Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $11.56Original ZAR 190.00≈ €10.29 · £8.69 | www.jordanwines.com ↗ |
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.24
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Quartzite, Granite
Elevation 220.0 meters
Orientation South- And East-Facing
Harvest Dates January 29-February 15, 2024
Brix at Harvest 22.2°
Grape Clone 316, 317
Vine Age 39 years old
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Tank Press
Lees Aging 8 months
Oak Details 29% First Fill New Oak
First Fill New Oak29%
Oak Types French
Production Details The grapes received 4-6 hours skin contact before being gently pressed in a "pneumatic" tank press. After inoculation the juice was fermented in 29% new French oak barrels and the rest in second, third and fourth-fill barrels. The wine spent 8 months sur lie with occasional batonage to accentuate the leesy character. 46% tank-fermented Sauvignon Blanc was added to the blend to give the wine freshness.
Tasting Notes
tropical fruits
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.41
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Quartzite, Granite
Elevation 220.0 meters
Orientation South-Facing
Grape Clone 316, 317
Vine Age 38 years old
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Tank Press
Lees Aging 8 months
Oak Details 29% First Fill New Oak
First Fill New Oak29%
Oak Types French
Production Details The grapes received 4-6 hours skin contact before being gently pressed in a "pneumatic" tank press. After inoculation the juice was fermented in 29% new French oak barrels and the rest in second, third and fourth-fill barrels. The wine spent 8 months sur lie with occasional batonage to accentuate the leesy character. 46% tank-fermented Sauvignon Blanc was added to the blend to give the wine freshness.
Tasting Notes
sun-kissed tropical fruits
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.1 g/L
pH 3.17
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Quartzite, Granite
Elevation 220.0 meters
Orientation South-Facing
Harvest Dates February 15-25, 2022
Brix at Harvest 22.2°
Vine Age 37 years old
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Tank Press
Lees Aging 8 months
Oak Details 29% First Fill New Oak
First Fill New Oak29%
Oak Types French
Closure Screwcap
Production Details Harvested from February 15-25, 2022 at 22.2 B. The grapes received 6-10 hours skin contact before being gently pressed in a "pneumatic" tank press. After inoculation the juice was fermented in 29% new French oak barrels and the rest in second, third and fourth-fill barrels. The wine spent 8 months sur lie with occasional batonage to accentuate the leesy character. 46% tank-fermented Sauvignon Blanc was added to the blend.
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.32
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Quartzite, Granite
Elevation 220.0 meters
Orientation South-Facing
Grapes Picked February 18, 2021
Brix at Harvest 22.3°
Grape Clone 316, 317
Vine Age 36 years old
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Tank Press
Lees Aging 8 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French, American, Nevers, Alliers
Production Details The grapes received 6-10 hours skin contact before being gently pressed in a "pneumatic" tank press. After inoculation the juice was fermented in 10% new French oak barrels and the rest in second, third and fourth-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.
Tasting Notes
tropical fruits
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.4
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Quartzite, Granite
Elevation 220.0 meters
Orientation South-Facing
Grapes Picked February 14, 2020
Brix at Harvest 22.2°
Grape Clone 316, 317
Vine Age 35 years old
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Tank Press
Oak Aging 8 months
Lees Aging 8 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French, American
Production Details The grapes received 6-10 hours skin contact before being gently pressed in a "pneumatic" tank press. After inoculation the juice was fermented in 10% new French oak barrels and the rest in second, third and fourth-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.
Tasting Notes
sun-kissed tropical fruits
Producer Information
Website
Address
Stellenbosch Kloof Road, Stellenbosch, 7600, South Africa
Phone
+27 (0) 21 881 3441
Email
Owner
Gary Jordan &
Kathy Jordan
Kathy Jordan
Cellarmaster
Gary Jordan (with Sjaak Nelson)