Leconfield estate was established in 1974 by noted oenologist Sydney Hamilton. Today, Paul Gordon is the winemaker and Richard Hamilton is the winegrower.
The vineyards are situated in Coonawarra. The soil is terra rossa over limestone. The clones planted are Reynella, CW44, and 125. The age of the vines vary between 1974 and 1988. The grapes were machine picked between 13th April and 7th May 2004.
The wine is a blend of 97% Cabernet Sauvignon and 3% Cabernet Franc. The actual alcohol, as reported on the Leconfield website, is 14.4%. The acidity is 7.03 grammes per litre. The residual sugar is 1.9 grammes per litre. The pH is 3.38. Oak maturation was in 60% new French, 3% new American, 29% in 1 to 2 year old French, and the rest in older oak. The wines was left in contact with the lees for three weeks in tank. The fermentation temperature was between 22 and 28 degrees. The yeast used for fermentation was Saccharomyces cerevisiae. The wine underwent blending in January 2005 and was bottles on the 23rd February 2006.
Robert Parker gave this wine 87 points in the edition 161 of his Wine Advocate. James Halliday gave this wine 92 points in his 2008 Australian Wine Companion. My conclusion is that this wine could do with a couple more years to let the oak marry and die down.
This wine was imported by Premium Wines Nordic. Though there is almost no information about this wine on their website.
Colour : Dark maroon
Aroma : Oak, vegetal, mint, coffee, some dark fruits, cold tea
Taste : Oak, blackcurrant, coffee, red fruits, lacking in fruit, overwhelming oak on finish
Alcohol : 14%
Price : 154 SEK
Mark : C
Website : Leconfield Wines
Website : Premium Wines Nordic