variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Gary Jordan
wine of origin : Stellenbosch
analysis : alc : 13.5 % vol rs : 2.2 g/l pH : 3.37 ta : 6.4 g/l
type : White style : Dry body : Full taste : Fruity
pack : Bottle size : 750ml closure : Screwcap
in the vineyard : Location & Climate
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 aspects, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties.
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.
Age of Vines: 35 years old
Clones: SB11, 159, 215 & 317
Soil: Glenrosa and Hutton
Aspect: East-and South-facing hillside slopes, 220 - 380m above sea level
about the harvest: Grapes were harvested at different ripeness levels to add fruit complexity to the wine, and vertical hedge trellising and innovative canopy management techniques were used to enhance the intense flavours. By retaining the outer leaf layer and removing leaves in the centre of the canopy to form a tunnel-like effect promoting good air-flow, grapes were unaffected by botrytis and higher pyrazine levels associated with much cooler vintages could be obtained.
in the cellar : The grapes were destemmed before receiving approximately 6 hours skin contact. After gentle pressing in a pneumatic “tank” press, the juice was cold settled for 2 days before being racked and inoculated with selected yeasts. All the vineyard blocks were kept separate and fermentation took place between 12° - 16° C.