South Africa / Stellenbosch
Add to my wine list2017 Jordan Cobblers Hill Cabernet Sauvignon
Jordan Wine Estate
Stellenbosch
The Ultimate Expression of Jordan Terroir. A limited-release wine, honouring the Jordan family heritage as master cobblers.
The palate is richly layered and intriguing with a variety of opulent flavours which includes Sichuan pepper and blackcurrants. The 24-month barrel ageing adds viscosity and a spicy finish.
Viticulture
The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows us to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler
south- and east-facing aspects, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties. Stellenbosch Kloof enjoys a cooler Mediterranean climate with maritime influences from False Bay, 14km to the south, and a refreshing breeze channelled from the West Coast’s Benguela current 24km to the north-west. These two breezes culminate at the top end of the ravine and bring in early morning mists, especially from False Bay. Consequently, temperatures in our meso-climate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines.
Soil: Decomposed granite (Hutton and Glenrosa soil form).
Aspect: West-facing, 220m above sea level.
Age of Vines: 25 years old.
Harvesting: Cabernet Sauvignon between the 2nd of March and the 22nd March 2017 at 24.2°B and the Merlot between the 17th of March and the 20th of March 2017 at 23.8°B.
Clones: Merlot: 192 & 36 on R110 rootstock; Cabernet Sauvignon: 27 & 14 on 101-14 rootstock; Cabernet Franc: 1D on R110 rootstock; Petit Verdot: PR8719A
Vinification
Fermented in overhead retort-shaped, stainless steel fermentors at 28°C. Three pump-overs were done daily over the fermenting cap. After pressing, the wine was racked to barrel where it finished malo-lactic fermentation. A selection of the best barrels was made and the wine spent a total of 24 months in 225 litre French oak barrels.