A fine warm day in Stellenbosch after a good day of rain, which had soaked into the very dry ground
We are headed for a drought this summer as the rainfall in the past year has been minimal
A display of Jordan wines at the tasting room door
We gathered on the tasting room deck; we were there to celebrate their 34th Harvest
Everything looking cool and damp and the reservoir had been topped up
The members of the Jordan team wore shirts with this on the back
So good to see Kathy and Gary again and hear all their news
Gary told us what was happening on the farm and what they had done in the last year
This year's harvest, now in progress - their 34th - is very good and tonnage is up on 2025
They focus on replanting varieties suited to their unique Stellenbosch terroir like Mencia, Xinomavro and Cinsault,
which they think will do very well in our changing drier climate
The success of Jordan Assyrtiko means they have expanded planting to 6.5 hectares
Originally planted on the Greek island Santorini, drought-resistant Assyrtiko vines produce excellent dry white wines
The Jordans are climate-conscious, and intend to grow sustainably for years to come
They are going off the grid and 800 solar panels were being installed on the cellar roof while we were there
They will soon install 2.7 ton batteries
They hope to expand to include some of their neighbours on the grid
The road to the estate through Stellenbosch Kloof has been refurbished and is much appreciated, certainly by us
They ran through the weather and water expectations; we did not have enough rain in 2025
and this year looks as though it might be worse
The farm has experienced good temperatures this summer and cooling wind
They had rain the day before we visited and welcomed it
They told us what is happening on Mouse Hall, their UK property in East Sussex,
which is producing Chardonnay and Pinot Noir from their own grapes and also gin
The wines are bottled under the Tidebrook label. We have tasted some of these wines and they are impressive
It has been a very wet period since the beginning of 2016, Gary and Kathy were not looking forward to going back to wet vineyards
They mentioned Jeremy Borg and his Painted Wolf wines
which are now being made in the Jordan cellar, from bought in grapes
A portion of the profit on Painted Wolf supports conservation of the endangered African wild dog,
Lycaon pictus, or painted wolf. Painted Wolf Pinotage brings a new varietal into his cellar for Cellarmaster Sjaak Nelson
We tasted the 2025 Jordan Assyrtiko from the first mother block of Assyrtiko planted in South Africa,
crisp, zingy, minerality and crunchy excitement
Or the newly released Rosé, a lovely blend of 70% Merlot, 30% Shiraz from vines that are 20-22 years old
but taste like springtime, fruity but dry and polished.
Next we went down to the wine cellar to taste some juice and fermenting wine from the latest harvest
The team has been hard at work, bringing in Chardonnay for the Jordan Nine Yards, Sauvignon Blanc for The Outlier
and Chenin Blanc destined for their Inspector Péringuey Chenin Blanc. All are now in tank
Managing Director Jacques Steyn CWM and Events manager Melanie Melvill
Jacques introduced what we would be tasting: free run juice of the recently picked Sauvignon Blanc and Chardonnay,
then their partly fermented juice from the tanks, followed by last year's bottled wines
The audience waits in anticipation while being inspected by Sjaak's lovely Alaskan Husky, Rosie
Cellarmaster Sjaak Nelson pours us a taste of the 2025 vintage of Jordan's Unwooded Chardonnay,
such a crowd pleaser and a very good example of the varietal, full of lime and citrus that is Jordan's signature
He told us that both the 2026 Chardonnay and Sauvignon Blanc were going into barrel the next day
A moment of levity - Sjaak tells Gary he needs more colour in his socks
Sjaak also told us about the Painted Wolf Pinotage, something very new for him
The grapes have come in, are fermented and already in older barrels
Jacques then told us about the Outlier Sauvignon Blanc we were going to taste
It has lovely green and Elderflower notes on the nose, softer on the palate with long flavours and complexity as expected
From 2026, all the Estate wines will be bottled under Technical cork and capsules
They have seen very good results from these closures on their red wines, hence the change
Jordan's new Social Media person Suné, capturing it all
Bouchon restaurant owners Christophe and Sabrina Durand
Christophe is also a winemaker and Bouchon is in his small winery in the historic Heritage Square in central Cape Town
Events manager Melanie Melvill pouring a sample of the fermenting chardonnay for Gary and Lynne
Intensely sweet and yeasty it shows the grape and its potential
You do not swallow this as it would start a ferment in your stomach
Gary in conversation with Wine Magazine Editor Christian Eedes about the change to technical cork from screwcaps
The screwcaps are easily banged which can let in air, so the wine becomes oxidised and spoiled
Since they started using technical cork they have had only one corked bottle
Then we tasted the two raw unfermented juices
Elderflower aroma was showing on the Sauvignon Blanc juice, with hints of blackcurrant
The delicious chardonnay juice is very sweet, rounded on the palate with ripe golden peach
We tasted the Fermented Chardonnay; 70% is already in the cellar, it was a very early vintage for this grape
We found truffle, green grass, greengage on the impressive nose, creamy flavours with typical chardonnay notes
John found a hint of marzipan
The fermenting Sauvignon Blanc is very crisp and very identifiably Sauvignon Blanc, floral, lots of green flavours
still a lot of sweetness and fruit, such potential. No acidity has been added to any wines so far this year
It shows signs of being to be a very good year for Jordan white wines
Rosie, Sjaak Nelson's thoroughbred Alaskan Husky leading the way ...
... through the barrel cellar to lunch
which was set in the wine cellar because of the rain
Gary making sure everything is in order
A gift for each of us - a Jordan 2026 harvest cap
Smiling Lethu, originally from Bloemfontein, served us wines and there was a selection of older vintages
White wines for lunch
Jordan Nine Yards Chardonnay and the Timepiece range from heritage vineyards, at least 35 years old
Chardonnay, Chenin blanc and Sauvignon blanc
Jordan Blanc de blancs 2022 and Dry Rosé, made from Merlot with a little Pinot noir and Barrel-fermented Chardonnay
Jordan Real McCoy Riesling, Assyrtiko, unwooded Chardonnay and Barrel-fermented Chardonnay
The red wines
Magnums of Cobbler's Hill Bordeaux blend and 2017 Long Fuse Cabernet, Sophia premium Bordeaux blend,
two older vintages of Cobbler's Hill, Prospector Syrah, Black Magic Merlot and Long Fuse cabernet, all 2023
The lunch menu
The Lebanese Bulgar salad with coriander, at the back the delicious Rosemary focaccia,
the Egyptian dukkah with labneh and honey, (one to copy!)
and the Pickled beetroot with orange supreme, pecorino shavings and walnuts
Lemon garlic roasted baby potatoes dressed with oregano
Pork belly and Greek Lamb Koftas
Tiny lemon curd tartlets to finish
After lunch, the wines left behind after we'd tasted Another great Jordan harvest experience.
All the stories we have produced since 2012
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