The Long Fuse Cabernet Sauvignon

Perfect with beef fillet, sirloin steak or veal cutlets.

Gary and Kathy Jordan have been making world-class wines at this top wine estate 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 164 hectare Stellenbosch property in 1982 and embarked on an extensive replanting programme specialising in classic varieties suited to the different 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 meters above sea level. The vineyards benefit from their close proximity to both the Indian and Atlantic Oceans and enjoy a mild Mediterranean climate with a maritime influence. The Jordan philosophy combines the vineyards’ natural assets with innovative management creating a profound expression of terroir. Jordan Wine Estate – the perfect Synergy between Soul and Soil.

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 periods. This adds a unique characteristic to Jordan wines.

After further racking it spent 18 months in new and used French oak barrels, before being lightly filtered prior to bottling.

Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation. Selected tanks received extended maceration on the skins after fermentation. The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The wine was racked into barrels where it underwent malolactic fermentation.