In December of 1694 Pierre Jourdan, a French Huguenot, had a piece of land in the Franschhoek Valley which he named after his place of birth, Cabriere in France. Two hundred and eighty six years later Achim von Armin purchased a portion of Cabriere and two years later, Haute Cabriere, the second portion of the farm was purchased. This piece of land was similar in soil type as Burgundy, perfect for the creation of Methode Cap – a local version of French Champagne. The first bottle of Pierre Jourdan (named after the original landowner) Brut – Methode Cap Classic was sold in 1984.

Ten years later, in 1994, the first still blend of Chardonnay / Pinot Noir in South Africa was produced. This blend of cultivars is normally associated with bubbly - 60% Chardonnay and 40% Pinot Noir. Several wine farms in the region produce some very fine Methode Cap Chardonnay / Pinot Noir. Few have tried and tested the “still blend way” as well, but even fewer have succeeded in producing a wine of such excellence... Call it being biased or blame it on personal preference, but I urge you to try this unique blend.

This exceptional blend shows a perfect balance between fruit and acidity - citrus and red berry on the nose as well as on the palate; white peach, pineapple with slight citrus undertones. A full-bodied mouthfeel bring a definite hint of strawberry to the fore. Chardonnay for elegance with intensity and richness from the Pinot. A combination meant to be.

Chardonnay / Pinot Noir is best paired with poultry and seafood. For pairing purposes, I have chosen a fish dish from the Sabi Sabi Cookbook - Kingklip, crushed potato, anchovies, herb oil and lemon puree. The combination of fruitiness, citrus and strawberry within the wine works magic with the saltiness from the anchovies, the zest and tanginess of the lemon and the freshness of the herb oil. Bring out the glitter ball, this is a definite party on the palate! Cheers!!