Jordan Wines The Outlier is the name for Jordan Wines’ barrel fermented Sauvignon Blanc. It is 100% Sauvignon Blanc from Stellenbosch wine-growing region.
Gary and Kathy Jordan have been making world-class wines since 1993 on a farm with a history going back over 300 years. He’s a geologist, she’s an economist – together this husband and wife team is a phenomenon. Gary’s parents, Ted and Sheelagh, bought the 146 hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specializing in classic varieties suited to the different soils and slopes. From the Jordan hillside vineyards one has spectacular panoramic views of Table Mountain, False Bay and Stellenbosch. Gary and Kathy worked internationally for two years, refining their high-energy instincts with practical experience. They returned home to build a cellar in 1992. The Jordan philosophy combines the vineyards’ natural assets with innovative management, creating a profound expression of terroir. Cool hillside vineyards planted to classic varieties, and a modern family-run winery have combined to produce distinctive wines displaying the ripe concentrated fruity accessibility of the New World, with the complex elegance of classic wine.
Their vineyards at Stellenbosch Kloof, considered by many to be South Africa’s finest wine-growing region, enjoy 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. The grapes for this wine are sourced from a south-facing vineyard planted at 220 – 365m above sea level on Glenrosa and Hutton soils. The vines here have an average vine of 32 years old.
Jordan Wines The Outlier is 100% Sauvignon Blanc. 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. 50% tank-fermented sauvignon blanc was added to the blend.