Jordan Cobblers Hill 2015

Jordan Cobblers Hill 2015

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

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.

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

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  26th of February & 20th of  March 2015 at 24°B;
Merlot between the 2nd of March & 20th of March 2015—24.0°B;
Cabernet Franc on the 4th March 2015 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 malo-lactic 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

2015- 90 points, Decanter Magazine
2014- 93 points, Tim Atkin
2013- 5 star nomination John Platter  2015 Wine Guide
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

Vintages & Spec sheets

2015 – Current vintage

Older vintages

2014    |  2013   |   2012    |   2011    |   2010    |   2009 

2008   |  2007   |   2006   |   2005   |   2004   |   2003

2002   |   2001   |   2000   |   1999   |   1998

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