Culinaria Brut Méthode Cap Classique

Leopard’s Leap MCC is stylish, wherever good taste prevails. A lively aperitif to a selection of bread and rich pâtés, an ideal breakfast partner together with Franschhoek trout and fluffy eggs, paired with a citrus-style hollandaise sauce, and simply delightful in the company of a fine cheese variety.

Only meticulously selected grapes are sourced from coastal and near-coastal vineyards, where the cooler climate contributes towards the distinctive character of this wine – zesty, with a delightful presence of citrus and lime. Viticultural practices best suited to cooler climates are applied.

After blending and preparation for secondary fermentation, extended lees contact of 24 months is allowed. Prior to release, the wine is bottle-matured for 12 months.

Grapes are hand-picked in the early morning. The Pinot Noir is harvested first, at 19,5 degrees Balling, followed by the Chardonnay, at 21 degrees Balling, and finally the Pinot Meunier, at 20 degrees Balling. Grapes are whole-bunch pressed and only free-run juice is used. Primary fermentation is at 16 degrees Celsius, followed by primary lees contact of 3 months.

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.