Timepiece Chenin Blanc

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

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.

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.