Leconfield Coonawarra was established in 1974 by noted oenologist, Sydney Hamilton. During winemaking career spanning nearly 60 years, Sydney was highly regarded for his contribution to the industry. He was especially known for pioneering temperature-controlled fermentation of white wines. This technique allowed for the preservation of delicate aromas and flavours and has become the benchmark for production of white wine around the world. At the age of 76, Sydney Hamilton still yearned to make a classic Australian Cabernet Sauvignon and set himself the task of finding the right district in which to establish his own vineyard and winery. Showing great foresight, Sydney selected Coonawarra as the area with the potential to fulfil his ambitious dream. Thus Leconfield was born, named after an English ancestor, Lord Leconfield.
Situated in the southern half of the Coonawarra strip, the vineyard occupies some of the area’s richest terra rossa soil over limestone, a composition for which Coonawarra is famous. Original plantings were to the classic variety Cabernet Sauvignon however, Sydney saved a small section of the best soils for Riesling cuttings he had sourced from his Happy Valley vineyard in Adelaide. This enabled him to continue producing a small amount of dry white wine in the style for which he was famous.