"After gentle pressing followed by cold-settling for 2 days, the juice was barrel-fermented in 228L second and third-fill Burgundian-shaped barrels, and matured “sur-lie” in the barrel for 8 months with occasional “barrel rolling” to add richness to the palate. To accentuate the fresh citrus flavour, 50 % tank-fermented Chenin Blanc was blended with the barrel fermented portion."
Jordan Wine Estate was rated one of South Africa’s Top 20 Wineries in a 2014 wine-writer poll conducted by Tim James, (and 1 of only 7 wineries to occupy this position since 2001.) In addition the 2014 Top 100 SA Wine Awards presented Jordan Wine Estate with the Top 5 Vineyard Consistency Award with 3 wines (2013 Nine Yards Chardonnay, 2013 ‘The Real McCoy’ Riesling, and the 2011 Cabernet Sauvignon) in the Top 100 SA wines.
Situated on the slopes of the Bottelary Hills, their 146 hectares of vines are spread across a wide range of different soil types, altitudes and orientation, allowing Gary & Kathy the opportunity to plant each variety in the most suitable location.
Hard working and diligent, there is never any sense of complacency here as the couple strive to consolidate their reputation as one of the most consistent and reliable estates in the Cape. This extends not only to the wines produced, since more recently the restaurant, Jardine's at Jordan, was recognised in South Africa's own Eat Out Guide 2012 as one of the country's Top Ten dining destinations.
Named in memory of Inspector General of Vineyards by the Government of the Cape who lead the fight against phylloxera and the pioneer of entomology in South Africa. The oldest block on the estate carries the lower-yielding Montpellier clone and the smaller berries allow for great fruit concentration and generous flavours of white pear, quince and green pineapple. Barrel-fermented and matured “sur lie” for 8 months to highlight the varietal character of this magical grape.
