Leopard's Leap

Leopard's Leap is a South African wine brand based in Franschhoek, Western Cape. It is owned by Leopard's Leap Wines (Pty) Ltd, a private company incorporated in South Africa (registration number 2003/028646/07). The wines are sold in more than 40 countries, with dedicated marketing teams and distribution across Asia, the UK, Europe, North America and Africa. The brand's Franschhoek home combines modern design with food and wine experiences and operates as a family-friendly visitor destination.

Leopard's Leap's Culinaria Chenin Blanc is certified Wine of Origin Western Cape and is made in a Loire style from grapes grown in the Voor-Paardeberg area. Away from the cellar, Leopard's Leap Family Vineyards sponsors the Cape Leopard Trust in support of Cape Mountain Leopard conservation. The range includes Cabernet Sauvignon, Cabernet Sauvignon Merlot, Merlot, Shiraz, Chenin Blanc and Sauvignon Blanc.

Leopard's Leap frames its wines around food. The brand suggests Cabernet Sauvignon with hearty red meat such as beef bourguignon or oxtail, Cabernet Sauvignon Merlot with Cape Malay curries and bobotie, Shiraz with wood-fire grilled meats and hard cheeses, and Sauvignon Blanc with fresh salads of asparagus, pea-shoots and basil. Chenin Blanc is suggested with sushi, grilled chicken and pasta, or on its own as an aperitif.

• Cabernet Sauvignon with hearty red meat dishes such as beef bourguignon, oxtail or fillet mignon with a balsamic glaze, and with fruitcake or desserts carrying cinnamon and clove notes.
• Cabernet Sauvignon Merlot with lamb and a sweet mint sauce, Cape Malay curries and bobotie, or slow-cooked beef pot roast.
• Merlot with roasted tomato-based pasta, beef brisket, rich cheesy gratins or open-fire grilled steak.
• Shiraz with Italian fare, wood-fire grilled meats and strong, hard cheeses.
• Chenin Blanc with sushi, grilled chicken, pasta and fresh summer salads, or on its own as an aperitif.
• Sauvignon Blanc with fresh salads containing asparagus, pea-shoots and basil.
• Culinaria Chenin Blanc with Cape Malay curries, seafood, creamy pasta or sharply dressed salads.