It displays a pale straw colour with a green hue.
On the nose it shows generous notes of green figs, gooseberries and crispy lime. Classic Sauvignon Blanc
flavours with elegance and classic Le Bonheur finesse.

On the palate, it is crisp and refreshing with concentrated flavours of green figs, freshly cut apples and a hint of winter melon. The wine is well-balanced, with crisp acidity and ample body for Sauvignon Blanc.

Service: Serve chilled at 7 to 10°C.

Food Pairing: Excellent with poultry, pork, fish, shellfish, cheese, pasta in white sauce and vegetarian dishes.

Le Bonheur winemaker, William Wilkinson, has gained a reputation as one of South Africa’s most creative and awarded winemakers. With a forever inquisitive approach to viticulture, William individually vinifies different batches, which results in site-specific building blocks, to create the authentic and classic wines. William is a former South African champion body boarder and, like the estate, still has an untamed, wild side.

With a history dating back to the 1700’s, Le Bonheur is the gateway to South Africa’s most renowned wine-producing region. It is nestled between the magnificent Simonsberg Mountains and Klapmuts Hill, with altitudes of up to 450m, aspects, and slopes all along Klapmuts Hill and four main soil types.

Le Bonheur boasts some of the highest, as well as oldest Sauvignon Blanc vineyards in Stellenbosch. The old block of the so-called Weather Station Cline is right next to the Le Bonheur cellar. At 450m above sea level, Le Bonheur also has one of the highest Sauvignon Blanc vineyards in Stellenbosch. Overlooking False Bay, this vineyard benefits from cool ripening conditions.

2* (Moving on up)

Le Bonheur Wine Estate, located in South Africa and established in 1977, has been under the current ownership for 7 years. William Wilkinson, the winemaker, has been at the forefront of implementing sustainable practices.

The estate spans over 56 hectares, with 33% dedicated to vine cultivation and a significant 47% maintained as natural or semi-natural woodland. They boast an annual production volume of 30,000 hectolitres and employ between 11 and 20 permanent staff members, with a larger temporary workforce during peak season.

Le Bonheur is committed to ecological preservation through biological control and the use of natural fertilizers. They prioritize water efficiency through drip irrigation and soil moisture monitoring, adhere to IPW sustainability guidelines, and engage in biodiversity protection by installing owl houses. With an eye on the future, they aim to establish new plantations and transition to cleaner vineyards free from herbicide resistance.

The estate faces challenges like climate change, rising production costs, and a global decline in wine consumption. While they do not have a carbon reduction plan, they are noticing early rainfall and cooler climates affecting the ripening of late varietals like Cabernet Sauvignon. Their approach to winemaking focuses on understanding terroir, unique sites, and gentle extraction to produce elegant, terroir-expressive wines.

Le Bonheur Wine Estate is in the process of converting to organic farming and follows some biodynamic principles. They are also a Fair Trade certified estate and part of the Biodiversity & Wine Initiative. Although they do not have a comprehensive carbon footprint analysis, they engage actively with their local community through Fairtrade initiatives and alien vegetation clearing, especially along the Fynbos reserve on the estate.

The estate's commitment to sustainability, evidenced by comprehensive objectives and continuous reporting against targets, has earned them a 2* "Moving on Up" sustainability rating. Their journey includes using ethical sourcing criteria, offering fair pay, and providing safety measures and training to their staff. With strong female representation in leadership roles, Le Bonheur Wine Estate is setting a positive example in the wine industry for sustainable practices.

White | Still | 75cl | 12.5% ABV | Contains Sulphites

Recognition: Vintage 2020 - Michelangelo International Wine & Spirits Awards: Gold, The Trophy Wine Show: Bronze.

Cellaring: Drinking well now, can benefit from 2-3 years in the cellar.

Vinification: 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°C and 14°C over two weeks. There was no skin contact. The wine was left on the lees for six months to concentrate the flavours