Leopard’s Leap Sparkling Packs a Festive Punch
You can’t add much more sparkle to your festive cheer than with the delightful Leopard’s Leap Sparkling Chardonnay Pinot Noir! Charming with a beautiful blush and infinite stream of fine bubbles, the Leopard’s Leap Sparkling Chardonnay Pinot Noir promises to add extra fizz to your holidays. Enjoy it on its own, or even in a festive wine cocktail.
Dry and sophisticated in style, with an elegant balance of fruit and freshness, this Sparkling Chardonnay Pinot Noir offers vibrancy and a definite and irresistible element of sparkly fun!
The Blend of Chardonnay Pinot Noir
The intriguing flavour combination of strawberry, raspberry and citrus comes from the blend of 70% Chardonnay and 30% Pinot Noir. The Chardonnay derives from Durbanville where cooling late-afternoon breezes contribute to its elegant character.
The Pinot Noir with its enchanting berry flavours originates from the Elgin Valley, famed for its knack with this variety. Fermented separately, both varieties were left on the lees for six weeks to ensure complexity. Blending took place before bottling under pressure with just the right concentration of carbon dioxide to ensure a fine and vivacious bubble.
Leopard’s Leap Sparkling Pomegranate Pinot Punch Recipe
The sparkler of choice for sultry sunsets, romantic dinners and glittering cocktails, the Leopard’s Leap Sparkling Chardonnay Pinot Noir also promises to add sparkle to the mundane, mediocre and middle of the road such as date-free Friday’s and sushi for singles. Bring extra sparkle with this Sparkling Pomegranate Pinot Punch Recipe.
Serves 10 – 12
2 oranges, thinly sliced
1/4 cup pomegranate seeds
3/4 cup Leopard’s Leap Culinaria Pinot Noir
2 bottles Leopard’s Leap Sparkling, chilled
3 tablespoons sugar
1 cup diced fresh pineapple
1 cup pomegranate juice
chilled ice cubes, for serving
In a large jug, dissolve the sugar in the pomegranate juice, stirring vigorously.
Add the sparkling wine and Pinot Noir, then add the orange slices, diced pineapple and pomegranate seeds.
Serve over ice cubes.
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