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Lamb and Rosemary Pot Pie

Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread

We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe

Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake

While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter

Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe

Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe

Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler

Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto

The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin

Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

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 or call 021 863 3925. Noop is situated at 127 Main Road, Paarl.

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