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Pierre Jourdan was the first grantee of the land on which the Haute Cabrière Estate is now situated.  It is traditional in France that the still wines of the vineyard are named for the Estate and that the sparkling wines are named for the original owner.  The Pierre Jourdan range of Cap Classiques are amongst the earliest produced in the Cape under what is now called Cap Classique, which involves a second fermentation in the bottle, Champagne style. An early addition to the range was the Pierre Jourdan Belle Rose – pronounced rose, not ‘rosay’. The name was given to the wine by The Baroness Theodora von Arnim, grandmother to Takuan, the current Cellarmaster.

Cheap wine isn't necessarily bad wine, says South Africa's Best Young Sommelier. 

"Many young guns and boutique producers are releasing affordable wines into the market, because they are not as well established in the wine market," says the 26-year-old Wikus Human, who was named SA's top young sommelier by the South African Sommeliers Association in 2017.  Wikus is head sommelier and beverage manager of Marble restaurant in Rosebank, Gauteng.

"From my perspective, there are some real 'value for money' wines out there."

With water on everyone’s lips (excuse the pun!) this harvest will be very challenging and require lots of hard work and skill to make it successful. A very small vintage has been predicted for South Africa in a year when more wine will be consumed than produced worldwide. It will be interesting to see if there will be a shortage of wine in the year ahead.

On the 19th of February, Paul Cluver launched their Riesling Noble Late Harvest 2017 vintage at a media lunch at Auslese in Cape Town. Cellarmaster, Andries Burger only releases this Noble Late Harvest (NLH) when he is satisfied that it is of the highest standard and quality. This vintage is the first to be released in three years.

The team also introduced their new Riesling 2017, an exciting new style for the estate. Currently their portfolio includes three styles of Riesling wines: dry, off dry and dessert wine. As of the 2017 vintage, they will offer two styles, the Riesling and Noble Late Harvest. The change gives Andries the platform and focus to create an elegant style of Riesling with the perfect balance between sweetness and acidity.

Meridian Field Sales Manager Tyron van Wyk congratulates Jennifer Pienaar, winner of R10000 in our portfolio bubbly competition that rann over the festive season. Jennifer bought a bottle of participating Cap Classique, scanned the code and entered the competition by loading her till slip. Cheers Jennifer!

“Alea iacta est. The die is cast,” Julius Caesar is supposed to have said as he led his troops towards Rome in 49BC. The crucial border of the ancient capital was the Rubicon River, and the decision to cross it marked an irrevocable point in history. It would profoundly shift the course of Roman politics – there could be no turning back. On Wednesday the 24th January, Hannes Myburgh and the Meerlust Estate might just have crossed another epic Rubicon with the unveiling of their 2015 Meerlust Rubicon Bordeaux Blend in London.

Join Leopard’s Leap chef, Pieter de Jager and one of Leopard’s Leap’s knowledgeable and enthusiastic Wine Tasting Ambassadors on Friday mornings for the Culinaria Food and Wine Pairing – a tasting of the six wines in the Leopard’s Leap Culinaria Collection, each paired with an example of an ideal food partner.

Speculation is rife about the timing, quality and especially volume of South Africa's 2018 wine grapes harvest - all because of the exceptional drought conditions in the Cape Winelands. At the annual Vinpro wine industry information day, viticulture specialist Francois Viljoen said that SA wine is in unchartered waters when it comes to the challenges of this season.

Watermelon is one of the delights of summer. When served chilled, it is refreshing, sweet and juicy and a popular fruit to eat on its own or to use as an ingredient. No surprise then that the Pierneef à La Motte summer menu features this popular fruit in a variety of ways - as a starter, main and dessert!