Light-bodied and golden in colour, with vibrant citrus, orange and fresh flower aromas. Refreshing, smooth and persistent on the palate with a green almond note on the finish.
Sauvignon Blanc originates from the French regions of Loire Valley and Bordeaux. The grape most likely gets its name from the French words sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France. Sauvignon Blanc often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. This popular and unmistakable white is loved for its “green” herbal flavors and inherently high acidity. Sauvignon Blanc grows in nearly every wine making region on earth and is produced in a variety of methods resulting in a wide spectrum of styles that range from lean to bountiful.
Located on a remarkable landscape atop the Mafraq Plateau, at an altitude of 840 meters. At some point in antiquity, an extinct volcano (Jabal-Al-Arab) poured out fields of basaltic lava over the Mountain Heights Plateau, an area that is Jordan’s most fertile region. The Jordanian climate, with over 330 sunny days yearly, coupled with dry summers and constant breezes is ideal for grapes and vines. Vast diurnal shifts between day and nighttime temperatures allow the vines to rest, enhancing the characteristics and retaining balance of the varieties.
Over 40 types of world-renowned vines, of the best quality, thrive in the mineral rich volcanic soil of the Basalt Desert. Not knowing what works in Jordan, all forty are growing in this ideal mixture, ultimately producing elegant wines. The rain and melting snow, flowing off the 1800m-high Jabal Al-Arab, travel under the volcanic desert surface and accumulate in 400-meters deep aquifers. This water is brought to the surface and used to supply the 120 hectares of ‘dry-farmed’ vineyards.
Fermented in stainless steel tanks, using select yeast at a maximum 17°C for two to three weeks.