Cape Best
Chenin Blanc 2024
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 100% Chenin Blanc |
| Aging | Aged for 6-8 months on the lees in used 228-litre oak barrels and amphorae, with occasional bâtonnage; part of the batch is fermented in stainless steel to preserve freshness. |
- Grape variety and origin: 100% Chenin Blanc from Stellenbosch, South Africa; 14% ABV
- Vinification technique: fermentation in used oak barrels, amphora and stainless steel
- Ageing on the lees: 6–8 months with occasional bâtonnage for greater creaminess and structure
- Flavour profile: peach, pear, quince, pineapple; hints of vanilla, spices and a mineral finish
- Recommended pairings: sushi, Japanese cuisine, fresh cheeses, shellfish and baked fish
Description
What kind of wine it is
Jordan Inspector Peringuey Chenin Blanc is a still white wine produced by Jordan in the Stellenbosch region of South Africa, showcasing Chenin Blanc, locally known as Steen. It displays a pale golden yellow colour with a bouquet of peach, quince and vanilla, revealing a full and creamy palate. Partially fermented in oak barrels and amphora, this wine offers a pleasant spicy complexity and a mineral finish, making it ideal to pair with fresh cheeses, paella and Japanese cuisine.
Where it comes from
The grapes come from Stellenbosch Kloof, an area characterised by a cool Mediterranean climate. The vineyards benefit from sea breezes from False Bay and morning mists, both essential for preserving the aromatic precision of the fruit. The vines, over thirty years old, ensure a concentrated and balanced raw material. The wine is named in tribute to Louis Albert Peringuey, a historical figure for the Cape vineyards in the nineteenth century, whose contribution was decisive in the fight against phylloxera thanks to the introduction of American rootstocks.
How it is produced
After gentle pressing and cold settling, fermentation takes place partly in used oak barrels and amphora, while a portion matures in stainless steel to preserve the integrity of the citrus freshness. The wine then ages for between six and eight months on its lees. During this period, the practice of occasional bâtonnage encourages greater texture extraction, giving the blend its distinctive tactile softness and ensuring a harmonious integration of the flavours derived from the use of wood.
History and Curiosities
The Jordan Inspector Peringuey pays tribute to Louis Albert Peringuey, the nineteenth-century inspector who saved the Cape's vineyards from phylloxera by introducing historic American rootstocks. This excellent South African wine embodies the passion of Gary and Kathy Jordan, who have been producing outstanding wines in the Stellenbosch region since 1993. The label beautifully highlights Steen, the ancient local name for Chenin Blanc, linking each bottle to the region's glorious winemaking tradition and offering a world-class experience.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
| Name | Jordan Inspector Peringuey Chenin Blanc 2024 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Chenin Blanc |
| Country | South Africa |
| Region | South Africa |
| Vendor | Cape Best |
| Story | History and Curiosities The Jordan Inspector Peringuey pays tribute to Louis Albert Peringuey, the nineteenth-century inspector who saved the Cape's vineyards from phylloxera by introducing historic American rootstocks. This excellent South African wine embodies the passion of Gary and Kathy Jordan, who have been producing outstanding wines in the Stellenbosch region since 1993. The label beautifully highlights Steen, the ancient local name for Chenin Blanc, linking each bottle to the region's glorious winemaking tradition and offering a world-class experience. |
| Origin | Stellenbosch Kloof, Stellenbosch, South Africa |
| Climate | Cooler Mediterranean climate |
| Production technique | Fermentation in used oak barrels and amphorae, with a portion fermented in stainless steel; ageing on the lees for 6–8 months with occasional bâtonnage |
| Wine making | After gentle pressing followed by cold settling for 2 days, the must is fermented in 228-litre barrels of second and third use and in amphora. |
| Aging | Aged for 6-8 months on the lees in used 228-litre oak barrels and amphorae, with occasional bâtonnage; part of the batch is fermented in stainless steel to preserve freshness. |
| Allergens | Contains sulphites |