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Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

Winemaker’s dinner in Paarl



This Friday night, 24 February, our winemaker, Eugene van Zyl, will lead a delicious food and wine pairing dinner at Noop restaurant in Paarl. This fantastic meal will be accompanied by Leopard's Leap wines. The menu includes the following:

Tuna Sashimi

Served with Ponzu jelly, lime Carpaccio, strawberry crisps, raspberries vinaigrette and soya spun sugar

paired with Leopard's Leap Pinotage Rose 2011

 

Scallops with tarragon cream

 grilled goat’s cheese , Basmati dumpling, shaved watermelon, gooseberries and micro herbs

Paired with Leopard's Leap Sauvignon Blanc 2011

 

Sous-vide of free range chicken served with char-grilled pears, duck liver, Mousse banana quenelles, endive and buchu-saffron foam

Paired with Leopard's Leap Chardonnay 2011

 

Pork belly cooked in red wine and dark chocolate with anise seed, orange zest and cinnamon, served with charred pearl onion, bubble and squeak, grape conserve and minted port reduction

Served with Leopard's Leap Family Collection Shiraz Mourvedre Viognier 2008

 

Gorgonzola ice cream

served with berry coulis, date and black pepper soft biscotti, finished with thyme and honey cream 

Paired with Leopard's Leap Shiraz 2010.

 

To book for this dinner, email info@noop.co.za or call 021 863 3925. Noop is situated at 127 Main Road, Paarl.

Upcoming Events

16 October 2019
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17 October 2019
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18 October 2019
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23 October 2019
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24 October 2019
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25 October 2019
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26 October 2019
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