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Tidebrook Staddle Stone Chardonnay is an English white wine produced in East Sussex by Gary and Kathy Jordan. It is a barrel-fermented and matured Chardonnay bottled as a Sussex Protected Designation of Origin (PDO).
Gary and Kathy Jordan took over Jordan Wines in Stellenbosch from Gary’s parents in 1993. They have since built Jordan Wines into a world-renowned wine estate and their flagship wines like Cobbler’s Hill and Nine Yards Chardonnay are highly sought after. Not content with conquering the wine world from South Africa, they have always had an eye on the UK. Since 2009 they have collaborated with Neleen Strauss in a London restaurant High Timber.
More recently, in 2017, the Jordans acquired an estate within the High Weald Area of Outstanding Natural Beauty “as part of their “retirement plan”. The Mousehall Estate is located on the northern outskirts of Mayfield in East Sussex. An old barn was converted into a distillery and winery in 2021 and they have been producing a Mousehall Sussex Dry Gin since then. Gary and Kathy’s daughter Christy Jordan is the head distiller.
Tidebrook Wines is the name of the English wines that the Jordan’s produces. The estate is planted with the sparkling wine triumvirate of Chardonnay, Pinot Noir and Pinot Meunier (no doubt an English Sparkling Wine will follow). The first wines that were launched in the summer of 2024 were three still wines, all from the 2022 vintage. The wines are Staddle Stone Chardonnay, a barrel-fermented and matured Chardonnay, Six Petals Rosé, a dry, lower alcohol (10.5%), made in a Coteaux Champenois style and The Tipping Point Pinot Noir, matured for 12 months in Burgundian oak. The wines are produced in very small quantities with the same incredible attention to detail the Jordan’s apply to their South African wines.
Grapes for the Tidebrook Staddle Stone Chardonnay were hand-harvested in the second week of October. After arriving at the winery whole grape clusters were gently pressed in the Bucher X-Pro press and the juice left to settle. The juice was then barrel fermented in second fill French oak barrels from the Damy, Francois Freres and Rousseau cooperates which had previously held Jordan Nine Yards Chardonnay. After fermentation, the wine was aged on the lees for 12 months with regular barrel-rolling to accentuate the rich, lees-y character. A small proportion of tank-fermented wine was blended in to enhance the fresh, citrus flavours.
The wine is named Staddle Stone after the mushroom-shaped stones that mark the boundaries of the vineyard, the same stones that are used to prop granaries up on.
Tidebrook Staddle Stone Chardonnay has classic Chardonnay flavours with lime citrus and integrated oak. A cool-climate style characterised by refreshing linear acidity and mouth-filling fruit textures
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