Description
Charming and introspective aromas of angelica, quince and orchard fruits. The clarity of fruit on the crystalline palate is supported by the bright acidity and the savoury, ethereal finish.
Awards
94 pts Tim Atkin
4 stars Platter's South African Wine Guide
Certifications
Alcohol
13.0%
Analytical data
dry
Vineyard: Jordan Wine Estate
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.
Soil Type
Decomposed granite and loam.
Vinification
The juice was fermented in a combination of oak barrels and clay amphorae.
Maturation
51% of the juice was barrel-fermented in 228L 3rd & 4th fill French Oak barrels and 49% in 400L clay amphorae for a period of 8 months. Amphora has the natural ability to keep the lees in constant suspension during fermentation. This was followed by malolactic fermentation in both the amphora and barrel, and matured “sur-lie” for 6 months with occasional “barrel rolling” to add richness to the palate.
Six barrels were naturally fermented. No sulphur was added during the course of vinification and only at final bottling.
