Serve with

To serve with a variety of meat dishes for example: steak, stews and roasts.

General

Located in the heart of the beautiful Robertson valley a valley of wines and roses lies Bon Courage Estate, home to some of South Africa’s finest wines and recognized both locally and internationally for their exceptional quality. The stately Cape Dutch homestead dates back to 1818 and the estate has enjoyed the attention and dedication of three generations of the Bruwer family since 1927. The Robertson wine region is today renowned for wines of great depth and concentration, a result of the ideal soil and climatic conditions that prevail in this region. Three rivers run through the estate and have, over the years, deposited a variety of different soil types on the farm. Due to this diversification of soil and microclimates, a wide range of grape varietals can thrive in the same area. André Bruwe the owner and viticulturist has acknowledged the basic maxim (truth) that good wine is mainly created in the soil and has, therefore, put a great deal of effort into matching the correct cultivar to the ideal soil type. Although “tradition” plays a big role at Bon Courage Estate, careful but extensive modernization has allowed André and his son Jacques to combine the best of traditional methods with those of the modern age. This combination allows them greater freedom and flexibility when creating the present and future Bon Courage wines. Today, André and Jacques combine their experience, skills, patience and personal dedication into producing a selection of the very finest wines.

Vineyards

Blessed with ideal climatic conditions, Bon Courage enjoys long sunlight hours in summer, which ensure optimum ripeness and a perfect balance between sugar and acid. Low rainfall during the growing period minimizes the need for pesticides, and computerised drip irrigation is used to achieve scientific control of water application. The Estate is fanned by a cool south-easterly breeze from the Indian Ocean during afternoons and evenings. Nights are chilly and often misty, further enhancing the delicate and elusive flavours and aromas of the grapes. To sustain the superior quality of the grapes, yields are kept low, water supply is controlled, and canopy management is strictly applied. When the temperature is low, the grapes produce the most subtle flavours and therefore night harvesting was introduced in 1986. The combination of perfect fruit, state-of-the-art cellar technology and the traditional skills of winemaking learned over generations, have resulted in a wine offering of superior quality.