Takuan is the eldest son of
Achim von Arnim, the pioneering wine grower who established Haute Cabrière in
1982 with the vision of becoming the first estate in South Africa to specialise
in the production of wines in the style of Champagne. In just 33 years the
brand, characterised by its iconic Haute Cabrière Chardonnay Pinot Noir, its fine Pinot Noirs, its celebrated Pierre Jourdan
MCCs, and its lively Tranquille blend, has become firmly entrenched in the
hearts and homes of wine lovers in this country and beyond.
For much of the past two
decades, the younger von Arnim has worked closely beside his father to grow
Haute Cabrière’s distinctive portfolio of wines. Takuan
might have been born into the family business, but it was expected he would have
to prove his commitment and passion, and work his way up. Starting out as an apprentice in his father’s cellar, he was sent
to Germany to obtain formal qualifications in wine
growing and cellar management. He returned to South Africa in 2004, officially joining
Haute Cabrière as Production Assistant, then Assistant Cellar Master which
has culminated in his current position as Cellar Master.
Taking on the reigns, he says, has been about forging an independent style to that of his father while remaining profoundly respectful of the legacy that was created. “It’s not about putting a bigger foot down or changing what is already a golden recipe,” he says, “but rather taking the brand to another level. However, if I don’t have my own identity or expression in this art, Haute Cabrière will never evolve.”
Takuan credits his wife, respected wine professional
Christiane von Arnim, as being a major force in shaping the brand’s evolution
thus far. Christiane served
as Haute Cabrière’s Marketing and
Administration Manager, and later as its Managing Director, with her highly
focused and strategic influence in leading the brand’s transformation leaving
an indelible mark. She moved on in 2015 to a new position at one of South
Africa’s top wine distributors.
“Many of the changes we’ve implemented have been more invisible to
the eye,” notes Takuan, citing the rigorous administration and accounting
systems that have helped not only to control costs but also dramatically
improve quality and what Haute Cabrière is able to deliver to its customers.
“There are so many things still to get done,” he adds.
Takuan has taken a holistic
approach to the changes that have been implemented, from focusing on the brand
and the marketing style to making the cellar more production driven and closely
addressing the integrity of the wines. “This is the next step in the evolution
of Haute Cabrière,” he says.
Takuan himself couldn’t be
happier than when he’s in the cellar, where he is able to expand his vision for
the estate’s wines. This year is the first vintage of which he has taken full
control. He says there have been many “tweaks” made, with his father’s consent,
which have contributed to the wine style “becoming even better”. He is also to
be found continuing his father’s tradition of festive sabrage demonstrations,
cellar tours and tastings of the estate’s MCC and still wine ranges every
Saturday, proving that some things never change.
Always integral to Haute
Cabrière has been its singular winegrowing philosophy - Sun-Soil-Vine-Man. The
phrase represented Achim von Arnim’s conviction that a wine is grown rather
than made, and thus the ultimate expression of terroir. While this philosophy
remains true, Takuan believes its explanation can be expanded to encapsulate
the growth of the brand.
“The message is that, while staying true to the philosophy that
underpins the brand, there is more to it. We’re adding to it but remaining true
to where we started,” says Takuan.
“With Haute Cabrière, my parents created a diamond,” he explains.
“My intention is not to change it, just to polish it”
Haute Cabrière’s Tasting Room and
Restaurant are both situated on Franschhoek Pass (Lambrecht Street),
Franschhoek. Tasting Room hours are: Mon - Fri: 09h00 to 17h00 - Sat: 10h00 to
16h00 - Sunday: 11h00 to 16h00. For reservations and enquiries: Email restaurant@cabriere.co.za or call 021 876 3688.