Grand Vin

Heavy, fattier, saltier and spicier steaks & lamb

The Cabernet Sauvignon grapes grow on unirrigated bush-vines in the Darling area. Well-drained soil types and cool, south-facing slopes, unexposed to direct afternoon sunlight, create ideal growing conditions for this variety. The Merlot and Petit Verdot grapes are grown in the Stellenbosch area. The Malbec grapes are grown in Botriver. Growing against slopes facing False Bay, the grapes are exposed to the cool sea breeze that contributes to a longer ripening period, enhancing flavour development.

After fermentation the grapes were pressed and malolactic fermentation was completed in 225-litre French oak barrels. 40% of the maturation took place in first-fill French oak barrels, and the remainder in second- and third-fill barrels. The components were kept separately for 16 – 18 months. Thereafter, blending took place, followed by bottling of the wine 3 months later.

Grapes were hand-picked and hand-sorted. The varieties were harvested separately at optimal ripeness and at an average of 24.5 degrees Balling. Each variety was fermented separately at between 25 and 27 degrees Celsius. During wine-making there was minimal intervention, with regular punch-downs and pump-overs, for extraction of colour and flavour.

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.