Summary
| Producer | Jordan |
|---|---|
| Grape Variety | 100% Chardonnay |
| Vintage | 2010 |
| Body | Full |
| Style | Crisp dry whites |
| Bottle Size | 0.75 l |
| Wine Origin | |
| Origin | Stellenbosch |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemaker | Gary & Kathy Jordan |
|---|---|
| The Vintage | The grapes were harvested between 20th February and 13th March 2009 at 21.8 – 24.1˚B. |
| The Vineyard | Harvested from mature vineyards (10 – 24 years old) planted to selected Davis and Burgundian clones. The vineyards are situated on cooler south and east-facing slopes (250-310m above sea level). Vertical hedge trellising and low yields ensure a complex concentration of flavours. The vineyards are unirrigated. |
| The Winemaking | The juice was barrel-fermented in a selection of 228 litre Burgundy-shaped French oak barrels (50% new and 50% second-fill Nevers and Burgundian oak barrels from selected French cooperages). The wine was matured “sur lie” in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 19% tank-fermented Chardonnay was blended with the barrel-fermented wine to ensure well-balanced citrus flavours. Both the tank and barrel-fermented Chardonnay underwent malolactic fermentation. |
| Analysis | |
| Alcohol | 14% |
| Residual Sugar | 3.2 g/l |
| Acidity | 6.8 g/l |
| pH | 3.27 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Palate | A powerful expression of Chardonnay, brimming with fruit flavour and elegance. A buttery toastiness from the oak rounds off the complex hazelnut and citrus flavours. |
| Serving and Storage | |
| Food Pairings | Perfect with rich seafood dishes with butter sauces, creamy risotto or pasta dishes. |
