Jordan Assyrtiko 2025

Pure and aromatic, minerally rather than floral. Citrus peel with green, crunchy stone fruit and steely acidity which drives the wine. Flinty notes with an intense mouthfeel and a distinctive mineral salinity adding to the bright, savoury finish.


variety : Assyrtiko [ 100% Assyrtiko ]
winemaker : Gary and Kathy Jordan
wine of origin : Stellenbosch
analysis : alc : 13.0 % vol  rs : 5.3 g/l  pH : 2.92  ta : 8.2 g/l  
type : White  style : Dry  body : Medium  
pack : 0  size : 750ml  closure : 0  

AWARDS
2026 Tim Atkin SA Special Report - 95 Points


Jordan is home to the first mother block of Assyrtiko in South Africa. Planted on dry, windy, north-facing slopes overlooking the sea, this ancient variety is a love letter from the Mediterranean, whilst capturing our pioneering spirit as we move towards a regenerative future.

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 wines.

SOILDecomposed granite and loam
ASPECTNorth-facing, 200m above sea level
AGE OF VINES: 4 years old
CLONESDA12566K

about the harvest: The grapes were handpicked on the 26th of February 2024 at 23.2°B.

in the cellar : After hand picking the Assyrtiko, the grapes were placed in a small basket press and underwent gentle pressing followed by cold settling of the juice for 2 days. The juice was fermented in stainless steel tanks to ensure the expression of pure varietal character and kept on the lees for 4 months before being racked.

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