BLEND: 100% Chardonnay
Total Acid: 8.0g/l
Residual Sugar: 2.5g/l
APPELLATION: Wine of Origin Stellenbosch.
SOIL: Glenrosa and Hutton
ASPECT: Coolers south- and east-facing sloes, 250 – 310m above sea level.
AGE OF VINES: 21 years
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 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 meso-climate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines.
Vibrant green / yellow hue with elegant long bead of bubbles, fresh green apples with citrus blossom and hints of fresh brioche on nose. Well balanced with full structure and elegant mousse with mouth-filling bubble explosion and long crisp finish.
Grapes were harvested on 1st February 2016 at 19’ brix and 10.15g/l TA. The whole bunches are pressed and only the best cuvee fractions of 450 litres per ton are used for base wine.
After primary fermentation the wine goes through malolactic fermentation to give richness to the wine. Once this is complete, it is then inoculated for second fermentation in bottle under crown cap. Thus being Method Traditionale.
After 24 months on lees the bottles are then riddled on wooden pupitres and then disgorged with the wines final dosage.
2015 – Diners Club Young Winemaker of the Year 2017