winery fact sheet - Jordan Vineyard & WineryProgram (1999) and in the Bay Area Green Business Program (2000). Our winery energy use was certified carbon neutral in 2009 and solar arrays

OverviewJordan Vineyard & Winery has been dedicated to Cabernet Sauvignon, Chardonnay and hospitality since it was founded in 1972 by Tom and Sally Jordan. Under the guidance of their son, John, Jordan continues to elevate its pursuit of excellence in every aspect of the business, striving to place in balance the complexities of winegrowing, the artistry of the cellar and the joys of the table.

WinesSince the inaugural 1976 vintage, Jordan wines have been renowned for their consistency. We believe strongly in the timeless qualities of balance, elegance and food affinity. Our Chardonnay grapes are sourced from Russian River Valley growers; our Cabernet Sauvignon combines our finest hillside lots with fruit from top grower vineyards in Alexander Valley.

Current Offerings:2012 Chardonnay, Russian River Valley ($30, 750ml)2010 Cabernet Sauvignon, Alexander Valley ($53, 750ml)

Olive OilBeginning in 1995, Jordan planted hillside land with varieties of olive trees known for producing fine Tuscan olive oils. Jordan Estate Extra Virgin Olive Oil is available for purchase exclusively at the winery and online at jordanwinery.com.

Current Offering:2012 Jordan Estate Extra Virgin Olive Oil ($29, 375ml)

JORDAN VINEYARD & WINERY | 1474 Alexander Valley Road | Healdsburg, CA [email protected] • jordanwinery.com | 800.654.1213 or 707.431.5250

LocationJordan Vineyard & Winery lies tucked into the hills of Alexander Valley in Sonoma County. The winery is located just north of the town of Healdsburg, on the south side of Alexander Valley Road, 1.4 miles east of Healdsburg Avenue.

EstateNearly 1,200 acres of rolling hills, oak trees, lakes, streams, vineyards, olive trees, pastures, and gardens, as well as winery, hospitality and operations facilities.

Vineyards: 112 acres of Bordeaux varieties under vine. Cabernet Sauvignon (81 acres); Petit Verdot (24 acres); Merlot (4 acres); Malbec (3 acres)

Olives: Nearly 18 acres of four varieties: primarily Frantoio, Leccino and Arbequina, as well as Pendolino

Gardens: Organically grown vegetables, fruits and native grasses (1.5 acres)

Pasture: Cattle for the Jordan beef program graze near lower lake (14 acres)

SustainabilityAs stewards of an estate with three-quarters of its acreage dedicated to natural habitat, we take into account the impact every viticultural and winemaking decision has on the native ecosystems under our care. Decreasing the winery’s impact on the environment has remained a guiding focus for decades. Jordan was among the first wineries certified in the Sonoma Green Business Program (1999) and in the Bay Area Green Business Program (2000). Our winery energy use was certified carbon neutral in 2009 and solar arrays installed in 2012. From seeding ground cover and composting to introducing beneficial predators and recycling water, our team works year-round to preserve the sustainability of our land.

winery fact sheet

Hospitality

Tours & Tastings:Jordan Winery welcomes guests by appointment for three distinctive tours and tastings. From a tasting in our private library to a tour through our iconic chateau or an epicurean excursion across the breathtaking estate, there is something for everyone to enjoy. Advance reservations are required and can be made online at jordanwinery.com/visit or by phone at 800.654.1213 or 707.431.5250.

Direct Sales:Wine may be purchased at the winery Monday through Friday from 8:00 a.m. to 4:30 p.m., Saturday from 9:00 a.m. to 3:30 p.m. and also Sunday (mid-April through mid-November) from 9:00 a.m. to 3:30 p.m.

Accommodations:Overnight accommodations in our suites and guest house are available to members of the trade, press and our Jordan Estate Rewards program.

Culinary:Executive Chef Todd Knoll prepares food pairings daily for our tour and tasting guests. Lunches and dinners in our private dining room are available to members of the trade, press and our Jordan Estate Rewards program.


Jordan Estate RewardsGuests who join our mailing list are automatically enrolled in Jordan Estate Rewards. For every dollar spent at Jordan, guests earn points to redeem for exclusive hospitality, culinary and event privileges at our estate.

Contact InformationPhone: 800.654.1213 or 707.431.5250Fax: 707.431.5262General inquiries: [email protected] inquiries: [email protected] inquiries: [email protected] | facebook.com/jordanwinery | twitter.com/jordanwinery

ManagementJohn Jordan, Chief Executive Officer (since 2005)Rob Davis, Winemaker (since 1976)Maggie Kruse, Assistant Winemaker (at winery since 2006)Brent Young, Ranch Manager (at winery since 2008)Todd Knoll, Executive Chef (at winery since 2003)Tim Spence, Director of Facility Operations (at winery since 1989)Chris Avery, National Sales Director (at winery since 2007)Lisa Mattson, Communications Director (at winery since 2009)

winery fact sheet

In 1972, Tom and Sally Jordan, a young couple from Colorado who shared an unbridled enthusiasm for French food and wine, followed their hearts to California’s wine country.

The DreamWhen the two married in 1959, they dreamed of being vintners together. Francophiles, they drank virtually only French wines, enjoyed French food that Sally diligently learned to cook, and traveled throughout France, wining and dining their way through every region. In the 1950s there weren’t any restaurants of note in their home town of Denver, so the Jordans either traveled abroad or entertained at home for culinary experiences.

The two knew a winery would one day be in their future, but ironically never seriously considered starting one in France. Then one night while enjoying their first glass of Beaulieu Vineyard Georges de Latour in San Francisco, they had an aha moment: They could realize their very French vision in Northern California.

The landscape they encountered on their first foray into wine country would be unrecognizable to most visitors today. The rolling, pastoral hills of Sonoma County were dotted with cattle and fruit trees with nary a vineyard in sight. And it wasn’t much more developed over in Napa, where prune orchards outnumbered vineyards and Robert Mondavi had only founded his eponymously named winery six years earlier.

But Tom and Sally were undeterred by the rustic surroundings when they discovered a remote piece of property in the Alexander Valley. In May of 1972, they signed the deed, and coincidentally on the very same day, their son, John, was born.

The Jordans brought sophistication and elegance with them to California…and a dream. They parlayed hard work and vision into a chateau winery in emulation of France’s finest. They set a standard for California-produced world-class wine and hospitality—a standard which is still held at Jordan Vineyard & Winery today.

Bringing the Vision to Life Fulfilling that vision began with a vineyard. After taking ownership of their property, Tom and Sally quickly removed the prune orchards and planted more than 200 acres of vineyards on the valley floor. The Jordans spared no time or expense as they methodically began the steps to produce a single wine, modeled after the first growth philosophy of Bordeaux. As such, they planted Cabernet Sauvignon and Merlot grapes.

Within two years, the time arrived to contemplate a winery. The Jordans then orchestrated a masterful deal to trade a bucolic property in Oregon for 1,300 acres of pristine Alexander Valley hillsides, overlooking (in the French tradition) their fledging grapevines. While their vineyards began to take root, the Jordans turned their attention to building a magnificent home for their singular red wine—a chateau that would transport visitors to France without leaving California. They secured the services of San Francisco architect Bob Arrigoni in 1974 and began the construction of a 58,000-square-foot chateau devoted equally to winemaking and entertaining, knowing hospitality would be their primary marketing tool.

