Exceptional wines are made possible by careful management of the farm’s extensive natural assets through innovative canopy management and selecting varieties and clones specifically suited to the various soils and slopes.
Unique by nature’s design, the Jordan slopes face North, South, East, and West, with vineyards lying at differing altitudes from 160 to 410 m above sea level. The vineyards with their close proximity to both the Indian and Atlantic Oceans benefit from coastal fog and cool breezes. A mild Mediterranean climate with a maritime influence minimizes the risk of frost damage.
The soils at Jordan have evolved from 600 million-year-old Cape Granite, and range from deep, well-drained clay-loam to gravelly and sandy duplex soils situated on clay.
The Jordan philosophy combines the vineyards’ natural assets with innovative management, creating a profound expression of terroir.
Gary and Kathy Jordan have been making world-class wines since 1993 on a farm with a history going back over 300 years. He’s a geologist, she’s an economist – together this husband and wife team is a phenomenon. Gary’s parents, Ted and Sheelagh, bought the now 164-hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specializing in classic varieties suited to the different soils and slopes.
From the Jordan hillside vineyards, one has spectacular panoramic views of Table Mountain, False Bay and Stellenbosch. Gary and Kathy worked internationally for two years, refining their high-energy instincts with practical experience. They returned home to build a cellar in 1992.
The following year, the vines were judged ready for making wines that would carry the Jordan name. From that first year, it was obvious that a new star had been added to the winemaking firmament. Continuing success has enlarged the team, with the focus on producing fiercely individual wines that combine the fruity accessibility of the New World with the classic elegance of the old.
Fermented in overhead retort-shaped, stainless steel fermentors at 26-28°C. Pump-overs were done three times daily over the fermenting cap. A small portion received extended maceration while the remainder was pressed immediately after fermentation. After settlement, the wine was racked into barrels where it underwent malolactic fermentation. After further racking, it spent 18 months in new and second fill 225 litre French oak barrels.
A red which you can enjoy on its own, but would work well with simple casseroles, BBQ favourites and bangers and mash!