1997LeconfieldCoonawarraCabernets

Sans The consensus from Master winemaker Ralph Fowler and owner Dr Richard Hamilton is that the 1997 Leconfield Cabernets is the best wine that they have made in 22 years. High praise indeed.The 1997 Leconfield Cabernets is made to reflect the terroir of the Coonawarra site. Terroir is the summation of the influences, soil, sun, rain and micro climate. Vintage commenced in the last week of March and proved to be one of the lowest on record, producing less than 2 hectolitres per Hectare of wine. The crop was down 30%, however, the quality was exceptional. The decrease in yields was in part due to cooler temperatures during budding in 1995 and the presence of excessive winds during fruit set in 1996. By way of explanation, during budding vintages are formed in pairs. A difficult budding in 1995 meant reduced yields in 1996 and 1997 and the cooler 1996 vintage will also impact upon the forth coming 1998 vintage �also rated as exceptional. The weather during vintage was cool to mild, with considerable cloud cover. The prolonged cool ripening period boosted colour and flavour, particularly in older vineyards. The berries at harvest were intensely packed with flavour, sugar and acidity, proving the best composition in 22 years. Skin to juice ratio was excellent, thus resulting in wines of outstanding colour and flavour. To maximise complexity and flavour retention Ralph Fowler uses wild yeast for fermentations and uses minimal sulphur dioxide (preservative 220) and minimal filtration.