Winery LeuwenkopWestern Cape Red

Red wine of Western Cape of South Africa

4.0

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters consider this wine to be one of the best in the region.

The Western Cape Red of Winery Leuwenkop is a red wine from the region of Western Cape.
This wine generally goes well with

Discover the grape variety: Couderc noir

Natural interspecific crossing between Jaeger 70 (Vitis Rupestris x Vitis Lincecumii) and an unknown Vitis Vinifera discovered by Eugène Contassot, the seeds from this crossing having been offered to/seeded by Georges Couderc. This direct-producing hybrid was the most widely planted, particularly in the south of France. There are still a few strains in production today, but it is practically no longer multiplied, although it is registered in the Official Catalogue of Vine Varieties, list A1. - Synonymy: Couderc 7120, Contassot 20 (for all the synonyms of the varieties, click here!).

Informations about the Winery Leuwenkop

The winery offers 6 different wines.

Its wines get an average rating of 3.7.

It is in the top 3 of the best estates in the region

It is located in Western Cape

The Winery Leuwenkop is one of of the world's greatest estates. It offers 5 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.

News related to this wine

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The word of the wine: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.