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.
2024 Classic Merlot R 85.00excludes shipping Other Vintages 2023 2022 2021 2020 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: Prominent red fruit aromas of raspberry and cherries. Subtle sweet oak flavours compliments the fresh fruit flavours. Variety: 100% Merlot Style: A medium- bodied, red fruit-driven wine made in a New World style. Palate: Juicy, fruity flavours coupled with an elegant tannin structure, make for smooth and well-balanced wine with a lingering after-taste. Ageing: 100% of this wine was matured on Lightly toasted French Oak Staves for a period of 8 to 10 months with added micro-oxygenation. Food-Pairing: 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.
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.
2024 CABERNET SAUVIGNON MERLOT R 85.00excludes shipping Other Vintages 2023 2022 2021 2020 2019 2018 2017 Serve with flavourful meat dishes such as lamb accompanied by a sweet mint sauce, as well as Cape Malay curries and bobotie. Slow-cooked beef pot roast is an ideal partner to this blend. Nose: Upfront aromas of vibrant red fruit and notes of spices, supported by subtle oak nuances of mocha and cinnamon. Variety: 85% Cabernet Sauvignon, 15% Merlot. Style: Medium-bodied, New World with well-integrated fruit and oak aromas Palate: The wine boasts a well-defined round and elegant structure and lush red berries, ensuring intriguing and juicy tannins. It reveals the best of both varieties in the blend and finishes in a soft, lingering after-taste. Ageing: The blend was oak-staved, using premium French oak, for a period of 8-12 months. The French oak staves enhance the fruit flavours and lend structure to the wine. Food-Pairing: Serve with flavourful meat dishes such as lamb accompanied by a sweet mint sauce, as well as Cape Malay curries and bobotie. Slow-cooked beef pot roast is an ideal partner to this blend.
This is not a dish – it’s a moment. Think silk robes, chilled champagne flutes and bare feet on marble floors. Fresh tuna gets dressed up in lemon juice and olive oil, dances with dill and capers, and comes to rest on a soft cloud of avocado. And that aioli? Oh, honey, she bites; lemony, laced with capers and just enough wasabi to whisper ‘dangerously delicious’. SERVES 4 FOR THE WASABI LEMON CAPER AIOLI ½ cup good-quality mayonnaise 1 clove garlic, finely grated 1 Tbsp capers, finely chopped 1 tsp Dijon mustard 1 Tbsp lemon juice 1 tsp lemon zest ½–1 tsp wasabi paste (start with ½ tsp, taste and build heat) 1 Tbsp finely chopped fresh dill salt and freshly ground black pepper to taste FOR THE AVOCADO LAYER 1 large firm ripe avocado juice of ½ lemon a pinch of salt FOR THE TUNA TARTARE 300 g sashimi-grade tuna, finely diced zest and juice of 1 lemon 2 Tbsp olive oil 1 Tbsp capers, finely chopped 1 small shallot, finely chopped 1 Tbsp chopped fresh dill salt and freshly ground black pepper to taste OPTIONAL GARNISHES avocado slices fresh dill capers salmon roe nasturtiums MAKE THE AIOLI 1 Mix all the ingredients in a bowl, taste and adjust seasoning and wasabi as needed. 2 Let it chill – like you, before the second glass of bubbly. PREPARE THE AVOCADO 3 Mash the avocado with the lemon juice and salt until smooth but still a little textured. MIX THE TUNA TARTARE 4 In a bowl, gently combine all the ingredients. Stir with love, not aggression. ASSEMBLE LIKE A GODDESS 5 Spoon the creamy mashed avocado onto plates or into ring moulds. 6 Top with the tuna tartare. 7 Dollop on the aioli, and garnish with sliced avocado, fresh dill, capers and/or a spoon of glossy salmon roe, and beautify your plate with nasturtiums, if desired.
Brace yourself, darlink. This is no ordinary brisket – it’s a feast. This is the kind of slow-cooked, soul-warming masterpiece that’ll make your guests weep tears of joy, lick their plates clean and ask for more. Let’s get braising! SERVES 6–8 HUNGRY SOULS (BUT THERE’S ALWAYS ROOM FOR ONE MORE!) 2 kg brisket (choose a slightly fatty, marbled beauty for that melt-in-your- mouth magic) salt and freshly ground black pepper to taste (don’t be shy) 2 Tbsp olive oil (the golden elixir of the gods) 2 large onions, sliced (they bring the sweetness, baby) 6 cloves garlic, grated (because garlic makes everything better) 2 carrots, chopped (for an added touch of sweetness) 2 stalks celery, chopped (essential for that aromatic base) 2 Tbsp tomato paste (it's literally concentrated umami) 350 g brown mushrooms, sliced (to soak up all that glorious sauce) 1 cup red wine (optional, but oh-so-luscious) 3 cups beef stock (rich and homemade if you can, storebought if you must) 1 x 400 g can chopped tomatoes (the saucy backbone) 2 Tbsp Worcestershire sauce (that secret hit of tangy magic) 1 tsp smoked paprika (for a whisper of smokiness) 2 fresh bay leaves (for earthy depth) THE METHOD TO THE MADNESS 1 Preheat the oven to 160 °C (low and slow is my motto). 2 Pat dry the brisket and season generously with salt and black pepper. 3 Heat the olive oil in a large, deep ovenproof pan over medium–high heat. 4 Brown the brisket on all sides. Darlink, don’t rush this step! It’s all about the glorious caramelisation that builds flavour like a dream. Remove the brisket from the pan and set aside. BUILD YOUR FLAVOUR BOMB 5 In the same pan, sauté the onions, garlic, carrots and celery for 8–10 minutes until everything has softened and the kitchen smells like heaven. 6 Stir in the tomato paste and let it cook out for 2 minutes – hello, umami! GET SAUCY 7 Tumble in the mushrooms, then pour in the red wine, if using. Let it bubble away for a few minutes to burn off the booze and concentrate that richness. 8 Now add the stock, canned tomatoes, Worcestershire sauce, paprika and bay leaves. Stir it all together and bring to a gentle simmer – this is when the magic starts. TIME TO BRAISE THAT BEAUTY 9 Return the brisket to the pan, making sure it’s snug as a bug and covered in liquid. Top up with a splash of water or extra stock if needed. Cover with a tight-fitting lid or foil. 10 Slide the pan into the oven and let the brisket braise for 3 ½–4 hours until it’s so tender it practically collapses into shreds of pure deliciousness. THE BIG REVEAL 11 Gather your gang, and get ready to dive in and devour every morsel. Enjoy! SERVE WITH LOVE AND PLENTY OF SIDES • Creamy mashed potatoes or buttery polenta provide the perfect sponge for all those juices. • Honey-glazed carrots with thyme are sweet, earthy and oh-so- pretty (p. 28). • Blanched asparagus with lemon zest for a fresh, zingy hit. • Tangy cabbage slaw for that essential crunch.
