Barrel Fermented Chardonnay

Perfect with buttery baby kingklip or seafood pasta.

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.

The wine was matured “sur lie” in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 8% 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.

The juice was barrel-fermented in a selection of 228-litre Burgundy-shaped French oak barrels (39% new, 43% second-fill and 18% third fill & 13% fourth-fill Nevers and Burgundian oak barrels).

Jordan is a Stellenbosch wine estate run by Gary and Kathy Jordan, with winemaking on the farm dating back more than 300 years. Known for Chardonnay, Cabernet Sauvignon, Riesling and classic Cape blends, the estate combines varied vineyard slopes with a clear focus on balance, structure and regional expression.