Grapes for the Jordan Barrel Fermented Chardonnay 2018 were harvested from 16 February to 22 March 2018 at an average of 22° Balling. Vines aged 14-32 years old on south- and east-facing slopes, 250-310m above sea level, growing in decomposed granite (Hutton and Glenrosa soil form). The juice was barrel-fermented in a selection of 228-litre burgundy-shaped French oak barrels (27% new, 33% second-fill and 27% third-fill and 13% fourth-fill Nevers and Burgundian oak barrels). The wine was matured “sur lie” in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 7% tank-fermented Chardonnay was blended with the barrel-wine to ensure well balanced citrus flavours. Both the tank and barrel-fermented Chardonnay underwent malolactic fermentation. Residual sugar: 2.3g/l. Bottled at 13%. (Bottle size 750ml)

Nose: Enticing aromas of orange blossom, lemon peel, and peach greet at first. With time lovely whiffs of honey, lemon creams and lightly toasted almonds.

Palate: A burst of juicy citrus fruit on entry, mandarins and naartjies with a lovely creamy mid-palate texture. Complimented well with fresh fruit flavours of apple and pear.

Finish: Refreshing acidity with lingering notes of honey, lemon pith and almonds.

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