Building the chateau was no small feat. A road was needed, a bridge had to be built for heavily laden grape-bearing gondolas and the rugged-country site needed to be prepared—and its rusticity respected. And yet, it took less than 18 months to complete. Miraculously the production wing of the winery was finished one week before the 1976 harvest—Jordan’s first.


our history

From the beginning, the Jordans were determined to make an elegant, fruit-forward Cabernet Sauvignon with silky tannins that could be enjoyed in its youthful state or be cellared for years to come. In doing so, the Jordans took a big risk. No one in California was producing wines that focused on balance between fruit, acid and tannins to such great extent—and 80 percent of the wine consumed in America was white. But their relentless quest to do so brought rewards.

While the 1976 vintage aged in barrel, the hospitality wing of the chateau was completed in 1978.

During this spree of activity, Tom and Sally’s youngest children, John and Jenny, were growing faster than the vines, and oldest daughter Judy was attending college at Stanford. In fact one of John’s earliest memories is of the giant earthmovers traversing the winery construction site. Building a home in California was their next project, and the young family permanently relocated from Colorado in 1979. That same year, the first vintage of Jordan Chardonnay was harvested, made from grapes planted on the estate in 1977.

A New Era of Sophistication When the chateau was unveiled in 1979, it was clear no detail had been overlooked. The Jordans had designed it to elevate the importance of the marriage of food and wine as evident in the proximity of the kitchen and dining room to the cellar. It was nearly unheard of at that time for a winery to have all three under the same roof.

The Jordans knew hospitality would be the critical pillar of their marketing and wanted the winery to reflect this. The actual working part of the winery had been designed to accommodate André’s requirements, but the hospitality wing was designed to showcase Jordan wines and to create such a strong impression on guests that they never forgot where they were or what wines they were enjoying.

At a time when other wineries were hosting only tours and tastings, Jordan was the first to create an experience. Guests were welcomed into the dining room with views of the estate from every window. Inside, the surroundings were equally stunning. There were exposed beams and deep plaster walls, unimpeded French doors, authentic Provencal tiles, Madeira linens designed especially for the winery, baronial tables, antique silver candelabras, Baccarat crystal and period French decor—combining to immerse guests in the Jordan vision.

Not unlike the Camelot of Jackie and Jack Kennedy, with the completion of the chateau, the talents of Chef Charvet and the imminent release of their wine, Tom and Sally ushered in a new era of sophistication that Sonoma had yet to experience. For months leading up to the inaugural vintage’s release in 1980, the Jordans introduced restaurateurs, journalists and dignitaries to what would become a benchmark for wine country hospitality. Guests sipped the finest Bordeaux with meals prepared by the winery chef. Fueling anticipation, no Jordan wines were served before the national release. When the 1976 Jordan Cabernet Sauvignon debuted in 1980, its silky-smooth style was received with critical acclaim.


our history

Consulting the MasterTo make the estate’s singular wine, the Jordans hired an enology consultant in 1974—André Tchelistcheff, architect of the Beaulieu Vineyard flagship wine that had changed their lives forever. André’s experience and talent for expressing terroir in a wine were unparalleled and like Tom and Sally, André adored the balanced wines of France—and recognized the potential of their Alexander Valley estate.

It was under André’s direction that fermenters, oak tanks and barrels were selected and installed. He oversaw the procurement, placement and operation of the picker-stemmer and presses—his imprint on Jordan winemaking is still visible today.

Among the many long-lasting impressions André made on Jordan was the hiring of a young winemaker, Rob Davis, to work the inaugural 1976 vintage. Nearly four decades later, Rob remains at the helm of Jordan’s wine program, bringing it to greater heights every year. While André and Rob were overseeing the production of Jordan Cabernet Sauvignon, a French chef, Henri Charvet of Aix–en-Provence, became Jordan’s first executive chef.

The devastation from phylloxera in the mid-1990s was pivotal in shaping the winery’s future. Out of necessity, Jordan purchased Cabernet Sauvignon and Merlot grapes from family growers throughout Sonoma County—those farmers whose vines were planted on St. George rootstock, which was immune to the destructive root louse. As a result, Jordan Cabernet Sauvignon carried a Sonoma County appellation from 1996 to 2001. The phylloxera tragedy led to the replanting of Jordan’s estate vineyard blocks—and created the opportunity to explore planting vines on the rolling hillsides behind the winery. The Jordans had always loved the untouched, natural beauty of the land surrounding the winery and strived to preserve it through the expansion, planting new vineyards purposefully around the estate’s majestic oak trees.

While waiting for the hillside vineyard blocks of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot to bear fruit, the culinary program was expanded with the edition of 18 acres of Tuscan olive trees and an ambitious fruit and vegetable garden. The inaugural vintage of Jordan Estate Extra Virgin Olive Oil debuted in 1998, and the first harvest of hillside grapes occurred in 1999—the same year that Jordan became one of the first wineries certified under the Sonoma Green Business program. The intense color and vibrant flavors of the first Petit Verdot harvest led to expanded plantings of the variety in 2000, which also marked the year of Jordan Chardonnay’s full transition to the Russian River Valley appellation.

Building the Family Legacy In 2005, Tom and Sally’s son, John stepped in as CEO of the winery. An attorney, who had grown up on the estate, John had always known his calling was to one day manage it. Following in his parent’s footsteps, John too looked for ways to enhance the estate. While he remained fully committed to preserving the legacy his parents and Rob had created—elegant wines that complement the table—he also wanted to make an impact on the estate as it entered a new era.

He was determined to make Jordan more eco-friendly through sustainability, to seek more diverse uses of the land, to make guests’ visits as intimate as in the early days and to continue to further elevate wine quality via more precise farming, using both new technology and empirical wisdom.

To that end, a major undertaking to make the estate more sustainable was put into motion. It included such changes as reducing the winery’s energy consumption, composting all of the winery’s organic waste and installing hillside solar arrays to offset 75 percent of the winery’s electricity usage.

Another huge project was a multi-year exploration of the soil, using diverse technology to assess every inch of vineyard ground and beyond. Once the soil was mapped, more effective farming was possible, thus ensuring even greater wine quality.


our history

Becoming a BenchmarkWithin three years of its inaugural release, Jordan’s Estate Bottled 1979 Cabernet Sauvignon was awarded “Best Cabernet in America” by the Beverage Tasting Institute in Hyde Park, New York. It quickly became one of the most sought-after wines on restaurant wine lists.

Seeking to create a sparkling wine to complement their still wines, the Jordans imported the first French Coquard sparking wine press in 1986. They named their sparkling wine house J, not knowing which of their children would one day want to pursue this winery. The bottle and now iconic J was designed by Ralph Colona, who had also created the Jordan label.

Infused with a love for winemaking, the Jordans’ daughter Judy took the reins and founded J Vineyards & Winery. By 1990, Judy had purchased a winery south of Healdsburg to house J, one of America’s most respected producers of sparkling wine, as well as still wines.

Winemaker Rob Davis began sourcing Chardonnay from J’s Russian River vineyards in 1990. Recognizing the potential of the cold-climate region, Jordan began transitioning away from the warm Alexander Valley for its Chardonnay, and officially changed appellations with the 2000 vintage.

Investing in the FutureJohn matched the pace his parents set for hospitality, hosting a wider array of visitor experiences than ever before. He continues to offer creative license to executive chef, Todd Knoll, who influenced such decisions as building a wood-burning oven on the terrace, foraging more and more ingredients produced or grown on the estate.

