Jordan The Prospector Syrah 2017

Jordan The Prospector Syrah 2017

BLEND: 100% Syrah

ANALYSIS:
Alc: 14%
Total Acid: 5.3g/l
pH: 3.59
Residual Sugar: 1.9g/l

APPELLATION: Wine of Origin Stellenbosch.

SOIL: Decomposed granite (Hutton and Glenrosa soil form).

ASPECT:West-facing, overlooking Cape Town and Table Mountain.

AGE OF VINES: 28 years old

CLONES: SH99 and SH1.

Categories: ,

The Prospector Syrah, acknowledging the massive public support the winery received in the campaign to save the Cape Winelands from a recent application to prospect and mine various minerals.

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 gold rush of the 1800’s led to the discovery of tin in the grav-els underlying the Syrah vineyards. The allure of wealth was fleet-ing as the prospector dug over the soils for the vigneron. Notes of peppered charcuterie, chipotle and red fruits are in abundance with a medium–bodied framework that lends itself to a variety of meat-based dishes and cooking techniques.

Harvesting

Grapes are harvested between 3rd and 20th of March 2017.

Winemaking & Maturation

Fermentation between 26-28°C and gentle pressing retains the intensity of the spicy fruit flavours. Malolactic fermentation was completed in French and American oak barrels where the wine was matured for a total of 16 months.

Accolades

2016- 4,5 stars John Platter 2019 Wine Guide
2015- 91 points Neal Martin
2014- Decanter Silver
2013- 90 points Tim Atkin
2012- Top 12 Shiraz’s at SA Wine Challenge
2011- Silver at Decanter Wine Awards
2010- 4½ stars in John Platter Wine Guide

Spec sheets & vintages

2017 – Current vintage

Older vintages

2016    |   2015    |  2014    |   2013   |   2012    |   2011     |   2010

2009   |   2008   |  2007   |    2006   |   2005   |   2004   |    2003 

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