Haute Cabriére Wines

Haute Cabriere – The Home of Pierre Jourdan is committed to producing wines and Cap Classiques exclusively from the noble cultivars Chardonnay and Pinot Noir. Following French tradition, the farm’s still wines are named after the property - Haute Cabriere - and the Cap Classique range is named after the original founder, Pierre Jourdan, a French Huguenot who was granted the land in 1694 and planted the first vines.

Home of Pierre Jourdan and Haute Cabrière wines, the beautiful Haute Cabrière, situated on the banks of the Franschhoek river, was granted to the French Huguenot refugee farmer Pierre Jourdan on the 22 December 1694.

Today, the proprietor Achim von Arnim, continues in the pioneering spirit, specialising in Cap Classique sparkling wines. In the tradition of the Champagne region in France he replanted the vineyards with the classic cultivars Chardonnay and Pinot Noir in 1982 and named his range of méthode champenoise wines after the founder, Pierre Jourdan.

Achim von Arnim's longstanding belief is that the wine is grown, not made. The essence of his philosophy is proclaimed on a pillar carrying a sundial in the vineyards: "Sun, Soil, Vine, Man". Three hundred years to the day after the granting of land to Pierre Jourdan, on 22 December 1994, a new cellar with a restaurant was opened, the Haute Cabrière Mountain cellar. The year coincided with the announcement to shift the emphasis from being the only specialist in methode champenoise to becoming more involved with the Pinot Noir grape cultivar. The new Burgundian clones, densely planted 10,000 vines a hectare, on the more sun expossed western slopes below and above the new cellar have shown very positive results. Pinot Noir grows exceptionally well on the stoney slopes of the winery in Franschhoek.

The Haute Cabrière cellar is specially designed to handle Pinot Noir, the most fragile, delicate and demanding cultivar. To achieve this, the cellar is unique in construction and situation, positioned as it is on the slopes of the Franschhoek Pass overlooking the Haute Cabrière Pinot Noir vineyards.

The process of harvesting is totally gravity fed. The grapes enter through the roof of the cellar, the juice, from crushing to pressing to filling fermentation tanks, gently flows by its own gravity three storeys deep to the bottom of the mountain cellar. The gentle handling of the young wine due to the design of this state-of-the-art cellar, is clearly expressed in the elegance of the Pierre Jourdan range yet especially in the Haute Cabrière Pinot Noir, the Burgundy style red wine of the estate.

The new Haute Cabrière cellar was formally opened with three hundred invited guests the night in December 1994, to celebrate 300 years of French Huguenot heritage in the Cape.

To celebrate this historic event, a Haute Cabrière Chardonnay/Pinot Noir blend white wine and a Haute Cabrière Pinot Noir, Burgundy style red wine, vintage 1994, were released for the first time.

Cellar Master Takuan von Arnim share’s his father’s fundamental wine growing philosophy of “sun, soil, vine, man”, which revolves around the perfect harmony of nature’s elements coming together to create magic - with man playing only the role of a respectful conductor in creating a sum that’s bigger than its parts. This philosophy is embodied in the sundial that adorns the entrance to Haute Cabriere’s Tasting Room.

Haute Cabriere
Haute Cabriere’s decomposed sandstone soils on the left side of the farm are ideal sites for Chardonnay, while the stony, clay-rich west facing slopes are perfect for Pinot Noir, which is known to be one of the world’s most demanding cultivars. The Haute Cabriere range is famous for the unique blend of Chardonnay Pinot Noir, while it is rounded off by the classically elegant Pinot Noir and the revolutionary Unwooded Pinot Noir.

Pierre Jourdan
In keeping with tradition, the Pierre Jourdan range is produced exclusively from two noble cultivars, Chardonnay and Pinot Noir, whereby Chardonnay contributes elegance, and Pinot Noir intensity and richness. According to the traditional method, all Pierre Jourdan Cap Classiques are fermented in the bottle and left in contact with the yeast for as long as possible allowing for the development of extra charm and complexity. The fine natural sparkle produced by the fermentation in the bottle, is experienced like a feather on the tongue, turning the find mousse into a burst of flavour.

Haute Cabriere