A visit to Haute Cabrière Restaurant & Winery – in beautiful Franschhoek, well worth the drive…

Haute Cabrière Restaurant & Winery

There can be few things as beautiful as the lovely Franschhoek Wine Valley, especially when you sit up high in a glass box overlooking the positively Alpine scene with the magnificent mountains all around you. Up on the Franschhoek Mountain Pass sits the Haute Cabrière Wine Estate, producer of the well-known Haute Cabrière Wine Estate, producer of the eponymous wines and the Pierre Jourdan Méthode Cap Classiques.

Takuan von Arnim, moving cellar furniture

A formidable team of people works there with Takuan von Arnim as Cellarmaster and Nic van Wyk the talented chef in charge of the legend that is the Haute Cabrière Restaurant & Winery.

Two of the wines which have recently joined the Haute Cabrière line up are The Haute Collection 2017, a superb Pinot Noir and a Chardonnay, the two grapes of Champagne and Burgundy. These are the grapes grown on the Estate.

The Haute Collection Chardonnay 2017
Poured from an elegantly labelled Burgundy shaped bottle which is closed under natural cork. In the glass the wine is a pale straw colour with flashes of lime green. The flavours are ample and classical Chardonnay. Big generous palate and a golden thread of acidity from entry, filling the mid palate and going into a long and gently waning aftertaste. Lovely glass, don’t serve it too cold to appreciate fully the impressive presence of The Haute Collection Chardonnay 2017.

The Haute Collection Pinot Noir 2017
Poured from a black and simply elegantly labelled Burgundy shaped bottle, closed under natural cork. In the glass a glorious translucent cherry red which pales out to garnet at the edges. The aromas are what one expects from a fine red Pinot Noir like this. Blood plums, red cherries and petrichor, and wild mushrooms. Wonderful delicacy in a punchy wine.

Nic van Wyk, Chef, TV Judge, heads up the Haute Cabrière Kitchen

A visit to the Estate is a destination in itself. Nic van Wyk’s wonderful baked produce is available and many locals drive up to the Estate to buy the croissants and stop by for a coffee.

Nic’s delicate touch in the kitchen shows itself in a dish of calamari I had, coated in the most delicate of batters was announced as Crispy calamari, sticky sweet and sour dipping sauce, pineapple and coriander salsa. Worth the trip.

Asian influence – Crispy calamari, sticky sweet & sour dipping sauce, pineapple & coriander salsa

The wine tasting and sales facility is manned by true wine ambassadors who offer tastings and will happily fill your boot with some of the Estate’s wines. If you are not able to get there, the Estate offers a very efficient 4 step online shopping facility.

Read more about Haute Cabrière Wine Estate – CLICK HERE

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