BLEND: 53% Syrah and 47% Merlot
Total Acid: 5.1g/l
Residual Sugar: 1.1g/l
APPELLATION: Wine of Origin Stellenbosch.
SOIL: Decomposed granite and loam.
ASPECT: Cool south- and east-facing vineyards, 220m above sea level.
AGE OF VINES: 15-17 years
The Chameleon Rose is a dry classic French “blanc de noir” style made from a free-run juice blend of shiraz and merlot. Extended pre-fermentation skin contact gives the wine its brilliant cherry pink hue. Harvested earlier to retain fresher acids and treated very reductively in the cellar, this helps to capture the primary fruit flavours of strawberry coulis & dried cranberries with delicate spiciness. Excellent with flash-fried prawns and red-chili vinaigrette.
The Chameleon Rosé features a Cape Dwarf Chameleon perched on a beautiful spray of pink Watsonia borbonica flowers. This elegant, spring lowering plant is abundant on the rocky hills of Jordan Wine Estate and is also commonly found on the slopes of Table Mountain.
Read more about our other wines in the Chameleon range.
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.
The Merlot & Syrah were harvested between the 22nd of February and 5th March 2019.
The grapes were destemmed and crushed where after they macerated on the skins for between 1 – 3 hours before being pressed. After settling for 2 days, the wine was racked and inoculated with local white wine yeasts.
Excellent with flash-fried prawns and red-chili vinaigrette.