First introduced by the Estate in 1994, Takuan von Arnim now presents his Haute Cabrière Chardonnay Pinot Noir 2017....
Haute Cabrière unveils a new look on its labels, same excellent wine, lovely new livery....
Haute Cabrière Pinot Noir Unwooded 2018, excellent with Carey Boucher Erasmus’s Peach & Prosciutto Salad, Snoek Paté & Dried Fruit Pickle Harvest Lunch…
In a style perfect for summer marrying good food with sublime wine, Haute Cabrière Pinot Noir Unwooded 2018 answers the call
Pierre Jourdan Tranquille, a classic still wine, made from the classical Champagne & Burgundy varieties, Pinot Noir & Chardonnay
Pierre Jourdan Belle Rose, a sublime expression of Franschoek Pinot Noir by Takuan von Arnim. An any time Cap Classique, not only for celebrations.
Haute Cabrière Pinot Noir Unwooded 2017, excellent with Grilled Trout Salad with Sriracha Lime Dressing – 21.12.2017
My Advent Calendar #22 wine, is a delicious Unwooded Pinot Noir 2017, a brilliant expression of both the grape and the vintage. Perfect with Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing
Haute Cabrière Unwooded Pinot Noir 2016 & Jacqui Rey’s Lamb Knuckle Curry, ccoling wine and mild curry.
Haute Cabrière Pinot Noir Reserve 2014 & Tracy Foulkes’s Balsamic & Roasted Garlic Glazed Duck – 21.06.2017
Haute Cabrière, specialists in Pinot Noir, present a fine expression of the 2014 vintage.
Haute Cabrière Restaurant Sunday lunch has a strong tradition all over the world, it is still very much an aspect of life nowadays with busy weeks leaving Sundays the day to recharge and catch up over a hearty and tasty meal, making conversation the centre piece of the table. Chefs Westley Muller & Nic van
Haute Cabrière Chardonnay Pinot Noir 2016 & Vietnamese Prawn Salad with Soy Lime Dressing – 27.04.2017
Haute Cabrière Chardonnay Pinot Noir 2016 Chardonnay is the white grape of Burgundy and Champagne, as Pinot Noir is the red. In Champagne, they are often blended to create some of the finest sparkling wines produced in France. Often, I have come across a ‘still champagne’ where the two are blended and then not gone