In his efforts to be relevant in a new global market, John looked to innovation inside the winery and outside in the vineyards. Jordan was the first winery to create an extensive, in-house videography program for sharing life on the estate and for developing educational videos for customers; it was also the first to enhance restaurant iPad wine lists with winemaker videos. Jordan’s 2011 trials and adaptation with the most robust iPad vineyard management app in the industry further reinforced the venerable icon’s commitment to defend the great traditions of European winemaking and hospitality while embracing technology.

And while Jordan’s wines had always earned high praise, including maintaining a top position in the Wine & Spirits Restaurant Poll since its inception in the 1990s, John and Rob forged a path to elevate wine quality even further.

While the estate had always been the focus of the winery’s winemaking program, John and Rob knew they would have to embark on a new quest for fruit-sourcing enhancements if they wanted to raise the quality to greater heights. As a result of a meticulous search, new vineyards were introduced into Jordan’s winemaking program and under-performing vineyards on the valley floor sold, rewarding vintner and winemaker with wines of greater fruit intensity at lower alcohol levels, remaining true to Jordan’s elegant house style.

As the decades unfold, the impact of John’s tenure will be fully unveiled. At the moment, one thing is very clear: Jordan wines have never been better. This relentless quest for higher quality has resulted in a Chardonnay with even brighter stone-fruit flavors, mouth-watering acidity and minerality and a Cabernet Sauvignon wine with a purity of flavors and a silky elegance reminiscent of a Bordeaux grand cru classé.

It’s also abundantly clear that the investments made by both generations of Jordans will continue to benefit wine lovers the world over.


our history


historic timeline

1972 • Tom and Sally Jordan establish Jordan Vineyard and purchase 275 acres in Alexander Valley.

• John, Tom and Sally’s son, is born the same day the deed is signed on their first Alexander Valley property (May 25).

• The Jordans plant first Cabernet Sauvignon and Merlot vines.

1974 • The Jordans decide to start a winery and acquire 1,300 acres in Alexander Valley, today home to the Jordan Estate.

• Architect Bob Arrigoni is hired and construction of the 58,000-square-foot winemaking, warehouse, administration, culinary and hospitality facility begins.

1976 • André Tchelistcheff is hired as consulting winemaker.

• Rob Davis is hired as winemaker.

• Winery is completed one week before harvest begins.

• First Cabernet Sauvignon and Merlot grapes are harvested to create the inaugural vintage of Jordan Cabernet Sauvignon, Alexander Valley.

• Henri Charvet of Aix-en-Provence, France, is hired as executive chef.

• Artist Ralph Colonna commissioned to design the Jordan wine label.

1977 • Jordan plants its first Chardonnay vines in Alexander Valley.

• The Jordans finish interior design of culinary and hospitality facilities on the estate.

1978 • First vintage of Jordan Cabernet Sauvignon labeled “Estate Bottled.” Continues through 1993 vintage.

1979 • First Chardonnay grapes are harvested to create the inaugural vintage of Jordan Chardonnay.

1980 • The inaugural 1976 Jordan Cabernet Sauvignon is released.

1981 • The inaugural 1979 Jordan Chardonnay is released.

1983 • Jordan receives “Best Cabernet in America” award and a platinum medal from the Beverage Tasting Institute in Hyde Park, New York, for its 1979 Cabernet Sauvignon.

1984 • Canada becomes Jordan’s first international market.

1986 • The Jordans bring the first French Coquard sparkling wine press to the United States to begin a sparkling wine experiment, J. The Jordan’s oldest daughter Judy soon expresses interest in running the family’s sparkling wine business.

• Jordan wines are served at the White House President’s and Vice President’s Inaugural Anniversary Dinner Dance (also served in 1988).

1987 • Jordan wines are served at the White House for guest Mikhail Gorbachev, President of the Soviet Union.

• Cabernet Franc introduced to the Jordan Cabernet Sauvignon blend.

1990 • Jordan Cabernet Sauvignon earns no. 1 ranking in Wine & Spirits annual Restaurant Poll (also ranked no. 1 in 1991—1994, 2001—2004, 2008, 2011 and 2012).

• J sparkling production moves from Jordan to its own facility in Russian River Valley.

• Jordan sources its first Russian River Valley Chardonnay grapes from Judy Jordan’s J vineyards.

1993 • Jordan wines are served at the Academy Awards Governors Ball (also served in 1994, 1995 and 1996).

1994 • Jordan loses estate-grown status due to replanting after vines succumb to Phylloxera.

1995 • First Tuscan varietal olive trees are planted on the estate (Frantoio, Leccino and Pendolino).


historic timeline

1996 • First hillside vines planted on the Jordan Estate (Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot).

• Jordan Cabernet Sauvignon transitions to Sonoma County appellation due to vineyard replanting.

• Judy Jordan takes full ownership of J Vineyards & Winery.

1997 • The Jordan Estate vegetable garden is planted.

1998 • Inaugural Jordan Estate Extra Virgin Olive Oil is harvested.

1999 • Jordan harvests first grapes from its estate hillsides.

• Jordan achieves Sonoma Green Business Program certification.

2000 • Additional Cabernet Franc and Petit Verdot vines planted on the estate hillsides.

• Chardonnay transitions to Russian River Valley appellation.

• Jordan achieves Bay Area Green Business Program certification.

2002 • Jordan Cabernet Sauvignon regains its Alexander Valley appellation status.

• Petit Verdot introduced to Cabernet Sauvignon blend.

• Jordan removes all chlorine agents from facility.

• Potable water system is revamped using ultraviolet technology.

2003 • Todd Knoll joins the winery as chef de cuisine to Executive Chef Udo Nechutnys.

2004 • First Spanish Arbequina trees planted on the estate.

2005 • Tom Jordan appoints son John chief executive officer.

• John Jordan hires internal sales management team.

2005 • Jordan Chardonnay begins transition toward less malolactic fermentation to retain its bright acidity and minerality.

• Cabernet Franc vines are replaced with Petit Verdot (replanting continues into 2006).

• Focus on site versus husbandry begins when Jordan’s finest estate hillside fruit is combined with Cabernet Sauvignon grapes grown by Alexander Valley’s top growers.

2006 • Winemaker Rob Davis harvests his 30th vintage at Jordan.

• Jordan transforms its tour and tasting visitor experience.

2007 • Jordan begins energy efficiency initiatives, including new refrigeration, LED lighting retrofits, new piping system, new winery roll-up doors and new heat-reflective “cool roof” for the entire facility.

• Extensive waste water recycling program begins.

• Todd Knoll promoted to executive chef.

2008 • Brent Young joins as viticulturist.

• Jordan joins Wine Industry Efficiency Solutions program to audit energy usage, monitor and implement additional energy-efficiency programs.

• Jordan Estate Rewards program is launched.

2009 • Extensive soil mapping study of Jordan Estate begins to further elevate quality of Jordan Cabernet Sauvignon through precision farming.

• Jordan achieves carbon-neutral energy usage through PG&E’s ClimateSmart™ program.

2010 • Certification process for new Certified California Sustainable Winegrowing program begins.

• Fish Friendly Farming certification process begins.

• Jordan decreases carbon footprint by 24 percent since 2006, continuing to elevate its initiatives to reduce, reuse and recycle.

2012 • Jordan celebrates its 40th anniversary with a cross- country celebration and art competition.

• John Jordan launches the John Jordan Foundation to create opportunities for children to achieve success in school, life and career.

• American made solar panel arrays installed hillside on the estate to satisfy 75% of our energy needs.

• Brent Young promoted to ranch manager.

• Jordan certified as Fish Friendly Farming vineyard.

• Jordan becomes the first winery profiled by Apple Inc. small business for its use of iPads.

