Haute Cabrière Chardonnay Pinot Noir 2017, good with Robyn Wallace’s Italian Lemon Cream Chicken…

Haute Cabrière Chardonnay Pinot Noir 2017

The von Arnim Family of Haute Cabrière up on the Franschhoek Pass, above the eponymous town grow Chardonnay and Pinot Noir, the two varieties which are used in Burgundy and Champagne. They specialise in producing Cap Classique, patriarch Achim von Arnim was one of the earliest pioneers of this wine style and their sparkling wines are known and loved. In 1994, the Estate produced its first still wine from these two classic grapes. And the rest, as they say is history. The wine has become an icon, the Haute Cabrière Chardonnay Pinot Noir 2017 much sought after on wine lists and the shelves of specialist wine shops.

Takuan von Arnim, Cellarmaster at Haute Cabrière Wine Estate

The blend of grapes, 75% Chardonnay and 25% Pinot Noir comes from grapes grown in the Western Cape Wine Appellation. The Chardonnay adds the citrus zip and the elegance to the wine while the Pinot Noir adds its skeleton strength and firm structure, with a touch of red berries. Thoroughly serious wine with a very satisfying palate weight. Made in exactly the same way as a white wine, with no colouring from the Pinot Noir. No oaking is used for the wine. The wine is then prepared for bottling.

From a Burgundy shaped bottle, under screw cap. The label is a new generation label released in time for the festive season. In the glass, it is a gem bright gold. Aromas coming from the glass are those of citrus and a mélange of tropical and berry fruits. From entry, the palate is packed with fruit, citrus, ripe white fleshed peaches and an undertow of red berries.  The wine has a golden thread of acidity running through to the long and gently waning aftertaste. An aftertaste which simply begs you to take another sip.

Robyn Wallace

Robyn Wallace’s Italian Lemon Cream Chicken

While Nic van Wyk and Westley Muller from the Haute Cabrière Restaurant will offer many dishes so perfect for the Haute Cabrière Chardonnay Pinot Noir 2017. If you are not close by, then Robyn Wallace’s Italian Lemon Cream Chicken is the answer. Click here for her recipe.

Westley Muller & Nic van Wyk, Restaurant Partners at Haute Cabrière Restaurant

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