The Pierre Jourdan range of bubblies from Haute Cabrière in Franschhoek, taken as a whole, makes for likeable but uncomplicated quaffing so the chilled-out Grand Café and Beach in Granger Bay was an entirely appropriate venue to show these wines earlier this week.
Takuan von Arnim, son of owner Achim and winemaker, says that grapes are typically picked approximately one degree of Balling than “the rest of the boys” for more body, dosage used to adjust acidity up. Time on lees is usually between 18 to 24 months, except for the Cuvée Reserve which was “forgotten” in the cellar some 11 years ago. Scores and tasting notes as follows:
Brut Sauvage: 14/20
60% Chardonnay, 40% Pinot Noir. Yeasty, slightly nutty notes. Soft mousse, lacks verve. Appears over-developed (no dosage meaning no sulphur at bottling).
60% Chardonnay, 40% Pinot Noir. Shy nose. Lightly fruity with bright acidity. Clean and balanced but not hugely complex.
Blanc de Blancs: 15.5/20
100% Chardonnay. Citrus blossom note on the nose. Lem-lime flavour, bright acidity, lively mousse. Delicate with a distinct sherbert-like quality.
Cuvée Belle Rose: 15/20
100% Pinot Noir. Curious wine in that it appears relatively weighty. Ripe red fruit and some earthy character. Soft acidity, lazy mousse.
Cuvée Reserve: 16/20
Lemon curd and yeasty flavours. Rich and full with a creamy mousse and well integrated acidity. Much more complexity than rest of the range and a long, savoury finish.