Born in Colorado in May 1972—the same day his parents, Tom and Sally Jordan, signed the deed on

their first Alexander Valley property and established Jordan—John Jordan has served as Chief Executive Officer of the winery since October 2005.

The Jordan family permanently moved from Colorado to California in 1979 to live on the winery estate. John attended grade school in Healdsburg and spent many nights and weekends fishing at the winery’s lake. An interest in airplanes arrived during preparatory school, and John earned his Private Pilot Certificate in Sonoma County at age 17. Before leaving home for college, John attained his Commercial Pilot Certificate with Instrument and Multi-Engine Ratings, and type ratings in Gulfstream and Citation aircraft.

John studied economics in college, then attended law school. He is a 1995 graduate of Occidental College in Los Angeles and a 2002 graduate of Empire College School of Law in Santa Rosa, Calif. During college, he continued to feed his passion for flying and received his Airline Transport Pilot License at age 23 (minimum age requirement). While studying law, John also attended graduate school and received a Master of Business Administration degree from the University of San Francisco in 2002. He also served in the military reserves in his twenties and thirties.

After passing the California Bar Examination in December 2002, John joined the Santa Rosa-based law firm where he’d worked as a clerk in college, then opened his own private firm in Sonoma County in 2004. In 2005, John stepped away from


his thriving law practice to oversee day-to-day operations of the family winery. John moved back to the property in 2006, then built a home overlooking the lake where he grew up fishing.

With a commitment to preserving the foundation on which his parents successfully built the Jordan brand–elegant, balanced wines and exceptional hospitality—John has utilized his business acumen and philosophy to reenergize the winery. He has built upon Jordan’s brand equity by fostering a culture of excellence where passionate, knowledgeable people are encouraged to perfect their respective crafts every day. From energy-efficient roofs, solar arrays and water recycling to fruit sourcing, extended bottle aging, soil-mapping studies, iPad integration and the overall hospitality experience, John has elevated the winery’s relentless commitment to quality in every aspect of the business.

In 2010, John co-founded a technology company that specializes in digital wine list solutions for restaurants. He also created the John Jordan Foundation in 2012—a private, charitable foundation focused on income stability and educational attainment, which funds projects in elementary schools for literacy and technology, as well as micro-loan programs for low-income families to launch small businesses.

When not running the winery or traveling the country to champion Jordan wines, John enjoys flying his Piper Cub and fishing for bass on Jordan lake. He also serves as a professor at the Empire College School of Law, and speaks German and Russian. He shares his hillside home with Labradors he adopted from a local shelter.

J o h n J o r d a nC h i e f E x e c u t i v e O f f i c e r

R ob Davis holds the rare distinction in California of serving as winemaker at a singular winery for

more than 35 years. He arrived in the Alexander Valley in 1976 to oversee production of Jordan’s inaugural vintage: a Cabernet Sauvignon made in the Bordeaux style. By 1979, Davis introduced a Chardonnay with the hope of someday discovering in Sonoma County a distinct minerality similar to the great white wines of Burgundy. His tremendous technical background, empirical wisdom, desire for discovery, and meticulous quality standards remain a guiding force in the vineyards and cellars at Jordan.

Immediately after receiving a bachelor’s degree in fermentation science from the University of California-Davis, Davis accepted the winemaker position at Jordan, excited about the opportunity to apprentice under a man considered America’s most influential post-Prohibition winemaker, André Tchelistcheff, who had been hired by the Jordan family as consulting enologist. “I went to two schools to learn about winemaking,” Davis says. “The school at Davis and the school of André Tchelistcheff.”


From 1980 until Tchelistcheff’s retirement in 1992, the two winemakers took trips to countless chateaux, domaines and caves in France that influenced all aspects of winemaking at Jordan. The two became close friends and found that they shared a common philosophy of balanced winemaking, and an appreciation for the relationship between food and wine in everyday life in Europe.

When second-generation vintner John Jordan took the reins in 2005, Davis was thrilled to accept Jordan’s challenge to elevate quality even higher. Fruit sourcing became Davis’s first objective, identifying top growers whose exceptional fruit could complement the best blocks of Bordeaux varieties planted on the Jordan Estate. Davis and the winemaking team also extended bottle age of Jordan Cabernet Sauvignon to two full years beginning with the 2006 vintage, launched an extensive soil mapping study, and decreased the malolactic fermentation on Jordan Chardonnay to retain even more minerality and acidity. His inner scientist keeps experiments constantly in progress in the vineyards, laboratory and cellars.

Davis’s commitment to the timeless qualities of balance and elegance has never wavered. While many winemakers have followed the trend of making overripe, heavily oaked, high-alcohol wines to wow critics in blind tastings, Davis continues to pick his Cabernet Sauvignon grapes at optimal sugar levels that preserve acid and keep alcohols near 13.7 percent. His philosophy of aging in a combination of new and used barrels helps create a wine that is complex but not over extracted. Thanks to Davis’s tenure, the consistent characters delivered in every vintage of Cabernet Sauvignon and Chardonnay—beautiful fruit, silky tannins and a lingering memory—have made Jordan an icon and one of the most popular wines on restaurant wine lists for two decades.

Born and raised in Sacramento, Davis remains active in cooperative research at UC-Davis, the American Society of Enology and Viticulture and the Sonoma County Technical Tasting Group. He is an avid swimmer, cyclist and runner, competing in several triathlons each year. Similar to his mentor, André, he continues to travel throughout the world in an effort to learn more about the miracle of wine.

R o b Da v i sW i n e m a k e r

M aggie Kruse joined Jordan Vineyard & Winery as enologist in 2006. She was promoted to

assistant winemaker in 2009 and works closely with Winemaker Rob Davis to guide Jordan wines from grape to bottle.

Born in Milwaukee in 1983, Kruse grew up in a home where wine was always on the table. Before she was born, her father served as a U.S. Navy officer in the San Francisco area and fell in love with the climate and culture of the region. Frequent family vacations to Napa and Sonoma wine country peaked Kruse’s interest in a winemaking career. Fascinated by science at an early age, she also attributes her father’s work at Miller Brewing Company to influencing her curiosity for the science of fermentation.

Kruse moved to Napa Valley at age 17 immediately after high school graduation, driven by her fledgling passion. She studied at Napa Valley College while waiting for acceptance into University of California, Davis.


Internships were tackled between quarter semesters at UC-Davis, and her first harvest at Clos LaChance reaffirmed her belief that she was destined to make wine. At UC-Davis, Kruse also worked in the laboratory of respected sensory scientist Dr. Hildegarde Heymann—an invaluable opportunity that developed her sensory analysis skills.

After graduating from UC-Davis in 2005 with a bachelor’s degree in viticulture and enology, Kruse worked for John Jordan’s sister Judy at J Vineyards & Winery, before transitioning to the laboratory at Jordan.

As assistant winemaker at Jordan, Kruse oversees all aspects of quality control in the laboratory and cellars, such as fermentation monitoring, tank and lot organizing, bottling, labeling and cork selection. With Davis constantly visiting the vineyards, Kruse helps to guide every wine lot through the fermentation process with daily testing at the winery. Her dedication to quality has taken her to Portugal twice to learn hands-on about cork making and to the forests of Bordeaux to study barrel crafting.

“I am constantly amazed how Rob can remember each and every harvest in vivid detail,” Kruse says of her mentor. “He has an answer for everything, and it’s so exciting to learn from someone everyday with his extensive knowledge and experience.” Kruse’s favorite part of her job is tasting wines, watching each lot develop over the course of its life from vine to bottle.

