Leconfield Coonawarra Petit Verdot

Leconfield Coonawarra was established in 1974 by noted oenologist, Sydney Hamilton. During a winemaking career spanning nearly 60 years, Sydney was highly regarded for his contribution to the industry. At the age of 76, Sydney Hamilton still yearned to make a classic Australian Cabernet Sauvignon and set himself the task of finding the right district in which to establish his own vineyard and winery – and Leconfield Coonawarra was established.

Today Leconfield’s winemaking direction is driven by highly regarded winemaker, Paul Gordon. Leconfield Cabernet Sauvignon has established itself as one of the most distinctive on the Australian market and has a dedicated following throughout Australia and around the world. The Merlot is meticulously selected so that the small volume released each year is extremely sought after and is regarded as one of the best examples in the district.

Over the last two decades and further reinforced through recent show success, the Riesling vines selected and planted by Sydney Hamilton in 1974 have yielded wines that have become benchmarks of the variety within the Coonawarra region.

Petit Verdot,

Single batch, single vineyard.

Petit Verdot is only rarely released as a single variety and was originally planted on the Leconfield Coonawarra vineyards as a blending component for Cabernet Sauvignon. It is traditionally a late maturing variety, and our tiny vineyard consists of only two rows. The fruit from 2021 was exceptionally good.­

The 2021 Vintage in Coonawarra has the hallmarks of an incredible vintage, with superb conditions and fruit of outstanding quality and quantity being harvested. The season was mild with very stable weather conditions. The temperatures during the growing season were mild with only minor fluctuations and no major rainfall events. Dry conditions continued right through summer, and consequently, berries remained relatively small with thick skins. Coonawarra did receive several small rainfall events during the growing which was beneficial to the general vine health and soil moisture. These climatic conditions lead to long and steady increases in maturity levels, allowing winemakers to pick at optimum levels for ripeness and flavour.

Fermentation took place in open fermenters and was hand plunged thrice daily then pressed to French oak. Several rackings occurred during 16 months of aging, before the wine was prepared for bottling. Maturation has been in 5-year-old barrels to allow the varietal expression of the wine to shine through.

This Petit Verdot from selected Coonawarra vineyards is fragrant and perfumed showing hints of mocha coffee to augment the perfumed nose overlayed with subtle fine oak. Full flavoured yet elegantly structured with fine chamois tannins, the palate of this wine has flavours of cherry plums with hints of spice.

Perfect for Cassoulet or firm cheeses.