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LE BONHEUR
Jannie
Melis, Bushmans Kloof Executive Chef, prepares a superb menu
for The Chaîne des Rôtisseurs dinner taking place early 2008,
matched with the delightful and timeless, historic Le Bonheur.
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 Le
Bonheur, meaning 'Happiness', and it must indeed
have meant happiness when
travellers arrived, offering fresh spring water at an outspan area at the
main junction of Paarl, Stellenbosch and Malmesbury.
Le
Bonheur produces choice wines from hand
selected grapes stemming from an enviable terroir.
Sakkie
Kotze, a winemaker in
the classical tradition, very much hands on, believes his
boutique wines should speak for themselves. Handsome wines from
an elegant estate where their historic manor house, with its
twin peak gables, is a splendid setting for private dinners by
appointment only.
This 163-hectare estate
is situated along
the slopes of the Klapmuts Hill 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 just such
a hat.
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LE BONHEUR SAUVIGNON BLANC 2006
 Most of the
vineyards face north, while a few face east and southeast. The
vineyards are situated at different altitudes from 200m to 350m above sea
level, and each has its own, unique soil characteristics. There are four
basic soil types at Le Bonheur: decomposed granite, red loam, sand, and
sand over pot clay.
The vineyards: The grapes, planted between 1977 and 1996, were
sourced from trellised vineyards on the estate located 220m to 350m above
sea level which grow in decomposed granite and lime soils with clay
substructures. The vines are all grafted onto nematode resistant Richter
110 rootstock.
Viticulturist: Eben Archer
The winemaking:
Grapes were harvested by hand at 23,8° Balling in
mid-February with yields averaging 10 tons per hectare. Each vineyard was
individually vinified. Once the grapes had been crushed, the mash
was cooled and fermentation took place between 12° and 14°C over two
weeks. There was no skin contact.
The wine was left on the lees for three months to
concentrate the flavours.
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 Colour: Brilliant green
Bouquet:
Tropical fruit and floral notes mingled with hints of grass, asparagus and
green pepper.
Taste:
Tropical fruit accentuated by great acidity. Refreshing, the palate is
lively with some weight and enjoyable creaminess.
Food pairing:
Enjoy this wine on its own with
seafood and poultry are great companions for this wine together with
camembert, brie and creamy white cheeses.
Chemical analysis:
Alcohol: 13
% by volume
Residual
sugar:
2.5g/l
Total acidity: 6.0g/l
pH: 3.25
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LE BONHEUR CHARDONNAY 2006
 The vineyards:
The grapes were sourced from some several
vineyards on the estate, situated at between 220 m and 280 m above sea
level. The majority of the vines were planted in 1983 with some 20%
in 1994. About 50% are bush vines, the others trellised onto a
three-wire fence system.
The vines, which grow in a range of soils, from
sandy to limestone or decomposed granite, were irrigated using an overhead
sprinkling system to compensate for the very dry conditions prior to the
mid-February harvest. The average yield was 5 tons per hectare.
The winemaking:
The grapes were harvested by hand at 23,5° Balling
with no skin contact after crushing. Each vineyard was individually
vinified. Forty percent of the blend was barrel-fermented in a
combination of Allier and Nevers small oak, with the balance (60%)
fermented in stainless steel tanks at between 15° and 16°C.
After four months of lying on the lees, the wine was
lightly filtered and the blend assembled.
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Colour: Light yellow straw with a green tint.
Bouquet:
Note subtle vanilla aromas with hints of tropical fruit and lime make for
a lively and exciting nose.
Taste: This is a
creamy Chardonnay with delicate peachy notes. More fruit than wood. It
shows refreshing tropical fruit enhanced by an enjoyable spicy yet rounded
finish that
lingers.
Maturation
potential: This Chardonnay will develop
well with another three years of ageing.
Food pairing: A fruit driven Chardonnay, this wine will compliment
seafood and poultry in creamy sauces. Salads with a French Tarragon
dressing will be a perfect match.
Chemical analysis:
Alcohol:
12,85 % by volume
Residual
sugar:
1.9 g/l
Total acid:
5.8 g/l
pH:
3.51
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LE BONHEUR CABERNET SAUVIGNON 2003
 
Vineyard Location:
Grapes were sourced from northeasterly facing
vineyard blocks on the estate located 200m to 350m above sea level.
The vineyards are between the ages of 9 and 28 years old and are
cultivated under dry land conditions.
Viticulturist:
Eben Archer
The winemaking:
Grapes were harvested by
hand at 24° Balling. Once the grapes had been crushed, the mash was
cooled and fermentation took place at 28° C over 8 days. Upon completion
of malolactic fermentation the wine was matured in 300-litre French oak
barrels for 18 months.
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Colour:
Deep plum
Bouquet:
Raspberry, blackcurrant and red berries supported by delicate vanilla oak
and cigar box.
Taste:
Oak and berries are well integrated with soft but firm tannins. The finish is
long. This wine, left for 8 to 10 years, will mature extremely well.
Food pairing:
Delicious with
roast lamb, beef and ostrich. Enjoy with a mature, cheddar, gruyère or
stilton cheese.
Chemical analysis:
Alcohol: 13.70
% by volume
Residual sugar:
2.40 g/l
Total acidity: 5.38g/l
pH: 3.81
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LE BONHEUR PRIMA 2004
Vineyard
Location: Grapes
were sourced from northeasterly facing vineyard blocks on the estate
located 200m to 350m above sea level. The vineyards are between
the ages of 9 and 28 years old and are cultivated under dry land
conditions.
Viticulturist:
Eben Archer
The winemaking:
Grapes were harvested by hand at 24° Balling and
hand-sorted. Once the grapes had been crushed, the mash was cooled and
fermentation took place over 8 days at 28°C. Upon completion of
malolactic fermentation the cultivars were matured separately in 300-litre
French oak barrels for a period of 18 months.
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Colour:
Dark ruby.
Bouquet:
Rich and fruity with soft plums, prunes, cassis and notes of Cape floral,
herbs and earth.
Taste:
Juicy and mouth watering, this wine is soft, and elegant. Riper plum and
cherry fruit are seamlessly integrated with the French oak. Riper, firm
tannins will see this wine improve with further maturing.
Food
pairing: The winemaker recommends enjoying this wine on its
own or with a serving of any red meat. Casseroles, poultry, game, seafood
and pasta come to mind.
Chemical analysis:
Alcohol:
13.4 % by volume
Residual sugar:
2.2 g/l
Total acid:
5.78 g/l
pH:
3.81
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LE
BONHEUR
Off the R44 between Paarl and Stellenbosch
P O Box 56, Klapmuts, 7625
Republic of South Africa
Tel: +27 (0)21 875 5478
info@lebonheur.co.za
www.lebonheur.co.za
www.capelegends.co.za
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Photography by Franz Lauinger
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