She resides in Windsor, Calif., with her husband. When a rare slow time occurs for the winemaking team, she enjoys traveling and playing golf.

M a g g i e K r u s eA s s i s t a n t W i n e m a k e r

RegionLocated at the northern end of Sonoma County, Alexander Valley is a long, narrow winegrowing region defined by the Russian River winding up its west side and Mayacamas Mountains lining its eastern borders. Veteran vintners group the region’s vineyard terrain into four categories: valley floor, first bench, second bench and hillside. While Alexander Valley’s warm, inland locale is most suitable to Bordeaux grapes, its gentle benchland slopes, or “cotes” as they’re called in France, are visually more reminiscent of Burgundy. Quality Cabernet Sauvignon grapes thrive from the benchlands to the rolling hillsides and mountain ridges, thanks to the valley’s inland locale and its diverse array of soils rich in calcium, gravel, sand and clay.

Concept of CruGrand cru classé wines of Bordeaux were built around a rigorous classification system, and we believe new-world winemaking that honors our old-world peers should be no different. Sonoma County may be nascent in its quest to identify the premier vineyard slopes of our regions, but Jordan is committed to leading this effort in earnest, honoring our peers in Bordeaux.


t h e v i n e y a r d s : a l e x a n d e r v a l l e y

TerroirsValley Floor – Similar to France, the more common, “village” level wines are grown in the lower elevation “valley floor” areas of Alexander Valley. Valley floor vineyards are situated on low-lying parcels south of Geyserville and west of the river, the latter of which has sculpted the soils into sandy, alluvial loams with higher levels of clay and excessive nutrients. These soil types promote high vigor, which is undesirable for crafting cru-quality wines. The first estate vineyards of Jordan were planted in these areas before experience, technology and tenacity steered us to the benchlands and hillsides.

Benchland – From the river banks, Alexander Valley’s landscape gradually rises east into subtle benchland slopes, where soil profiles change to a dark, gravelly, sandy loam, balanced in nutrients and organic matter—the result of mountain soils gradually eroding downhill over millennia to deposit layers of rich soils in the benchlands. These soils, primarily Yolo and Cortina, are well-drained due to their sloping elevation and minimal amount of clay; they also possess the ideal calcium-magnesium ratio required for high-quality Cabernet Sauvignon. Cortina’s added gravel texture helps create wines with rich tannins and purity of varietal character. The valley’s first bench snakes along the west side of Highway 128 with its gentle slopes barely noticeable as it rolls into the second bench. These two benchlands create long, lingering swaths of vineyard slopes with soil expressions similar to Saint-Julien in Bordeaux: soils that elicit soft tannins and intense aroma in Cabernet Sauvignon grapes. Our winemaker considers 80% of the vineyard parcels in the valley’s benchlands to be of premier-cru quality, the majority of which are clustered in the middle of the valley at the base of the mountains—the heart of Jordan’s Cabernet Sauvignon program. But the quality comes not from the slope of the vineyard, but directly from the soil’s depth and composition.

hillside – The dramatic eastern hillsides abutting the Mayacamas Mountain Range possess an exquisite profile of soil that drains extremely well and shares a favorable composition that optimizes mature flavors for Cabernet Sauvignon. In these areas, Bordeaux variety grapes achieve a higher quality of tannin and intense blackberry fruit. Varying in height from 300 to 800 feet above sea level, these vineyards receive slightly more sunshine because the fog line burns off quicker at higher elevations—but their stressed soil conditions on the slopes extends the maturation a week to two weeks longer than the benchlands and valley floor.

With these diverse terroirs, the winemaking team can assemble a quilt work of fruit dimensions—a mosaic of mature tannins that supply intense blackberry aroma and layers of tannin, giving broad flavors to the wine’s palate and contributing to a long finish.

Fruit SelectionOur grapes hail from a collection of roughly 60 vineyard blocks—from our estate hillsides in the southern Alexander Valley to about a dozen family growers in the benchlands and hills east of Geyserville (primarily situated on the left bank of the Russian River) and two exquisite hilltop vineyards just outside the appellation. Scouring country roads and vineyard slopes seeking the perfect combination of soil, rootstock, clone and climate, Davis continues adding new brush strokes to the tapestry of each vintage with distinct vineyard blocks that comprise the final Jordan blend. Guided by a philosophy that has steered the world’s greatest wine estates for centuries—the origin of cru-level vineyard quality is the soil—Davis uses his deep understanding of the region’s vineyards to identify cru-quality plots of ground. Living in Alexander Valley for more than 35 years, his long-term relationships with the region’s cadre of family growers and pay-for-performance approach have allowed Jordan to secure some of the finest grapes grown in our neighborhood. The diversity of our collection of crus—estate vineyard blocks that have more clay-rich soils like the Right Bank of Bordeaux and family grower parcels on mid-slope, well-drained vineyards with mineral-rich, gravelly soils reminiscent of Bordeaux’s Left Bank—gives our wine a silky complexity found only in the great first growths of the world.


t h e v i n e y a r d s : a l e x a n d e r v a l l e y

Jordan EstateJordan Estate has 112 acres of Bordeaux varieties under vine, divided into 20 individual blocks: roughly 81 acres of Cabernet Sauvignon, 24 acres of Petit Verdot, four acres of Merlot and three acres of Malbec. The oldest vines were planted in 1996 with additional plantings in 2005 (primarily Petit Verdot) and 2011 (Malbec and Petit Verdot). Using results from an extensive soil mapping study, our vineyards are micro-farmed according to soil type, texture and water-holding capacity: irrigation, cover crops, thinning and other farming practices change within a single acre and even a single row. Our vineyards are sustainably farmed, and Jordan Estate is Fish Friendly Farming certified since 2012.

Côte de JordanWinemaker Rob Davis fondly refers to a clustered collection of our extraordinary vineyards as the “Côte de Jordan.” Situated in the center of the Alexander Valley appellation just east of Geyserville at the base of the Mayacamas Mountains, these 40 vineyard blocks dot the region’s cru-quality benchland slopes. Each vineyard has its distinct nuances, enhanced by well-drained soils and perfectly balanced with minerals and nutrients.

Two tiny hilltop vineyards outside the appellation complete the collection: a parcel in the Dry Creek Valley overlooking the town of Healdsburg produces Cabernet Sauvignon grapes that exude dark berry flavors and ripe tannins, while a Cabernet vineyard in cooler Mendocino County yields grapes bright in acidity and blackberry fruit, bringing further dimension to our food-friendly style of wine.

u Jordan Estate, hillside, southern Alexander Valleyv Côte de Jordan grower, hillside, middle Alexander Valleyw Côte de Jordan grower, benchland, middle Alexander Valleyx Côte de Jordan grower, hillside, middle Alexander Valley

Centuries ago, French vignerons realized the importance of soil and site in making wines of true greatness. After decades of research and experimentation, we now follow the lead of our European peers. By blending the nuances of these distinct crus, Jordan Cabernet Sauvignon develops the intense, dark-fruit flavors and silky tannins synonymous with the great grand cru classé wines of our ultimate benchmark, Saint-Julien. Honoring the cotes and crus of the new world has transformed Jordan into a modern classic of incomparable quality: an assemblage of single-vineyard-quality wines blended into one bottle.

u

v

x

w

RegionLocated in the middle reaches of Sonoma County, Russian River Valley encompasses 150 square miles of bucolic pastures, orchards, vineyards and townships. The region’s climate is sculpted by seasonal fog that ebbs and flows from the Pacific Ocean near its western boundary. These weather patterns are ideal for cool-climate varieties, particularly Chardonnay, affording grapes uncommon depth and richness while still maintaining bright, natural acidity.

