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It is hard to imagine a dinner table without Cabernet Sauvignon – that classic red wine that combines intense berry flavours with elegance and structure. Perfect with the herbaceous undertones of lamb cooked with rosemary or served with a mint sauce, delicious with the true flavours of roast beef, oxtail or the richness of its French counterpart, Beef Bourguignon.
Leopard’s Leap has just released the 2015 vintage of its Classic Collection Cabernet Sauvignon. Made from South African fruit, the wine is accessible at a young age, but its careful barrel maturation guarantees complexity and ageing potential.
Open a bottle and enjoy the aromas of fruit-cake, beautifully joined by elements of mulberry as well as the underlying playful nuances of violet. Now serve it to your guests over Easter Weekend, with a delicious Double leg of lamb from the recently published cookbook, The Story of a House.
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