2012 Cobblers Hill

Cobblers Hill

BACKGROUND

The Ultimate Expression of Jordan Terroir. A limited-release wine, honouring the Jordan family heritage as master cobblers.

LOCATION & CLIMATE

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 mari-time 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 peri-ods. This adds a unique characteristic to Jordan wines.

APPELLATION

Wine of Origin Stellenbosch.

SOIL

Decomposed granite (Hutton and Glenrosa soil form).

ASPECT

West-facing, 220m above sea level.

AGE OF VINES

21 years old

BLEND

43% Cabernet Sauvignon, 38 % Merlot , 12% Cabernet Franc and 7% Petit Verdot.

ANALYSIS

Alc: 14%
Total Acid: 5.6g/l
pH: 3.54
Residual Sugar: 2.1g/l

TASTING NOTES

The palate is richly layered and intriguing with a variety of opu-lent flavours which includes Sichuan pepper and blackcurrants. The 24-month barrel ageing adds viscosity and a spicy finish.

HARVESTING

Cabernet Sauvignon between the 7th – 12th of March 2012 at 23.6 – 23.8°B; Merlot between the 29th February – 16th March 2012 a 23.2 -25.0°B; Cabernet Franc on the 15th March 2012 at 24.1°B; Petit Verdot on the 14th March 2012 at 24.9°B.

WINEMAKING & MATURATION

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 fin-ished 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.

ACCOLADES

2011- Gold at 2014 UK Sommelier wine Awards
2010- Silver at Veritas Wine Awards
2010- Outstanding Gold at International Wine & Spirits
2009- Gold at 2013 Decanter Wine Awards

FOOD SUGGESTION

Perfect with beef fillet, sirloin steak or veal cutlets.