Gary and Kathy Jordan have been making world-class wines since 1993 on a farm with a history going back over 300 years. He’s a geologist, she’s an economist – together this husband and wife team is a phenomenon. Gary’s parents, Ted and Sheelagh, bought the 146 hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specializing in classic varieties suited to the different soils and slopes.
Notes of peppered charcuterie, chipotle and red fruits are in abundance with a medium–bodied framework that lends itself to a variety of meat-based dishes and cooking techniques.
The peppered flavours would suit a Moroccan-style pork belly espetada with a flavourful green salad.