Tast­ings at Haute Cabriere a de­light

Weekend Argus (Saturday Edition) - - GOODDRINKING -

sev­eral de­lights on the six-course Pinot Noir tast­ing menu.

Re­cently re­leased, the 2011 un­wooded pinot noir is fresh and easy­drink­ing with berry flavours and soft tan­nins, a pleas­ing part­ner for pasta. The 2009 pinot noir can be en­joyed now or ma­tured for a few years. This pairs well with red meat and game fish. Prov­ing that this cul­ti­var does age well is the 2004 pinot which is avail­able as a mag- num from the tast­ing room, open seven days a week.

Vis­i­tors can also sam­ple th­ese val­ley wines at the Bastille fes­ti­val.

Per­haps less well known is the Pierre Jourdan Ratafia, a unique prod­uct made from chardon­nay, for­ti­fied with Cabriere’s pot­still brandy to make a de­li­cious aper­i­tif or part­ner for a rich mushroom soup.

More tra­di­tion­ally, Ratafia can be sipped while in­dulging in a rich dessert like choco­late mousse, or en­joyed with cof­fee. It sells for R70 from the cel­lar in a pretty 375ml bot­tle.

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