The Leeu Passant Sémillon hails from a very special sixty-one-year-old, dry-farmed vineyard situated in the Franschhoek Valley.  Surrounded by three mountains, the sun rises over the peaks later than in other regions, yet still locks heat into the soils, which adds to the wonderful texture and complexity of this wine.  The terroir is largely made up of alluvial sandstone with small deposits of granite on some of the higher valley slopes and this unique soil composition makes for wines with a superb, naturally high acidity.

After the grapes were whole-bunch oxidatively pressed, the juice was allowed to settle overnight.  It was then racked to four oak barrels, where the spontaneous primary as well as malolactic fermentation cycles were completed. The 2025 Sémillon was aged on its lees in terracotta Amphora for 12 months, after which it was racked, blended and further matured in the same Amphora until the final racking and bottling.

Tasting Notes: The old vines behind our Leeu Passant Franschhoek Sémillon, play a defining role in shaping its character, revealing layered notes of grapefruit blossom, yellow apple and lemon zest. True to this age-worthy variety, the earliest nuances of waxy lanolin are beginning to show, finishing with a beautiful chalky texture and racy acidity. Best served at 10-12°C, this wine will reward if cellared optimally over 10 to 15 years.

Food Pairing: A complex, old-vine white wine offering layered notes of citrus peel, green papaya, and a waxy lanolin texture balanced by chalky minerality and racy acidity. It pairs perfectly with rich seafood, creamy sauces, and fresh, herbaceous farm-to-table dishes. Pan-Seared Norwegian Salmon: A signature pairing at Leeu Estates, where the richness of the fish is balanced by the wine's bright acidity. Shellfish & Creamy White Fish: The vibrant acidity cuts beautifully through the sweet, delicate flesh of lobster, prawns, or monkfish. Herb & Citrus Combinations: Dishes featuring dill cream, spiced butternut purée, or thinly-sliced baby marrow elevate the wine's citrus blossom aromas

ANALYSIS: Alc 12.5%  | TA 6.3 g/l | pH 3.16 | RS 1.9 g/l