Latest News

Springbok shank with textures of sweet potato and minty herb salsa

Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong

Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito

Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis

Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite

Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!

We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo

Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto

Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese

Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup

Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]


Sauvignon Blanc Cooler for the Weekend

It is Friday and it is pay day! Spoil yourself with a tantalising Wine Cocktail such as the Sauvignon Blanc Cooler or Cabernet Sauvignon Square that we are serving at Leopard’s Leap Family Vineyards this weekend, or use the easy recipe below to mix and shake your own refreshing Sauvignon Blanc Cooler at home.

Sauvignon Blanc Cooler Recipe


150 ml Leopard’s Leap Sauvignon Blanc

50 ml Triple Sec

50 ml fresh pineapple

5 ml juice of half a lime (or lime juice)

100 ml soda water

10 ml sage sugar (see recipe

Crushed ice


Sage sugar

¾ cup sugar

½ cup fresh sage

Blend sugar and herbs in a blender until herbs are properly combined.



Pineapple quarter-moon and pineapple leaves.



Clean the pineapple,
cut into quarters and pulp in a blender. Blend
the Sauvignon Blanc, Triple Sec, crushed pineapple, sage sugar and lime juice
in a blender. Mix the pineapple pulp with
the rest of the ingredients.



Pilsner or tall
glass, with straw.


We serve these delicious wine cocktails on Fridays and
Saturdays from 09:00 – 17:00 and on Sundays between 11:00 and 17:00.

Price: R20 per cocktail





Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.

    Newsletter Sign-up

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

    Ask Us

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