Cobblers Hill 2003

Jordan Wine Estate, teknisk ark/fact sheet (jordanwines.com – linket som «2003» fra jordanwines.com, hentet 2026-10-18): 2003 Jordan Wine Estate Cobblers Hill – område: Stellenbosch; 55% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc; alkohol 14.5%. Producentens noter (engelsk): Winemaking: SOIL Decomposed granite (Hutton and Glenrosa soil form). ASPECT West-facing, 220m above sea level. Jordan Cobblers Hill 2003 pH: 3.53 CLONES Merlot clones 192 & 36 on R110 rootstock; Cabernet Sauvignon clones 27 & 14 on 101-14 rootstock. Fermented in overhead retort-shaped, stainless steel fermentors at 28°C. Three pump-overs were done daily over the fermenting cap. After pressing, the wine was racked to barrel where it finished malolactic fermentation. A selection of the best barrels was made and the wine spent a total of 23 months in 225 litre French oak barrels. After a light filtration the wine was bottled on the 22nd February 2005