Jordan Chameleon Cabernet Sauvignon Merlot 2012

Rich, plummy Merlot complements the minty, blackcurrant flavours of Cabernet Sauvignon. The peppery, dark berry fruit of the Shiraz adds a spicy complexity to the blend. Perfect with Italian food – pizza, pasta – or enjoyed on its own.

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Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation. The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The Cabernet Sauvignon and Merlot underwent malo-lactic fermentation in the barrel. The various portions of the blend spent 20 months in 225 litre French oak barrels (mostly Nevers and Alliers).

The Jordan Chameleon Research Bursary

Although chameleons are generally not found in vineyards as they prefer dense, evergreen shrubs, it was a concern in the South African wine industry that chameleons might be harmed by machine harvesters and vineyard pesticides. In a study carried out in February 2007 at Jordan Winery by scientists working for the South African National Biodiversity Institute (SANBI), based at Kirstenbosch, it was found that chameleons are not found in the vineyards at Jordan, but in abundance in the shrubs and trees around the vineyard areas. 

This study motivated Gary and Kathy Jordan; “whereby the tuition and research costs of a PhD student will be funded by a percentage of the proceeds from the worldwide sales of our Jordan Chameleon Range.” “This will have a huge conservation benefit for the Cape Dwarf Chameleon, a species unique to a small part of the Western Cape,”.

The Jordan Chameleon Research Bursary will be awarded annually to a PhD student in the specific study of chameleon research in the Cape winegrowing areas. The selection of the successful student will take place by committee, including representatives from SANBI, local universities and Jordan Winery. A report on the findings and an article suitable for publication will be presented at Jordan Winery every year.

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