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Stellenbosch Chardonnay

Leeu Passant, Stellenbosch Chardonnay 2016

R645

2 in stock

Notes

100% Chardonnay

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

Sourced from a parcel of Chardonnay planted in deep loam rich soils of Helderberg Mountain.

Tasting notes:
'Whole bunch, barrel fermented/matured year (30% new), unfiltered. 16 shows expected complexity, citrus to the fore, white-fleshed stonefruit, gentle savoury thread. In perfect health, beautifully crafted. 15 was maiden vintage.' – Platters Wine Guide 2019, 5*

'Leeu Passant reduced its range from two Chardonnays to one in 2016, and justifiably so. This breezy site on the False Bay side of the Helderberg is perfect for Chardonnay and has produced a nuanced, refreshing, beautifully balanced wine with racy acidity, fine oak and citrus peel acidity. A classy wine. 2019-28.' – Tim Atkin MW, SA Special Report 2018, 96/100

'Another incredibly serious, focused, grown up release from the Mullineuxs. Regal, refined and linear, the fruit comes from the same 26 year old Helderberg vineyard as the 2015 release. Beautiful lime and white citrus pastille fruit notes are very pure and pithy with an alluring wet limestone and waxy lemon rind edge. Very tight grained, tightly wound and taut, far more so than even the very serious 2015 release. The intense lemon and lime cordial freshness is supremely balanced and harmonious performing a sophisticated, choreographed Burgundy styled routine with an expertly judged amount of struck match reduction complexity. The finish has a dusty, gravelly dry mineral length that will impress the most educated fine wine collector. Cellar this beauty for 2 to 3 years before opening, and drink over 20+ years.' – Greg Sherwood MW, 96/100

'The 2016 Leeu Passant Stellenbosch Chardonnay comes from a single vineyard whereas the debut 2015 came from two. Drought affected the yield, which was 20% down. The wine was matured for 12 months in 225-liter French oak, 30% new. It has a forward and quite intense bouquet of dried honey, light tropical fruit (mango and a hint of pineapple) and a touch of white peach. The palate is well balanced with a spicy opening, very good weight, subtle tropical notes and just the right amount of salinity on the finish. Excellent.' – Neal Martin Report 2018, 92/100

'From a vineyard on the Helderberg in Stellenbosch. Fermented and matured for 18 months in 225-litre French oak barrels, 30% new. A subtle and complex nose of pear, white peach, dried herbs and attractive oak. The palate is marked by great fruit definition, snappy acidity and a pithy finish – it has a lot of the proverbial “coiled spring” about it. Very good now but sure to be even better in the three to five years. Alc: 14%.' – Christian Eedes, Winemag, 94/100

'This classy wine has citrus blossom, flint and salinity on the nose. The palate is packed with citrus zest and crushed shells and has a textured, vibrant and long finish. Best served at 10 - 12 °C, this wine will show optimally when decanted within the first three years after bottling.' – Winemaker

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:
Sourced from a parcel of Chardonnay planted in deep loam rich soils of Helderberg Mountain.

Viticulture:
The grapes are chilled in our cold room, where after they pressed whole bunch and allowed to settle overnight. Minimal sulphur is added, and no further additions are made. The must is then racked to barrel for fermentation and temperatures are not allowed to exceed 24°C. Fermentation lasted 60 - 90 days after which the wine was left to complete malolactic fermentation and left unsulphured until bottling.

Analysis:
Alc: 14.0% RS: 2.3 g/L TA: 6.2 g/L pH: 3.36

100% Chardonnay

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

Sourced from a parcel of Chardonnay planted in deep loam rich soils of Helderberg Mountain.

Tasting notes:
'Whole bunch, barrel fermented/matured year (30% new), unfiltered. 16 shows expected complexity, citrus to the fore, white-fleshed stonefruit, gentle savoury thread. In perfect health, beautifully crafted. 15 was maiden vintage.' – Platters Wine Guide 2019, 5*

'Leeu Passant reduced its range from two Chardonnays to one in 2016, and justifiably so. This breezy site on the False Bay side of the Helderberg is perfect for Chardonnay and has produced a nuanced, refreshing, beautifully balanced wine with racy acidity, fine oak and citrus peel acidity. A classy wine. 2019-28.' – Tim Atkin MW, SA Special Report 2018, 96/100

'Another incredibly serious, focused, grown up release from the Mullineuxs. Regal, refined and linear, the fruit comes from the same 26 year old Helderberg vineyard as the 2015 release. Beautiful lime and white citrus pastille fruit notes are very pure and pithy with an alluring wet limestone and waxy lemon rind edge. Very tight grained, tightly wound and taut, far more so than even the very serious 2015 release. The intense lemon and lime cordial freshness is supremely balanced and harmonious performing a sophisticated, choreographed Burgundy styled routine with an expertly judged amount of struck match reduction complexity. The finish has a dusty, gravelly dry mineral length that will impress the most educated fine wine collector. Cellar this beauty for 2 to 3 years before opening, and drink over 20+ years.' – Greg Sherwood MW, 96/100

'The 2016 Leeu Passant Stellenbosch Chardonnay comes from a single vineyard whereas the debut 2015 came from two. Drought affected the yield, which was 20% down. The wine was matured for 12 months in 225-liter French oak, 30% new. It has a forward and quite intense bouquet of dried honey, light tropical fruit (mango and a hint of pineapple) and a touch of white peach. The palate is well balanced with a spicy opening, very good weight, subtle tropical notes and just the right amount of salinity on the finish. Excellent.' – Neal Martin Report 2018, 92/100

'From a vineyard on the Helderberg in Stellenbosch. Fermented and matured for 18 months in 225-litre French oak barrels, 30% new. A subtle and complex nose of pear, white peach, dried herbs and attractive oak. The palate is marked by great fruit definition, snappy acidity and a pithy finish – it has a lot of the proverbial “coiled spring” about it. Very good now but sure to be even better in the three to five years. Alc: 14%.' – Christian Eedes, Winemag, 94/100

'This classy wine has citrus blossom, flint and salinity on the nose. The palate is packed with citrus zest and crushed shells and has a textured, vibrant and long finish. Best served at 10 - 12 °C, this wine will show optimally when decanted within the first three years after bottling.' – Winemaker

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:
Sourced from a parcel of Chardonnay planted in deep loam rich soils of Helderberg Mountain.

Viticulture:
The grapes are chilled in our cold room, where after they pressed whole bunch and allowed to settle overnight. Minimal sulphur is added, and no further additions are made. The must is then racked to barrel for fermentation and temperatures are not allowed to exceed 24°C. Fermentation lasted 60 - 90 days after which the wine was left to complete malolactic fermentation and left unsulphured until bottling.

Analysis:
Alc: 14.0% RS: 2.3 g/L TA: 6.2 g/L pH: 3.36

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PG 5*

Country

ZA

Region

Stellenbosch

Style

White

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