BLEND: 100% Cabernet Sauvignon
Total Acid: 5.7g/l
Residual Sugar: 2.2g/l
APPELLATION: Wine of Origin Stellenbosch.
SOIL: Glenrosa and Hutton
ASPECT: West-and North-facing slopes between 200-240m above sea level.
AGE OF VINES: 16 – 21years old
CLONES: CS163, CS27, CS14, CS46
To create the perfect soil environment for our Cabernet Sauvignon vineyards, many large, sub-surface granite boulders were excavated and blown up with dynamite. One of the boulders required over 300 charges, necessitating a very long fuse.
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.
Progressive techniques such as overhead fermenters, pump-overs and gravity flow allow for the extraction of fully developed flavours and soft ripe tannins without compensating the tension and elegance captured from the various cabernet slopes. Here especially, the climate plays a significant role to allow great fruit expression and classic essences of cedar, brambles and toasted tobacco.
The grapes were harvested between the 27 February and 22 March 2014 at 23 – 24°B.
Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation. Selected tanks received extended maceration on the skins after fermentation. The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The wine was racked into barrels where it underwent malolactic fermentation. After further racking it spent 23 months in new and used French oak barrels, before being lightly filtered prior to bottling.
2014 – 91 points – Tim Atkin
2014 – Prescient 91 points
2014 – Platter 5 star nomination
2014 – Top 100 & Double Platinum award – Top 100 SA Wine Awards
2013 – Platter 5 star nomination
2013 – Top 100 & Double Platinum award – Top 100 SA Wine Awards
2013 – Grand Cru National Champion – Best in Class
2012 – Gold – International Wine & Spirits Competition
2011 – American Express Trophy for the best Cabernet Sauvignon at the Old Mutual Trophy Wine Show 2014
2010 – Gold Medal at the 2013 Veritas Awards
2009 – American Express Trophy for best Cabernet Sauvignon at the Old Mutual Trophy Wine Show 2012
2009 – 90 points in the Wine Enthusiast, July 2014 Issue
2008 – 87 points in Robert Parker’s ‘The Wine Advocate’ reviews