BLEND: 58% Cabernet Sauvignon, 25% Merlot and 17% Shiraz
Total Acid: 5.9g/l
Residual Sugar: 3.2g/l
APPELLATION: Wine of Origin Stellenbosch.
SOIL: Decomposed granite and loam.
ASPECT: North and east-facing vineyards.
AGE OF VINES: 13 – 27 years
Our Chameleon Cabernet Sauvignon – Merlot, is often coined the “Baby Cobblers Hill” for its reminiscence to the estate’s flagship red blend. Plush textured merlot fills the framework provided by the cabernet, leading to approachable flavours of sun-ripened plum & dark-skinned spring berries with a top-note of herbal dried mint.
Tecomaria capensis, commonly known as the Cape Honeysuckle, attracts bees, bugs and butterflies, so is the perfect habitat for the Cape Dwarf Chameleon. Its bright orange flowers often bloom all year round, but are especially prevalent in autumn. This plant can be found in several areas on the estate, especially in the gardens of the Jordan Luxury Suites where colourful sunbirds also feast on the nectar.
Read more about our Chameleon range here.
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 cabernet sauvignon was harvested at 23.8°B between 2nd and 14th of March 2017 .
The merlot was harvested at 24°B between the 2nd and 16th of March.
Perfect with Italian food, pizza, pasta or enjoy on its own.