Andy Kho and I headed over to Happer in Damansara Jaya for the Miss Tourism World visit together with Happer and Leopard’s Leap wines on 8 January 2016.
2014 CLASSIC CABERNET SAUVIGNON MERLOT
Variety: 60% Cabernet Sauvignon, 40% Merlot
Style: Medium-bodied, New World gently wooded.
Palate: Black cherry and savoury characteristics join subtle oak flavours to create a well-structured, velvety soft wine.
Nose: Intriguing aromas of black cherry, liquorice allsorts and cassis, supported by soft undertones of wildflowers and subtle hints of violet.
Sugar: 4,7 g/l
Acidity: 5,4 g/l
Vinification: Grapes came from the Swartland and Perdeberg. Picked at 26 degrees Celsius Balling, sorted, de-stemmed, crushed and fermented at 28 degrees Celsius. Post fermentation with 7 days skin contact.
Ageing: 50% of this blend was matured in 225 litre French oak barrels for a period of 12 months. The balance was oak staved for 8 months with added micro-oxygenation.
Food Pairing: Serve with flavourful meat dishes such as veal and pork accompanied by aromatic mushroom and herb flavours.
2015 CLASSIC CHENIN BLANC
Variety: 100% Chenin Blanc
Style: A medium to full-bodied wine made in a refreshing New World style.
Palate: A lively combination of herbs, ripe summer fruit and subtle spice sustained by a firm acidity and a dry, lingering finish.
Nose: Ripe tropical aromas of crushed pineapple and guava supported by flavours of mango, with a subtle fynbos undertone.
Sugar: 1,34 g/l
Acidity: 6,01 g/l
Vinification: Grapes came from Perdeberg in the Agter-Paarl region. Harvested at optimum ripeness, whole-bunch pressed, settled and fermented at 14°C with extended lees contact.
Food Pairing: The interesting combination of herbal and fruit aromas underlined by a bold acidity makes this wine a versatile companion. Perfectly paired with rich seafood dishes, herb infused tomato based dishes and recipes that contain balsamic vinegar.
Leopard’s Leap wines are distributed in Malaysia by Thai Seng Liquor.
For more info, head over to http://www.thaiseng.com/