Leconfield Coonawarra

Leconfield Coonawarra 'Old Vine' Riesling 2019

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
11.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $26.00

Restrained, subtle lemon aromas with grassy overtones. Fresh, crisp and lively with excellent intensity and wonderful line and length. The wine appears more subdued when paired with the dish.

Fragrant lemon-leaf aromas. The palate is tight and taut with a dramatic saline edge. The salinity is an exceptional component of the wine, which allows the wine to pair perfectly with the gentle marine element of the octopus.

Wet stones, white peach and pink grapefruit. Intensely flavoured with searing acidity. A medium bodied wine with finesse. Has the ability to age but can be enjoyed now with food due to its versatility.

A bright white peach nose following through to a slightly citrus palate. Lovely bright acidity with a hint of white pear on the finish. A good match as wine flavours are lifted.

Pale straw with green, struck match, grapefruit, white pepper, light to medium crisp, slightly short.

Savoury lemon pith, juicy crunchy acidity, light and refreshing, the octopus, fennel & onions brings a certain sweetness out in the wine.

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos


  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon


  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.