After a long, cold winter, everyone is dying to celebrate the start of spring. In Franschhoek, the whole village joins in the celebration as we watch the vines begin to shoot and blossoms begin to bloom. We call it Franschhoek Uncorked and the festival will be on 10 and 11 October 2009.
At Cabrière, we know how to party. So why not join us for a weekend of fun, we’ve got a host of activities to keep you busy.

I’ve been away for 6 weeks, visiting our daughter Zoë and dear little grandchildren in Belgium. Achim has therefore had to fend for himself, not something which comes naturally! But I was amazed upon my return to see how well he did

cope, mastering the art of toast and 2 minute noodles, and even remembering to change the sheets before I got back! But he must have missed me, because I was presented with the most glorious painting as a welcome home present. He even ventured out into the veld and picked the arum lilies himself. He knows they are my favourite so I felt most honoured.

The painting will be on display at the cellar during the Uncorked Festival, but thereafter it will take pride of place in my lounge.

Looking forward to seeing you at the festival!

Hildegard and the Cabrière team

Franschhoek Uncorked

The highlight at the Uncorked Festival will be a bright red Bedouin tent on the helipad where we’ll have live music from Jared, who entertained us during the Bastille Festival. There’ll also be wine tastings, picnic baskets for sale, and a jumping castle for the kids.

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Restaurant Re-opens

Just a quick reminder that after some minor renovations, the Haute Cabrière Cellar Restaurant has reopened. Matthew’s line-up of delectable dishes combined with Cabrière wines is a sublime combination not to be missed. For bookings Tel: (021) 876 3688.

Chardonnay/Pinot Noir
Perfect with Prawns

Resident chef patron Matthew Gordon suggests pairing our newly released Haute Cabrière Chardonnay/Pinot Noir 2009 with a light prawn soufflé. For extra zing, Matt serves his version with a salsa made from beetroot, red onion, corn and coriander.

Click here to view the recipe