Leeu Passant

Dry Red 1.5L

standard courier: 3 working days

Ready to ship   available1 X 11

1.5 L (Magnum)

2017


Cultivar:

37.50% Cabernet Sauvignon, 37.50% Cabernet Franc, 25% Cinsault

Country:

South Africa

Rating:

95 Points - Greg Sherwood

Specifications:

14.50% alc vol Sugar g/l: 2.2
Type: Red Blend, Red Wine Cellaring Potential: 30 yrs
Origin: Western Cape Appellation: Western Cape

Tasting Notes:

This medium to full bodied wine has aromas of bergamot, tobacco and dark fruits. The palate is structured, with firm, grainy tannins, spices and herbs, and fresh dark fruits. The finish is dry, layered and long. Best served at 16-18°C, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling and will reward if cellared properly over the next few decades.

These multi-regional fine wines, incorporating several very special and old (up to 118 years old) vineyards, continue to celebrate the rich history of South African wine, having been inspired by the age worthy Cape red wines of the 1950’s, 1960’s and 1970’s. We have deconstructed and reconstructed these wines, making Leeu Passant in a modern, minimalist way and a no-compromise approach to quality, while respecting the history and tradition of Cape Wine. Whereas the 2015 wines were all about tightly coiled freshness and structure the 2016s have more body to go with the structure, reflecting the drier vintage conditions.

From one parcel of 37 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Stellenbosch; one 117 year old dry farmed bush vine Cinsault vineyard (South Africa's oldest registered Red Wine Vineyard) planted in deep sandy alluvial soils in Wellington; one parcel of 95 year old (SA’s 2nd oldest registered Red Wine Vineyard) dry farmed bush vine Cinsault planted on the lower eastern slopes of Franschhoek mountains; and a parcel of high altitude Cabernet Franc planted on the mid slopes of the Helderberg mountain in Stellenbosch.

Grapes are cooled in our cold room then destemmed into tank. The final blend is with 50% whole clusters. Minimal sulphur is added, and no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasts from 7 to 10 days. After fermentation, a couple of weeks skin contact is given and the wine is then drained and pressed to barrel.

The wines are racked and blended mid-way through the year, and bottled after 16 months in barrel.

Food pairing

Terrific with steaks or chops—like lamb chops with frizzled herbs.

Beef Lamb Hard Cheese Charcuterie
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