Leeu Passant

Dry Red

standard courier: 3 working days

Ready to ship   available1 X 48

750 ml (Standard)



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


South Africa


93 Points - Christian Eedes 95 Points - Tim Atkin


14.00% alc vol Sugar g/l: 2.6
Type: Red Blend, Red Wine Cellaring Potential: 30 yrs
Origin: Western Cape Appellation: Western Cape

Tasting Notes:

The 2016 Leeu PassantDry Red, is a blend of Cabernet Sauvignon, Cabernet Franc and Cinsault. The smaller berries and thicker skins in 2016 produced a wine that is more full bodied than the 2015, with lots of fresh dark berry character supported by firm tannins. The higher proportion of Cabernet Sauvignon shows on the nose with its cassis notes. This wine should be decanted if drunk young else left to age over the next decade or more.



Cedar Wood
Cedar Wood


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 116 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 94 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 put into tank with up to 50% whole clusters added to the Cinsault and Cabernet Franc. 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 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 Charcuterie Hard Cheese Lamb
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