EvolutionWinemaker Rob Davis transitioned from Alexander Valley Chardonnay grapes exclusively to Russian River Valley in 2000, seeking to capture the stone fruit flavors, vibrant acidity and minerality associated with the region’s Chardonnays—characteristics found in his benchmark Burgundies: Puligny-Montrachet and Meursault.

Fruit SelectionThe final blend of Jordan Chardonnay begins with nearly 20 different vineyard blocks from eight sites on the east side of the Russian River with gravelly, well-drained soils. These Russian River Valley vineyards are situated just 15 miles southwest of Jordan Estate yet enjoy temperatures up to 20 degrees lower than neighboring Alexander Valley. Some of the region’s most notable vintners, including Copain, Paul Hobbs, Dave Ramey, Kistler and Martinelli, either neighbor our sites or source from the same vineyards. The exposed gravel deposits of these vineyards help give Jordan Chardonnay its elegance, minerality and lush, lingering finish. Working closely with our growers, Rob Davis adapts every minute detail of nurturing vines based on constant changes during each growing season. His long-term relationships with our extended family and historical experience with each river benchland vineyard ensure grapes are grown to our standards and new vines planted to our specifications. Vines range in age from three to 35 years with a variety of Dijon and UC-Davis clones.


t h e v i n e y a r d s : r u s s i a n r i v e r v a l l e y

As stewards of an estate with three-quarters of its acreage dedicated to natural habitat, we take into account the impact every viticultural and winemaking decision has on the native ecosystems under our care.

VineyardsIn the vineyards, our team works year-round to preserve the sustainability of our land. Every year after harvest, a diverse array of cover crops are planted, each matched to a specific soil type to improve soil health and promote insectary growth. We make our own compost from pomace and other winemaking by-products, and return vine and tree prunings to the ground each winter to add another layer of natural compost. Organic fungicides are utilized to combat ailments when necessary. Introducing beneficial insects in the summer, if needed, assists the myriad bird species that live along the two lakes near our vineyard blocks. We’ve erected boxes for raptors that prey on harmful vineyard critters and select vineyard supplies based on recyclability. During the warmest days of summer, grapevines are irrigated with recycled water reclaimed from the winery cellar. Beginning in 2009, we upgraded our hillside irrigation system to target specific soils, decreasing water and electricity use while strategically targeting specific soil zones with water only when needed. Electronic devices monitor vineyard blocks from iPhones, iPads and computers, increasing reaction time to farming needs while minimizing the number of times vehicles enter the vineyard ecosystem. Chardonnay grapes are hand-harvested at night, which reduces the amount of energy needed to chill the juice during cold settling prior to fermentation. Harvesting Cabernet Sauvignon grapes at cool temperatures aids in the cold-soak process, while reducing energy use in the tank room. Fish Friendly Farming certification was achieved in 2012, and Certified California Sustainable Winegrowing program is in progress.

WineryAt the winery, decreasing our impact on the environment has remained a guiding focus for decades. Boston ivy has covered our chateau’s exterior walls since the late 1970s, absorbing heat and aiding cooling systems. In 1999, Jordan was among the first wineries certified in the Sonoma Green Business Program, which was founded in 1997. Certification in the Bay Area Green Business Program was achieved in 2000. We removed all chlorine agents from the facility and revamped the potable water system using ultraviolet technology. More efficient nitrogen generators were installed to capture nitrogen from ambient air to reuse as an inert gas in during wine bottling. Soon after John Jordan took the reins in 2005, we began an extensive, six-year energy efficiency program with the goal of reducing our use of energy and natural resources to the lowest possible levels. Installing new energy-efficient “cool roofs,” refrigeration units, warehouse doors, pre-insulated COOL-FIT® piping systems, USES® Power Shaver technology and LED lighting helped us achieve our initial energy-reduction goals. Extensive waste water reclamation systems were built to recycle our process water for landscape and vineyard irrigation. Recycling of various products, such as lees, cardboard, glass, plastic and aluminum, became a standard procedure. PG&E’s ClimateSmart™, an innovative program that balanced out the winery’s greenhouse gas (GHG) emissions through environmental conservation, restoration and protection, certified our energy usage carbon neutral in 2009. All of these efforts helped us decrease Jordan’s carbon footprint by 24 percent—the equivalent to planting 74 acres of pine or fir trees. Once our energy use was decreased, an intricate collection of solar arrays were mounted to our hillside behind the winery in 2012 to harness sunshine to power 75% of our electricity needs. Additionally, wines purchased in our retail area are packaged in reusable totes made from recycled materials, and standard-sized bottles are shipped in recycled cardboard shippers.

We understand that what is best for the Earth is ultimately best for our wines. We strive to honor in the bottle what nature so beautifully displays through the soil, the climate and the vine. With sustainable practices at the heart of our business, we hope to carry on this expression of responsibility to the environment so that the enjoyment of our wines continues for generations to come.


sustainability


2 0 1 0 c a b e r n e t s a u v i g n o na l e x a n d e r v a l l e y

T he 2010 growing season, like many, had its interesting variety of cool and warm weather. Our 2010 Cabernet Sauvignon is defined by the success of key fruit sources we have been

particularly focused on since 2005. This is truly a benchmark year that showcases our desire to get better each vintage.” —Rob Davis, winemaker

Winemaker’s Tasting NotesAromas of blackberry, blueberry and cassis mingle with hints of violet and dark chocolate to seduce and intrigue. The palate is inviting and silky, with a vivid core of cassis that defines every sip, balanced by a backbone of acidity and a smooth tannin structure. This wine’s never-ending, layered finish makes it enjoyable now or cellarworthy through 2026. Decant prior to serving to further accentuate the aromas and flavors.

Chef’s Pairing SuggestionsThis wine’s lush fruit texture, bright acidity and low alcohol make it a natural go-to for food and wine pairings. The 2010 Jordan Cabernet Sauvignon carries such an elegance and textural evolution from the palate through the finish that myriad pairing options present themselves—from grilled Cornish hens, duck confit and veal tenderloin to Sonoma lamb, roasted venison and dry-aged beef.

Harvest Dates:October 2–27, 2010

Vineyards:Roughly 60 vineyard blocks from both the Jordan Estate and more than a dozen family growers.

Fermentation:Lots kept separate by vineyard; 21 days extended maceration; every lot reevaluated after primary fermentation; malolactic fermentation completed in upright oak casks for 24 days.

Cooperages:Seven French and two American barrel coopers selected based on blind tastings and 2010 vintage flavor profile; primarily medium toast.

Ageing:12 months in 74% French and 26% American oak barrels; 39% new oak (67% French, 33% American). Bottle aged an additional 21 months prior to release.

Selection: Post malolactic fermentation, individual lots were blind tasted and ranked, then assembled into our “barrel blend.” After one year in barrels, the “barrel blend” was reassessed and only top lots were combined for the final master blend.

