De Leeuwenhof Hotel
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- Shuttle bus service
- Minbar in room
- Continental Breakfast
- Breakfast Available
- Wireless internet connection in room (free)
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TripAdvisor Reviews De Leeuwenhof Hotel Paarl
Travel Blogs from Paarl
... off as "rose" to blend back later (giving lower pH and more acidity). 30% of the rest was whole-bunch pressed with the remaining de-stemmed and whole berry added. Fermentation was on the skins for eight days before pressing and ageing in 5000l foudre, 9400l concrete tank and 225l barrel.
Almost Clairette style with low intensity ruby colour. Summer red fruits and flowers with a distinct “pinosity” to the ...
We got an early start for Stellenbosch. We stopped at the Huguenot town of Fish Hoek, Simon's Town and saw the old Dutch architecture. These homes were the first homes built by Europeans when the Dutch India Company settled in Southern Africa. It was a lovely time. JIm and Bev and I bought six bottles of wine each at the winery, so we could save on freight. They are going to sail their boat ...
... in basic business skills to ensure profitability - a recipe for success and truly masterful - giving me even more respect for these randlords and their business skills.
They buy grapes from a number of winefarms to create the 'Fleur du Cap' brand - probably one of the most well-known drinking wines in South Africa (and probably abroad?) - thus they don't have to worry about producing the grapes or farming land (the most expensive resource) but simply focus on the ...
... they paired 4 kinds of wine with 4 different kinds of chocolate.. At this point it was difficult to tell what was better - the wine or the chocolate.
Next to La Grande Provence winery and art gallery. Again 4 different wines and some wonderful sculptures in their gardens.
We had to forego the remaining 3 wineries as at this point it was difficult to differentiate ...
... the trademark on her wine branding.
With South Africa noted for his "meat-centric" cuisine, our dinner was at a famed Stellenbosch restaurant, noted for its steaks and cuts of exotic meat. We all gorged -- literally -- on Morton's-like portions of meat. While really enjoyable, we all went out of our way to avoid steak for the remainder of the trip, as it was simply too much food. We also were able to concentrate back on seafood, once we returned to Cape ...