The Bruwer family have farmed the Bon Courage Wine Estate in the Robertson Wine Appellation, the valley of wine, roses and horses. The family has owned the farm since 1927 and the fourth generation is now studying winemaking at Stellenbosch University. The Inkara Range is named for the three children of Winemaker Jacques Bruwer and grandchildren of owner Andre Bruwer who is the Vineyardist, Inge, Karli & Andre.
Interesting wine making processes for the Bon Courage Inkara Cabernet Sauvignon 2015. The grapes were whole berry fermented and then cold soaked. Half the wine was racked into new American oak barrels after 6 months. The reminder was left to ferment dry on the skins and taken to new French oak barrels for 6 months. After this oak maturation took place from between 18 to 24 months before the wine was prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. The label is elegant and descriptive. In the glass, the wine is an opaque bloodplum red. The aromas are classical Cabernet Sauvignon, and they flow onto the palate with a quirky undertow of mint. The elegant bright fruit, blackcurrants, roadside brambles, graphite and the well applied, supportive oak with its concomitant brown spice and vanilla. The American oak adding its ‘sweetness’ and the French, its gravitas. The wine is rich and round, with cashmere clad tannins. A great glass now, though it will improve with a couple of years of cool cellaring.
The Bon Courage Inkara Cabernet Sauvignon 2015 is a stately wine and deserves a well-prepared meal, be that a traditional Sunday Roast Lunch with all the trimmings, rustly roast potatoes and real gravy. Love real gravy. However, it will work so well with a mid-week supper dish. Nina Timm’s Garlic braised Oxtail with pears, is perfect for the cool nights of Spring. Click HERE for her recipe and to browse her website.
Nina Timm of myeasycooking.com
Read more about Bon Courage Wine Estate – CLICK HERE