Sparkling Chardonnay Pinot Noir R 130.00excludes shipping 10% less when you buy 6 bottles! Enjoy as an apéritif or as a versatile food-pairing partner. Delightful with dessert and loves to celebrate. Variety: 70% Chardonnay, 30% Pinot Noir Description: This vivacious Sparkling Chardonnay Pinot Noir bursts with bubbly flavours of strawberry, raspberry and citrus. Elegant and well-rounded with the perfect balance between freshness and fruit. Playful on the palate with a memorable after-taste.
2026 Leopard's Leap Rosé R 85.00excludes shipping The elegant burst of citrus from the Chardonnay is beautifully complemented by the delicious Turkish Delight aromas of the Pinot Noir. Nose: Immediately expressive and inviting. Fresh aromas of red berries and ripe raspberry take centre stage, lifted by delicate rose petal florals. Layers of tropical fruit intertwine with vibrant citrus grapefruit, while a subtle hint of Turkish delight adds an exotic, perfumed depth. Gentle pomegranate nuances complete a beautifully layered and elegant nose. Variety: 65% Chardonnay, 35% Pinot Noir Style: Dry, medium-bodied, fresh and fruit-driven rosé with notes of red berries, citrus and delicate florals. Palate: Lively and refreshing, with a vibrant balance of acidity and fruit creating a clean, elegant mouthfeel. Flavours of raspberry, cranberry and fresh red berries follow through seamlessly, framed by zesty grapefruit notes. Six weeks of lees contact contribute subtle texture and structural finesse, leading to a long, refreshing finish with lingering hints of rose petal and Turkish delight. Food-Pairing: An ideal aperitif and versatile food companion. Pairs beautifully with duck, Mediterranean cuisine, sushi, soft cheeses and summer fruit platters. Best enjoyed young while fresh and vibrant.
2026 Chenin Blanc R 85.00excludes shipping 10% less when you buy 6 bottles! Other Vintages 2025 2024 2023 2022 2021 This refreshing wine with its herbaceous notes will pair well with fresh salads containing asparagus, pea-shoots and basil. Try this Chenin Blanc Now! Nose: Expressive and inviting, with layers of ripe peach and luscious stone fruit at the forefront. Notes of fresh melon and guava add vibrancy, while delicate hints of jasmine, violet and peach blossom bring an elegant floral lift. Subtle nuances of apricot and white pear add depth and complexity. Variety: 100% Chenin Blanc Style: A medium-bodied wine made in a fresh and fruity New World style Palate: Dry, medium-bodied, fresh and fruit-driven New World style, with stone fruit and floral notes. Food-Pairing: A versatile match for sushi, grilled chicken, pasta and fresh summer salads, as well as dishes with a sweet-and-sour element. Equally enjoyable on its own as an aperitif. Best enjoyed now or within two years of vintage.
2025 Unwooded Chardonnay R 85.00excludes shipping 10% less when you buy 6 bottles! Other Vintages 2024 2023 2022 2021 2020 Fresh and zesty with upfront citrus notes and a hint of elegant pear, buttery biscuit and lime aromas. Nose: Fresh aromas of citrus and white peach on the nose followed by an typical Chardonnay biscuitiness aroma and ends with soft notes of Golden Delicious apples. Variety: 100% Chardonnay Style: A surprisingly voluptuous medium-bodied, unwooded Chardonnay made in a New World style. Palate: Well balanced with delicate lemon and lime flavours following through on the palate. Rounded off with notes of peaches and pears that leave a lingering aftertaste Food-Pairing: Chardonnay is the perfect pairing partner when it comes to fish and seafood. Also a favourite to enjoy with sushi and shellfish like mussels. It is one of the most versatile food wines. Enjoy with happy-ever-after movies!
2026 MOSCATO R 85.00excludes shipping Enjoy with a roasted tomato-based pasta or beef brisket. Also to be enjoyed with rich, cheesy gratins and an open-fire grilled steak. The more adventurous can experiment with dark chocolate-inspired desserts. Nose: Immediately expressive and inviting, with fresh aromas of litchi and ripe apricot taking centre stage. Delicate notes of honey blossom and classic muscat florality are layered with a subtle hint of exotic spice, adding intrigue and depth. Variety: 100% Hanepoot Palate: Light-bodied and refreshingly sweet, with a soft, creamy mousse that enhances the wine’s vibrant fruit profile. Flavours of tropical fruit, litchi, ripe apricot, and a delicate touch of melon echo beautifully from the nose. A gentle exotic spice lingers on the finish, while crisp acidity brings freshness, balance, and finesse.
