Brilliant in the glass. Rich and lively, releasing amazing aromas of melons, honey, orange blossom and hints of minerals. The palate opens to green apples, lime and honey with expressive minerality adding to the complexity. Moderate aging in French barriques adds an extra touch of elegance to this Chenin.
Chenin blanc (known also as Pineau de la Loire, among other names) is a white variety from the Loire Valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines. Wine expert Jancis Robinson has noted that Chenin Blanc is probably the world’s most versatile grape, being able to produce quality wines of various sweetness, including dessert wines noted for their aging ability, as well as sparkling made according to the méthode champenoise and fortified wines. In the best vintages, the grapes can be left on the vines to develop Noble Rot, producing an intense, viscous dessert wine which may improve considerably with age.
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, which enhances the characteristics and retains 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, travels under the volcanic desert surface and accumulates in 400-meters deep aquifers. This water is brought to the surface and used to supply the 120 hectares of ‘dry-farmed’ vineyards.
Fermentation in temperature-controlled stainless steel. Matured for six months in French barriques and refined in cellar for at least one year.