COLOUR: Full deep red.
BOUQUET: Ripe cassis and blackberry fruit nose integrated with red cedar, nutmeg and cinnamon through maturation in predominantly French oak. The wine proudly shows its Coonawarra Cabernet Sauvignon pedigree.
PALATE: The palate displays an excellent depth of rich dark mulberry fruit with ripe, long tannins. It is full flavoured yet retains elegance and finesse.
FOOD SUGGESTIONS: This wine will best match full flavoured meals, such as tender pink lamb back strap, a rich risotto or full flavoured game.
CELLARING POTENTIAL: Excellent on release and will age over the next decade or more. Expect cedar and cigar box characters to develop with time.
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 for 18 months. (34% New French oak, 8% 1 yo. French oak, 24% 2 y.o. French oak, 14% 3 y.o. French oak, 12% 4 yo French oak 8% American oak).