Bon Courage Cap Classique Jacques Bruére Brut Reserve 2010-11
Fruit driven style with peach, hints of citrus as well as creaminess. It expresses both intensity and delicacy. Toasted nutty characters infused with stone fruits complimented by rich, creamy biscuit flavours. Lingering finish with a lively mousse. A wine for all occasions, not just the “special” ones – compliments fresh oysters, sushi, poached salmon or any seafood based canapés.
20% off for any mixed 12
Neatly tucked between the life-sustaining waters of the Breede River and the impressive Langeberg mountain range lies Bon Courage Wine Estate. This prestigious award-winning family-run estate has been the recipient of many awards and received wide acclaim both locally and internationally for its wines and is truly a versatile estate. The history of the estate goes back to 1927 when the Bruwers bought the farm. It was in October 1983 that owner, André Bruwer changed the farm's name from Goedemoed to the French translation, Bon Courage, in honour of their French ancestors, and registered Bon Courage as an Estate. Due to the estate's diversity of soils, a wide range of grape varietals can thrive on the farm and they have therefore put much effort into matching the correct cultivar to the ideal soil type. Bon Courage is highly respected for its ability to produce a diverse collection of award-winning wines across the board, in terms of cultivars, styles and price-points, all offering consistency in quality. Three generations of the Bruwer family have dedicated their lives to the production of premium wines and today they combine their experience, personal attention and love for wine to produce some of the country´s finest wines.
Grapes; Chardonnay, Pinot noir
The base wine was kept on the lees for 8 months initially during the first fermentation. 10% of the Chardonnay was Barrel Fermented. The “magic of the bubbles” begins during the 2nd fermentation that occurs in the bottle thereby extending maturation on the lees for 36 – 48 months. After “disgorgement” (removal of the yeast lees) and “dosage” (adding base wine and sugar) the final product is left on the cork and then released.