Barrel Fermented Chardonnay

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The juice was barrel-fermented in a selection of 228 litre Burgundy-shaped French oak barrels (27% new, 33% second-fill and 27% third fill & 13% fourth-fill Nevers and Burgundian oak barrels).

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 periods. This adds a unique characteristic to Jordan wines.

The wine was matured “sur lie” in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 7% tank-fermented Chardonnay was blended with the barrel-wine to ensure well-balanced citrus flavours. Both the tank and barrel-fermented Chardonnay underwent malolactic fermentation