This October, we soak up the energy of Spring in the Winelands with a theme that is light and bright! A New Season in the Winelands: Our South African Table theme in October is all about a New Season in the Winelands and the Chef Duo of Stephan Moolman and William Carolissen promises to entertain guests to a Friday lunch food and wine experience that is about much more than food and wine. Intimate around a table: Our communal kitchen table seats 18, so make sure to book your spot! Remember that the table is also available for private parties and special celebrations, so don't miss the opportunity to wow your guests! Party with the people: If your party is bigger, no worries, just speak to Marisca, our party organizer par excellence, she will take care of each and every detail of your year end function, family get-together or company event. Pretty & Pink Perlé: Our popular Moscato now has a pink partner and this delightful combination will be the ultimate summer sippers this season. The 2026 Moscato Perlé Rosé is semi-sweet, lightly sparkling and lower in alcohol (10.8%). Light-bodied and vibrant, the palate offers an inviting burst of sweet fruit on entry. Juicy flavours of strawberry, litchi and Turkish delight echo the bouquet with impressive purity. Balanced by refreshing acidity and a soft, delicate sparkle, the wine delivers a crisp, clean finish. The rosé beautifully complements the white 2026 Moscato, an expressive and inviting white wine with fresh aromas of litchi and ripe apricot. Light with a bright sweetness and vibrant fruit, the perlé adds a creamy mousse to the palate while gentle notes of exotic spice lingers with finesse. All About Choice: The Leopard's Leap Natura Range is all about choice. On those occasions, for whatever reason, you choose to abstain from alcohol, this de-alcoholised white, red and sparkling wine offers a sophisticated drink that can be a beautiful partner to your meal. Recently added to the popular White and Red, the Natura Sparkling is the talk of the town this season. Never again does your breakfast have to be without bubbly, no worries about driving home after an extended lunch and now, bubbly on the beach can become a reality! To celebrate Sober October, we share a selection of mocktails and delicious recipes by Crush to show that you can always choose fun and flavour! Mocktail Hour: Pretty drinks are all the rage and our team has been so inspired that we present a whole new lineup of Mocktails to celebrate Sober October. Join us at Leopard's Leap or mix your own at home. Get the Natura from leading retailers, our tasting room or leopardsleap.co.za Here are the recipes: Cheeky Peach Cherry Cooler Hibiscus & Raspberry Fizz Flavour is not a choice Crush conceptualised these fantastic recipes to go with our Natura White, Red and Sparkling. We hope you enjoy them as much as we do! Crispy Vegetable Fritti with Lemon Aioli with Natura White Honey & Soy-glazed Spatchcock Chicken with Natura Red Crispy Fish Tacos, Lime Slaw & Jalapeño Mayo with Natura Sparkling Cinnamon Churros & Salted Caramel with Natura Sparkling
Golden, crisp churros tossed in cinnamon sugar and served with a rich salted caramel dipping sauce. Level them up with a silky white chocolate sauce and crunchy roasted peanuts. Makes: 20–24 churros Serves: 6–8 Preparation time: 25 minutes Cooking time: 20 minutes Difficulty: Moderate Salted Caramel Sauce: 1 C (250 ml) sugar ¼ C (60 ml) water 40 g butter 1 tsp (5 ml) vanilla essence ½ C (125 ml) fresh cream 1–2 tsp (5–10 ml) sea salt, to taste White Chocolate Sauce (Optional Level-up): 150 g good-quality white chocolate, finely chopped 75 ml double cream ½ tsp (2.5 ml) vanilla extract Pinch of salt Cinnamon Sugar: 100 g castor sugar 2 tsp (10 ml) ground cinnamon Pinch of salt Churros 250 ml water 1 Tbsp (15 ml) castor sugar ½ tsp (2.5 ml) salt 60 g salted butter 150 g plain flour, sifted 2 large eggs, as needed 1 tsp (5 ml) vanilla extract Vegetable oil, for deep-frying Roasted Peanuts (Optional Level-up): ½ C (125 ml) roasted peanuts, roughly crushed Salted Caramel Sauce: Add the sugar and water to a saucepan. Cook over low-medium heat until the sugar has dissolved and begins to caramelise. Do not stir; swirl the pan occasionally instead. If sugar crystals form around the sides, brush them down with a pastry brush dipped in warm water. When the caramel reaches a light amber colour, remove the saucepan from the heat to prevent it from burning. Carefully add the butter, vanilla and cream, whisking until the bubbling subsides and the sauce is smooth. Stir in 1 teaspoon of the sea salt, then taste and add more to taste, if desired. Set aside and gently reheat before serving, if needed. White Chocolate Sauce (Optional Level-up): Place the white chocolate into a heatproof bowl. Heat the cream in a small saucepan until just steaming, then pour it into the bowl containing the chocolate. Leave for 1–2 minutes, then whisk until smooth. Stir in the vanilla and salt. If the sauce becomes too thick for dipping, gently warm it before serving. Cinnamon Sugar: Combine the castor sugar, cinnamon and salt in a shallow dish. Set aside. Churros: Place the water, castor sugar and salt into a medium saucepan and stir over medium heat until the sugar and salt have dissolved. Add the butter and bring to a gentle simmer. Remove from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth, thick dough forms and no dry flour remains. Return the saucepan to low heat and cook the dough for about 1 minute, stirring continuously to remove some of the excess moisture. Remove from the heat and leave to cool for 5–10 minutes. The dough should be warm rather than hot before adding the eggs. In a separate bowl, lightly beat 1 egg with the vanilla. Gradually beat the egg mixture into the dough, adding a little at a time and mixing thoroughly after each addition. If the dough is still too firm to pipe, lightly beat the second egg and gradually add only as much as needed. The finished dough should be smooth and glossy, soft enough to pipe, but firm enough to hold the ridges created by the nozzle. (Note: You may not need all of the second egg.) Transfer the dough to a piping bag fitted with a large closed-star nozzle. Pipe 5–7 cm lengths onto a sheet of baking paper. Alternatively, carefully pipe the dough directly over the hot oil, cutting each length with clean kitchen scissors. Pour enough vegetable oil into a deep, heavy-based saucepan to reach a depth of about 5 cm and heat to 175–180 °C. Fry the churros in batches for 3–4 minutes, turning occasionally, until evenly golden and crisp. Do not overcrowd the saucepan, as this will lower the temperature of the oil. Remove with a slotted spoon and drain briefly on a wire rack. While the churros are still warm, toss them in the cinnamon sugar until evenly coated. To Serve: Serve the warm cinnamon sugar churros with the salted caramel sauce. If using the optional level-ups, serve the white chocolate sauce alongside the salted caramel and scatter the roasted peanuts over the churros, or serve them in a small bowl for dipping.
