Jardin Real McCoy Riesling 2015

Jardin Real McCoy Riesling 2015

BLEND: 100% Riesling

ANALYSIS:
Alc: 12.5%
Total Acid: 7.3g/l
pH: 3.02
Residual Sugar: 9.8g/l

APPELLATION: Wine of Origin Western Cape.

SOIL: Decomposed granite

ASPECT: 300m above seal level

AGE OF VINES: 28 years old.

Categories: ,

The Real McCoy celebrates the legislative change regarding the naming of Riesling in South Africa.

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.

Tasting notes

The German clone grapes were vinified and once the perfect balance between sugar and acidity was reached, the fermentation was stopped to retain a hint of natural fruit sugars. Intense flavours of lime through to white peach and Granny Smith apple. A superb accompaniment to the lighter spectrum of Asian cuisine.

Harvesting

The riesling was harvested between the 20th February and 3rd of March 2015 from unirrigated vineyards.

Winemaking & Maturation

The Riesling vineyards were harvested at 21°B. The grapes were pressed in a pneumatic press with the free run juice being separated from the press fraction.  After 2 days of settling in tank the clear juice was racked off its lees and inoculated with a French strain of yeast.  Cold fermentation at 15°C occurred in stainless steel tanks until the perfect balance between the Residual Sugar and acidity was reached.  The fermentation in this vintage was stopped at about 0˚B to retain a hint of natural residual sugar.

Vintages & Spec sheets

Vintages shipped to the USA

2015    |   2014   |   2013   |   2012   |    2011   |   2010

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