Latest News

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

The Rise of the Chenin Blanc



Leopard’s Leap chenin blanc wine is fast becoming a firm favourite amongst wine lovers and this article published recently in the New York Times nicely summed up our region’s ability to produce great chenin blanc wines. Below in an extract from the article.

Ll_chenin_blanc_2006_2"If you love wines made from the chenin blanc grape as I do, you are grimly aware that your source for good bottles has been more or less restricted to one: the Loire Valley of France.

Should a disaster befall the vineyards of Anjou, Saumur and Touraine — an earthquake, perhaps, or a plague of chardonnay-loving vignerons — the world’s reservoir of Vouvray and Savennières could be wiped out. We’d be left to battle for the few good chenin blancs from California, or the already scarce bottles from Paumanok Vineyards on the East End of Long Island.

However farfetched this scenario may sound, all who hold chenin blanc dear should be soothed to learn how far the wines from South Africa have come in the last 20 years. Only South Africa can rival the Loire in its taste for chenin blanc.

In fact, South Africa has around twice as much chenin blanc planted as does the Loire, which in itself is small comfort. Australia has a lot of chenin blanc planted as well, for little discernable reason since just about all of it is made into bad bulk wine.

Likewise, most of the South African chenin blanc, occasionally known as steen, was historically blended into bad bulk wines or even used to make brandy. But, as with everything in South Africa, so much has changed. As the wine panel found in a recent tasting of 25 bottles, South Africa today is teeming with good chenin blancs, wines of freshness and character with prices that make them exceptional values…

The reason for chenin blanc’s versatility, as with riesling’s, is the grape’s remarkable acidity. Far from being a flaw, acidity gives a white wine structure, length and integrity, allowing it to exhibit its aromas and flavors without collapsing into a fatiguing puddle. A well-modulated acidity keeps a wine refreshing even if it is sweet. Too much acidity, though, can make a wine harsh and unpleasantly aggressive.

Aside from good viticulture and winemaking, to achieve proper acidity grapesneed to grow in a climate that allows a gradual, balanced ripening. Theprime South African wine region, which arches around Cape Town at the southern confluence of the Atlantic and Indian Oceans, might be theoretically too warm and humid for making fine wines. But during the long,southern summer, from November through April, a cold current flows up from the Antarctic, sending cooling breezes inland that ward off the heat.

The most surprising thing about the wines we tasted was their consistent good quality. Often, the wines from an emerging region like South Africa —which is indeed emerging even though wine has been produced there since the 17th century — can be all over the place as producers inexperienced with the export market struggle with an international audience."

Upcoming Events

21 August 2019
  • South African Table
South African Table
13:00
22 August 2019
  • South African Table
South African Table
13:00
23 August 2019
  • South African Table
South African Table
13:00
24 August 2019
  • South African Table
South African Table
13:00
28 August 2019
  • South African Table
South African Table
13:00
29 August 2019
  • South African Table
South African Table
13:00
30 August 2019
  • South African Table
South African Table
13:00
31 August 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]