Description
Leopard's Leap Culinaria Collection Grand Vin 2022 is a full-bodied, Cabernet Sauvignon-led Bordeaux-style blend from the Western Cape. The wine is built around dark fruit, firm structure, and measured French oak, with enough ripeness to feel generous while retaining the shape and savory detail expected from a serious red blend.
The nose opens with black fruit and cassis, followed by tobacco, cedar, and ripe mulberry. On the palate, the fruit is broad and concentrated, supported by ripe tannins that give the wine a firm but polished structure. Oak adds depth and a subtle savory edge without overwhelming the fruit, carrying the wine through a long, composed finish. It would pair especially well with grilled steak, roast lamb, braised beef, or other richly flavored red meat dishes.
This is a structured red blend with enough tannin and concentration to develop further in bottle while remaining approachable with food now.
The nose opens with black fruit and cassis, followed by tobacco, cedar, and ripe mulberry. On the palate, the fruit is broad and concentrated, supported by ripe tannins that give the wine a firm but polished structure. Oak adds depth and a subtle savory edge without overwhelming the fruit, carrying the wine through a long, composed finish. It would pair especially well with grilled steak, roast lamb, braised beef, or other richly flavored red meat dishes.
This is a structured red blend with enough tannin and concentration to develop further in bottle while remaining approachable with food now.
The grapes were hand-picked and hand-sorted, with each variety harvested separately at optimal ripeness at approximately 24.5° Balling. The components were fermented separately at 24 to 26°C, with regular punch-downs and pump-overs used to manage color and flavor extraction while maintaining a minimal-intervention approach.
After pressing, malolactic fermentation was completed in 225L French oak barrels. Twenty percent of the wine matured in first-fill French oak, with the balance in second- and third-fill barrels. The components were aged separately for 16 to 18 months before blending, followed by a further three months before bottling.
Winemaker: Eugene Van Zy
After pressing, malolactic fermentation was completed in 225L French oak barrels. Twenty percent of the wine matured in first-fill French oak, with the balance in second- and third-fill barrels. The components were aged separately for 16 to 18 months before blending, followed by a further three months before bottling.
Winemaker: Eugene Van Zy
Leopard’s Leap was conceptualized at the turn of the century by winemaker and businessman Hein Koegelenberg. Situated in South Africa’s prime Winelands area, Leopard’s Leap Family Vineyards boasts comprehensive, modern premises, neighboring the town of Franschhoek, the gourmet capital of South Africa.
Alongside its primary role as a wine producer, Leopard’s Leap has developed rapidly as a tourist destination with an attractive offering. Visitors can get close to the values of the Leopard’s Leap brand and experience the Leopard’s Leap identity and principal passions – wine, food, conservation, and literature.
Alongside its primary role as a wine producer, Leopard’s Leap has developed rapidly as a tourist destination with an attractive offering. Visitors can get close to the values of the Leopard’s Leap brand and experience the Leopard’s Leap identity and principal passions – wine, food, conservation, and literature.
