A heritage Cape blend built on patience, provenance and precision

60% Cabernet Sauvignon, 30% Cabernet Franc, 10% Cinsault

The Leeu Passant The Leeu Passant 2023 is the flagship cuvée from the Leeu Passant winery, drawing on some of South Africa’s most historic vineyard sites. The blend brings together 60% Cabernet Sauvignon and 30% Cabernet Franc from the Helderberg mid-slopes in Stellenbosch, alongside 10% Cinsault from a single dry-farmed vineyard in Wellington, planted in 1900 and recognised as one of the oldest surviving vineyards in South Africa. This combination creates a wine that is deeply rooted in Cape wine heritage, while reflecting a modern commitment to detail, restraint and site expression.

Winemaking follows a patient and traditional approach. The Cabernet Sauvignon and Cabernet Franc are destemmed into fermentation tanks, while the Cinsault is fermented as whole bunches. Indigenous yeast fermentation is followed by extended maceration, gentle extraction and maturation in a combination of 500L French oak barrels, one third new, and large 2000L foudres. The wine is then aged further in bottle before release, allowing structure and complexity to fully integrate.

Tasting notes: Aromas open with bergamot, blackcurrant, violets and dark bramble fruit. The palate is structured and composed, showing firm yet finely detailed tannins, layered black fruit and subtle floral lift. Cabernet Sauvignon provides depth and structure, Cabernet Franc brings aromatic freshness and energy, while Cinsault adds elegance and a lifted red fruit perfume. The finish is long, seamless and built around freshness rather than weight, with a quiet mineral edge that promises excellent ageing potential.

Food pairing: A structured and refined Cape blend that pairs beautifully with richly flavoured and savoury dishes. Grilled Ribeye: The wine’s firm tannins and dark fruit profile complement well-marbled beef. Slow-Roasted Lamb: Herb-crusted or slow-roasted lamb enhances its depth and savoury complexity. Venison: Game meats with berry or juniper sauces mirror its dark fruit and spice. 

ANALYSIS: ALC 14% | TA 5.5 g/L | pH 3.55 | RS 1.6 g/L