The distinct ravine in the Stellenbosch Kloof ward allows the opportunity to harness the cooling influences from the False Bay on their south and east facing slopes. This captures the intense flavour compounds found in the grape skins.
The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows Jordan to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler south and east facing aspects, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties.
Stellenbosch Kloof enjoys a cooler Mediterranean climate with maritime influences from False Bay, 14km to the south, and a refreshing breeze channelled from the West Coast’s Benguela current 24km to the north-west. These two breezes culminate at the top end of the ravine and bring in early morning mists, especially from False Bay. Consequently, temperatures in this meso-climate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines.
SOIL: Glenrosa and Hutton
ASPECT: Coolers south- and east-facing slopes, 250 – 310m above sea level.
AGE OF VINES: 21 – 35 years old
CLONES: Davis & Burgundian clones
The juice was barrel-fermented in a selection of 228 litre Burgundy-shaped French oak barrels (45% new, 30% second-fill and 25% third-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. 9% 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.
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 are then blended to achieve finesse and complexity. Bold and graceful with fragrances of lemon biscuit and overripe oranges.
Enjoy now paired with seared scallop dishes (try Vegan alternatives as they will work a treat as well!), Quorn Roast – remember to pile on plenty of steamed veg! Lobster, guinea fowl, or dishes that include wild mushrooms and slow roast tomatoes, white truffles. Sea bass with fennel purée is another good option!