Jordan

2003 Jordan Sauvignon Blanc Barrel Fermented

Description

Spectacular panoramic views of Stellenbosch and Cape Town, cool hillside vineyards planted to classic varieties, and a modern family-run winery have combined to produce distinctive wines displaying the ripe concentrated fruity accessibility of the New World, with the complex elegance of classic wine styles.

Variety

100 % Sauvignon Blanc

Vineyards

The grapes were harvested from 9 -21 year old south- and east-facing vineyards, situated on decomposed granite and loamy soils, 220m above sea level.

Harvest Date

The grapes were harvested between 3^rd and 22^nd February 2003.

Winemaking

The grapes received 6 - 12 hours skin contact before being gently pressed in a “pneumatic” tank press. After inoculation the juice was fermented in 60% new, and 40% second-fill barrels (mostly Nevers and Alliers). The wine spent 7 months “sur lie” with occasional “batonage” to accentuate the leesy character. 31% tank-fermented Sauvignon Blanc was added to the blend.

Tasting Notes

Ripe fig, gooseberry and tropical fruit  flavours are complemented by the gentle vanilla nuances of oak.

Analysis

Alc: 13.5%, TA: 6.3g/l, pH: 3.33, RS: 2.5g/l