Timepiece Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows us to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler south–and east-facing aspect, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties.

This was followed by malolactic fermentation in the amphora, egg and barrel, and matured “sur-lie” for 9 months with occasional “barrel rolling” to add richness to the palate. No sulphur was added during the course of vinification and only at final bottling.

The juice was fermented in a combination of oak barrels and clay amphorae. 25% of the juice was barrel-fermented in 228L 2nd & older fill French Oak barrels and 16% in 400L clay amphorae and 21% in concrete egg for a 8 months. Amphora and concrete egg has the natural ability to keep the lees in constant suspension during fermentation.

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.