Bursting with vibrant aromas, this wine offers an inviting mix of dark fruits, including black currant and blackberry, delicately enhanced by hints of vanilla and a touch of cinnamon spice. On the palate, layers of ripe dark fruit intertwine seamlessly with oak-spice nuances, creating a harmonious and flavorful experience. A well-structured tannin profile adds depth and elegance, leading to a smooth, lingering finish that leaves a lasting impression of richness and balance.
Grapes originate from the Swartland and Perdeberg areas. Grapes were picked at 24,5 degrees Balling, then sorted, destemmed and crushed. Fermentation took place with selected yeasts accompanied by pumpovers and punch-downs between 23°C - 26 °C to ensure optimal color and flavor extraction.
Winemaker: Eugene van Zyl
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.
