Winery Leopard’s LeapLookout Pinotage Rosé
Pink wine
This wine generally goes well with poultry and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Lookout Pinotage Rosé of Winery Leopard’s Leap in the region of Western Cape often reveals types of flavors of citrus fruit, red fruit.
Food and wine pairings with Lookout Pinotage Rosé
Pairings that work perfectly with Lookout Pinotage Rosé
Original food and wine pairings with Lookout Pinotage Rosé
The Lookout Pinotage Rosé of Winery Leopard’s Leap matches generally quite well with dishes of game (deer, venison) or poultry such as recipes of rabbit fillet with mustard or simple endive gratin with gruyere cheese.
Details and technical informations about Winery Leopard’s Leap's Lookout Pinotage Rosé.
Discover the grape variety: Pinotage
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.
Last vintages of this wine
The best vintages of Lookout Pinotage Rosé from Winery Leopard’s Leap are 2014, 2016, 2015, 2019 and 2018.
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
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
