Culinaria Brut

Serve well-chilled as an aperitif at any festival or special occasion, and pair it with oysters or fresh seafood dishes.

These Chenin Blanc grapes were sourced from bushvine vineyards. The grapes were hand-harvested in the early morning, when it was still cool. The soil is a combination of decomposed granite and Malmesbury shales.

The wine was then aged for at least eighteen months on the lees in the bottle. The wine was disgorged and then corked.

After the grapes were de-stemmed, the whole bunch was pressed with no skin contact and only the best free-run juice was selected. The wine was then settled overnight and then the clean juice was fermented within stainless steel tanks. The juice was settled for twelve hours and the clean juice was racked to the fermentation tank for the first alcoholic fermentation. After the fermentation the wine was stored on the lees for six months without any sulphur addition. The wine was then stabilized and filtered before the addition of sugar and yeast for the second fermentation. The second alcoholic fermentation was done in the bottle under a crown cap.

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.