Leopard’s Leap Culinaria Collection Brut MCC

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  • Regular price R 205.00
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The blend consists of 55% Chardonnay, 30% Pinot Noir and 15% Pinot Meunier. Only meticulously selected grapes are sourced from coastal and near-coastal vineyards, where the cooler climate contributes towards the distinctive character of this wine. Viticultural practices best suited to cooler climates are applied. Grapes are hand-picked in the early morning. The Pinot Noir is harvested first, at 19.5° balling, followed by the Chardonnay, at 21° balling, and finally the Pinot Meunier, at 20° balling. Grapes are whole-bunch pressed and only free-run juice is used. Primary fermentation is at 16°C, followed by primary lees contact of 3 months. After blending and preparation for secondary fermentation, extended lees contact of 24 months is allowed. Prior to release, the wine is bottle-matured for 12 months. Bottled at 11.5%. (Bottle size 750ml)

Nose: A zesty vibrancy capturing gentle citrus aromas that finish in mildly lingering caramel, toast and nougat.

Palate: The palate reveals a red berry sparkle with peach and apple, elegantly supported by secondary yeast flavours. 

Finish: A sophisticated biscuit after-taste highlights the fine balance between fruit and acidity.