Leconfield Coonawarra Chardonnay 2021
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Region
Coonawarra, SA
Variety
Chardonnay
Winery
Leconfield
Chardonnay ALL day! No better pairing than a beautiful Chardy to go with the rich flavours from the Chicken & Butterbean Cassoulet.
Tiny mouthfuls of deliciously light canapes deserve perfectly elegant bubbles with a delicate fruitiness with a soft fizz ideally in a dry style.
Ingredients
1 small baguette (1–2 days old preferably) 2 tablespoons extra-virgin olive oil salt and pepper 1 garlic clove, peeled 2 large eggs 20 green beans, trimmed and tailed 4 small tomatoes (fresh, semidried or confit) 4 small kipfler potatoes, boiled and sliced into discs 4 teaspoons small capers 1 red onion, cut into 5 mm (1/4 in) rings 50 g (2 oz) olives 200ml (7 fl oz) olive oil 40ml (1½ fl oz) sherry vinegar 4 x 100g (3½ oz) fish fillets (tuna, red mullet or kingfish) 4 tablespoons baby rocket 1 lemon, halvedMethod
1. Preheat the oven to 180ºC (350°F). Slice the baguette into 1 cm (1/2 in) thick slices and lay on a flat baking tray. Brush with olive oil and sprinkle with salt. Bake for 5–6 minutes, then remove from oven and rub slices with the garlic clove. 2. Put the eggs in a saucepan, cover
Chardonnay sits on the fence of many a wine enthusiast. Versatile, kind in nature and oh so compliant, however for most it's still dressed in attire that's so distinctly... 90s. Shoulder pads, overalls and bike shorts saw this particular version of white wine with such a wooded vengeance, we were practically asking the chefs to take the butter out of the meals to make way for it. Thankfully however, times are a changin'. Underneath all that 90s getup reveals elegance and sophistication and Australia is doing its bit to make Chardy interesting again.
History of Chardonnay
Chardonnay has had a long and strange history in Australia. Cuttings were brought in by James Busby in 1832 and given its massive popularity these days you might imagine we’ve been slurping Chardy since then but the reality is that it wasn’t until the 1970s that Chardonnay was bottled as a single varietal and even then the labelling was as about as a transparent as a politician
If there is one combination to look for when browsing for a good medium-bodied red, Coonawarra, terra rosa and Cabernet Sauvignon is always a winner. Far down the line from Adelaide (about 390km southeast, a grape's throw from the border of Victoria), the name is Aboriginal for "honeysuckle", yet reds from the region are more known for flavours of plum and blackcurrant.
The Coonawarra vineyard region is sparse, running along a thin 2km-wide ridge elevating it above surrounding swamp. World-renowned, this 15km stretch of red soil is so unique, it's worth looking it up on google maps and switching to satellite view to see how it is farmed. See that strip of green north of Penola? That's it, and notice the big spread of nothing around it? The Coonawarra is a very special place. Laying on an old ridge of limestone, the fields have superb drainage, allowing the vines to flourish without the dampness at night that can ruin a good crop. Very similar in climate to the Bordeaux region in
Region: Coonawarra
Proprieter: Dr Richard Hamilton
Established: 1974
Address:
Riddoch Highway
Coonawarra
South Australia, 5263
The Leconfield vineyard was first planted in 1974 with the winery built in 1975 by 76 year old Sydney Hamilton who the dream of making a classic Australian red wine. He selected Coonawarra to make these fine red wines and created legends with his early vintages including the 1978 and 1980 Cabernets.
The winery was purchased by his nephew, Dr. Richard Hamilton in 1981 who also owned other vineyards and wineries in the McLaren region.
Since its inception, Leconfield has gained an enviable reputation for its dedication and commitment to producing wines that are a unique, cellarable style of the highest quality.
