2016 Barrel Fermented Chardonnay

Jardin Barrel ferm Chard 2016

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OLDER VINTAGES

BACKGROUND

The distinct ravine in the Stellenbosch Kloof ward allows the opportunity to harness the cooling influences from the False Bay on our south and east facing slopes. This captures the intense flavour compounds found in the grape skins.

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

Glenrosa and Hutton

ASPECT

Coolers south- and east-facing sloes, 250 – 310m above sea level.

AGE OF VINES

12 – 30 years old

CLONES

David & Burgundian clones

BLEND

100% Chardonnay

ANALYSIS

Alc: 13%
Total Acid: 5.6g/l
pH: 3.41
Residual Sugar: 2.5g/l

TASTING NOTES

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 allow for different textural components which we then blend to achieve finesse and complexity. Bold and graceful with fragrances of lemon biscuit and overripe oranges.

HARVESTING

The grapes were harvested from the 2nd of February to the 1st of March 2016 at 22°B

WINEMAKING & MATURATION

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 barrels to accentuate the leesy character. 8% tank-fermented Chardonnay was blended with the barrel-wine to en-sure well-balanced citrus flavours. Both the tank and barrel-fermented Chardonnay underwent malolactic fermentation

ACCOLADES

2015- Grand Cru National Champion – Best in Class Top 100 SA Wines
2013- Gold at the Decanter World Wine Awards 2014
2013- Decanter Best in show
2012- 91 points The Wine Advocate
2011- 90 points in the Wine Enthusiast, July 2014 Issue


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