Planted in the renowned terra rossa soil of the Coonawarra, Leconfield's vineyard dates back to 1974, and benefits from a climate very similar to the Bordeaux region in France.

Perhaps best known for their superb Cabernet Sauvignon, Leconfield was the passion project of 76 year old Syd Hamilton who wanted to make a classic Cabernet in Australia. In the 1940s Syd had pioneered temperature controlled ferments which preserved delicate fruit aromatics, shepherding them through the potentially challenging fermentation process and allowing them to find their way into bottle. As a result, fragrant wines speaking to both variety and terroir could be produced. This was an absolute game changer for an industry which primarily produced fortified wines. The regular production of high quality dry table wines had become a possibility and the shift to the table wine dominated industry we know today began.

Syd’s initial plantings were of Riesling and Cabernet Sauvignon. His Riesling is stunning, the best produced in the Coonawarra and the equal of many produced in more storied Riesling regions. The Cabernet was first released in 1978 and immediately announced the potential of the region. The third release, from 1980 confirmed that Coonawarra could produce truly great Cab. We were lucky enough to try this wine about 20 years ago, and at 25 years of age the wine was fragrant, offering vibrant primary fruit and had exceptional flavours and length.

Having realised his dream, Syd retired in 1981, handing the reigns to his nephew, Richard Hamilton, his legacy in safe hands. The '82 Leconfield Cab picked up multiple gold medals and a trophy in Sydney. The range has of course expanded and now includes what is widely considered to be one of Australia’s finest Merlots, excellent sparkling, award winning Rosé, well regarded Chardonnay and plenty more.