Haute Cabriere Wine Estate

About Haute Cabriere Wine Estate

Haute was granted to Pierre Jourdan, a French Huguenot farmer, in 1694. Haute Cabrière prides itself in its pioneering legacy and made the decision 28 years ago to focus on classic Chardonnay and Pinot Noir cultivars. It is made up of two farms and today the team specialise in a range of champenoise named after Pierre Jourdan. One of their greatest philosophies is that wine is an intimate experience and actually a combination of four factors of sun, soil, vine and man.

The Haute Cabrière Pinot Noir 2007 was matured in oak barrels for 10 months as wine master Achim von Arnim's believes that the wood will enhance the characteristic flavours of the Pinot Noir cultivar. This wine goes well with duck, fine African venison, goats' milk cheese, salmon and yellowtail fish and should be served at 16 degrees. Try decanter the wine before drinking, as the air contact will bring the flavours forth.

The Haute Cabrière Restaurant has been placed in the country's top 10 listings due to its interior makeover, talented new chef and menu which suits the wine ranges perfectly. Look out over the Franschhoek Valley and take note of the wine recommendation which accompanies each meal. If you happen to own a helicopter, charter a flight out to the restaurant's very own helipad and enjoy your meal or tasting.

To view more wine estates in the region see Franschhoek Wine Estates or see South Africa Wine Estates for a general overview and links to other wine producing regions.