Unique in regards to character and flavour

Haute Cabrière Pierre Jourdan Ratafia Sweet 2019

  • HAU-092019
  • Intense mélange of fresh lime and honey
  • Full-bodied dessert wine from Chardonnay grapes
  • Perfect as an aperitif, with piquant dishes or for dessert
Learn more

Delivery time 2-5 Workdays

16.50€ 44.00€/l

Prices incl. VAT shipping costs not included

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The Haute Cabrière Pierre Jourdan Ratafia Sweet is a unique fortified dessert wine from the...
The Haute Cabrière Pierre Jourdan Ratafia Sweet is a unique fortified dessert wine from the Chardonnay grape variety, which has been refined with brandy. Full-bodied and with notes characteristic of the grape variety, this liqueur wine pampers the connoisseur. Above all, aromas of fresh lime and rich honey notes provide a pleasant taste experience. The Haute Cabrière Pierre Jourdan Ratafia Sweet is perfect as an aperitif or digestif, but also accompanies spicy dishes perfectly.


Jg. 2022
4 John Platter Stars

Goes With:

Haute Cabrière Pierre Jourdan Ratafia Sweet 2019
Grape Varieties:
Chardonnay, Brandy
Haute Cabriere
Importer/ Distributor:
Friedrich Klocke GmbH & Co. KG- Vogelparadies 2- 32457 Porta Westfalica- Germany
Food Business Operator:
CAPREO GmbH, Gildeweg 10, 46562 Voerde, Germany
Haute Cabrière, Lambrechts Road, 7690 Franschhoek, Südafrika
Bottle Cap:
16.50€ / bottle à 0,375 l
Filling Quantity:
0,375 l
Alcohol Strength:
18 % Vol.
2,7 g/l
Residual Sugar:
150 g/l
Serve at:
8-10 °C
Best before:
In the Cellar:
The wine has not matured in oak and was fortified with brandy.

Haute Cabrière – Cap Classique Sparkling Wine

In the early 1980s, Achim von Arnim purchased a part of the land around the winery Haute Cabrière, fully determined to produce sparkling wines after the French example which are known under the name Cap Classique in South Africa. All sparkling wines of the estate are named after the Huguenot Pierre Jourdan. In 1694, he received a piece of land in Olifantshoek – nowadays known as Franschhoek and named the estate after his home village Cabrière. In his honour, the estate produces unusual sparkling wines on an international top level.
Achim von Arnim purchased additional land on the slopes of the Franschhoek Mountains because the terroir is similarly outstanding for the cultivation of noble grape varieties like the one he had encountered in Burgundy. This enabled the winemaker team to create more exciting premium wines. The wine range of Haute Cabrière includes, amongst others, two Cap Classiques – the Pierre Jourdan Brut und Pierre Jourdan Belle Rosé as well as an excellent selection of red and white wines and the revolutionary Haute Cabrière Unwooded Pinot Noir.

‘Sun, Soil, Vine, Man’

Since 2005, Takuan von Arnim is the head cellarer and follows his father’s great footsteps which he nevertheless knows how to fill in every way. Just like his father, Takuan believes in the fundamental wine growing philosophy ‘sun, soil, vine, man’. Nature and its elements form a perfect harmony and create the best basis for noble wines – humans are only here to take up the role of respectful conductors. This makes for a sum that is bigger than its parts. The sparkling wines of the estate have received numerous awards over the years and the sparkling wine brand Pierre Jourdan enjoys an international reputation.

Culinary Highlights and Breath-Taking Views at Haute Cabrière

Besides its top quality wines, Haute Cabrière offers its guests further culinary highlights and ensures that they have an exquisite time all along the line. The Haute Cabrière restaurant with a breath-taking terrace view is known for its unique location – set into the side of the Franschhoek Mountain, guests can overview the complete valley. In the restaurant itself, high soaring arches and the view over the cathedral-like Pinot Noir Barrel Maturation Cellar create an unforgettable experience.
This is only outdone by the art of sabering – the way that Achim von Arnim opens his Cap Classiques. According to legend, the cavalry officers from Napoleon opened their Champagne bottles with sabres by cutting off the head of the bottle. This tradition lives on at the winery.