Jordan Chameleon Cabernet Merlot 2014, Stellenbosch

Awards and Accolades

Jordan Chameleon Cabernet Merlot 2014, Stellenbosch
Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch Jordan Chameleon Cabernet Merlot 2014, Stellenbosch

IWSC Trophy winners Jordan Estate (South African Producer of the Year in 2014) make this classic red blend from the Stellenbosch region. It is a blend of Cabernet Sauvignon, Merlot, Shiraz and Petit Verdot fermented in stainless steel, followed by 20 months in French oak barrels to ensure a full-flavoured wine with soft, balanced tannins. Approachable flavours of sun-ripened plum and dark-skinned spring berries with a top-note of herbal dried mint. Perfect with grilled meats or a slice of your favourite pizza.

Buy this if...you love dense, dark fruit flavours.

Richly structured Cab-Merlot blend packed with dark, brooding fruit.
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"

Percentage Alcohol

13.5

Region

Stellenbosch

Grape Variety

ArrayCabernet Sauvignon, Merlot, Petit Verdot, Syrah / Shiraz

Country

South Africa

Style

ArrayMedium-Bodied Red, Oaked Red

Vintage

2014

Food Match

ArrayBBQ, Pizza, Spicy Foods

Vegan

Vegan

Organic

Organic

£9.99
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Owned and managed by Gary and Cathy Jordan since 1993, this Stellenbosch farm has a history dating back over 300 years. Gary's a geologist, Cathy an economist by trade but together this husband and wife team is a phenomenon. Gary's parents, Ted and Sheelagh, bought the 146 hectare farm in 1982 and embarked on an extensive replanting programme, specialising in classic varieties suited to the different soils and slopes. Gary and Cathy worked internationally for two years, refining their high energy instincts with practical experience. They returned home in 1992 to build a new cellar and begin the winemaking odyssey that has cemented their position as one of the key players in the South African wine industry.
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Tom Cannavan Reviews

Don't just take our word for it; here's what wine writer Tom Cannavan has to say:

"I once stood in Jordan's vineyard with owner Gary Jordan, when he reached into the foliage of a vine and gently lifted out a chameleon, so I know exactly where this brand name comes from! A classic Bordeaux blend, aged 16 months in barrels, it epitomises the Jordans' refined and classical approach, notes of graphite and dried herbs over plentiful black berry fruit are convincingly 'Old World' in style. So much savoury blackcurrant and plum packed in here, an umami sense of meatiness, and an agile combination of silky tannin and cherry acidity, making for a seriously good value Bordeaux lookalike."

The Region

If panoramas are your thing, then you might like to take a trip to Jordan Estate for the spectacular hillside vineyards of Table Mountain, False Bay and Stellenbosch. The complex patchwork of soils, aspects, altitudes and micro-climates helps contribute to the incredible success of this estate. The vineyards on these slopes face north, south, east and west, with vineyards lying at altitudes up to 400m above sea level. Close proximity to both the Indian and Atlantic Oceans allows from coastal fog and cool sea breezes minimise the risk of frost damage.
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Mushroom and Garlic Pizza

Pair the flavours of savoury mushroom and punchy garlic with a plump, generous red. Medium bodied South African styles including Merlot work a treat.
Full recipe

Risotto alla Barbera

A simple delight. Creamy, delicious and satisfying. Head to earthy, medium bodied red wines to pair with this: think the rest of the Barbera bottle, or new world Bordeaux blends like Jordan's Chameleon Cabernet Merlot.
Full recipe

Bobotie

A traditional South African dish of spiced mince and a creamy egg-based topping matches well with rich, spiced reds such as Cabernet, Syrah or Pinotage, from South African of course.
Full recipe


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