White Leipzig is a wine that evokes history. The records trace its history as far back as the 1920’s and once sipped on by royalty, there is a story to every bottle. Originating in the 1890s, it gained prominence when served to British royalty post-World War II, specifically at Queen Elizabeth II’s 21st birthday banquet in 1947

Today this is the flagship white wine of our cellar and our existential wine – It is a perfect fusion of carefully sourced Chardonnay (46%), Chenin Blanc (36%), and Viognier (18%).

The grapes are carefully sourced and are picked and sorted by hand before being cooled overnight in a cold room. The grapes are then crushed and destemmed. Skin-contact for at least two hours precedes pressing. The juice is pumped to stainless steel tanks for settling after which yeast is added for fermentation to commence. 30% of the fermentation is completed in stainless steel, before the juice is pumped into 3rd fill 225l French Oak barrels for the final stage of fermentation. Regular battonage is done while in the barrel. Blending takes place after about 9-12 months in the barrel

Tasting Notes: The wine opens with a flowery bouquet, thanks to the Viognier component, immediately inviting and complex. This is followed by fresh and inviting notes of green apple, peaches, and apricot, contributed by both the Chenin Blanc and Viognier. It has awell-rounded palate with lively citrus notes, seamlessly integrated with rich flavors of butter and caramel from the Chardonnay. The result is a balanced and layered drinking experience, where fruit and richness meet elegance and complexity.

Food Pairing: Pork Belly: A recommended pairing is pork belly served with a creamy white wine sauce, wholegrain mustard, and fresh garden vegetables. Seafood: The wine pairs beautifully with rich seafood such as scallops, lobster, and pan-fried salmon. Creamy Pasta & Risotto: Dishes featuring creamy sauces, such as risotto with spring vegetables or pasta with a buttery sauce, complement the wine’s creamy notes.  Poultry: Roast chicken or guineafowl, especially those prepared with herbs, pair well.  Serve it chilled but not too cold, around 10-12°C

ANALYSIS: ALC 14.5% | TA 5.1g/L | pH 3.72 | RS 2.3g/L