Winery Leopard’s LeapCulinaria Collection Muscat de Frontignan
Natural sweet wine
This wine generally goes well with
The Culinaria Collection Muscat de Frontignan of the Winery Leopard’s Leap is in the top 90 of wines of Western Cape.
Wine flavors and olphactive analysis
On the nose the Culinaria Collection Muscat de Frontignan of Winery Leopard’s Leap in the region of Western Cape often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit, floral or tropical fruit.
Details and technical informations about Winery Leopard’s Leap's Culinaria Collection Muscat de Frontignan.
Discover the grape variety: Carcajolo noir
It was most certainly introduced by the south of Corsica from Sardinia. It is not the black form of the white carcajolo, the latter would be the biancu gentile. The black Carcajolo is said to be related to the morrastel or muristellu and is found almost exclusively in the southern Mediterranean and in Portugal. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Culinaria Collection Muscat de Frontignan from Winery Leopard’s Leap are 2018, 2017, 0, 2015 and 2014.
Informations about the Winery Leopard’s Leap
The Winery Leopard’s Leap is one of of the world's greatest estates. It offers 46 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
