Sophia

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Fermented at 28°C with three pump-overs daily over the fermenting cap. After pressing, the wine was racked to barrel where it completed malolactic fermentation.

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 a total of 24 months in 225-litre French oak barrels to integrate the rich tannins and add complexity.