The first release of a Leconfield Cabernet was way back in 1977. This 2013 version is matured in both French and American oak, and quite clearly so. This is pretty typical of what Leconfield Cab has to offer. Smooth with elevated oak, medium- to full-bodied in flavour, awash with curranty fruit and generally fresh and well-presented. Mint, tobacco and redcurrant notes round out the flavour. It’s good to very good without quite tipping into excellent territory. Time in the cellar though won’t do it any harm. Drink 2016-2025. 92 points, Campbell Mattinson, winefront.com.au
4% Cabernet Franc and maturation for 18 months in new and used French oak has brought out maximum varietal expression in its regional context, where mint and mulberry are often part of the mix; it is medium-bodied, with firm Cabernet tannins, the oak largely a bystander. 94 points, James Halliday (winecompanion.com.au).
CoonawarraThe first vines were planted in Coonawarra by John Riddoch in 1890, however it was not until the renewed interest in table wine production in the 1950's that Coonawarra was brought into the limelight. Located almost 380 km southeast of Adelaide, Coonawarra is today one of the most famous red wine regions in Australia. Its weathered limestone terra rossa soils, avaibility of water and relatively cool maritime climate make it a unique viticultural region. Extremely flat and unprotected, Coonawarra is exposed both to the swinging influences of the cool Great Southern Ocean and hot, dry northerly winds. Spring frosts also pose a major threat with the potential to wipe out entire crops. Mechanical harvesting is widely employed in the region although smaller producers prefer to tend their vines by hand. Coonawarra is best known for classically-styled Cabernet Sauvignon, although in good years, Shiraz from the region is also very compelling.