak for 18 months. (43% new, 57% 1-3 year old)

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