Leconfield is situated in the heart of Australia’s famous Coonawarra with its rich Terra Rossa soil over limestone providing the ideal environment for growing premium Cabernet Sauvignon. Now 31 years old, the vineyard was founded in 1974 by pioneering oenologist Sydney Hamilton who at 76 years of age had the dream to produce the classic Australian red wine. Time has validated his choice of Coonawarra as a fantastic place to do just that. Leconfield Cabernet Sauvignon has been the flagship of Leconfield since the first release in 1977. Leconfield’s 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.

As with all Leconfield wines, their philosophy allows the fruit and regional characters to shine through. Harvest occurred over several weeks from mid April 2003 to early May. The 2003 vintage was the second consecutive year of below average yields and is best described as cool, with very little rain until mid May, by which time the Leconfield vintage had been completed. Extended skin maceration on the majority of the components of the blend has contributed to the structure of this wine. Oak maturation was in a blend of new and used hogsheads with several workings to soften the tannins and fill-out the flavor. The wine was matured in 25% new French oak, 5% in new American oak, 44% in one and two year old French and American oak and 26% in 3 year old oak. The wine is predominantly Cabernet Sauvignon (97%) with a small parcel of Cabernet Franc (3%).

A full dense red with vibrant crimson highlights. The nose has classic Coonawarra cassis characters complexed through the use of predominantly French oak. There are aromas of cigar box and cedar, with youthful fruit that will develop given time. The palate is full bodied with sweet fruit balanced by fine long tannins and integrated acidity. The wine is crafted to age but has sufficient fruit sweetness to make it appeal as a younger wine with fresh vibrant fruit. Will be approachable at release, however has the structure to age beautifully over the next 10 years. Perfect with a red meat course.

Alcohol: 13.5%

pH: 3.31

TA: 7.32

R/Sugar: 1.8g/l.