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Past Vintages

Tasting Note 2018 Leconfield Cabernet Franc.pdf
Tasting Note 2017 Leconfield Cabernet Franc.pdf
Tasting Note 2016 Leconfield Cabernet Franc.pdf

Technical Data

Region: Coonawarra
Variety: Cabernet Franc
Alcohol: 14.5%
Vine Age: 1982
Sugar at Picking: 13.7-14.3° Baumé
PH: 3.62
Acidity: 5.53 gms/litre
Residual Sugar: 0.86 gms/litre
Malolactic: 100%
Yeast Type: Saccharomyces cerevisiae

Leconfield Cabernet Franc 2016 - Web.jpg

2018 Leconfield Cabernet Franc


COLOUR: Medium to full garnet red.
BOUQUET: Aromatic fragrant nose showing floral and herb tones with a subliminal hint of cinnamon from oak.
PALATE: 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.
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 South Australia since 1837.
OAK TREATMENT: 100% Oak Matured 10% New French oak, 80% 3-4 yo French oak, 10% 4 yo American Oak

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