Amani Jordan Myers (not available for tasting) 2006
Technical Analysis
: Carmen Stevens
Main Variety : Shiraz
Alcohol : 15.00 %vol
pH : 3.49
RS : 3.3 g/l
Total Acid : 6.8 g/l
Volatile Acidity : 0.63 g/l
SO2 : 77 mg/l
Free SO2 : 20 mg/l
Appellation : Stellenbosch
Type : Red
Style : Dry
Body : Full
Taste : Fruity

4 Stars - John Platter 2011
2009 Decanter World Wine Awards - Bronze Medal
Tasting Notes
The Jordan Myers Shiraz-Cabernet Sauvignon has a clear menthol element on the nose mixed with mocha, white pepper, toffee and licoric. The entrance on the palate is elegant yet concentrated with a fine tannin structure. The menthol aromas and white pepper follow through onto the palate and linger with a mixture of licorice and coffee. The wine's acid, alcohol and fruit is well balanced with the oak use. There is a lingering lime finish on the mid and back palate.
Blend Information
60% Shiraz, 40% Cabernet Sauvignon
In The Vineyard
Origin: Polkadraai Road, Stellenbosch.
Soil Type: Fernwood and Longlands.
Vineyard Info: Hand picked 25-26°B from 6 and 10 year-old vines. Yield = 6 tons/ha.
First selection of the fruit was made in the vineyard
In The Cellar
After the stringent berry selection, the Shiraz ws cold soaked for 5 days at 15°C and inoculated with a special Shiraz yeast culture and aerated up to 3 times a day. The wine was given a rack and return each day for the first 5 days of fermentation. 5% of the Shiraz was transferred to barrel at 5°B and the balance of the free run wine transferred to barrel at the end of ferment. The Cabernet Sauvignon was fermented in an open stainless steel fermentor at 25 - 25.5°C and pumped over according to daily tasting to optimum tannin and flavor extraction. All wines were inoculated with special chosen Malolactic bacteria for secondary fermentation in barrel.
Maturation: The wines were matured for 18 months in French barrels of which 48% was new French oak.

Other Vintages
Amani Jordan Myers (not available for tasting) 2006 Carmen Stevens Shiraz

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