Jordan Chameleon Chenin Blanc 2022

The yellow daisies of the Chrysanthemoides monilifera shrub is a perfect camouflage for the chameleon. This pure , expressive Chenin Blanc, with concentrated flavours and minerality from old vines, shape this fresh, zesty wine with yellow citrus flavours and rich, tropical finish.

Perfect as an aperitif or with fresh summery lunches or creamy pasta dishes.

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variety : Chenin Blanc [ 100% Chenin Blanc ]

winery : Jordan Wine Estate

winemaker : Gary & Kathy Jordan

wine of origin : Stellenbosch

analysis : alc : 14 % vol rs : 1.3 g/l pH : 3.21 ta : 6.0 g/l

type : White style : Dry body : Full taste : Fruity

pack : Bottle size : 0 closure : Screwcap

ageing : 25-40 years old.

Chrysanthemoides monilifera is a fast growing shrub with bright yellow daisies in autumn and winter followed by edible berries. They love well-drained soils on hills and mountains, rich in fynbos. This indigenous plant is very popular with birds and bees which makes it a great home for the Cape Dwarf Chameleon.

in the vineyard : 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 wine

about the harvest: The grapes were harvested between 11th February and 28th February 202 at an average of 22.8° B.

in the cellar : The wine was tank-fermented using predominantly Vin7 and Vin13 yeast to accentuate the fruit and flavours typical of these varieties. Selected tanks received extended lees contact to add richness to the blend.

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