Cabernet Sauvignon Merlot

A versatile partner for hearty dishes, this wine pairs beautifully with roast lamb served with sweet mint sauce, Cape Malay curries, or traditional bobotie. It also complements slow-cooked beef pot roast and steaks cooked over an open fire.

The blend was oak-staved, using premium French oak, for a period of 8-12 months. The French oak staves enhance the fruit flavours and lend structure to the wine.

Grapes originate from Swartland and Stellenbosch. Picked at 25 degrees Balling, sorted, de-stemmed, crushed and fermented at between 24-26°C. After fermentation, the wine was left on French oak staves in the tank to finish the malolactic process and to age.

Leopard's Leap was conceptualised at the turn of the century by winemaker and businessman Hein Koegelenberg. With an initial international focus, the brand’s exceptional performance in the global market today sees it represented in more than 40 countries with dedicated marketing teams and distribution across Asia, the UK, Europe, North America and Africa. While consumers worldwide enjoy Leopard's Leap wines as an outstanding example of South African quality, it is at its Franschhoek home where guests are introduced to the accessible and versatile wine portfolio and the ways in which Leopard's Leap wines can be enjoyed as part of an everyday quality lifestyle.