The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows Jordan to grow a selection of classic varieties to specific sites that optimise this expression through their location.

The cooler south–facing aspect, hosts the more sensitive and aromatic white-skinned grape varieties, as seen in the Timepiece Sauvignon Blanc.

The juice was fermented in a combination of oak barrels and clay amphora. 67% of the juice was barrel-fermented in 228L 2nd & 3rd fill French Oak barrels and 33% in 400L clay amphora for a period of 6 months. Malolactic fermentation took place in both amphora and barrel. Amphora has the natural ability to keep the lees in constant suspense during fermentation. The wine was matured “sur-lie” for 6 months with occasional “barrel rolling” to add richness to the palate. Four barrels were natural ferment.

“Beguiling aromatics and a complex mixture of elderflower, honeydew melon, and sourdough with a hint of kelp. Bright flavours with a shy and old-world feel to the mid-palate that carries over to a delicate but long, leesy finish that ends dry and saline.” – winemaker notes

A classic Sauvignon Blanc with a good hint to New Zealand in style. Grenadilla and blackcurrant flavours upfront that follows through on the palate with a delicate salinity all the way to the finish. An expressive yet elegant wine in every way. – Corlien’s notes

ANALYSIS:  ALC 13.5% | TA 5.2 g/l | RS 1.9 g/l | pH 3.35