Black Magic Merlot 2013

Black Magic 2013

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OLDER VINTAGES

BACKGROUND

The name Merlot is thought to be a diminutive of merle, the French name for the blackbird. At Jordan Wine Estate, our Merlot vineyards are based on Black Tourmaline-rich granite which darkens the soil, leading to perfumed, inky wines.

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

ASPECT

East– and west-facing vineyards.

AGE OF VINES

10 – 20 years old

CLONES

192,36,343 & 348

BLEND

100% Merlot

ANALYSIS

Alc: 14.5%
Total Acid: 6.2g/l
pH: 3.57
Residual Sugar: 2.7g/l

TASTING NOTES

Harvested from mature east and west facing vineyards established on mother soils of decomposed granite. Part whole-berry fermentation and softer pump-overs extract aromas of red plums and dark bitter chocolate. French oak maturation seasons the wine to accentuate the seductive flavours and generous velvety tannins.

HARVESTING

The grapes were harvested between 6th of March and 26th March 2014 at 20.5-25˚B

WINEMAKING & MATURATION

Fermented in overhead retort-shaped, stainless steel fermentors at 26-28°C. Pump-overs were done three times daily over the fermenting cap. A small portion received extended maceration while the remainder was pressed immediately after fermentation. After settlement the wine was racked into barrels where it under-went malolactic fermentation. After further racking it spent 16 months in new and second fill 225 litre French oak barrels.

ACCOLADES

2010- Top scorer award at the Classic Wine Awards 2013
2009- Silver at the 2011 Veritas Awards

FOOD SUGGESTION

Perfect with fillet or game meat such as ostrich or kudu.