Varietal Blend:76% Cabernet Sauvignon, 16% Merlot, 7% Petit Verdot, 1% Malbec

Appellation: Alexander Valley

Regional Sources: 85% Alexander Valley, 12% Mendocino County, 3% Dry Creek Valley

Final Analysis:Alcohol: 13.8%; T.A.: 0.64 g/100mL; pH: 3.50; R.S.: 0.03%

Bottling Dates: June 5–July 13, 2012Filtered before bottling

Release Date:May 1, 2014


2 0 0 9 c a b e r n e t s a u v i g n o na l e x a n d e r v a l l e y

T he 2009 Jordan Cabernet reminds me of a great symphony— it hits all the right notes. Clearly the direction of our fruit sourcing is paying off in enormous dividends. We have

dreamed about making a wine like this for so long; we are ecstatic! —Rob Davis, winemaker

Winemaker’s Tasting NotesVisually stunning with a deep garnet-ruby hue, this wine possesses an unprecedented elegance of fruit expression, lively acidity, tannin structure and oak integration. Aromas of blackberry, black cherry and cassis are supported by subtle hints of baking spice and vanilla from oak aging. The mouthfeel is soft, silky and robing with a seemingly never-ending finish. Enjoy now or cellar through 2025. Decant prior to serving to further accentuate the aromas and flavors.

Chef’s Pairing SuggestionsThe incredible balance of acidity, varietal fruit character, silky tannin structure and restrained alcohol makes this vintage unparalleled in its versatility on the dinner table. It carries the depth and body to hold up to a marbled rib-eye and the finesse and elegance to gracefully accompany the leaner filet mignon. Grilled, braised or roasted, lamb, venison, pork, chicken and duck also make for perfect pairing material—the possibilities are only limited by the imagination.

Harvest Dates:September 17–October 22, 2009

Vineyards:Roughly 60 vineyard blocks from both the Jordan Estate and more than a dozen family growers.

Fermentation:Lots kept separate by vineyard; 21 days extended maceration; every lot reevaluated after primary fermentations; malolactic fermentation completed in upright oak casks before assemblage to create our “barrel blend.”

Cooperages:Nine French and five American barrel coopers selected based on blind tastings and 2009 vintage flavor profile; primarily medium toast.

Ageing:12 months in 77% French and 23% American oak barrels; 34% new oak (64% French, 36% American). Bottle aged an additional 21 months prior to release.

Selection: Post malolactic fermentation, individual lots were blind tasted, ranked and underperformers sold to the bulk market. After one year in barrels, additional lots were declassified and sold to further elevate quality of the final master blend.

Varietal Blend:75% Cabernet Sauvignon, 19% Merlot, 5% Petit Verdot, 1% Malbec

Appellation: Alexander Valley

Regional Sources: 85% Alexander Valley, 10% Mendocino County, 3% Dry Creek Valley, 2% Sonoma Mountain

Final Analysis:Alcohol: 13.5%; T.A.: 0.62 g/100mL; pH: 3.57; R.S.: 0.02%

Bottling Dates: June 2–July 14, 2011Filtered before bottling


Growing SeasonThe 2009 growing season commenced with an unseasonably warm spring and continued with an unseasonably cool summer and fall. Although Mother Nature delivered a non-threatening reminder of the devastating 2008 frosts, the green tissue of the newly exposed buds in March pushed through unscathed. The otherwise mild spring led to a healthy bloom in April, followed by a beautifully successful fruit set in May. Temperatures throughout summer remained favorably cool with no major heat spikes, allowing for a ripening season that can best be described as “even”—a simple word that means everything to a grower. The cooler climate slowed the ripening process, allowing the grapes to develop a greater depth of color, a more vivid varietal fruit character and silky elegant tannins while keeping sugar levels low and acids high. Rain in the forecast for mid-October attempted to dictate the timing of the harvest, and while nearly 4 inches fell on October 13, the decisions made in the vineyard to counter the precipitation allowed for some of the best fruit we have ever seen to be delivered to our sorting tables.

VineyardsThe final blend of 2009 Jordan Cabernet Sauvignon began with more than 60 different vineyard blocks—from our estate hillsides in the southern Alexander Valley to about a dozen family growers in the benchlands and hills east of Geyserville (primarily situated on the left bank of the Russian River) and two exquisite hilltop vineyards just outside the appellation. Each of these blocks was chosen for its potential to yield fruit of the highest quality and utmost finesse. Well-drained soils with the ideal calcium/magnesium ratio are a prerequisite in this selection process, but also of importance are the rootstock, grape variety clone, and vine row direction and spacing to best match the composition of each piece of land. The selection of a vineyard block is just the beginning; even if the grapes are chosen to be harvested, there are many more checkpoints to pass through before potentially becoming a component of Jordan’s final blend.

ViticultureAlthough the vines made it through the early months without frost damage, the crew remained cautiously optimistic and endured a few sleepless nights, poised to respond; an experienced vineyard manager knows all too well that Mother Nature is in control at all times. While the evenness of the bloom and fruit set enabled the crew to make fewer passes through the vines than in 2008, precision viticulture was still practiced on a row-by-row and even on a vine-by-vine basis to make minute adjustments, ensuring that every cluster was ripening at a uniform pace, and held the perfect balance of fruit expression, acidity and tannin structure. Moderate temperatures persisted throughout the summer months—not too hot, not too cold. In response to these ideal growing conditions, the leaves of the vines were judiciously thinned—enough to allow the clusters to receive the sunlight and warmth needed to fully develop, but not too much that they would burn in the case of a heat spike. After the October 13 rain, the leaves were thinned out even more to promote the drying of the remaining clusters on the vines before their harvest. 2009 was a beautiful grape growing season.

HarvestFour inches of rain in the forecast for mid-October would usually be a sobering blow to an otherwise perfect growing season. Due to the detail-oriented viticulture practices precisely complementing the 2009 weather, most of the fruit from each of the 60-plus vineyard blocks had reached physiological maturity by October 12—the day before the rain. After the clouds parted, sunny skies dried out the remaining clusters and gave them the last burst of energy they needed to reach that “sweet spot” balance of sugar density, acid and tannin structure. The last grape hit the sorting table on October 22, giving a final average Brix of 24.3°.

2009 alexander valley vintage report



2 0 1 2 c h a r d o n n a yr u s s i a n r i v e r v a l l e y


Vineyards:Roughly 20 vineyard blocks from eight small growers.

Fermentation:Clusters destemmed and gently pressed at night to extract freshness and acidity while avoiding astringent phenolic character from the skins. Inoculated and fermented 12 days in roughly two-thirds French oak barrels and one-third stainless steel. Malolactic fermentation limited to 29%.

Sur Lie: Ten weeks of sur-lie aging with some of bâtonnage to heighten the creamy texture of the mid-palate.

Cooperages:French oak barrels from eight coopers were chosen based on tightness of grain, low tannin potential and light toast levels, allowing the fruit profile to shine.

Ageing:100% French oak for 6.5 months; 42% new oak

Selection: Double-sorting of grapes (in vineyard and at winery); press cuts done by taste to preserve purity of free-run juice flavors.

Varietal:100% Chardonnay

Appellation: 100% Russian River Valley

Final Analysis:Alcohol: 13.7%; T.A.: 0.75g/100mL; pH: 3.34; R.S.: 0.05%

Bottling Dates: June 10–27, 2013Fined and filtered before bottling


P erfection is a noble pursuit, but as a winemaker, your only hope is to come close. The 2012 growing season—although

maybe not perfect—was so close, it was a dream year. I think the 2012

Jordan Chardonnay is about as close to Burgundy as we’ve ever come.”

—Rob Davis, winemaker

Winemaker’s Tasting NotesAromas of fresh Fuji apple and Asian pear entice the nose, laced with intriguing hints of lemon custard, flint-like minerality and a subliminal caress of integrated vanilla and baking spice from thoughtful time in French oak. The mid-palate is creamy and complete with a firm acidity that carries through the persistent finish. Jordan’s 2012 Chardonnay sets a new benchmark for future vintages.

