Outlier Sauvignon Blanc

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The grapes received 6 – 10 hours skin contact before being gently pressed in a “pneumatic” tank press. After inoculation the juice was fermented 10% new French oak barrels and the rest in second, third and forth-fill barrels (mostly Nevers and Alliers with a 10% American oak barrel selection).

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 spent 8 months “sur lie” with occasional “batonage” to accentuate the leesy character. 50% tank-fermented sauvignon blanc was added to the blend.