Pierre Jourdan Tranquille, excellent with Anina Meyer’s Vegetable & Fried Noodle Bowl…

Pierre Jourdan Tranquille

When I checked in my French Dictionary the meaning of Tranquille, it said quiet. How apt, I thought, a classic still wine. Drink in moments of quietness and reflection. And drink at a party! The grapes for the Pierre Jourdan Tranquille are harvested from three to five-year-old vineyards to give vibrant fruit flavours to the wine. A blend, which might alter slightly year on year, of 60% Pinot Noir and 40% Chardonnay.

Haute Cabrière Cellarmaster Takuan von Arnim, with Chefs, Nic van Wyk [left] & Westley Muller

Cellarmaster Takuan von Arnim ensures that the harvesting takes place early in the ideal ripeness window at lowish sugar content. This allows for a low alcohol in the Tranquille. Destalking and pressing take place immediately to minimise colour extraction from the Pinot Noir. The two varieties, at home in both Burgundy and Champagne, are separately vinified for blending just before bottling.

Lined up for the first bottling of the year, usually in April, the wine is meant for immediate drinking and for up to two years if properly cellared.

Chardonnay & Pinot Noir

It looks like
Bottled in a Burgundy shaped bottle under screw cap with an elegant dark green label. In the glass, it is a gentle pink as a result of the Pinot Noir.

It smells like
The tropical fruits and sweet limes from the Chardonnay, and the red berries from the Pinot Noir are perfectly interwoven and lead into the flavours.

It tastes like
The aromas follow on to the palate, with vibrant sweet tropical limes from the Chardonnay and the red berries of the Pinot Noir, full mid-palate and a wonderful long and gently waning aftertaste.

Anina Meyer’s Vegetable & Fried Noodle Bowl

It’s good with
Perfect as a mid-morning refresher or sundowner. Excellent food partner. With the rage about Poké Bowl and Buddha Bowl, Anina Meyer’s Vegetable & Fried Noodle Bowl is a delicious lunch time partner to the Pierre Jourdan Tranquille. Click here for her recipe.

Anina Meyer, all round food person – and lovely

Should be in or near Franschhoek, do call in on Haute Cabrière Estate. The Cellar Door Sales will offer you advice on the Estate’s Wines. The Cellar Door offers a Tapas and Oyster Menu for you to enjoy while wane tasting. The Haute Cabrière Restaurant is well worth a visit. Chefs Nic van Wyk and Westley Muller offer a menu that is a true marriage of food and wine. I have eaten their food on a couple of occasions and have always loved their dishes. The service is quiet and efficient with the waitstaff having an excellent knowledge of the make up of the dishes.

Haute Cabrière Underground barrel cellar

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