Jordan

2006 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 12 -24 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 6^th February and 9^th March 2006.

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 67% new, and 33% second-fill barrels (mostly Nevers and Alliers with a percentage of American Oak barrels to add a spicy character). The wine spent 8 months “sur lie” with occasional “batonage” to accentuate the leesy character. 44% 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: 13.0%, TA: 6.1g/l, pH: 3.46, RS: 1.7g/l