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Information about "Leopard's Leap Chescato 2025"

Leopard's Leap Chescato is a whimsical, fruit-centric white wine made from 70% Chenin Blanc and 30% Muscat D'Alexandrie. This off-dry and light expression lures you in with aromatic notes of caramelized pear and vibrant orange peel. On the palate, it offers delightful hints of juicy summer fruits, apple, and fragrant citrus blossoms, all harmonized perfectly with a refreshing acidity.

Treatment in the cellar

Chenin Blanc (50%) and Muscat (50%) were vinified separately, then blended after fermentation and bottled. Early harvest results in lower alcohol levels. A small portion of the wine underwent dealkalization and was blended back, achieving a delightful balance of fresh acidity and pleasing fruitiness.

Properties "Leopard's Leap Chescato 2025"
Main grape varietal: Chenin Blanc
Wine region: Western Cape
acidity level: low
bottle closure: screw cap
bottle size [liter]: 0,75
country of origin: South Africa
ratings: John Platter 3 Sterne
single varietal / blend: blend
vinification and maturation: steel barrel
vintage: 2025
wine style: off dry
wine type: white wine

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Wine Awards:
  • John Platter: 3 Stars / 81 Points
Awards of previous vintages:
  • 2023 Vintage - John Platter: 3 Stars
  • 2022 Vintage - John Platter: 3 Stars
Legal drinking age 16
Distributor Curry Premium Wines oHG, D-86938 Schondorf
Recommended dishes Curries, Sushi, Früchte
Grape varietals 50 % Chenin Blanc, 50 % Muscat
Serving temperature [°C] 8 °C
Storable up to (at perfect conditions) 2028
Winemaker Eugene Van Zyl
Ingredients Trauben, konzentrierter Traubenmost, Säureregulator: Weinsäure (L(+)-); Konservierungsstoffe und Antioxidationsmittel: Sulfite; Stabilisatoren: enthält Gummi arabicum und/oder Carboxymethylcellulose und/oder Hefemannoproteine; Kohlendioxid
Calories 331 kcal / 80 kj
Carbs 2.5
Sugar 1.5
Fat < 0.5
saturated Fat < 0.1
Salt < 0.01
Nutrition allergens Enthält Sulfite
Link to QR-Label
Alcohol concentration [Vol%]: 12.62
Residual sugar [g/l] 14.9
pH-value 3.43
Acid content [g/l] 5.2