THE MOST established of the Cape Bordeaux red blends in the flagship range of wines from Gary and Kathy Jordan's estate in Stellenbosch Kloof honours the family heritage as master cobblers. First farmed back in the 1700s, the property was acquired by third-generation shoemaker Ted and Sheelagh Jordan in 1982 and today it's acknowledged as one of South Africa's top wine producers – especially in terms of the classic varieties Cabernet, Chardonnay and Merlot. 14km from False Bay to the south, the climate here is influenced by the breezes coming in from over the Atlantic Ocean, often resulting in cooling early-morning mist that contributes to the character of Jordan wines.
The first glowing review of the 2022 Cobblers Hill was a score of 96/100 in Platter's South African Wine Guide. The second was in the UK's Decanter magazine – another 96-point rating in a panel tasting of 90 South African red blends where this Jordan beauty was praised as one of the Top 3: “A fine example of a rich, fleshy style counterpointed by freshness.” According to Decanter panellist Richard Jones: “An attractive perfumed elegance that lingers… a great finish.”
A wine with a great track record – one of the top red blends in the SA Wine Classification. From one of the country's leading producers – Top Wine SA Hall of Fame.
JORDAN COBBLERS HILL 2022
WO Stellenbosch. Blend of Cabernet Sauvignon (50%), Merlot (47%) and Petit Verdot (3%). 29-year-old vines planted on west-facing slopes 220m above sea level. Decomposed granite soils (Hutton and Glenrosa). Grapes harvested between the second half of March (Cabernet) and the first week of April (Petit Verdot and Merlot). Grapes fermented in stainless steel tanks, with three pump-overs per day. After pressing, the wine underwent malolactic fermentation in 225L French oak barrels (39% new, 23% second-fill and the balance older), where it stayed for 18 months.
Alc 13.5 | RS 3.3 | TA 5.8 | pH 3.6
Cellarmaster Gary Jordan's Tasting Notes: “The palate is richly layered and intriguing with a variety of opulent flavours, which include Sichuan pepper and blackcurrants. The barrel-ageing adds viscosity and a spicy finish.”
Cellaring: The wine shows “excellent ageing potential, with an ideal drinking window from 2026 through to around 2040” and will “evolve beautifully over time.”
R621pb ex-cellar.