Leconfield Coonawarra

“Sydney Hamilton purchased the property that was to become Leconfield in 1974, having worked in the family wine business for over 30 years until his retirement in the mid 50s. When he acquired the property and set about planting it, he was 76, and reluctantly bowed to family pressure to sell Leconfield to nephew Richard in '81. Richard has progressively increased the vineyards to their present level, over 75% dedicated to Cabernet Sauvignon, the winery's specialty.”

JAMES HALLIDAY Australian Wine Companion 2019


The Leconfield Coonawarra Story

Leconfield Coonawarra was established in 1974 by noted oenologist, Sydney Hamilton. During a winemaking career spanning nearly 60 years, Sydney was highly regarded for his contribution to the industry. He was especially known for pioneering temperature-controlled fermentation of white wines. This technique allowed for the preservation of delicate aromas and flavours and has become the benchmark for production of white wine around the world.
At the age of 76, Sydney Hamilton still yearned to make a classic Australian Cabernet Sauvignon and set himself the task of finding the right district in which to establish his own vineyard and winery. Showing great foresight, Sydney selected Coonawarra as the area with the potential to fulfil his ambitious dream. Thus Leconfield was born, named after an English ancestor, Lord Leconfield.
Situated in the southern half of the Coonawarra strip, the vineyard occupies some of the area’s richest terra rossa soil over limestone, a composition for which Coonawarra is famous. Original plantings were to the classic variety Cabernet Sauvignon however, Sydney saved a small section of the best soils for Riesling cuttings he had sourced from his Happy Valley vineyard in Adelaide. This enabled him to continue producing a small amount of dry white wine in the style for which he was famous. 
In 1981, with 65 vintages under his belt, Sydney decided to finally retire and Leconfield was acquired by his nephew Dr Richard Hamilton, then based in McLaren Vale. The winery retains its individual identity and character to this day, representing the essence of the famous Coonawarra strip. 
Leconfield Cabernet Sauvignon remains the flagship wine and today Leconfield’s winemaking direction is driven by highly regarded winemaker, Paul Gordon. With over 30 years of winemaking experience under his belt, Paul has further refined the signature style for the Leconfield range of wines. Utilising principally Cabernet Sauvignon, with small additions of Merlot and Cabernet Franc, the Leconfield Cabernet Sauvignon has established itself as one of the most distinctive on the Australian market and has a dedicated following throughout Australia and around the world.
The Merlot is meticulously selected so that the small volume released each year is extremely sought after and is regarded as one of the best examples in the district. 
Over the last two decades and further reinforced through recent show success, the Riesling vines selected and planted by Sydney Hamilton in 1974 have yielded wines that have become benchmarks of the variety within the Coonawarra region.