Jordan’s Chameleon is very appropriately named as this blend truly conveys the changing flavours of the various cultivars that it contains. The wine is a fruit-forward fusion of Sauvignon Blanc and Chardonnay with a lesser portion of Chenin Blanc. The Sauvignon Blanc share brings Cape green fig aromas and flavours, while zingy citrus and melon flavours come from the Chardonnay. The chameleon-like nature of this wine means it will pair well with a range of foods, but it is best served with a creamy pasta.
The gardens on the Jordan Estate are inhabited by Cape Dwarf chameleons, motivating the name for this quirky Chameleon Cabernet Sauvignon/Merlot. It is often referred to as the “Baby Cobblers Hill” as it is so redolent of the winery’s flagship red blend. Lusciously textured Merlot inhabits the structure given by the Cabernet Sauvignon, creating accessible flavours of dark spring berries and sun-ripe plums that underpin a forthcoming nuance of herbal dried mint. This wine is best enjoyed as a glass on its own or with Italian foods such as pastas and pizzas.
The Sauvignon Blanc from Jordan Wines delivers a meticulously crafted flavour profile, rich in complexity. Aromatic notes of blackcurrant, green pepper and capsicum dance playfully on the nose, a wonderful departure to the typical varietal aromas that we have become so accustomed to. These heady aromas continue to provide interest on the palate, where they are met by prominent notes of ripe green fig before they wrap themselves around a delicious core of tropical fruit flavours. The Jordan Sauvignon Blanc finishes on a crisp dry note that is peppered with sparkling minerality.
The name of Jordan’s “The Prospector” Syrah (Shiraz) is in reference to the gold rush way back in the 1800s when tin was discovered under the soils of the Shiraz vineyards.
The wine is spicy and savoury in character, with notes of hot chili pepper, peppered charcuterie and red fruit abounding. It is medium in body.
This red will pair famously with a range of meaty dishes, duck magret, game and dry-aged Chalmar ribeye.
Harvested from mature vineyards established on mother soils of decomposed granite. Part whole-berry fermentation and softer pump-overs extract aromas of red plums and dark bitter chocolate. French oak maturation seasons the wine to accentuate the seductive flavours and generous velvety tannins.