Jordan Blanc Fume 2007

The grapes received 6 - 12 hours skin contact before being gently pressed in a “pneumatic” tank press. After inoculation the juice was fermented in 45% new, 30% second-fill and 25% third-fill barrels (mostly Nevers and Alliers with a 20% American Oak barrel selection to add a spicy character). The wine spent 8 months “sur lie” with occasional “batonage” to accentuate the leesy character. 42% tank-fermented Sauvignon Blanc was added to the blend.


variety : Sauvignon Blanc | 100% Sauvignon Blanc
winemaker : Gary and Kathy Jordan with Sjaak Nelson
wine of origin : 
analysis : alc : 13.5 % vol  rs : 1.9 g/l  pH : 3.29  ta : 6.5 g/l  
type : White   wooded
pack : Bottle  closure : Cork  

in the vineyard : 
The grapes were harvested from 13 -25 year old south- and east-facing vineyards, situated on decomposed granite and loamy soils, 220m above sea level.

about the harvest: 
The grapes were harvested between 30th January and 16th March 2007.

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