New Winter Pinot Noir Tasting Menu at Haute Cabrière

the restaurant at Haute Cabrière

 My husband and I recently went to the fabulous Haute Cabrière wine estate to try their new Pinot Noir pairing menu at the Haute Cabrière Restaurant. They are masters at making making good Pinot Noir and we were lucky enough to do a vertical tasting of their 2000, 2002 and 2009 – all of which were fabulous – although 2009 was still my favourite!
They also make the well-known excellent range of bubblies under the Pierre Jourdan label, which were also part of the tasting menu. The restaurant is beautifully suited to winter dining with its gorgeous fireplace. We were lucky enough to have a table right in front of the fire, meaning we were cosy and rosy all the way through our dinner.

Haute Cabrière restaurant entrance

Haute Cabrière restaurant

 

amuse bouche

We had a glass of bubbly on arrival and, once seated, we were presented with the pairing menu for the evening, which consisted of an amuse bouche, followed by five courses, each paired with a Pinot Noir of sorts.
The first course was a seared salmon, prawn and soy broth with saffron panna cotta and peanut tuille served with the Haute Cabrière 2011 Unwooded Pinot Noir.
The second course was a Saldanha bay mussel agnolotti, braised fennel, crispy onion and sauce nero, served with the Pierre Jourdan Belle Rose.
The third course was a Wild mushroom risotto, truffle creme fraiche pumpkin and salad with Haute Cabrière Pinot Noir 2002.
The fourth course was a Garlic-crusted lamb loin, Bolanger potatoes, curried crab salad, asparagus and aubergine with Haute Cabrière Pinot Noir 2000.
The fifth and final course was dessert, which consisted of a trio of valrhona chocolate with the Haute Cabrière Pinot Noir 2009.

seared salmon, prawn and soy broth with saffron panna cotta and peanut tuille served with the Haute Cabrière 2011 Unwooded Pinot Noir

Saldanha bay mussel agnolotti, braised fennel, crispy onion and sauce nero, served with the Pierre Jourdan Belle Rose

Barrels of Pinot Noir and other wine varietals are store below the restaurant
in the cellar at Haute Cabrière

Wild mushroom risotto, truffle creme fraiche pumpkin and salad with Haute Cabrière Pinot Noir 2002

Garlic-crusted lamb loin, Bolanger potatoes, curried crab salad, asparagus and aubergine with
Haute Cabrière Pinot Noir 2000

a trio of valrhona chocolate desserts with the Haute Cabrière Pinot Noir 2009

The dinner costs is served on Friday and Saturday night’s only, at R595 per person. If you happen to be in the are during the week, try the new Table d’Haute winter menu.
Details:
021 876 3688
http://www.cabriere.co.za/
Wine Tasting Details:
Tasting Room Opening Hours:
Mon - Fri: 09:00 to 17:00 | Sat: 10:00 to 16:00 | Sunday: 11:00 to 16:00