The elegant burst of citrus from the Chardonnay is beautifully complemented by the delicious Turkish Delight aromas of the Pinot Noir.

Nose: The elegant burst of citrus from the Chardonnay is beautifully complemented by the delicious Turkish Delight aromas of the Pinot Noir.

Palate: The emphasis is on the mouthfeel. A lively combination of acidity and fruitiness. The palate reveals fresh red-fruit flavours of cranberry, strawberry and pomegranate accompanied by Pink Lady apple.

Style: A modern interpretation of Burgundy’s best.

Grape Variety: 60% Chardonnay, 40% Pinot Noir

Food pairing: The perfect aperitif and a versatile food companion to duck, Mediterranean cuisine, sushi and an array of soft cheeses.

Alc. 12,5% vol.

Total Acidity: 6.5g/l

Sugar: 5.3g/l

pH: 3,54

Vinification: The Chardonnay grapes originate from Robertson and the Pinot Noir grapes from Elgin. The Chardonnay was picked at 21,5 degrees Balling and the Pinot Noir at 23 degrees Balling. Vinified separately, the two varieties were bunch-sorted and whole-bunch pressed. The Chardonnay fermented at 14 °C and the Pinot Noir at 14,5 °C and both varieties were left on the lees for 6 weeks, to ensure flavour intensity and structural elegance. The two varieties were blended, settled and bottled prior to release.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek

The interesting combination of spicy and tropical aromas, underlined by a bold acidity, makes this wine a versatile companion. Perfectly paired with fresh seafood dishes, catch of the day (hake), sweet and aromatic flavoured dishes, traditional South African bobotie, Cape Malay food styles and a selection of soft to semi-firm cheeses such as brie, gruyere and herb-crushed goat’s cheese.

Nose: Upfront aromas of Golden Delicious apples and grapefruit, supported by tropical flavours of ripe guava.

Palate: A lively combination of summer fruits, sustained by a firm acidity and a dry, lingering finish.

Style: A medium-bodied wine made in a fresh and fruity New World style.

Grape Variety: Chenin Blanc

Food pairing: The interesting combination of spicy and tropical aromas, underlined by a bold acidity, makes this wine a versatile companion. Perfectly paired with fresh seafood dishes, catch of the day (hake), sweet and aromatic flavoured dishes, traditional South African bobotie, Cape Malay food styles and a selection of soft to semi-firm cheeses such as brie, gruyere and herb-crushed goat’s cheese.

Alc. 13,5% vol.

Total Acidity: 5.3g/l

Sugar: 2.2g/l

pH: 3,53

Vinification: Grapes came from Perdeberg in the Agter-Paarl region. Harvested at optimum ripeness, the grapes were destemmed and crushed. The free-run juice was fermented separately from the press component. After fermentation, the wine-maker chose to blend a small portion of the press component into the free-run to lend the wine some additional body and flavour.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek

Fresh and zesty with upfront citrus notes and a hint of elegant pear, buttery biscuit and lime aromas.

Nose: Fresh and zesty with upfront citrus notes and a hint of elegant pear, buttery biscuit and lime aromas.

Palate: Well-rounded, the palate reveals flavours of ripe melon and lemon zest, accompanied by lovely biscuit nuances that leave a lingering after-taste.

Style: A surprisingly voluptuous medium-bodied, unwooded Chardonnay made in a New World style.

Grape Variety: 100% Chardonnay

Food pairing: Chardonnay is renowned for being one of the most versatile food wines. The well-integrated acidity of this wine complements a wide variety of white wine based dishes, such as delicious mussel pasta. Other scrumptious pairings include fish pâtés, lightly cooked shellfish and brie cheese.

Alc. 13,5% vol.

Total Acidity: 6.6g/l

Sugar: 2.4g/l

pH: 3,74

Vinification: Grapes originate from Robertson, Wellington and Paarl areas. The grapes were whole-bunch pressed, settled and cold-fermented at 15˚C. Extended lees contact yielded the unique firm structure of this wine.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek

Enjoy this wine with rich red meat dishes such as beef bourguignon and oxtail. Savour with fruit-cake or other desserts containing hints of cinnamon or cloves. Amazing partner to a fillet mignon with a rich balsamic glaze.

