Stellenbosch Cabernet Sauvignon

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

A blend of parcels from the cooler parts of Stellenbosch. From one parcel of 39 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Firgrove; 2 parcels planted on the slopes of the Helderberg Mountain and one parcel planted in the deep decomposed Granite soils of the Polkadraai Hills.

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 in Spring and bottled after 20 months in barrel.

Hand-harvested grapes are cooled in our cold room then destemmed into tank. 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 or pumped-over twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasts from 7 to 10 days.

The Leeu Passant winery, based in Franschhoek, was established in 2013 with the purpose of harnessing the most exciting vineyards of the Cape in order to create multi-regional wines from vineyards aimed at expressing the Cape as a whole (not only from Franschhoek). The Name “Leeu Passant” is derived from Heraldry, referring to a ‘passing Lion’ and this is the symbol on the top of the capsule. Chris and Andrea Mullineux search far and wide for the best parcels of grapes for these wines, and make them at the Leeu Passant base, on Leeu Estates.