Leconfield Shiraz 2016 | Sumptuous Smart Buy

Leconfield Shiraz 2016 presents Dark, inky purple-black. Lusciously fruity, but not overpowering.  With pronounced blackberry, black raspberry, complemented by rich dark chocolate and toasted tonka bean notes.  Plus a hint of exotic spice.  While dense and focused, showing silky tannin and plenty of ripe attack on the finish.  Most of all, long and sumptuous, an especially good value. Drink now-2026.

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The inherent fruit vibrancy of Leconfield Shiraz 2016 comes from our ‘Farm’ block.  First, harvesting the fruit at night taking advantage of the naturally cool temperatures.  Then fermenting on skins for a week.  While barrel fermenting a portion of the wine integrating the fruit and oak.  Then racked several times to aid natural clarification, integrate the oak and to soften and complex the tannin structure. Finally, selecting the fruit, sourced fruit from estate vineyards, giving the depth for which this wine is renown.

Sydney Hamilton & Leconfield Wines

Leconfield was established in 1974 by pioneering oenologist Sydney Hamilton who, at 76 years of age, had the dream to produce the classic Australian red wine Leconfield Shiraz 2016  provides a sibling to the classic Coonawarra Cabernet Sauvignon, for which the estate is famous, the Coonawarra Merlot and its recent new addition, Cabernet/Merlot.

Winemaker Paul Gordon

Paul’s fascination with wine grew from researching for a school project at the age of 14. Oenology at Roseworthy College in South Australia followed, achieving his degree in 1979.

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Since graduation, Paul gained experience in all facets of winemaking working in the Barossa Valley, Mildura, Sydney and Coonawarra for the Southcorp group, including 12 years as winemaker and senior winemaker at Rouge Homme in Coonawarra until 2001. This period was interspersed with experience in Europe. He joined Leconfield as Senior Winemaker in December 2001.

Inspiration from wines of Alsace, Burgundy, Bordeaux, the Rhone regions of France and the new generation of producers in Italy as well as Paul’s oenology experience in Australia has refined his approach.  “Great wine cannot be made without exceptional fruit. I pride myself on developing close relationships between both our winery and vineyard staff. We all constantly evaluate our wonderful vineyard resource to find innovative means of maximizing fruit quality in our wines.”