Leconfield, Cabernet Sauvignon, Coonawarra


Full dense red with vibrant crimson highlights.


Attractive ripe fruit nose with cassis nuances and complexed with integrated oak. In time, the wine will develop cedary characters as the lovely primary fruit is allowed to mature.


The palate has excellent richness reflecting the warmer vintage while retaining the elegance expected of Leconfield Coonawarra Cabernet Sauvignon. The tannins are quite long and ripe with good texture which should carry the wine forward into the next decade.


This wine will best match full flavoured meals, such as tender pink lamb back strap, a rich risotto or full flavoured game.


Excellent on release and will age well into the next decade. Expect cedar and cigar box characters to develop with time.


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 complimented with the white varieties of Riesling, Chardonnay and Sauvignon Blanc.


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. Several components that comprise this wine completed fermentation in French oak while the balance of the components had extra time on skins before pressing and oak maturation. Harvest occurred over a relatively short period from the 16th March to 4th April. The yields were quite low and ranged from 3.5-6.0 tonnes/ha. Oak maturation was in a blend of new and used hogsheads with several workings to soften the tannins and fill-out the flavour. The wine received one filtration before bottling on the 10th October 2013. We believe that this 2012 vintage will offer excellent cellaring opportunities into the next decade.

OAK TREATMENT: 100% matured in oak for 17 months (41% New French, 6% New American, 43% 2-4 year old oak. Overall, 85% French, 15% American oak)



Region: Coonawarra 92%, McLaren Vale 8%

Variety: Cabernet Sauvignon 100%

Alcohol: 14%