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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2033 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 7 notes) - hiding notes with no text | | | Tasted by gcarl on 3/2/2023 & rated 93 points: Surprisingly towards being a mature Cab at 3+ years from harvest, but fruity nose leads one to believe the age, even though there is leather and a bit of barnyard detected. Very nice on the palate and a steal from winetext.com at $11.11. (937 views) | | | Tasted by Debbiemc on 12/16/2022: Notes of leather, vanilla, earthy mushroom, currant
Fruit forward, slightly tannic, currant, cocoa. (1011 views) | | | Tasted by Mondarin on 11/12/2022 & rated 90 points: This was a very solid bottle, showing purity of fruit and well managed med+ tannins. Ripe but not overripe fruit condition, med/med+ body and decent finish. Pretty elegant and agile. Darker red and lack fruits (black cherry, blackberry)
Pairied w a thick ribeye and went well. Looking for a little more complexity, and did not notice any telltale coonawara mintiness/ eucalyptus. Pretty good value for money. (1130 views) | | | Tasted by chatters on 8/12/2022: Coonawarra Roadshow (Town Hall, Sydney): Coffee, Ribena, Baked earth and baking spice with a slightly savoury underpin. Concentrated black fruit, tight chalky tannins, showing as very young but, hmm, not quite right for me. (1684 views) | | | Tasted by isjomia on 8/7/2022 & rated 94 points: I enjoyed this a lot. Medium bodied sweet fruited with depth and length. A relative bargain. (1283 views) | | | Tasted by graemeg on 11/25/2021: {screwcap, 14.5%} Youthful ruby. A touch rubbery, with currants, liquorice and trademark mint. Palate is a bit blocky, warmly alcoholic, with medium acid and low dusty tannins. Brambly flavours, with herb and leaf, and black fruit. Fairly short finish though. Workaday. Best young I think, given the strong alcohol and weak structure. (1158 views) |
| Leconfield Producer Website2019 Leconfield Cabernet Sauvignon2019 Vintage
Colour: Dense brooding red.
Bouquet: Fragrant, ripe cassis and blackberry nose enhance with cedar and cinnamon through French oak maturation. This is a wonderful example varietal Cabernet Sauvignon.
Palate: Medium to full bodied with great persistence of flavour and retains the elegance expected of high quality Coonawarra reds. Tannins are textured, silky and long and the finish is clean and bright.
Food Suggestions: The style and elegance of this Cabernet will complement the finest beef and venison, through to rich vegetable ragout and pasta.
Cellaring Potential: The wine will have immediate appeal yet reward a decade or more of cellaring to achieve secondary complexity of cedar and black truffles.
Technical Notes
2019 provided an outstanding year to produce Coonawarra Cabernet Sauvignon. Approx. 10% of the wine was allowed to complete fermentation in new French oak after a week on skins. The remainder was allowed extended skin contact to round the palate and improve persistence and length. Several rackings from barrel during maturation were undertaken to freshen the wine and allow natural clarification. Minimal fining was used on final assembly of the component
2019 Cabernet Sauvignon
Variety: Cabernet Sauvignon
Vine Age: 1974-1988, 1998-2001
Alcohol: 14.5%
Sugar at Picking: 13.7 - 14.1° Baumé
PH: 3.47
Acidity: 6.7 gms/litre
Residual Sugar: 0.43 gms/litre
Malolactic: 100%
Yeast Type: Saccharomyces cerevisae
Oak Treatment: 100% matured in French oak for 18 months. (43% new, 57% 1-3 year old)
Vintage Conditions
Coonawarra had an excellent vintage in 2019. Above average rainfall provided the moisture needed to sustain the vines through what was otherwise a much drier than average growing and ripening season. Above average temperatures in late February and early March saw veraison complete and set the course for even ripening leading up to vintage. Harvest dates were in line with long term averages with whites ready in mid-March and reds from late March to mid-April. Fruit flavour is a stand out with good natural soft acidity in Riesling and Chardonnay and medium to full body in reds which show both power and elegance.Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonAustralia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia)Limestone Coast Limestone CoastCoonawarra Coonawarra |
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