Introducing Dalebrook Farm
COONAWARRA | SOUTH AUSTRALIA
Dalebrook Farm embraces the essence of the famous South Australian wine region by creating rich, elegant and sensual wines.
In 1974, at 76 years of age, with a winemaking career spanning nearly 60 years, Sydney Hamilton (1898-1987) selected a fine piece of ‘Terra Rossa’ country at Coonawarra to fulfill a life’s ambition, to grow and produce a classic Australian Cabernet Sauvignon. He named the estate Leconfield, after his English ancestor, Lord Leconfield, and set about establishing a remarkable reputation for Leconfield Coonawarra Cabernet Sauvignon.
Great Wines Crafted From Great Vineyards
2019 DALEBROOK Farm
Coonawarra Cabernet Sauvignon
COLOUR: Bright scarlet red of medium to full density.
BOUQUET: Elegant fragrant nose showing very good Coonawarra Cabernet Sauvignon typicity. Oak enhances but doesn't dominate the nose.
PALATE: Medium bodied, fine structured palate with round tannins and tight persistence.
FOOD SUGGESTIONS: This wine will accompany a rare steak, lasagne or a stir fry.
CELLARING POTENTIAL: This elegant wine is approachable on release and will further mature over the next 5 or so years.
WINEMAKING NOTES: Dalebrook Farm Cabernet Sauvignon is crafted in a fine medium bodied style in which fruit plays the dominant role with oak in the background. Tannins are designed to be round and fine to make a style which is very approachable on release. Following fermentation and malo-lactic fermentation, the wine was racked into predominantly used barrels for 16 months aging. The wine was reworked several times before ultimately being prepared to bottle.
VINTAGE CONDITIONS: Coonawarra had an excellent vintage in 2019. Above average rainfall in winter, November and December provided the moisture needed to sustain the vines through what was otherwise a much drier than average growing and ripening season. Above average temperatures in late February and early March saw veraison complete and set the course for even ripening leading up to vintage. Harvest dates were in line with long term averages with whites ready in mid-March and reds from late March to mid-April. Fruit flavour is a stand out with good natural soft acidity in Riesling and Chardonnay and medium to full body in reds which show both power and elegance.
OAK TREATMENT: Predominantly 2-5 year old French and American oak
WINEMAKER: Paul Gordon, Senior Winemaker Leconfield Coonawarra