Description
Still white Sauvignon Blanc, 13.5% ABV, produced by Jordan Wine Estate Stellenbosch in South Africa, 2021 vintage. A Sauvignon Blanc that expresses the unique terroir of Stellenbosch, with a focus on sustainability and enhancing the winemaking heritage. The juice was fermented in a combination of oak barrels and clay amphorae. 67% of the juice was fermented in 228-liter second- and third-fill French oak barrels and 33% in 400-liter clay amphorae for a period of 6 months. Aged "sur-lie" for 6 months with occasional barrel rotations to add richness on the palate. Captivating aromas and a complex blend of elderflower, melon, and sourdough with a hint of kelp. Bright flavors with a sensation of frankness and ancient flavor in the mid-palate, which carries over to a delicate but long finish, accompanied by notes of elderberry, which ends dry and saline.
Details
Perfume
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
| Name | Jordan Timepiece Sauvignon Blanc 2021 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | South Africa |
| Region | South Africa |
| Vendor | Jordan Wine Estate Stellenbosch |
| Climate | Stellenbosch Kloof enjoys a cooler Mediterranean climate, with maritime influences from False Bay, 14 km to the south, and a cooling breeze channelled by the Benguela Current from the west coast, 24 km to the northwest. These two breezes culminate at the upper end of the gorge and bring early morning mists, mainly from False Bay. Altitude: 220-365 m a.s.l. Exposure: South. |
| Soil composition | Decomposed granite and loam. |
| Wine making | The juice was fermented in a combination of oak barrels and clay amphorae. 67% of the juice was fermented in 228 litre second and third passage French oak barrels and 33% in 400 litre clay amphorae over a period of 6 months. |
| Aging | Malolactic fermentation took place in both amphora and barrel. The amphora has the natural ability to keep the lees in constant suspension during fermentation. The wine was aged 'sur-lie' for 6 months with occasional 'barrel rotations' to add richness to the palate. Four barrels were subjected to natural fermentation. No sulphide was added during vinification. |
| Total acidity | 5.2 gr/L |
| PH | 3.35 |
| Residual sugar | 1.9 gr/L |
| Allergens | Contains sulphites |

