The Long Fuse Cabernet Sauvignon

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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 fullflavoured wines with soft, balanced tannins.

Stellenbosch Kloof enjoys a cooler Mediterranean climate with maritime 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.

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.