Award Winning
Jordan The Long Fuse Cabernet Sauvignon 2021
R330,00
Progressive techniques such as overhead fermenters, pump-overs and gravity flow allow for the extraction of fully developed flavours and soft ripe tannins without compensating the tension and elegance captured from the various cabernet slopes. Here especially, the climate plays a significant role to allow great fruit expression and classic essences of cedar, brambles and toasted tobacco.
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Specifications
In the cellar
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. After further racking it spent 18 months in new and used French oak barrels, before being lightly filtered prior to bottling.
In the vineyard
The grapes were harvested between the 26th February and 23rd March 2020 at 23.9°B.
Cultivar
Cabernet Sauvignon
Food Pairing
Best served with beef bourguignon or burgundy beef stew in red wine, barbecued grilled beef ribs.
Awards and Recognition
93 / 100 Tim Atkins Report 2023
About the Wine Estate
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. 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.
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