Full rich red with attractive crimson highlights
Ripe cassis and blackberry fruit nose integrated with red cedar, nutmeg and cinnamon through maturation in predominantly French oak. The wine proudly shows is Coonawarra Cabernet Sauvignon pedigree.
The palate displays an excellent depth of rich dark mulberry fruit with ripe, long tannins. It is full flavoured yet retains elegance and finesse.
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 over 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 busines 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. The Hamilton family celebrate 175 years of grape and wine growing in Australia in 2012.
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 25th March to 8th April. The yields were quite low and ranged from 4.5-7.5 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 19th January 2012. We believe that this 2013 vintage will offer excellent cellaring opportunities over the next decade and beyond.
100% matured in oak for 19 months (37% New French, 27% 1 year old French, 21% 2 year French and 15% 2 year old American)
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