Distinguished, dry elegance
"The real romance in wine is the drinking of it,” offers Achim von Arnim, dedicated founder of the Haute Cabrière estate in Franschhoek and its Pierre Jourdan Cap Classique wines. With this magic comes the authenticity of history: in keeping with the tradition of the region of Champagne, Achim’s range of still wines were named after the farm – Haute Cabrière – while the Méthode Cap Classiques were named after the original property owner, Pierre Jourdan, who was granted the land on 22 December 1694.
Achim established Haute Cabrière in 1982 with a vision to be the first to specialise in the production of Cap Classique. He does not regard the still wines that he has launched as a deviation from his original purpose. “My intention was to reproduce the distinguished dry and elegant wines of the Champagne region. Our potstill Fine brandy, our Ratafia aperitif, our Haute Cabrière Chardonnay/Pinot Noir blend and Pinot Noir are all wines that are produced in Champagne. e provide a wine for every stage of the meal.”
Which brings to mind the stunning Haute Cabrière Cellar Restaurant where renowned chef Matthew Gordon and his team pair creative cuisine with the matching of Pierre Jourdan and Haute Cabrière wines.
Haute Cabrière is a family business that has captured the imagination of wine lovers throughout SA and around the world: wife Hildegard runs the tasting centre; son Takuan pursues Achim’s vision in the cellar and the market; daughter Zoë imports their wines into Belgium; and son Tamo tends to promotional activities. There is a passionate and informed following of wine and food enthusiasts, restaurants and wine stores that has grown exponentially through the support of dedicated and long-serving staff at Haute Cabrière and their South African distribution partners, Meridian.
Visitors to the tasting cellar, adjacent to the restaurant, are able to enjoy an exclusive wine experience, when Achim and Takuan treat guests to the ultimate in wine theatre with their displays of sabrage. Wine and related products can be purchased at this venue which offers stunning views across the valley. For enquiries, call 021 876 8500 or email marketing@cabriere.co.za. For information and tasting notes, visit www.cabriere.co.za. For restaurant and heliport reservations, call 021 876 3688 or email bookings@hautecabriere.com.
Brut: A classic blend of 60% Chardonnay and 40% Pinot Noir, the Chardonnay contributing elegance, Pinot Noir intensity and richness. The lime character of the Chardonnay dominates but is well supported by the complexity of the Pinot Noir. Suitable as a welcoming drink, an aperitif or for celebration – and with dishes such as sushi and mezze platters.
Blanc de Blancs: One-hundred percent Chardonnay, 50% of the base wine has been matured in French oak for four months. The wine displays a fresh citrus character, accentuated by the vanilla flavours of the Argonne oak. The colour is creamy lemon with a piercing mousse. Refreshing as a welcoming drink, but also contrasts desserts wonderfully: tiramisu, crème brulée, fruit tarts and nutty desserts.
Brut Sauvage: A blend of 60% Chardonnay and 40% Pinot Noir, the Brut Sauvage is oyster dry – with a yeasty bouquet, pale biscuit colour and fine bubbles. Only the first 200 litres of free-run juice are selected to achieve elegance of taste and no dosage is added, making this the most natural of all the Pierre Jourdan MCC wines wines. Enjoy with oysters, calamari and fish such as kingklip.
Cuvée Reserve: Matured for 60 months on the less, the Cuvée Reserve shows a fresh and elegant richness and body. In the glass, the wine displays a rich and creamy hue, permeated by the fi nest beads of mousse. It develops complex flavours of nutty richness and concentrated fruit – ideal for a very special occasion.
UNDERSTANDING CAP CLASSIQUE AND PIERRE JOURDAN CUVÉE BELLE ROSE
Opening a bottle of Cap Classique, the South African description of wines made in the Champagne style, is a special event in itself – and certainly an event to share with your Valentine at any time of the year! Throughout the Pierre Jourdan range, only two noble cultivars are used: Chardonnay and Pinot Noir.
After pressing and primary fermentation of the juice in tanks, the base wine is securely bottled with a solution of sugar and yeast; when the sugar is fermented by the yeast, creating carbon dioxide, the developing gas dissolves in the wine, creating the bubbles. Left on the yeast cells, known as the lees, for several years, a rich nose, bouquet and taste develops. In time, remuage, the gradual turning and tilting of the bottle, takes place, so that the remaining yeast cells sit in the neck. This is frozen, popped out in a process known as degorgement and then substituted with a dose of liqueur de tirage (a mixture of wine, sugar and specially developed yeasts), sealed with a cork, wire and a foil capsule.
One of the first Rosé Cap Classiques in South Africa, Pierre Jourdan Cuvée Belle Rose has an appealing tinge of salmon pink derived from 100% Pinot Noir, a fine mousse and elegant dry finish. The discreet blush is achieved by carbonic maceration (internal berry fermentation) and inspired the ‘beautiful rose’ label; it is a romantic wine that complements meals such as shellfish, seared tuna, Asian foods and duck.
Wine lovers can now have an even closer relationship with the Pierre Jourdan Cap Classique specialists – with the launch of the Haute Cabrière wine club which offers various member benefits. For more details, visit www.cabriere.co.za.