Lightly battered veggies fried until crisp and golden and served with roasted garlic and lemon aioli. Level it up with crispy battered prawns and calamari for an indulgent seafood addition, making it a tasty fritto misto platter. Serves: 4–6 Preparation time: 25 minutes, plus 30 minutes’ chilling time Cooking time: 1 hour Difficulty: Moderate Roasted Garlic & Lemon Aioli: 1 whole garlic bulb 1 tsp (5 ml) olive oil ½ C (125 ml) good-quality mayonnaise 3–4 Tbsp (45–60 ml) fresh lemon juice 1 tsp (5 ml) finely grated lemon zest 1 tsp (5 ml) Dijon mustard Salt and freshly ground black pepper, to taste Fritti Batter: ¼ C (60 ml) cornflour 1 C (250 ml) flour Pinch of salt ½ tsp (2.5 ml) bicarbonate of soda 1 C (250 ml) ice-cold sparkling water Crispy Prawns & Calamari (Optional Level-up): 300 g frozen prawns, defrosted, peeled and deveined 300 g calamari tubes, cleaned Vegetables: 4 C (1 L) sunflower oil, for deep-frying 100 g courgettes, thinly sliced lengthways 100 g mangetout 50 g green beans, ends trimmed 50 g baby corn, halved lengthways Salt and freshly ground black pepper, to taste To Serve: Lemon wedges Roasted Garlic & Lemon Aioli Preheat the oven to 180 °C. Slice the top off the garlic bulb to expose the cloves. Place on a piece of aluminium foil, drizzle with the olive oil and wrap loosely. Roast in the oven for 35–45 minutes, until the cloves are completely soft and golden. Remove from the oven and leave to cool slightly. Squeeze 2–3 roasted garlic cloves from their skins and mash to a smooth paste. Reserve the remaining roasted garlic for another use. Combine the mayonnaise, roasted garlic paste, lemon juice and zest and Dijon mustard. Season with salt and freshly ground black pepper and mix until smooth. Cover and refrigerate for at least 30 minutes to allow the flavours to develop. Fritti Batter: If making the Crispy Prawns & Calamari (optional), increase all of the batter ingredients by half to ensure there is enough for both the vegetables and seafood. Combine the cornflour, flour, salt and bicarbonate of soda in a large bowl. Add the sparkling water and gently mix until a light batter forms. A few small lumps are fine; take care not to overmix. If making the Crispy Prawns & Calamari (optional), start preparing the seafood so it can be fried alongside the vegetables using the same batter. Crispy Prawns & Calamari (Optional Level-up) Pat the prawns and calamari thoroughly dry with paper towel. Slice the calamari tubes into approximately 1 cm rings. Keep chilled until ready to fry. Vegetables: Heat the sunflower oil in a deep, heavy-based saucepan to 180 °C. Working in batches, dip the vegetables into the batter one at a time, allowing the excess batter to drip away. Carefully lower into the hot oil and fry for 1–2 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towel to drain any excess oil. Season immediately with salt and freshly ground black pepper. If using the Crispy Prawns & Calamari (optional), fry the seafood at this stage. Dip the prawns into the same batter, allow the excess batter to drip off and fry in small batches for 2–3 minutes, until crisp, golden and cooked through. Repeat with the calamari rings, frying for 1½–2 minutes, until lightly golden and crisp. Take care not to overcook the calamari. Drain and season lightly with salt while hot. To Serve: Pile the crispy vegetable fritti onto a serving platter and serve immediately with the roasted garlic and lemon aioli and fresh lemon wedges. If using the optional seafood level-up, add the crispy prawns and calamari to create a fritto misto platter. Serve immediately.
Sharing the diversity of South African food. Please note that the acclaimed South African Table is currently being redesigned by our brand new culinary team: Chef William Carolissen and Winemaker James Ochse. Please keep an eye out for updates or join our database to stay up to date. Tel: +27 (0)21 876 8002 E-mail: info@leopardsleap.co.za
4 Bedrooms
4 Bathrooms
1200 m²
1600 m²
No additional info added
Read More...No content added
Read More...