This makes an irresistible scoop-and-share starter. Place the platter in the centre of the table, stack some warm pita breads alongside it and let everyone dive in. It’s a Greek-inspired love affair between earthy beets and crispy caramelised lamb, and tangy yoghurt, zesty lemon and fresh herbs that shouts, ‘Let’s get the party started!’ SERVES 4 FOR THE SALAD 4 medium beetroots, skin on, scrubbed and trimmed 1 cup Greek-style yoghurt 1 clove garlic, grated 2 Tbsp tahini 1 Tbsp lemon juice 1 tsp lemon zest 2 tsp red wine vinegar 1 tsp honey salt and freshly ground black pepper to taste FOR THE CRISPY LAMB 1 Tbsp olive oil 200 g lamb leg or shoulder, finely diced (like little cubes of confetti) 1 tsp ground cumin 1 tsp smoked paprika ½ tsp dried origanum ½ tsp garlic powder salt and freshly ground black pepper to taste FINISHING TOUCHES a handful of fresh mint leaves a handful of fresh dill crumbled feta cheese (optional, but oh-so-Greek) roasted pine nuts or walnuts (optional, for a cheeky crunch) lemon zest (optional, but zingy) olive oil to drizzle ROAST THE BEETS 1 Preheat the oven to 200 °C. 2 Wrap each beetroot snugly in foil and place them on a baking tray. 3 Roast for 45–60 minutes until tender enough to pierce with a knife. 4 Set aside until cool enough to handle, then slip off the skins and slice into juicy wedges. WHIP UP THE YOGHURT BASE 5 In a small bowl, combine the yoghurt, garlic, tahini, lemon juice and zest, vinegar, honey, and a generous pinch of salt and black pepper. Taste and adjust – think creamy, tangy and bright, with just a touch of sweetness. GET THE LAMB SIZZLING 6 Heat the olive oil in a large frying pan over medium–high heat. 7 Toss in the finely diced lamb, and season with the cumin, paprika, origanum, garlic powder, salt and black pepper. 8 Fry until the lamb is deeply golden and crispy on the edges – think sizzling confetti with maximum flavour. Stir occasionally so that every little piece gets its moment to shine. BRING IT ALL TOGETHER 9 Schmear (yes, schmear!) the creamy yoghurt base in a thick, luscious layer over the bottom of a large shallow platter. 10 Artfully tumble the beetroot wedges over the top. 11 Scatter over the crispy lamb like you’re sprinkling a little magic. 12 Finish with the fresh herbs, and – if you're fancy – some feta, roasted nuts and lemon zest. Drizzle over a little olive oil for that extra glow.
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
Leopard’s Leap French Fête: 10 July 2026 After a fantastic first edition last year, we invite you to join us for a festive start to the annual Franschhoek Bastille Weekend with a Fabulous French Fête at Leopard's Leap. It is a celebration of French-inspired food, wine and music! Friday, 10 July 2026 Tickets are R650 per person and includes delicious Leopard’s Leap Culinaria Cap Classique on arrival alongside a selection of French canapés. Dinner is a generous buffet of famous French staples like Boeuf Bourguignon, Coq au Vin and Ratatouille with traditional sides. End the meal with a charming tower of macarons for dessert and some swing and sway on the dance floor. Guests can also treat themselves to Leopard's Leap wines, available at cellar door pricing. The festivities start at 17:00 and concludes at 22:00. Expect music, fun activities, promotions and giveaways as well as the most delicious French-inspired food and wine! Guests are encouraged to dress for the occasion - either fashionably or traditionally French. There will be prizes for the best dressed! Menu: Starters “French style canapés” Freshly shucked oysters with sauce mignonette / Sable biscuit with “Bayonne” style cured ham, camembert, pickled red onion / Caramelized onion pinwheel, Roquefort mousse and preserved fig Main Course Ratatouille “Dauphinoise” (Layers of courgette, aubergine & peppers cooked in a rich tomato sauce) Beef Bourguignon (Classic slow braised beef stew with onions, carrots and red wine) Coq au Vin (Chicken braised in red wine with bacon lardons, onions and mushrooms) Side dishes Selection of French breads & cheeses (Baguette, Fougasse & Pain d’Epi, Camembert, Winelands Blue Brie, Boland “Tete de Moine”) French mustard dips (Herbed Dijonaisse, French honey mustard) Pommes Anna (Thinly sliced potato layered on top of each other baked in butter until golden) Dessert Macaron towers in the colours of the French flag
4 Bedrooms
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1200 m²
1600 m²
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