Outlier Sauvignon Blanc

Shellfish, Vegetarian, Goat cheese.

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. 46% tank-fermented sauvignon blanc was added to the blend.

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).

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.