Wine Making Philosophy

Wine Making Philosophy

Winemaking Philosophy

Leconfield & Richard Hamilton Wines Are Based On A Simple Philosophy –

 Great Wines Are Crafted From Great Vineyards. 

Leconfield & Richard Hamilton Wines are committed to varieties that excel in our Coonawarra and McLaren Vale vineyards, and Paul Gordon, our Senior Winemaker, and the vineyard managers, work in close cooperation to both maximize and preserve the unique characters of our estate-grown grapes. In the winery, we concentrate on revealing the inherent fruit quality of the grapes during the wine making process so that the essence of the fruit and, therefore, the character of the region, are expressed in the wine.

We take a hands-on approach to crafting our wines and continually strive to perfect them. Modern equipment and rigorous hygiene standards are combined with traditional philosophies and techniques, enabling us to utilise the benefits of technological progress while not neglecting traditional knowledge. Though the intensity and structure of the grape flavours will always be the backbone of our wines, the oak we use – particularly to enhance our red wines – is critical to the overall quality. We have established long-term relationships with our traditional coopers, and continually assess our French and American oak to ensure it is delivering the characteristics we desire.

The vineyard resource is the most important factor in the production of Leconfield wines and by retaining control and ownership of our estate we are able to ensure the quality of the fruit we require. The Coonawarra Cabernet, McLaren Vale Shiraz, Coonawarra Merlot and Coonawarra Riesling are only available in small quantities and are made from grapes grown on specific blocks in each of the vineyards. 

Leconfield & Richard Hamilton Wines are the result of our viticultural heritage, attention to detail, careful fruit selection, well thought out non-interventionist wine making and the use of the best complimentary oak.

Paul Gordon, Senior Winemaker

“Great wine cannot be made without exceptional fruit. I pride myself on developing close relationships between both our winery and vineyard staff. We all constantly evaluate our wonderful vineyard resource to find innovative means of maximising fruit quality in our wines.”

Paul Gordon, Senior Winemaker Leconfield Wines

Paul’s fascination with wine grew from researching for a school project at the age of 14. Oenology at Roseworthy College in South Australia followed, achieving his degree in 1979.

Since graduation Paul gained experience in all facets of wine making working in the Barossa Valley, Mildura, Sydney and Coonawarra for the Southcorp group, including 12 years as winemaker and senior winemaker at Rouge Homme in Coonawarra until 2001. This period was interspersed with experience in Europe. He joined Leconfield as Senior Winemaker in December 2001.  

Inspiration from wines of Alsace, Burgundy, Bordeaux, the Rhone regions of France and the new generation of producers in Italy as well as Paul’s oenology experience in Australia have refined his approach.

Based at the winery in Coonawarra Paul is responsible for all production aspects of Leconfield and Richard Hamilton, dividing his time between Coonawarra and McLaren Vale – most hectic during vintage. 

Greg Foster, Winemaker

Following high school Greg began working at a cider house in the Adelaide Hills. While working there his interest in wine making was awakened and in 1988 he enrolled at Roseworthy College, graduating with credit in 1991. After graduation he then left Australia and traveled to New Zealand to learn about cool climate grape growing and wine making and went on to produce many wines from all over New Zealand over the next 12 years.

Greg returned to Australia in 2003 and began working with Kym Tolley at Penley Estate in Coonawarra. He then joined Leconfield in 2018 and is currently based at the winery in Coonawarra. Greg loves making all types of wines and is particularly passionate about cool climate wine making and Cabernet Sauvignon.

Greg has dedicated his entire working life to the wine industry and has completed 28 vintages, gaining knowledge from many people along the way. Greg believes you never stop learning in this business and he cannot wait for the next vintage to roll around!