Tuesday, February 16, 2016

Jordan 2016 harvest report and lunch

We spent a lovely day on Jordan farm tasting the new just picked juices of several grapes, the newly fermenting wine and listening to the undisputable facts of the effect on global warming, El Nino and drought on wine farming. It is not all gloom and doom and Gary Jordan has plans in hand to stay in business planting grapes that will adapt to the raise in temperature and the lack of water. We followed this with a delicious lunch on the deck at The Bakery
Into Jordan’s Safari vehicle to drive to the top of the hill, where we had a short walk to climb even further where we had the most wonderful views of the estate and the surrounding country
As we look down the Stellenbosch Kloof, Stellenbosch and Paarl winelands shimmering in a heat haze
Just a small climb. This is what keeps us fit
Looking through the pines down at the vineyards and the dams
People working in the vineyards at harvest time
Onward! Hats and sunblock obligatory
Tables and umbrellas and water and wine had been organised. This is soon to become a venue for wine tasting and events
Looking down at some of Jordan's water points and storage. They have recently sunk several boreholes, most of which were found by consulting Geologists after Gary Jordan originally trained as a geologist, surveyed his own property. They have had to drill down below sea level. There is one which was found by a water diviner. Water is a growing imperative for sustainable wine farming with rises in temperature. They plan not to use permanent cover crops anymore as they take up too much water
Jacques Steyn, Jordan's viticulturist, tells us about the vineyards, the current plantings and the future plans. They have recently bought some hilltop land from neighbour Beau Joubert (which far has now been sold to Johan Reyneke) and this will be planted with Chardonnay and possibly some hot climate grapes like Grenache, Mourvedre and Tempranillo on the new 20 plus hectares. They are also looking at planting Assyrtiko, a grape grown in Greece (a first for South Africa) on the eastern windy slopes
A view of the farm from a drone owned by John Meinking showing the new ground awaiting new vines. We heard the worrying facts and figures of how the predicted 2 degree rise in temperatures worldwide caused by global warning will affect the grapes that can be grown and the different way that wine farming will have to change and adapt
A graphic of the changes in temperature is at the end of this blog
Jacques also told us about irrigation the temperature difference on Jordan from the centre of Stellenbosch, they are much cooler and they do benefit from breezes and mists coming from Table Bay. If it is 42 degrees C in Merriman Street in central Stellenbosch, they have 36 degrees C. They are not affected by the South Easter. The forest above us in the picture will be kept as a nature reserve for the local buck and other animals
John Meinking launching his drone
More people coming up the hill to join us
The drone in flight
Some later comers!
brought by Gary Jordan

Judy Brower of wine.co.za with a glass of refreshing chilled Jordan Chameleon rosé made from 50% Merlot and 50% Shiraz full of juicy strawberries and cranberries. We also tasted the newly released Jordan Riesling The Real McCoy, the grapes for this wine come from Elgin
Gary Jordan
The drone hovers close to us to take a group picture
The Stellenbosch Kloof by John
Kathy Jordan
Gary telling us the facts about global warming
And shows us samples of the two different layers of granite on the farm
Vineyards in the heat
We tasted some newly harvested merlot grapes
Thea offers some to WOSA's CEO Siobhan Thompson
Then time to taste some of the newly harvested grape juice from several different grapes and also some of the fermenting juices. The flavours are incredibly intense, the sugar is high but you can see the character of the wine to be coming through. Lynne joked that they could go into the juice business as these were so wonderful to drink! The new Sauvignon blanc, on the nose, was full of nettles and cucumber with ripe figs and pyroxene, as it should be. On the palate layers of white peaches. The Chardonnay juice also was full of ripe golden peaches, apricots, litchi and some herbs with warm winter melon. The fermenting Chenin Blanc had cat's pee and candy apple peaches on the nose and lots of rich white peaches on the palate.
This is the fermenting merlot which was yeasty cherry juice. Can't wait to taste it when it has finished fermenting
Then a short walk back to the transport for some, and a long walk back down to the restaurant for others
We had a lovely gemütliche media lunch at a long table under the trees on the deck of The Bakery
Superb breads, pesto, tapenade and aioli for dipping were served with the cold gazpacho soup. This is what you too can eat if you go to the Bakery at Jordan
Put The Bakery menu here
Lynne chose the fish of the day, which was butter fried yellowtail, in a rich spicy garlicky tomato and fennel velouté, with pillows of very light potato gnocchi, topped with spinach and grated parmesan. One to repeat another time
John chose the sliced Chalmar sirloin beef topped with pesto, semi roasted tomatoes, caramelised onion, parmesan cheese and fresh rocket. We drank Jordan Chenin, Sauvignon Blanc and Chardonnay. And we finished with cheese boards and a selection of the Bakery's amazing pastries including the salted caramel chocolate tart
© John & Lynne Ford, Adamastor & Bacchus

© John & Lynne Ford, Adamastor & Bacchus














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