The juice was barrel-fermented in a selection of 228 litre Burgundy-shaped French oak barrels (27% new, 33% second-fill and 27% third fill & 13% fourth-fill Nevers and Burgundian oak barrels). The wine was matured “sur lie” in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 7% tank-fermented Chardonnay was blended with the barrel-wine to ensure well-balanced citrus flavours. Both the tank and barrel-fermented Chardonnay underwent malolactic fermentation.
Medium golden yellow. Bold and graceful nose with fragrances of lemon biscuit and blood oranges On palate the wine is full and smooth, good rich palate with citrus fruit, a nutty character and soft spices.
FOOD PAIRING:
Chicken, seafood dishes and soft cheeses.
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 now 164 hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specialising in classic varieties suited to the different soils and slopes. From the Jordan hillside vineyards one has spectacular panoramic views of Table Mountain, False Bay and Stellenbosch. Gary and Kathy worked internationally for two years, refining their high-energy instincts with practical experience. They returned home to build a cellar in 1992.
A variety of chardonnay clones planted on different slopes, harvested at different ripening levels and all of it fermented and matured in French oak barrels. These practices help to achieve natural balance and allows for different textural components which we then blend to achieve finesse and complexity.
