Leopard’s Leap Culinaria Pinot Noir Chardonnay has a well-defined structure and inviting colour and bursts with prominent flavours of cranberry and white pear. Combining the characteristics of both a white and a red wine, this blend is exceptionally flexible in food-and-wine matching
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The blend consists of Pinot Noir (60%) and Chardonnay (40%).
Pinot Noir grapes were harvested at between 20 and 21 degrees Balling. Chardonnay grapes were harvested at between 22 and 23 degrees Balling. Both varieties were bunch-sorted and whole-bunch pressed. The juice was allowed to settle, then fermented separately. The wine-makers crafted different blends to ensure the perfect balance of Pinot Noir and Chardonnay.
With a 60% Pinot Noir content in this blend, there is a strong presence of spice, which allows versatile food-pairing. Enjoy with Asian cuisines such as Indian, Chinese, Japanese, Korean and Singapore-style foods. Pair with Peking duck, tandoori chicken or Hoisin and soy-glazed pork roasts. Pair with dishes that have rich textures and flavours – reach for butter, cream, melted cheeses and anything that will add coarse texture (such as white beans, macaroni or polenta) – as well as dishes that incorporate lentils, onion, garlic and Dijon mustard. Perfect partner to pancetta, prosciutto, in fact, all charcuterie.
The Pinot Noir component from Agter-Paardeberg enjoys south-easterly afternoon winds that cool down the whole valley, while the vines grow in well-drained soils – conditions that contribute largely to the varietal flavours of this variety. The Chardonnay component from Durbanville originates from vines growing on south-easterly slopes situated close to the Atlantic Ocean, where a cool growing climate ensures favourable slower ripening.
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