Inspector Péringuey Chenin Blanc

Perfect with mild Thai curries or grilled chicken.

Gary and Kathy Jordan have been making world-class wines at this top wine estate since 1993 on a farm with a history going back over 300 years. Together this husband and wife team is a phenomenon. Gary’s parents Ted and Sheelagh bought the 164 hectare Stellenbosch property in 1982 and embarked on an extensive replanting programme specialising in classic varieties suited to the different soils and slopes. Unique by nature’s design the Jordan slopes face North South East and West with vineyards lying at differing altitudes from 160 to 410 meters above sea level. The vineyards benefit from their close proximity to both the Indian and Atlantic Oceans and enjoy a mild Mediterranean climate with a maritime influence. The Jordan philosophy combines the vineyards’ natural assets with innovative management creating a profound expression of terroir. Jordan Wine Estate – the perfect Synergy between Soul and Soil.

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.

After gentle pressing followed by cold-settling for 2 days, the juice was barrel-fermented in 228L in 2nd & 3rd fill Burgundian- shaped barrels, and in amphora. The wine was matured “sur-lie” in the barrel for 7 months with occasional “barrel rolling” to add richness to the palate. To accentuate the fresh citrus flavour, 45% tank-fermented Chenin Blanc was blended with the barrel fermented portion.