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Taste Notes
Primary Notes: Plum, mulberries, cassis Rosemary Pepper Orange Graphite
Secondary Notes:
Tertiary Notes:
Wine Structure
Body: Medium +
Dryness: Dry
Acidity: Medium +
Tannin: Medium +
Alcohol (%): 13.5%
Origin & Awards
Origin: Stellenbosch, South Africa
Maker: https://boundbywine.com/blogs/vineyard-spotlight/mullineux-leeu-family-wines?_pos=1&_psq=mulli&_ss=e&_v=1.0
Grape: Cabernet Sauvignon
Fermentation: Heavy Wood
Awards: >90 pts
Serving Recommendations
Decanting:
Serving Temperature: Best enjoyed between 16 - 18 degrees
Asian Food Pairing: Mutton Biryani, Peking duck
Western Food Pairing: Charcuterie, Beef Brisket
Description
Leeu Passant Stellenbosch Cabernet Sauvignon 2019
This classically aromatic Cabernet Sauvignon invites with notes of mulberry, dried orange rind, pencil shavings and Kapokbos [wild rosemary] on the nose. The palate rewards with a medley of cassis and fresh Sapphire plum, which are cupped by elegant, silky tannins. The richness and power of this wine are balanced by beautiful freshness and finesse.

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A blend of parcels from the cooler parts of Stellenbosch. From one parcel of 39 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Firgrove; 2 parcels planted on the slopes of the Helderberg Mountain and one parcel planted in the deep decomposed Granite soils of the Polkadraai Hills.

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A blend of parcels from the cooler parts of Stellenbosch. From one parcel of 39 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Firgrove; 2 parcels planted on the slopes of the Helderberg Mountain and one parcel planted in the deep decomposed Granite soils of the Polkadraai Hills.
Balance and elegance is paramount to our approach in the vineyard and the winery. The grapes were hand-harvested and destemmed to tanks with only minimal SO2 added. After about 4 days the indigenous yeast fermentation began, and the wine was pigeaged or pumped-over twice a day during this period. Temperatures were not allowed to exceed 28°C and fermentation lasted 10 to 18 days, followed by 3 weeks extended maceration, after which the wine was drained and pressed to barrels. In the late winter, the wines were racked, then blended in spring and bottled after 20 months in barrel.
Check out other Reds from Mullineux.
AWARDS & ACCOLADES
