The Sauvignon Blanc vineyards at altitude are situated on a geological outlier underlying quartzite formations surrounded by 600 million-year old granite. Barrel-fermented dimension adds additional depth and complexity whilst retaining the linear qualities associated with grapes planted on south-east facing aspects. A dense portrayal of sun-kissed tropical fruits, a true outlier.Harvested on the 11th of February 2014 at 21.4°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 60% new and 40% second-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.Gary and Kathy Jordan have been making award winning wines since 1993 on their 164 hectare hillside property with a grape growing history going back over 330 years. Unique by natures design, the Jordan slopes face North (where Cabernet Sauvignon excels), South (where Sauvignon Blanc competes with the best in the world), East (where Chardonnay produces Burgundian-like white wines) and West, (where Syrah vineyards enjoy the afternoon sun and gravelling soils). The ancient soils have evolved from 600 million year old Cape granite and range from deep, well-drained clay-loam to gravelly and sandy soils situated on clay. Vineyard elevations are between 150 and 410 metres above sea-level.