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Dry Red Wine

Leeu Passant, Dry Red Wine 2016

R1,000

36 in stock

Notes

37.5% Cabernet Sauvignon, 37.5% Cabernet Franc, 25% Cinsault

An adventure into Cape wine heritage by Chris & Andrea Mullineux and Analjit Singh.

Winemakers notes:
'These multi-regional fine wines, incorporating several very special and old (up to 118 years old) vineyards, continue to celebrate the rich history of South African wine, having been inspired by the age worthy Cape red wines of the 1950’s, 1960’s and 1970’s. We have deconstructed and reconstructed these wines, making Leeu Passant in a modern, minimalist way and a no-compromise approach to quality, while respecting the history and tradition of Cape Wine. Whereas the 2015 wines were all about tightly coiled freshness and structure the 2016s have more body to go with the structure, reflecting the drier vintage conditions.'

Vinification:
From one parcel of 37 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Stellenbosch; one 116 year old dry farmed bush vine Cinsault vineyard (South Africa's oldest registered Red Wine Vineyard) planted in deep sandy alluvial soils in Wellington; one parcel of 94 year old (SA's 2nd oldest registered Red Wine Vineyard) dry farmed bush vine Cinsault planted on the lower eastern slopes of Franschhoek mountains; and a parcel of high altitude Cabernet Franc planted on the mid slopes of the Helderberg mountain in Stellenbosch.

Viticulture:
Grapes are cooled in our cold room, then destemmed put into tank with up to 50% whole clusters added to the Cinsault and Cabernet Franc. Minimal sulphur is added, and no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasts 7 to 10 days. After fermentation, a couple of weeks' skin contact is given and the wine is then drained and pressed to barrel. The wines are racked and blended mid-way through the year, and bottled after 16 months in barrel.

Tasting notes:
'A blend of 37.5% Cabernet Sauvignon from unirrigated bush vines in Stellenbosch, 37.5% Cabernet Franc from a high-altitude block on the Helderberg in Stellenbosch and 25% Cinsault, partly from a Wellington block planted in 1900 and partly from a Franschhoek block planted in 1922.

Partial whole-bunch fermentation before maturation lasting 16 months in 500-litre barrels, 30% new. Red cherry, dried herbs and tobacco plus a hint of vanilla on the nose. The palate is pure and fresh, while the tannins are particularly grippy, the wine appearing a little unknit compared to how the 2015 showed on release. Taken as a whole, it’s again immensely appealing and an important sign post as to the direction that modern SA red might take. Alc: 14%.' – Christian Eedes, Winemag, 93/100

'This beautifully refined and elegant wine has notes of bergamot a dark violet fragrance. fragrance. The palate is structured, with fine chalky tannins, hints of spices and fragrance.The finish is dry, vibrant, layered and long. Best served at 16 - 18 °C, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling and will reward if cellared properly over the next few decades.' – Winemaker

Analysis:
Alc: 14% RS: 2.6 g/L TA: 5.1 g/L pH: 3.73

37.5% Cabernet Sauvignon, 37.5% Cabernet Franc, 25% Cinsault

An adventure into Cape wine heritage by Chris & Andrea Mullineux and Analjit Singh.

Winemakers notes:
'These multi-regional fine wines, incorporating several very special and old (up to 118 years old) vineyards, continue to celebrate the rich history of South African wine, having been inspired by the age worthy Cape red wines of the 1950’s, 1960’s and 1970’s. We have deconstructed and reconstructed these wines, making Leeu Passant in a modern, minimalist way and a no-compromise approach to quality, while respecting the history and tradition of Cape Wine. Whereas the 2015 wines were all about tightly coiled freshness and structure the 2016s have more body to go with the structure, reflecting the drier vintage conditions.'

Vinification:
From one parcel of 37 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Stellenbosch; one 116 year old dry farmed bush vine Cinsault vineyard (South Africa's oldest registered Red Wine Vineyard) planted in deep sandy alluvial soils in Wellington; one parcel of 94 year old (SA's 2nd oldest registered Red Wine Vineyard) dry farmed bush vine Cinsault planted on the lower eastern slopes of Franschhoek mountains; and a parcel of high altitude Cabernet Franc planted on the mid slopes of the Helderberg mountain in Stellenbosch.

Viticulture:
Grapes are cooled in our cold room, then destemmed put into tank with up to 50% whole clusters added to the Cinsault and Cabernet Franc. Minimal sulphur is added, and no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasts 7 to 10 days. After fermentation, a couple of weeks' skin contact is given and the wine is then drained and pressed to barrel. The wines are racked and blended mid-way through the year, and bottled after 16 months in barrel.

Tasting notes:
'A blend of 37.5% Cabernet Sauvignon from unirrigated bush vines in Stellenbosch, 37.5% Cabernet Franc from a high-altitude block on the Helderberg in Stellenbosch and 25% Cinsault, partly from a Wellington block planted in 1900 and partly from a Franschhoek block planted in 1922.

Partial whole-bunch fermentation before maturation lasting 16 months in 500-litre barrels, 30% new. Red cherry, dried herbs and tobacco plus a hint of vanilla on the nose. The palate is pure and fresh, while the tannins are particularly grippy, the wine appearing a little unknit compared to how the 2015 showed on release. Taken as a whole, it’s again immensely appealing and an important sign post as to the direction that modern SA red might take. Alc: 14%.' – Christian Eedes, Winemag, 93/100

'This beautifully refined and elegant wine has notes of bergamot a dark violet fragrance. fragrance. The palate is structured, with fine chalky tannins, hints of spices and fragrance.The finish is dry, vibrant, layered and long. Best served at 16 - 18 °C, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling and will reward if cellared properly over the next few decades.' – Winemaker

Analysis:
Alc: 14% RS: 2.6 g/L TA: 5.1 g/L pH: 3.73

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CE 93

Country

ZA

Region

Western Cape

Style

Red

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