Price:  £9.95 | Case Rate: £9.95
Ex Tax: £8.29

Jordan - Chameleon Cabernet Sauvignon, Merlot 2015

Information

  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Maker: Gary & Kathy Jordan
  • Grape: Cabernet Sauvignon, Merlot
  • Grape Percentage: 48% Cabernet Sauvignon, 42% Merlot
  • Alcohol Percentage: 13.5
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
WA: 87 (2011) JR: 16 (2010) JP: 3.5 Stars (2012)

Wine tasting notes

Rich, plummy Merlot complements the minty, blackcurrant flavours of Cabernet Sauvignon. The peppery, dark berry fruit of the Shiraz adds a spicy complexity to the blend.

Winery Information

Jordan

Gary and Kathy Jordan have been making world-class wines since 1993. Garys parents, Ted and Sheelagh, bought the 146 ha Stellenbosch property in 1982, and embarked on an extensive replanting programme specialising in classic varieties suited to the different soils and slopes. Jordan continues to focus on producing fiercely individual wines that combine the fruity accessibility of the New World with the Classic Elegance of the Old.

Expert Reviews

Wine Advocate/Robert Parker (2011)87 pts

Oct 2014 - Neal Martin - The 2011 Chameleon Cabernet Sauvignon / Merlot / Syrah spent 20 months in French oak. The Merlot is the dominant variety on the nose with red plum and redcurrant scents all nicely integrated with the oak. The palate is smooth and rounded with good acidity, soft and plush, with a touch of dark chocolate on the easy-drinking finish. This is a well-made commercial red.

JancisRobinson.com (2010)16 pts

Dark, pure fruit, no herbaceousness. Then a fine, leafy, graphite character on the palate. Crunchy, fresh and delicious. Fine tannins, present but discreet. GV (JH)

John Platter (2012)3.5 stars

Honest blackcurrant fruit, soft tannins, lightish body. 2012 appealing lower-tier red.

Vinification Notes

Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation. The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The Cabernet Sauvignon and Merlot underwent malo-lactic fermentation in the barrel. The various portions of the blend spent 20 months in 225 litre French oak barrels (mostly Nevers and Alliers).