Unique in regards to character and flavour

Haute Cabrière Pierre Jourdan Ratafia n/v

  • HAU-090000
  • Intense mélange of tropical fruits and honey
  • Delicious digestif for rich desserts
  • Refined with brandy for special delight
Learn more

Delivery time 2-5 Workdays

13.95  37.20 /l

Prices incl. VAT plus shipping costs

The Haute Cabrière Pierre Jourdan Ratafia is a unique fortified dessert wine made from grape...
The Haute Cabrière Pierre Jourdan Ratafia is a unique fortified dessert wine made from grape variety Chardonnay which was refined with brandy. Rich honey nuances, underlined by tropical notes, entices the gourmet and ensure for a great taste experience. Haute Cabrière Pierre Jourdan Ratafia is a wonderful aperitif or digestif. With starters or desserts it is also a good companion.

Awards

Jg. 2020
4 John Platter Stars

Expert Judgement

"Chardonnay juice fortified with cask-aged brandy, perennially popular NV aperitif is rich & warming. Lipsmacking nutty citrus fruit with mellow spirit (18,5%)." John Platter Wine Guide 2019

Goes With:

Name:
Haute Cabrière Pierre Jourdan Ratafia n/v
Article-No.:
HAU-090000
Grape Varieties:
Chardonnay, Brandy
Winery:
Haute Cabriere
Importer:
Friedrich Klocke GmbH&Co.KG
Bottle Cap:
Cork
Price:
13.95 € / bottle à 0,375 l
Filling Quantity:
0,375 l
Alcohol Strength:
18 % Vol.
Acidity:
5,8 g/l
Residual Sugar:
172 g/l
Serve at:
8-10 °C
Best before:
2021
In the Cellar:
The wine has not matured in oak and was fortified with brandy.
Appellation:
Franschhoek
Allergen:
Sulphite

Haute Cabrière – Méthode 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 Méthode 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 Méthode 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.