Inkará Cabernet Sauvignon

Served with a wide range of meat dishes. The ideal partner— lamb, roasted turkey, steak or meaty casserole dishes. Any dish infused with rosemary and thyme as well as dishes with a dark chocolate-chili sauce.

It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18—24 months in 100% new oak.

The grapes were whole berry fermented and cold soaked. 3/4 through primary fermentation, half of the wine was racked into 100% new French oak barrels. The rest was left to ferment dry on the skins.

Situated between the Breede River and Langeberg mountains in Robertson, lies Bon Courage Wine Estate. Here, the Bruwer family, produce a selection of fine wines, ranging from noble whites, classic reds and fortified dessert wines to the elegant and award-winning Cap Classique sparkling wines.