After gentle pressing followed by cold-settling for 2 days, the juice was barrel-fermented in 228L in 4th fill Burgundian-shaped barrels, and matured “sur-lie” in the barrel for 7 months with occasional “barrel rolling” to add richness to the palate. To accentuate the fresh citrus flavour, 42% tank-fermented Chenin Blanc was blended with the barrel fermented portion.
COLOUR:
Pale yellow-green
NOSE:
Inviting aromas of lemon, lime, honey and flinty minerality.
PALATE:
French oak adds style and class to this magical grape. A contemporary and deliciously mouth-filling experience of white pear, quince and green pineapple interlaced with a spicy complexity.
FOOD PAIRING:
Delicious with Roast belly pork & apple sauce. Also a great with fish like Turbot, John Dory, Halibut paired with a creamy velouté.
WINE MAKER'S:
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.
Named after Louis Albert Péringuey, the 19th Century Inspector-General of Vineyards in the Cape, who led the fight against phylloxera and supervised the importation of American rootstocks onto which the various vineyard varieties were grafted.
