Gary and Kathy Jordan have been making world-class wines at this top wine estate since 1993 on a farm with a history going back over 300 years. Together this husband and wife team is a phenomenon. Gary’s parents, Ted and Sheelagh, bought the 164 hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specialising in classic varieties suited to the different soils and slopes.
The Jordan philosophy combines the vineyards’ natural assets with innovative management, creating a profound expression of terroir. Jordan Wine Estate – the perfect Synergy between Soul and Soil.
A variety of chardonnay clones planted on different slopes, harvested at different ripening levels and all of it fermented and matured in French oak barrels. These practices help to achieve natural balance and allow for different textural components which we then blend to achieve finesse and complexity. Bold and graceful with fragrances of lemon biscuit and overripe oranges.
The juice was barrel-fermented in a selection of 228-litre Burgundy-shaped French oak barrels (23% new, 33% second-fill and 24 & 20% third & fourth-fill). The wine was matured sur lies in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 9% tank-fermented Chardonnay was blended with the barrel-wine to ensure well-balanced citrus flavours. Both the tank and barrel-fermented Chardonnay underwent malolactic fermentation.