Le Bonheur Cabernet Sauvignon 2010

Colour: Dark ruby red
Bouquet: Prune and cherry aromas followed by cigar box and dark chocolate with whiffs of delicate vanilla oak.
Taste: Full-bodied with a good tannic structure and a long finish with ample cherry and pine needle characters.

Excellent enjoyed on its own or served with red meat dishes and hard, mature yellow cheeses.

variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winemaker : Lauren Snyman
wine of origin : Simonsberg-Stellenbosch
analysis : alc : 13.27 % vol  rs : 2.4 g/l  pH : 3.56  ta : 5.7 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  

ageing : Ready to drink now, this wine will reach its full potential with cellaring for a further 8 to 10 years.

in the vineyard : Background
This 163-hectare estate with the optimistic name of Le Bonheur ("Happiness") is situated along the slopes of the Klapmuts Hill in the northern reaches of the Simonsberg Mountain, in the Stellenbosch Wine of Origin district.

Klapmuts is the old Dutch word for the 18th century cocked hat that folded away into the saddle back pocket, and indeed, when observed from a distance, the hill resembles such a hat.

Le Bonheur was an important venue for travelers in the Cape, offering fresh spring water and an outspan area at the major junction of Cape Town, Paarl, Stellenbosch and Malmesbury. Today Le Bonheur draws wine lovers who are content to sip fine quality wines and enjoy the seemingly timeless atmosphere of the estate.

Vineyards
Le Bonheur has an enviable terroir. The 163 hectare farm has 75ha planted to vineyards. Most of the vineyards face north, while a few face east and south-east. They are situated at altitudes ranging from 200m to 400m above sea level, and each has its own, unique soil characteristics. The main soil types are Hutton, Tukulu Glenrosa, Klapmuts and Kroonstad.

The following cultivars are planted on the estate: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Cabernet Franc, Pinot Noir, Shiraz and Petit Verdot.

The Cabernet Sauvignon grapes selected for this wine were sourced from north-easterly facing vineyard blocks, situated some 200m to 350m above sea level. The vines are between the ages of 9 and 29 years old and are cultivated under dry-land conditions.

about the harvest: Grapes were harvested by hand at 24° Balling.

in the cellar : Once the grapes were crushed, the mash was cooled and fermentation took place at 28° C over a period of eight days. Upon completion of malolactic fermentation the wine was matured in 300-litre French oak barrels for 18 months.

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