Haute Cabrière Unwooded Pinot Noir 2017, excellent with Grilled Trout Salad with Sriracha Lime Dressing

Friday, 22 December, 2017
Michael Olivier
One of the joys of wine, is the talent of the winemaker in creating something really special and a wine you can enjoy with a wide variety of food. And so, it is with the Haute Cabrière Unwooded Pinot Noir 2017. A wine that begs you to drink it on its own as a summer under a pergola around the pool. A wine which says I want food.

Pinot Noir, the noble grape of Burgundy, has the thinnest of skins with the resultant translucent cherry red colour. The tannins are low too. The grape truly reflects where it is grown and takes much of its character from the soil and weather conditions of its microclimate.

Haute Cabrière Unwooded Pinot Noir 2017

One of the characteristics of a wine like this is that it works as an introduction to red wine to those who usually drink white. Designed to be drunk early.

It looks like
Bottled in a clear glass bottle, known as a flint bottle in the industry, under a screw cap. Traditional Haute Cabrière livery. In the glass, it is a cherry red which gets you moving on the path of the enjoyment of the wine.

It smells like

Again, is it all about red berries, cherries, cranberries. Freshness.

It tastes like
Rich full concentrated cherries, both the rich sweet Morellos and the slightly tart White hearts. Full midpalate and sliding into the gently waning aftertaste is the full fruit, the thin lines of acid and tannins, all beautifully interwoven.

It’s good with
As I said, great glass on its own. But just fabulous with food, Anything from sashimi tuna, Peruvian Ceviche, and even with delicate meat dishes. Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing is just perfect for this wine, click here for her recipe.

Read more about Haute Cabrière & Pierre Jourdan Wines – CLICK HERE

Takuan von Arnim [centre] cellarmaster with Haute Cabrière Chefs
Nic van Wyk [left[ & Westley Muller
Takuan von Arnim [centre] cellarmaster with Haute Cabrière Chefs Nic van Wyk [left[ & Westley Muller

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