Bon Courage Cap Classique Jacques Bruére Blanc de Blancs 2012

Faint lemon scent complimented by a subtle yeastiness and hints of fresh lime and citrus. Shows great finesse on the finish with a crisp, rich and creamy complexity. Best served as an aperitif or with oysters and the ideal partner to a seafood platter. Also great with sushi and lime-flavoured Thai dishes.

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, trophies, double gold and gold medals, both locally and internationally and is truly a versatile estate.   Initially owned by the Dutch Reformed Church the farm (originally called Goedemoed) was largely unprofitable until it was purchased by Willie Bruwer in 1927.  André Bruwer joined his father on the farm in 1965 and began an ongoing campaign of expansion and modernization.  The farm was registered as an estate in 1983 and the name was changed to Bon Courage, the French translation for the name Goedemoed (great courage), to pay homage to their French ancestors.  For André it was  a personal ambition and triumph to help put Robertson on the map as one of South Africa’s premium wine-growing regions. Through his hard work and dedication, the estate has been the recipient of many major awards and has irrefutably proven that the area is able to produce some of the country´s finest wines.   Bon Courage is very much about family. Father André is the viticulturist, Jacques focuses on vinification, younger son Pieter has an accounting degree, and looks after the financial side of the farm and daughter Maude runs the popular lunch restaurant and coffee shop on the estate.   Three rivers run through Bon Courage and have, over the years, deposited a variety of different soil types on the farm. Due to the diversity of soils and microclimates, a wide range of grape varietals can thrive on the farm. André has acknowledged the basic maxim that good wine is mainly created in the vineyards and has, therefore, put much effort into matching the correct cultivar to the ideal soil type.   Today, Bon Courage benefits from the attention and dedication of this truly complementary and experienced father and son team. The duo, together with a skilled and dedicated staff of some 60 men and women, produce a selection of superb wines, ranging from: noble whites, classic reds and fortified dessert wines to the elegant and award-winning Cap Classique sparkling wines.   Travellers and wine-lovers passing through the area are welcome to visit the historic tasting room in the old manor house or to enjoy a delicious lunch, a glass of wine or a cup of coffee at Café Maude – a place for rest and relaxation under an old African pepper tree.

The base wine was kept on the lees for 8 months initiallyduring the first fermentation. 10% of the Chardonnay wasBarrel Fermented. The “magic of the bubbles” begins duringthe 2nd fermentation that occurs in the bottle thereby extendingmaturation 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 lefton the cork and then released.

36 - 48 months