Chef’s Pairing SuggestionsThe 2012 Jordan Chardonnay is the ultimate pairing wine at the dinner table, acting as a complement, contrast or bridge to vast flavors. Expressions of clean and precise fruit, a vivid backbone of acidity and subtle oak nuances are its key components to versatility. From halibut ceviche, abalone tiradito and grilled sand dabs to soft-shell crab, garden tempura and grilled chicken, the options are limitless.


2 0 1 1 c h a r d o n n a yr u s s i a n r i v e r v a l l e y


Vineyards:Roughly 20 vineyard blocks from eight small growers

Fermentation:Clusters destemmed and gently pressed at night to extract freshness and acidity while avoiding astringent phenolic character from the skins. Inoculated and fermented 14 days in two-thirds French oak barrels and one-third stainless steel. Malolactic fermentation limited to 30%.

Sur Lie: Three months of sur-lie aging and five weeks of batonnage to heighten the creamy texture of the mid-palate.

Cooperages:French oak barrels from nine coopers. Tightness of grain and toasting levels are specifically tailored to individual vintage characteristics.

Ageing:100% French oak for 6.5 months; 49% new oak

Selection: Triple sorting of grapes in vineyard and at winery; press cuts done by taste to preserve purity of free-run juice flavors.

Varietal:100% Chardonnay

Appellation: 100% Russian River Valley

Final Analysis:Alcohol: 13.5%; T.A.: 0.75g/100mL; pH: 3.29; R.S.: 0.05%

Bottling Dates: July 23–August 17, 2012Fined and filtered before bottling


E ach vintage requires attention to areas of winegrowing and winemaking that vary from year to year. 2011 was one of those challenging years where empirical wisdom and agility were

needed to overcome the obstacles Mother Nature handed us. Another winemaker asked me how our harvest was going in October 2011, and I replied, “I had to use all 36 years of experience to make quality wine this

year.”

—Rob Davis, winemaker

Winemaker’s Tasting NotesThe 2011 Chardonnay is an elegant expression of a vintage that wanted anything but to be tamed. Aromas of freshly cut Fuji and Granny Smith apples, stone fruits and white flowers lead to vibrant minerality and bright fruit flavors. The creamy mid-palate is framed by well-integrated French oak and lively acidity that carry through to a refreshingly long finish.

Chef’s Pairing SuggestionsWith an ability to accentuate flavors in a broad range of cuisines, 2011 is perfect for the table. It carries the brightness and acidity to stand up to ceviche and raw oysters, as well as the roundness to complement crab or shrimp. The depth and mid-palate allow it to accompany grilled or roasted chicken, pasta with cream sauce, and white-fleshed fish such as halibut or sole.

Growing SeasonGrowers laugh or cry with the weather—this is the romance of the industry. Several nights of near-freezing temperatures during the first half of April meant several sleepless nights for both growers and winemakers. While we slipped through this frost-threat unharmed, Mother Nature quickly put us in place with an untimely rain we could do nothing about. Spring is a very delicate time for developing vines. These mid-May showers during bloom intercepted the pollen, drastically decreasing the success of plant fertilization, leading to an overall 35% reduction in crop. Although the loss in yield was one reason the 2011 vintage was dubbed the “vintage of long faces” for growers, the berries that did set enjoyed the benefits of a perfectly moderate summer temperatures—not too hot and not too cold. The maturation was slow and even, allowing for the Chardonnay grapes to develop a brighter aromatic varietal fruit character, backed with classic Russian River minerality, while retaining their natural acidity and keeping sugar levels low. The risk of slower ripening is not achieving full physiological maturity of the fruit before the commencement of the fall rains—this risk nearly became a reality in 2011 with two more untimely rain showers in early October. Fortunately, our well-drained vineyard sites and viticultural practices brought the Chardonnay grapes into perfect balance just before the rain started as the last grape passed through the sorting table just as the first drop fell. Déja vu of the 2010 harvest.

VineyardsThe final blend of Jordan Chardonnay begins with nearly 20 different vineyard blocks from eight sites on the east side of the Russian River with gravelly, well-drained soils. The exposed gravel deposits of these vineyards help give Jordan Chardonnay its elegance, minerality and a lush, lingering finish. Working closely with our growers, Winemaker Rob Davis adapts every minute detail of nurturing vines based on constant changes during each growing season. His long-term relationships with our extended family and historical experience with each river-benchland vineyard ensure grapes are grown to our standards and new vines are planted to our specifications. Vines range in age from three to 35 years with a variety of Dijon and UC-Davis clones.

ViticultureAssessing the devastating results of the mid-May rain showers was sobering for growers, but any experienced grower knew that the only option was to make the most of the remaining fruit. Every resource available was utilized to analyze situations in each vineyard and react swiftly to preserve the integrity of the developing grapes. Focus was put on canopy management to precisely adjust the sun exposure needs of each vine. Leaves were thinned from the eastern morning-sun side of the vines to encourage ripening while the leaves covering the fruiting zone were left untouched on the western afternoon-sun side to prevent sun-burn. In addition, fruit was dropped from week shoots, only adding to the diminished returns from Mother Nature. By late September, the precision viticulture paid off, as the maturity level of the grapes was uniform within the individual vineyard blocks.

HarvestHarvest of the 2011 Chardonnay was perfectly timed. The grapes of the 20 different vineyard blocks reached physiological maturity and were picked at an average Brix level of 23.5° from September 26 to October 10, just before the rain began. All fruit was hand-picked in the coolness of the early morning hours before sunrise, ensuring that the beautiful acidity and bright aromatic character of the 2011 Chardonnay fruit was maintained. A pre-sorting was performed in the vineyard to remove any clusters that did not meet our standards.


2 0 1 1 r u s s i a n r i v e r v a l l e y v i n t a g e r e p o r t

Since the wine & spirits magazine restaurant poll’s inception in 1990, Jordan Cabernet Sauvignon and the Jordan brand have received consistently high ranking, reaffirming our place on the tables of America’s finest restaurants.


Now in its 25th year, the Restaurant Top 50 tracks America’s shifting tastes. Beyond tracking brand loyalty, the annual Top 50 list provides insight into contemporary trends—many sommeliers indicated that cabernet’s popularity surged in 2013.

To compile the Restaurant Top 50, restaurants were asked to list the ten wines that sold best during the final quarter of 2013. Wineries are ranked by mentions per 100 responses.

r e s t a u r a n t p o l l r a n k i n g : t w e n t y f i v e y e a r s a t t h e t o p

YEARTOP 50

BRANDSCABERNET

SAUVIGNONCHARDONNAY

2014

2013

2012

2011

2010

2009

2008

2007

2006

2005

2004

2003

2002

2001

2000

1999

1998

1997

1996

1995

1994

1993

1992

1991

1990

10

—

7

5

5

7

15

5

11

10

7

10

11

14

26

14

9

14

12

—

18

12

7

8

9

2

5

3

4

10

3

3

1

5

5

4

4

2

3

6

5

5

4

4

5

4

4

3

3

3

1

1

1

1

6

2

1

2

2

2

1

1

1

1

2

2

2

2

2

2

1

1

1

1

1

Share comments and photos from the event.Ask questions about wine, food or travel.

Watch our behind-the-scenes videos.

facebook.com/jordanwinery | twitter.com/jordanwinery | blog.jordanwinery.com

join us on our journey

Wine is social. Join the conversation.

Documents

winery fact sheet - Jordan Vineyard & WineryProgram (1999) and in the Bay Area Green Business Program (2000). Our winery energy use was certified carbon neutral in 2009 and solar arrays