I was recently invited to Haute Cabrière to experience the spring menu at the revamped Terrace restaurant, and to try out the addition of a new wine to the Réserve range – the maiden vintage Haute Cabrière Chardonnay Réserve.

Haute Cabrière is situated in the heart of the picturesque Franschhoek Wine Valley. Views abound for as far as the eye can see. There’s even a National Geographic yellow frame situated in the gardens, just begging you to make the most of this unique photo opportunity.

On arrival, we were greeted with a glass of Pierre Jourdan, named in celebration of Haute Cabrière’s founding Huguenot.

This Méthode Cap Classique is part of Haute Cabrière’s DNA and was the first range ever produced by the winery. It’s best described as fresh and easy drinking.


Our host for the day was Takuan von Arnim, a second-generation Cellar Master whose passion for the winery’s heritage, integrity and spirit of innovation was on clear display.

We were given a short tour through the cellar while Takuan explained how Haute Cabrière’s wines are a celebration of terroir – the marriage of sun, soil and vine.

Under Takuan and Winemaker Tim Hoek, the entire cellar teams turn the work done in the vineyards into bottled artistry.

We enjoyed a 3-course lunch at the revamped Terrace Restaurant. Talk about lunch with THE most spectacular view!

Starters were a smoked cheese and pea Arancini with pea velouté, Pomodoro sauce, slow roasted tomatoes and crispy basil leaves.

The meal was paired with the Haute Cabrière Chardonnay Réserve (R160 a bottle – BUY). This is the first 100% Chardonnay to be matured in oak barrels for 8 months and imparts delicate orange blossoms and grapefruit notes on the nose, with citrus, melon and toasted notes on the palate supported by good structure and integrated oak. It has a lively acidity and a fresh finish.

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For mains, I opted for the Sliced Sirloin with mushroom cream, crispy pomme anna, pan-fried oyster mushrooms, asparagus and tarragon jus.

The Sirloin was paired to perfection with a glass the Haute Cabrière Pinot Noir Rèserve (R265 a bottle – BUY) .It’s aged for 11 months in specially selected French oak barrels to showcase the vintage characteristics of red berries, forest floor and cigar box, which are supported by well-rounded tannins.

Dessert was a Tropical sago and Panna Cotta with passionfruit curd, coconut panna cotta, mango gel, coconut sag and caramelized pineapple.

We washed it down with a glass of the Pierre Jourdan Blanc de Blanc 2017 (R250 a bottle – BUY) that has notes of fresh lime and orange with hints of oak on the nose.

And how much would you expect to pay for a 3-course lunch at one of South Africa’s most iconic wine estates?

For three courses, the cost is R390 per person & for two courses, R320.

I highly recommend you pick at least one dish to pair with one of the Reserve wines and blends (all available by the glass).

The Terrace Restaurant is open for lunch Thursday – Monday from 12pm – 3:30pm.

You can book HERE

Thank you Haute Cabrière for a splendid day filled with delicious food and delectable wines. I’ll be back soon.

Learn more about Haute Cabrière and their extensive wine & Cap Classique offering by checking out the website: www.cabriere.com