Jordan Wines The Long Fuse Cabernet Sauvignon is a 100% Cabernet Sauvignon produced in the Stellenbosch wine region.
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 Jordan philosophy combines the vineyards’ natural assets with innovative management, creating a profound expression of terroir. Cool hillside vineyards planted to classic varieties, and a modern family-run winery have combined to produce distinctive wines displaying the ripe concentrated fruity accessibility of the New World, with the complex elegance of classic wine.
Jordan Wines The Long Fuse Cabernet Sauvignon takes its name from the preparation method used by Gary Jordan to prepare their Cabernet Sauvignon vineyards in Stellenbosch Kloof. The vineyards had many large, sub-surface granite boulders which were excavated and then blown up with dynamite. One of the large boulders required over 300 charges, necessitating a very long fuse!
This is 100% Cabernet Sauvignon grown on Glenrosa and Hutton soils in vineyards with west-and north-facing slopes between 200-240 metres above sea level. The vines have an average age of 19 to 24 years old. After harvest, the grapes are fermented in overhead retort-shaped, stainless steel fermenters. 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 23 months in new and used French oak barrels, before being lightly filtered prior to bottling.