Jordan Wine Estate Stellenbosch
Timepiece Chenin Blanc 2022
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 100% Chenin Blanc |
| Aging | Fermentation was followed by malolactic fermentation in both amphora and barrels, and maturation took place "sur-lie" for 6 months with occasional "barrel rolling" to add richness to the palate. Six barrels were subjected to natural fermentation. No sulphide was added during vinification and only at final bottling. |
| Year | 2022 |
| Biologic | SƬ |
| Product name | Timepiece Chenin Blanc 2022 |
| Perfume | Fascinating, introspective aromas of angelica, quince and berries. |
| Taste | The freshness of the fruit on the crystal clear palate is supported by bright acidity and a savoury, ethereal finish. |
| Pairings | Ideal with fish dishes, white meat, cheese. |
| Region | South Africa |
| Country | South Africa |
Description
Timepiece is a collection of wines that captures a part of Jordan's heritage. The collection includes single vineyard wines from our estate vineyards, aged over 35 years and bearing the stamp of the estate's founder, Ted Jordan.
Awards
-
2022
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Taste
Serve at:
12 - 14 Ā°C.
Longevity:
05 - 10 years
Pairings
| Name | Jordan Timepiece Chenin Blanc 2022 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Chenin Blanc |
| Country | South Africa |
| Region | South Africa |
| Vendor | Jordan Wine Estate Stellenbosch |
| Climate | The cooler, southern exposure is home to the most sensitive and aromatic white-skinned grape varieties, as in our Chenin Blanc Timepiece. Altitude: 195 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. 51% of the juice was fermented in 228 litre French oak barrels and 49% in 400 litre clay amphorae over a period of 6 months. The amphora has the natural ability to keep the lees in constant suspension during fermentation. |
| Aging | Fermentation was followed by malolactic fermentation in both amphora and barrels, and maturation took place "sur-lie" for 6 months with occasional "barrel rolling" to add richness to the palate. Six barrels were subjected to natural fermentation. No sulphide was added during vinification and only at final bottling. |
| Total acidity | 5.2 gr/L |
| PH | 3.29 |
| Residual sugar | 2.2 gr/L |
| Allergens | Contains sulphites |