2014 Cobblers Hill

Jardin Cobblers Hill

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OLDER VINTAGES

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 allow 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, host 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 mesoclimate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. 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

23 years old

BLEND

63% Cabernet Sauvignon, 25 % Merlot and 12% Cabernet Franc

ANALYSIS

Alc: 14%
Total Acid: 5.78g/l
pH: 3.58
Residual Sugar: 2.5g/l

CLONES

Merlot: 192 & 36 on R110 rootstock; Cabernet Sauvignon: 27 & 14 on 101-14 rootstock; Cabernet Franc: 1D on R110 rootstock; Petit Verdot: PR8719A.

TASTING NOTES

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.

HARVESTING

Cabernet Sauvignon between the 14th & 27th of March 2014 at 23.6 – 24°B; Merlot between the 27th February & 20th of March 2014 23.8 -24.0°B; Cabernet Franc on the 2nd March 2014 at 25°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 finished malolactic 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

2012- Gold at the 2015 IWSC competition
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.


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