With fine, yet flavoursome citrus Riesling flavours, this wine is made in a dry style with excellent length that finishes with clean zesty acidity. This wine makes a wonderful aperitif on its own, and will enhance pasta and seafood. A local favourite is char-grilled octopus or a more delicate sashimi.
The finesse and elegance of this wine makes it ideal for immediate appeal. Aging over 8-10 years will see the added dimensions of toastiness and mouth feel.
Sydney Hamilton planted the 6 acre (2.6 ha) Riesling vineyard in 1974. Today, it remains dry-grown and produces excellent fruit every year. Our philosophy with this wine is to have minimal handling. Harvesting took place in the cold of the early morning and grapes were able to be placed in the air-bag press within minutes of picking. Following cold settling where contact with juice solids occurred for several days, the juice was racked with some of those solids and fermented with an aromatic yeast strain. Following fermentation, the wine was allowed to settle on its yeast lees then ultimately receives a light fining to aid clarification. This is wine in its purest form – elegant and stylish – from a single vineyard and a single fermenter.
The Leconfield Coonawarra estate was established in 1974 by one of Australia’s most talented winemakers, Sydney Hamilton. In the subsequent four decades, the vineyard has become famous for the distinctive wines it produces. Over the years the Leconfield Riesling has taken its place amongst the best examples in Australia. Our 40-year-old Riesling vines comprise some of the original plantings on the estate; mature vines which produce a crop of intensely flavoured fruit with wonderful varietal character every year.
Unirrigated vines. Hand pruned. Although the average temperature in February was slightly warmer than average, ripening was even and slow resulting in excellent flavours in white varieties. There was good retention of natural acidity. Yields were much lower than expected.