2015 Nine Yards Chardonnay

Jardin Nine Yards 2015

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OLDER VINTAGES

BACKGROUND

The Ultimate Expression of Jordan Terroir. The Nine Yards Chardonnay is made is made in a reserve style, from barrel selection from our best vineyard site. Stylistically different to our Jordan Chardonnay, with this wine we went “The whole nine yards”!

LOCATION & CLIMATE

The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allow us 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, host 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 our mesoclimate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines.

APPELLATION

Wine of Origin Stellenbosch.

SOIL

Decomposed granite (Hutton and Glenrosa soil form).

ASPECT

East-facing, 250—280m above sea level.

AGE OF VINES

25 years old

CLONES

Burgundian & Davis

BLEND

100% Chardonnay

ANALYSIS

Alc: 13.5%
Total Acid: 5.9g/l
pH: 3.46
Residual Sugar: 3.1g/l

TASTING NOTES

A rich, modern yet classically defined style with full flavours of clove flower, butterscotch and lime oil.

HARVESTING

Between 8th of February – 6th of March 2013.

WINEMAKING & MATURATION

Crushed and pressed immediately after de-stemming, the juic was barrel-fermented in traditional 228-litre French oak barrels (92% new and 8% second fill) from selected Burgundian cooperages (Damy, Chassin and Rousseau). The barrels were inoculated with a selection of French yeast. A percentage of the wine went through natural fermentation. The wine was matured “sur lie” for 13 months, with regular barrel-rolling to accentuate the rich, leesy character.

ACCOLADES

2013- Double Gold at Veritas Wine Awards
2013- Gold at the 2014 UK Sommelier Wine Awards
2012- Silver at Veritas Wine Awards
2012- Outstanding Silver at International Wine & Spirits

FOOD SUGGESTION

Poached veal with béarnaise sauce or butternut ravioli with mush-room sauce and truffle oil.


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