It’s the Silent Season - Silent Reading Event & Book Launch

Do you dream of some peace and quiet to finish your book? Perhaps with a glass of wine within an easy arm's reach? Something so simple, but surprisingly hard to come by.

Embracing the slow silence of late winter in the Franschhoek Valley, we invite you to join us at Leopard's Leap for It's the Silent Season, a silent reading event taking place on Saturday, 9 August 2025. Just bring your book, choose a comfortable seat in front of the fire or in a sunny spot, soak up the quiet and turn those pages! 

Join us for a generous reading glass filled with your choice of Leopard’s Leap wine, a buffet of soup and bread and a charming selection of sweet treats to keep you company while you enjoy an afternoon of quiet reading.  

While the quiet reading starts at 12:30, you are invited to join us from 10:30 when international author Tony Park will introduce his brand new novel, called Die by the Sword. He will be in casual conversation with Helen Turnbull of the Cape Leopard Trust.

A welcome coffee or tea, glass of bubbly and a morning snack will be served at 10:30 before the conversation starts at 11:00. Out of reading material? Wordsworth Books will join us with a selection of latest releases and best sellers – including the Tony Park release! Royalties from sales of Tony's book sold on the day, will be donated to the plight of the vulnerable leopards of the Cape Winelands. Date: Saturday, 9 AugustTime: 10:30 - 15:00Price: R500 per person – which includes a R100 donation to the Cape Leopard Trust, a welcome drink and snack, the soup and bread lunch menu as per the below, a sweet treat for dessert and Leopard’s Leap wine from the Classic Collection.

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Silent Season Soup & Bread Buffet Menu Harvest table with a selection of soups and sides:

Minestrone with parmesan and garlic Pumpkin soup with fried sage Hodgepodge soup with smoked gypsy ham Mulligatawny soup with fresh herbs and sour cream Leopard’s Leap chili rub crisp sourdough croutonsCrispy sweet potato  Leopard’s Leap sourdough breadRoosterkoekFocaccia with rosemary, olives and sundried tomatoesMozzarella toasties  Dessert:White chocolate chip cookies Dark chocolate truffles with almonds and cranberriesPlum glazed red wine and chocolate cake