2014 Unoaked Chardonnay

Jardin Unoaked Chard 2014

BACKGROUND

The Prospector Syrah, acknowledging the massive public support the winery received in the campaign to save the Cape Winelands from a recent applica-tion to prospect and mine various minerals.

LOCATION & CLIMATE

The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows 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, hosts the more sensitive and aromatic white-skinned grape varieties.

Stellenbosch Kloof enjoys a cooler Mediterranean climate with mari-time 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 meso-climate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening peri-ods. This adds a unique characteristic to Jordan wines.

APPELLATION

Wine of Origin Stellenbosch.

SOIL

Decomposed granite (Hutton and Glenrosa soil form).

ASPECT

South and east-facing slopes, 250 – 310m above sea level.

AGE OF VINES

28 years old

CLONES

Davis & Burgundian

BLEND

100% Chardonnay

ANALYSIS

Alc: 13.5%
Total Acid: 5.8g/l
pH: 3.51
Residual Sugar: 1.7g/l

TASTING NOTES

Inspired by the styles of Chablis where Chardonnay is allowed to express its inherent character. A totally unique unoaked offering that is defined partly by extended lees contact that develops mouthfeel and nuance in the wine. Aromas of freshly grated lemon zest and citrus orchard that finishes with flavours of apricot puree and lime sorbet.

HARVESTING

Between 7th February and 12th of March 2014

WINEMAKING & MATURATION

After cold settling for two days, the juice was tank-fermented with a selection of French yeasts (EC1118 and D47). After fermentation the wine spent 4 months “sur lie” in the tank with occasional lees stirring to accentuate the leesy character.

ACCOLADES

2013- 91 points The Wine Advocate

FOOD SUGGESTION

Perfect with tapas and light seafood dishes.