South Africa / Stellenbosch
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2019 Jordan The Outlier Sauvignon Blanc

Jordan Wine Estate

Stellenbosch

“Outlier” is a scientific term to describe things or phenomena that lie outside the normal experience or an observation that is numerically distinct from the rest of the data.

Barrel-fermented dimension adds additional depth and complexity whilst retaining the linear qualities associated with grapes planted on south-east facing aspects. A dense portrayal of sun-kissed tropical fruits, a true ‘outlier’.


Viticulture

The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows us to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler south- and east-facing aspects, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties.

Stellenbosch Kloof enjoys a cooler Mediterranean climate with maritime influences from False Bay, 14km to the south, and a refreshing breeze channelled from the West Coast’s Benguela current 24km to the north-west. These two breezes culminate at the top end of the ravine and bring in early morning mists, especially from False Bay. Consequently, temperatures in our meso-climate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines.

Soil - Underlying quartzite formations surrounded by 600 million-year old granite.
Aspect - South-facing, 220 - 365m above sea level.
Age of Vines - 34 years old.
Harvesting - Harvested between the 13th and 18th February 2019 at approximately 22.7°B.


Vinification

The grapes received 6 – 10 hours skin contact before being gently pressed in a “pneumatic” tank press. After inoculation the juice was fermented 10% new French oak barrels and the rest in second, third and forth-fill barrels (mostly Nevers and Alliers with a 10% American oak barrel selection). The wine spent 8 months “sur lie” with occasional “batonage” to accentuate the leesy character. 40% tank-fermented sauvignon blanc was added to the blend.