The Leeu Passant Red Blend 2016 is a distinctive and finely structured wine that brings together Cabernet Sauvignon, Cabernet Franc, and Cinsault in a style that bridges heritage and modern precision. Crafted under the guidance of Andrea Mullineux, this wine reflects a minimal-intervention philosophy and a deep respect for site and varietal expression.
The nose is complex and lifted, with aromas of bergamot, tobacco, and dark fruit, layered with subtle herbal and spice notes. On the palate, the wine is medium to full-bodied, showing fresh dark fruit, savory herbs, and fine spice, supported by firm, grainy tannins that give structure and longevity. The finish is dry, layered, and persistent, revealing both depth and elegance.
This is a serious, cellar-worthy blend that benefits from decanting in its youth and will continue to evolve beautifully over time.
The nose is complex and lifted, with aromas of bergamot, tobacco, and dark fruit, layered with subtle herbal and spice notes. On the palate, the wine is medium to full-bodied, showing fresh dark fruit, savory herbs, and fine spice, supported by firm, grainy tannins that give structure and longevity. The finish is dry, layered, and persistent, revealing both depth and elegance.
This is a serious, cellar-worthy blend that benefits from decanting in its youth and will continue to evolve beautifully over time.
The grapes were cooled prior to fermentation and destemmed into tank, with the final blend incorporating approximately 50% whole clusters to enhance structure and aromatic complexity. Fermentation occurred naturally without inoculation, with minimal sulphur additions and no further intervention.
Extraction was managed through pigeage (punch-downs) once daily initially, increasing to twice daily during active fermentation, with temperatures kept below 28°C. Fermentation lasted 7–10 days, followed by extended skin contact for several weeks to build depth and tannin structure. The wine was then pressed to barrel and matured for 16 months in 500L French oak barrels (30% new) before blending and bottling.
Winemaker: Andrea Mullineux
Extraction was managed through pigeage (punch-downs) once daily initially, increasing to twice daily during active fermentation, with temperatures kept below 28°C. Fermentation lasted 7–10 days, followed by extended skin contact for several weeks to build depth and tannin structure. The wine was then pressed to barrel and matured for 16 months in 500L French oak barrels (30% new) before blending and bottling.
Winemaker: Andrea Mullineux
In 2007 Chris and Andrea Mullineux established Mullineux Family Wines in the Swartland wine region of South Africa. For many years, our viticulturist, Rosa Kruger, had been enthusing to us about special parcels of vines outside the Swartland, but we couldn’t use these as our Mullineux and Kloof Street ranges are exclusively from Swartland vineyards.
The partnership of Chris & Andrea with Analjit Singh in 2013, and the renaming of the company to Mullineux and Leeu Family Wines, opened the way for a new project - Leeu Passant – to be based at the wine cellar on Leeu Estates in Franschhoek. Leeu Passant was a fantastic opportunity to harness these exciting vineyards to create something under a new label in a different wine region, but with the same no-compromise approach to quality that Chris & Andrea share with Bas, and with which our Mullineux range of wines is made
The partnership of Chris & Andrea with Analjit Singh in 2013, and the renaming of the company to Mullineux and Leeu Family Wines, opened the way for a new project - Leeu Passant – to be based at the wine cellar on Leeu Estates in Franschhoek. Leeu Passant was a fantastic opportunity to harness these exciting vineyards to create something under a new label in a different wine region, but with the same no-compromise approach to quality that Chris & Andrea share with Bas, and with which our Mullineux range of wines is made
