The juice was fermented in 60% new and 40% second-fill barrels (mostly Nevers and Alliers with a 10% American Oak barrel selection to add a spicy character). The wine spent 8 months “sur lie” with occasional “batonage” to accentuate the leesy character. 28% tank-fermented Sauvignon Blanc was added to the blend. Jordan`s endeavor to produce a benchmark Sauvignon Blanc is expressed in this unique wine. Ripe fig, gooseberry and tropical fruit flavours are complemented by the gentle smoky vanilla nuances of oak, a true “outlier”.