Nose: Prominent dark fruit aromas and layers of red cherry, blackberry and mulberry, underlined by subtle oak spice nuances, such as nutmeg and cinnamon.

Palate: Dark fruit aromas follow through onto a supple palate with delicate oak flavours, ensuring fullness, firm tannins and a lingering finish.

Style: Full-bodied, barrel-matured, capturing the best of Old and New World styles.

Grape Variety: 100% Cabernet Sauvignon

Food pairing: Enjoy this wine with rich red meat dishes such as beef bourguignon and oxtail. Savour with fruit-cake or other desserts containing hints of cinnamon or cloves. Amazing partner to a fillet mignon with a rich balsamic glaze.

Alc. 13,5% vol.

Total Acidity: 5.7g/l

Sugar: 4.5g/l

pH: 3,54

Ageing: 30% of this wine was matured in second- andthird-fill French oak barrels for 12 months, and the rest on French oak staves for the same period.

Vinification: Grapes originate from the Paardeberg and Swartland areas and were picked at optimum ripeness, 24,5 degrees Balling. Standard fermentation procedures were followed, accompanied by pump-overs and punch-downs at between 26 and 28 °C, to ensure optimum colour and flavour extraction.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek

Enjoy with a roasted tomato-based pasta or beef brisket. Also to be enjoyed with rich, cheesy gratins and an open-fire grilled steak. The more adventurous can experiment with dark chocolate-inspired desserts.

Nose: Prominent red fruit aromas of cherry and hints of blueberry. Subtle notes of toasted almonds and nutmeg aromas that follow through with earthy undertones.

Palate: Rich and ripe tannins give this wine its structure and body. Smooth and soft on the palate ensuring a lingering after-taste.

Style: A medium- to full-bodied red fruit-driven wine made in a New World style.

Grape Variety: 100% Merlot

Food pairing: Enjoy with a roasted tomato-based pasta or beef brisket. Also to be enjoyed with rich, cheesy gratins and an open-fire grilled steak. The more adventurous can experiment with dark chocolate-inspired desserts.

Alc. 13,5% vol.

Total Acidity: 5.6g/l

Sugar: 3.9g/l

pH: 3,57

Ageing: 40% of this wine was matured in 225-litre French oak barrels for a period of 12 months. The balance was oak-staved for 6 months, with added micro-oxygenation.

Vinification: The grapes originate from the Swartland and Agter-Paarl areas. The grapes were picked at optimal fruit ripeness and were allowed to ferment with selected red wine yeast at between 26°C and 28°C, with regular pump-overs and punch-downs.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek

Serve with flavourful meat dishes such as lamb accompanied by a sweet mint sauce, as well as Cape Malay curries and bobotie. Slow-cooked beef pot roast is an ideal partner to this blend.

Nose: Upfront aromas of vibrant red fruit and notes of spices, supported by subtle oak nuances of mocha and cinnamon

Palate: The wine boasts a well defined round and elegant structure and lush red berries, ensuring intriguing and juicy tannins. It reveals the best of both varieties in the blend and finishes in a soft, lingering after-taste.

Style: Medium-bodied, New World, gently wooded.

Grape Variety: 80% Cabernet Sauvignon, 20% Merlot

Food pairing: Serve with flavourful meat dishes such as lamb accompanied by a sweet mint sauce, as well as Cape Malay curries and bobotie. Slow-cooked beef pot roast is an ideal partner to this blend.

Alc. 13,5% vol.

Total Acidity: 5.5g/l

Sugar: 4.3g/l

pH: 3,53

Ageing: The blend was oak-staved, using premium French oak, for a period of 6 - 8 months. The French oak staves enhance the fruit flavours and lend structure to the wine.

Vinification: Grapes originate from Swartland and Stellenbosch. Picked at 25 degrees Balling, sorted, de-stemmed, crushed and fermented at between 25 and 27 °C. After fermentation, the wine was left on French oak staves in the tank to finish the malolactic process.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek