Haute Cabrière Pinot Noir Reserve 2013 – 16.06.2016

Haute Cabriere - Pinot Noir Reserve - 2013Haute Cabrière Pinot Noir Reserve 2013

Sunday is Father’s Day in South Africa, on which day we all honour the noble man in our lives. What better to honour him with than a bottle of one of the noblest wines, Haute Cabrière Pinot Noir Reserve 2013 which was recently released?

In wine grape terms, Pinot Noir is classified as a noble variety, very much like Chardonnay, both used in great Burgundies and Champagne.

Haute Cabriere TakuanTakuan von Arnim, Haute Cabrière’s Cellarmaster taste testing

Takuan von Arnim, Haute Cabrière’s Cellarmaster makes use of one of the properties of this grape which truly expresses the terroir in which it is produced, the ‘sun, soil, vine and man’ influences on the wine. The grape also reflects the vintage, starting from the previous winter right through to harvesting.

Pinot Noir has a thin skin, and low tannins. One of the advantages is that the colour extracted gives the wine a gem bright opacity.

Nine months in 228 litre Burgundian oak barrels imbues the wine with sufficient oak to provide a ‘platform on which to present this noble cultivar and not a curtain to hide it as in a theatre play!’

Pinot Noir on the vinePinot Noir ripening on the vine

It looks like
Bottled under cork in a Burgundy shaped bottle, with a clear, elegant label. In the glass it is clear bright ruby at the core, which pales out to garnet at the rim.

It smells like
Lovely berries, roadside brambles, cherries. Forest floor after rain or those wonderful whiffs you get in a basket of freshly foraged mushrooms.

It tastes like
Dark berry fruits fill the mouth from entry to the long delicate, elegant aftertaste. Soft tannins and oak well integrated playing a subliminal role.

Anina Meyers Paprika Beef Tomato Mushroom StewAnina Meyer’s Paprika Beef, Tomato & Mushroom Stew

It’s good with
Its softness lends it to being a great glass on its own, chilled for about 30 minutes before service. It is a wine, which will go as well with seared tuna, and a breast of duck as it will with a well flavoured Beef Bourguignon, made with all wine and no stock. While Anina Meyer’s Paprika Beef, Tomato and Mushroom Stew may lean towards Hungary in origin, it is perfect for this wine. Click here for her recipe.

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