The palate is richly layered and intriguing with a variety of opulent flavours which includes Sichuan pepper and blackcurrants. The 24-month barrel ageing adds viscosity and a spicy finish.
Food Pairing
Perfect with beef fillet, sirloin steak or veal cutlets.
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Gary and Kathy Jordan have been making world-class wines since 1993 on a farm with a history going back over 300 years. Together this husband and wife team is a phenomenon. Gary’s parents, Ted and Sheelagh, bought the 146 hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specializing in classic varieties suited to the different soils and slopes.
The cellar is pure Jordan. An elegant, yet bold fusion of Old and New World architectural ideas. State-of-the-art, practical and functional, the high-tech elements blend easily with the forces of nature. The cellar is designed around a gravity flow system using natural cooling through recessing the cellar into the slope of the mountain.
Stainless steel fermentation tanks, varying in capacity, enable fruit from individual vineyards to be vinified separately. Tanks are jacketed with cooling bands to ensure controlled fermentation and storage temperatures.
The barrel-fermented white wines are made according to Classic Burgundian methods. Fermentation takes place in the coolest area of the underground cellar. Separate barrel cellars are designated for Merlot, Cabernet Sauvignon, and Shiraz where the wines mature and undergo malolactic fermentation in Bordeaux-shaped barrels.
The Jordan cellar – a perfect environment to transform exceptional fruit into world-class wine.
The cellar is pure Jordan. An elegant, yet bold fusion of Old and New World architectural ideas. State-of-the-art, practical and functional, the high-tech elements blend easily with the forces of nature. The cellar is designed around a gravity flow system using natural cooling through recessing the cellar into the slope of the mountain.
Stainless steel fermentation tanks, varying in capacity, enable fruit from individual vineyards to be vinified separately. Tanks are jacketed with cooling bands to ensure controlled fermentation and storage temperatures.
The barrel-fermented white wines are made according to Classic Burgundian methods. Fermentation takes place in the coolest area of the underground cellar. Separate barrel cellars are designated for Merlot, Cabernet Sauvignon, and Shiraz where the wines mature and undergo malolactic fermentation in Bordeaux-shaped barrels.
The Jordan cellar – a perfect environment to transform exceptional fruit into world-class wine.
+27 (0) 21 461 6632
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