Culinaria Pinot Noir

Pinot Noir pairs well with a wide range of foods—fruitier versions make a great match with salmon or other fatty fish, roasted chicken or pasta dishes.

Elgin vineyards lie approximately twenty-seven kilometres inland from the sea, with prevailing south-easterly winds. Similar slopes close to the sea in the Hemel-en-Aarde Valley promote slow ripening.

Malolactic fermentation took place in barrels, whereafter 30% of the wine was matured in first-fill 500-litre barrels, while the remaining 70% was matured in third-and fourth-fill 225-litre French oak barrels for a period of 18 - 20 months.

Grapes were hand-picked at 23,5 degrees Balling. Traditional wine-making methods were used, allowing minimal intervention.

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.