Jordan Wine Estate Stellenbosch
Timepiece 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 | The fermentation was followed by malolactic fermentation in both amphorae and barrels, and maturation took place on the lees (sur lie) for six months, with occasional rolling of the barrels to add richness to the palate. |
- Origin and vineyard: Historical single vineyard from 1983 in Stellenbosch Kloof, forty-two-year-old vines
- Vinification: Eight-month fermentation in French oak, clay amphora and oval concrete vessel
- Ageing on the lees: Nine months on the lees with lees in suspension and barrel rotations
- Flavour profile: Dry and crisp palate, lively acidity, savoury and light finish
- Awards and technical data: 13.5% vol; 92 Vinous points and four and a half stars from John Platter
Description
What type of wine it is
Jordan’s Jordan Timepiece Chenin Blanc is a still white wine originating from Stellenbosch. In the glass, the Chenin Blanc is distinguished by a dry and precise character, characterised by fruit of crystalline clarity accompanied by a bright acidity and a savoury, ethereal finish. The structural balance derives from a layered vinification that favours a clear aromatic expression, embellished with notes of quince, angelica and white-fleshed fruit. A crisp interpretation that faithfully reflects the identity of its terroir of origin.
Where it comes from
This white wine is born in the Stellenbosch Kloof gorge, from south and east-facing vineyards located at an altitude of two hundred and twenty metres. The area enjoys a Mediterranean climate mitigated by maritime influences and ocean breezes, responsible for the formation of cool morning mists. These conditions keep temperatures lower during the ripening period, favouring the development of its aromatic profile. The forty-two-year-old vines are rooted in decomposed granite soils and loam. Its provenance from a single historic vineyard ensures a marked gustatory tension and an extremely clean olfactory profile.
How it is produced
The grapes are processed through an alcoholic fermentation prolonged for eight months. The entire process and the subsequent malolactic phase are split between French oak barrels, clay amphorae and concrete eggs. This is followed by maturation on the lees lasting nine months. In the amphorae and concrete, the fine lees remain in natural suspension, while periodic rolling is performed within the barrels to impart further richness to the palate. This precise technical approach elevates the structural texture while keeping the natural vivacity of the sip intact.
History and interesting facts
The Jordan Wine Estate Chenin Blanc, from the prestigious Timepiece collection, preserves the legacy and imprint of founder Ted Jordan. It originates from a historic single vineyard dating back to 1983, brushed by the cool mists of Stellenbosch Kloof. Careful vinification takes place in oak barrels, concrete eggs and terracotta amphorae. It is produced with minimal added sulphites, exclusively at the time of bottling.
Awards
-
2024
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
| Name | Jordan Timepiece 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 | Jordan Wine Estate Stellenbosch |
| Story | History and interesting facts The Jordan Wine Estate Chenin Blanc, from the prestigious Timepiece collection, preserves the legacy and imprint of founder Ted Jordan. It originates from a historic single vineyard dating back to 1983, brushed by the cool mists of Stellenbosch Kloof. Careful vinification takes place in oak barrels, concrete eggs and terracotta amphorae. It is produced with minimal added sulphites, exclusively at the time of bottling. |
| Origin | Stellenbosch Kloof, Stellenbosch (South Africa) |
| Climate | Cooler Mediterranean climate with maritime influences |
| Soil composition | Decomposed granite and topsoil |
| Fermentation | 8 months |
| Production technique | Fermentation in a combination of French oak barrels, clay amphorae and a concrete egg |
| Wine making | The must was fermented in a combination of French oak barrels and clay amphorae (including a portion in second-fill and older 228-litre barriques and in 400-litre amphorae), with malolactic fermentation carried out in both amphora and barrel; ageing on the lees with occasional rolling of the barrels. No sulphites were added during vinification, only at the final bottling. |
| Aging | The fermentation was followed by malolactic fermentation in both amphorae and barrels, and maturation took place on the lees (sur lie) for six months, with occasional rolling of the barrels to add richness to the palate. |
| Total acidity | 6.2 gr/L |
| PH | 3.29 |
| Residual sugar | 3.1 gr/L |
| Allergens | Contains sulphites |