2015 The Prospector Syrah

Jardin Prospector Syrah 2015

BACKGROUND

The Prospector Syrah, acknowledging the massive public support the winery received in the campaign to save the Cape Winelands from a recent applica-tion to prospect and mine various minerals.

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, overlooking Cape Town and Table Mountain.

AGE OF VINES

26 years old

BLEND

100% Syrah

CLONES

SH99 and SH1.

ANALYSIS

Alc: 14%
Total Acid: 5.4g/l
pH: 3.57
Residual Sugar: 2.5g/l

TASTING NOTES

The gold rush of the 1800’s led to the discovery of tin in the grav-els underlying the Syrah vineyards. The allure of wealth was fleet-ing as the prospector dug over the soils for the vigneron. Notes of peppered charcuterie, chipotle and red fruits are in abundance with a medium–bodied framework that lends itself to a variety of meat-based dishes and cooking techniques.

HARVESTING

Between 26th of February and 5th of March 2015

WINEMAKING & MATURATION

Fermentation between 23.5-24°C and gentle pressing retains the intensity of the spicy fruit flavours. Malolactic fermentation was completed in French and American oak barrels where the wine was matured for a total of 16 months.

ACCOLADES

2014- Decanter Silver
2013- 90 points Tim Atkin
2012- Top 12 Shiraz’s at SA Wine Challenge
2011- Silver at Decanter Wine Awards
2010- 4½ stars in John Platter Wine Guide
2009- Silver at Michelangelo International Wine Awards

FOOD SUGGESTION

Perfect with dry aged Chalmar ribeye, game and duck Magret.


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