Jordan Cobblers Hill
Jordan Cobbler's Hill is the flagship wine from the Jordan estate. A fantastic Bordeaux blend, consistently awarded 4 to 5 stars by John Platter
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 mari-time 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 peri-ods. This adds a unique characteristic to Jordan wines.
Wine of Origin Stellenbosch.
Decomposed granite (Hutton and Glenrosa soil form).
West-facing, 220m above sea level.
AGE OF VINES
23 years old
63% Cabernet Sauvignon, 25 % Merlot and 12% Cabernet Franc
Total Acid: 5.78g/l
Residual Sugar: 2.5g/l
Merlot: 192 & 36 on R110 rootstock; Cabernet Sauvignon: 27 & 14 on 101-14 rootstock; Cabernet Franc: 1D on R110 rootstock; Petit Verdot: PR8719A.
The palate is richly layered and intriguing with a variety of opu-lent flavours which includes Sichuan pepper and blackcurrants. The 24-month barrel ageing adds viscosity and a spicy finish.
Cabernet Sauvignon between the 14th & 27th of March 2014 at 23.6 – 24°B; Merlot between the 27th February & 20th of March 2014 23.8 -24.0°B; Cabernet Franc on the 2nd March 2014 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 fin-ished 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.
|Winery status||Large privately owned winery|
|Grapes||63% Cabernet Sauvignon, 25 % Merlot and 12% Cabernet Franc|
|Product awards||4.5 stars Platter|
|Sulphite level||Medium Low|