Wine Article
2019 Leconfield Cabernet Sauvignon
Last edited on 12/18/2022 by LindsayM
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2019 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.
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.