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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 […]

Punting the SA Pinotage



The humble Pinotage grape is extraordinary. I feel that it’s not received its due, especially since it apparently quite unfashionable among South Africans at the moment. I can’t for the life of me understand why. If there’s one varietal that we should be supporting, it should be Pinotage!

, Punting the SA Pinotage
Created in South Africa, this grape is a cross between Pinot Noir and Hermitage and was only introduced to the world after apartheid was abolished. It has a distinctive, refreshing, fruity flavour with a banana-like taste, earthy tones and bramble fruit notes. Pinotage is used for fruity red wines capable of aging, blush, port style and red sparkling.

With a nose of dry plums, mulberries and vanilla, Leopard’s Leap Pinotage Shiraz offers well-balanced, spicy and peppery character with a firm tannin structure. Its best served with hearty stews, liver, quiche and cold meats.

Next time you’re at a restaurant or wanting to impress a guest, order a Pinotage. You’ll now know why its such a fantastic wine to enjoy.

Yours,
Eugene

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20 April 2019
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