South African roots. Worldwide acclaim
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 – together this husband and wife team is a phenomenon. Gary’s parents, Ted and Sheelagh, bought the 146-hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specializing in classic varieties suited to the different soils and slopes. From the Jordan hillside vineyards one has spectacular panoramic views of Table Mountain, False Bay and Stellenbosch.
Gary and Kathy worked internationally for two years, refining their high-energy instincts with practical experience. They returned home to build a cellar in 1992.
The following year the vines were judged ready for making wines that would carry the Jordan name. From that first year it was obvious that a new star had been added to the winemaking firmament. Continuing success has enlarged the team, with the focus on producing fiercely individual wines that combine the fruity accessibility of the New World with the Classic Elegance of the Old.
Jordan wines – a team effort, distinctly individual in character.
Unique by Nature’s Design.
The Jordan philosophy is simple: Success begins in the vineyards. Exceptional wines are made possible by careful management of the farm’s extensive natural assets through innovative canopy management and selecting varieties and clones specifically suited to the various 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 m above sea level. The vineyards with their close proximity to both the Indian and Atlantic Oceans benefit from coastal fog and cool breezes. A mild Mediterranean climate with a maritime influence minimizes the risk of frost damage.
The soils at Jordan have evolved from 600 million year old Cape Granite, and range from deep, well-drained clay-loam to gravelly and sandy duplex soils situated on clay.
The Jordan philosophy combines the vineyards’ natural assets with innovative management, creating a profound expression of terroir. It also includes a profound respect for nature with a selection of indigenous flora and fauna to be found on the farm
Technology in the hands of Mother Nature
The cellar is pure Jordan. An elegant, yet bold fusion of Old and New World architectural ideas. State-of-the-art, practical and functional, the high-tech elements blend easily with the forces of nature. The cellar is designed around a gravity flow system using natural cooling through recessing the cellar into the slope of the mountain.
Stainless steel fermentation tanks, varying in capacity, enable fruit from individual vineyards to be vinified separately. Tanks are jacketed with cooling bands to ensure
controlled fermentation and storage temperatures.
The barrel-fermented white wines are made according to Classic Burgundian methods. Fermentation takes place in the coolest area of the underground cellar. Separate barrel cellars are designated for Merlot, Cabernet Sauvignon, and Shiraz where the wines mature and undergo malolactic fermentation in Bordeaux-shaped barrels.
To ensure the highest level of quality, all wine is bottled and labeled on site, thus completing the circle from vineyards to wine.
The Jordan cellar – a perfect environment to transform exceptional fruit into world-class wine.
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