New deli and bak­ery add to Jor­dan’s al­lure

Weekend Argus (Saturday Edition) - - GOODDRINKING -

“CEL­E­BRAT­ING 21 years of syn­ergy be­tween soul and soil”: A clever mar­ket­ing slo­gan which you will see on Jor­dan es­tate’s winelists and web­site, and one which nicely sums up decades of vi­nous en­ter­prise by an in­dus­tri­ous, like­able fam­ily de­void of pre­ten­sion.

Visi­tors will find a new deli and bak­ery opened as part of the com­ing-of-age cel­e­bra­tions, in­creas­ing din­ing op­tions to em­brace the in­for­mal along with fine din­ing of­fered in the restau­rant.

Just ahead of the new venue’s launch, we were treated to an im­pres­sive tast­ing of wines dat­ing back to a 1996 chardon­nay, mar­vel­ling at how fresh and en­joy­able many of them still were – the 1995 cab be­ing one strik­ing ex­am­ple.

This beau­ti­ful and di­verse re­gion of Stel­len­boschk­loof has been farmed since the 1680s. Gary Jor­dan un­earthed a pho­to­graph taken in 1900, show­ing the farm that is now Jor­dan which cul­ti­vated peaches, rooi­bos and to­bacco, along with vines. His great-grand­fa­ther, a cob­bler, started the Wellington Boot Fac­tory in, yes, Wellington, and Jor­dan shoes con­tin­ued to be pro­duced by Gary’s fa­ther, Ted, who also started farm­ing in 1982.

Gary and Kathy have ex­panded their hold­ings con­sid­er­ably, built the present cel­lar in 1992 and have pro­duced ranges of con­sis­tently fine wines. Chef Ge­orge Jar­dine opened his restau­rant on the farm a few years ago, while the Jordans opened High Tim­ber in Lon­don.

To­day, the cel­lar pro­duces award-win­ners across the spec­trum of chenin and sau­vi­gnon blanc to chardon­nay, cab, shiraz and Bordeaux blends, while the charm­ing Chameleon wines of­fer af­ford­able en­joy­ment. A fur­ther pur­chase of 20 hectares on a high, hot site will see gre­nache, cin­saut and tem- pranillo be­ing planted.

In the new airy deli and bak­ery, Jar­dine is proud of his long wood­fired oven. From this fiery fur­nace, cia­batta and rye, sour­dough and seed loaf, brioche and honey-spelt breads emerge, and there’s an im­pres­sive list of sweet pas­tries.

Visi­tors can wan­der down to the lake­side for a meal on deck, choos­ing from a cheese board or home­cured char­cu­terie with pick­les and dips to part­ner the breads. Wines are avail­able by the glass or carafe and th­ese ca­sual meals make a fine con­clu­sion to a trail run or moun­tain bike ride on the es­tate.

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