Bursts of fresh red fruits, grapefruit, with tropical-like aromas on the nose beautifully complemented by delicious pomegranate aromas nuance. A lively combination of acidity and fruitiness make for a fresh mouthfeel. The palate reveals fresh citrusy grapefruit and red-fruit flavors of cranberry and pomegranate.
The Chardonnay and Pinot Noir grapes originate from the Robertson area and a portion of the Pinot Noir is also from the cool West Coast town of Lutzville. Both varieties were picked between 21° and 23° Balling. Vinified separately, the two varieties were bunch-sorted and whole-bunch pressed for a softer extraction to ensure a fresher style of wine.
The Chardonnay and Pinot Noir were fermented at 12°C. Both varieties were left on the lees for 6 weeks to ensure flavor intensity and structural elegance. The two varieties were blended, settled and bottled prior to release.
Winemaker: Eugene Van Zyl
The Chardonnay and Pinot Noir were fermented at 12°C. Both varieties were left on the lees for 6 weeks to ensure flavor intensity and structural elegance. The two varieties were blended, settled and bottled prior to release.
Winemaker: Eugene Van Zyl
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.
