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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 […]


Pink Moon calls for Pink Wine

Tonight’s full moon is called Pink Moon. According to the Farmer’s Almanac, it has been named as such due to the colour of the flowers that bloom on an herb called ‘moss pink’ or ‘wild ground phlox’, which is an early-blooming spring plant in the Northern Hemisphere.

Although the moon usually disappoints by not gaining a pink colour, tonight can be slightly different as we might see a colour change as the moon slips through part of the Earth’s shadow in a partial lunar eclipse. The eclips will be visible from Europe, Africa, Asia and Australia.

Just in case the moon does not live up to your pink expectations, why not open a bottle of Leopard’s Leap Lookout Rosé – we have just launched the delicately pink, fruity but dry 2013 vintage made from Pinotage grapes!

And try the Rosé with our delightful Roasted Vegetable Pizza:


Baby marrow (thinly sliced)

Red Bell pepper (thinly sliced)

Butternut (cubed)

Red onion (thinly sliced)

Olive oil


Sea salt

White pepper

Tomato pasta sauce (if you can make your own base sauce – great!)

Fresh pizza base (if you can make your own – great!)

Brie (sliced)


Preheat the oven to 200 ᵒC.

Drizzle the slices of butternut, bell pepper and baby marrow with olive oil, salt, pepper and fresh thyme.

Roast the vegetables until tender.

Spread tomato sauce on the base.

Scatter roasted vegetables and slices of Brie on the tomato base.

Bake in the oven until pizza base is crisp.

Season to taste with salt and pepper.

Slice and serve – preferably with Leopard’s Leap Lookout Pinotage Rosé!

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