Chameleon No Added Sulphur Merlot 2018

No Added Sulphur Merlot

Chameleon No Added Sulphur Merlot 2018

BLEND: 100% Merlot

ANALYSIS
Alc: 14%
Total Acid: 6.6g/l
pH: 3.33
Residual Sugar: 1.4g/
Total SO2: 9mg/l
Free SO2: 2mg/l

APPELLATION: Wine of Origin Stellenbosch.

SOIL: Decomposed granite and loam.

ASPECT: West-facing vineyards

AGE OF VINES: 18 years

Categories: ,

In response to requests from health-conscious consumers, we harvest healthiest grapes to carefully master this natural winemaking style ensuring no added sulphur, throughout the process. A juicy merlot for immediate enjoyment.

BACKGROUND

In African folklore, the chameleon is believed to have magical powers. The gardens at Jordan are home to many Cape Dwarf Chameleons, inspiring the name for this intriguing range of wines.

Natural winemaking is easier to master when working with healthy grapes and our quirky Chameleon is proof that getting back to nature can be fun.

Have you tried the No Added Sulphur Cabernet Franc – Cabernet Sauvignon – Merlot?
Click here to find out more.

 

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, 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 mesoclimate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines.

Harvesting & Winemaking

The Merlot was harvested on the 1st of March and the 6th of March 2018 between 23.6 – 24.6°B.

Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation.  The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The wine was not aged in barrel as this is a micro-oxidative process, so to protect the wine from oxidation it was aged on its lees on oak staves for 10 months before bottling. No sulphur was added during the course of vinification.

Food Pairing

Pair with rich casseroles, venison with roasted beetroot or slow roasted lamb shanks.

Spec Sheet & Vintages

2018 – Current vintage

Older Vintages
2017   |  2016   |     2015    |     2014    |     2013     |     2012

2011   |  2010 

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