Jordan Cobblers Hill 2011

Name: Jordan Cobblers Hill 2011
Brand: Cobblers Hill
SKU: 35798

Complex dark chocolate, black cherry and cassis intertwine with opulent blackberry fruit, and hints of mint and toasty vanilla. This is a big mouth filling wine, with densely layered ripe tannins, beautifully balanced and refined – the ultimate expression of the Jordan terroir.

Perfect with Beef fillet, Sirloin steak or veal cutlets.

To buy our wines in South Africa, please click here

variety : Cabernet Sauvignon [ 49% Cabernet Sauvignon, 41% Merlot & 10% Cabernet Franc ]

winery : Jordan Wine Estate

winemaker : Gary & Kathy Jordan

wine of origin : Stellenbosch

analysis : alc : 14.0 % vol rs : 1.9 g/l pH : 3.49 ta : 5.9 g/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

Spectacular panoramic views of Stellenbosch and Cape Town, cool hillside vineyards planted to classic varieties, and a modern family-run winery have combined to produce distinctive wines displaying the ripe concentrated fruity accessibility of the New World, with the complex elegance of classic wine. Cobblers Hill is the ultimate expression of an outstanding wine from the Stellenbosch terroir.

in the vineyard : The Cabernet Sauvignon, Merlot and Cabernet Franc were harvested from the 20 year old, west facing, Cobblers Hill vineyard, situated on decomposed granite soils (Hutton & Glenrosa soil form). This vineyard produces smaller berries ensuring concentrated fruit flavours. (Merlot clones 192 & 36 on R110 rootstock; Cabernet Sauvignon clones 27 & 14 on 101-14 rootstock & Cabernet Franc clone 1D on R110 rootstock).

about the harvest: The Cabernet Sauvignon grapes were harvested on the 5th and the 15th of March 2011 at 24.1 - 24.2°B, the Merlot grapes were harvested on the 4th of March 2011 at 24.2 - 24.5°B and the Cabernet Franc grapes were harvested on 3rd of March 2011 at 25°B.

in the cellar : 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 finished 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.

email the winery

email this page

find our wines in :