Jordan Winery, now led by second-generation vintner John Jordan and winemaker Rob Davis, was established in 1972 and truly is a rock star winery. The history and prestige of Jordan has long fascinated me, especially since they only make two wines, an Alexander Valley Cabernet and a Russian River Chardonnay. It’s a testament to their winegrowing and winemaking that they’ve been successful for so long.
Ever since I began participating in wine social media in 2010, Jordan has been on my radar. I remember buying a bottle of Jordan Chardonnay three or four years ago to participate in a virtual tasting. Two years ago, I was invited to participate in a similar virtual tasting when I was staying in nearby Santa Rosa, but I was booked at other wineries that day and evening, so I unfortunately had to bow out. At a couple of wine bloggers’ conferences, I attended Jordan’s after parties and enjoyed the wines. In 2014 when I moved to Napa, Jordan must have had me on their radar, too, as I received an invitation to their Spring at Jordan annual release party, which I wrote about here. Just a couple of weeks ago, I was invited back to this year’s party on May 16 and I couldn’t be more honored to participate again.
This year’s party, themed The White Party, was even more enjoyable than the year before. The food offerings were quite astounding: luscious breads, cheeses, charcuturie, and desserts, as well as brick oven pizzas, fresh vegetables, raw oysters, caviar, tuna, and even bone marrow! The food and festivities were accompanied by a band, corn toss, Jordan’s new releases – the 2011 Cabernet and 2013 Chardonnay – and a few wines from their library collection. As much as I enjoyed all of the wines, the one that really stood out for me was the 2013 Chardonnay. I was smitten at the first sip.
The 2013 Chardonnay, sporting Jordan’s new label, is a beautiful example of Russian River Chardonnay and a steal at only $30. The grapes, harvested at night, come from 18 vineyard blocks east of the Russian River. The clusters were destemmed and pressed at night. Fermentation took place for 14 days in two-thirds oak barrels and one-third stainless steel, followed by two months of sur lie aging and bâttonage. The wine was then aged six months in 100% French oak, 40% new, and bottled using Jordan’s state-of-the art bottling line. The result is the best Jordan Chardonnay I’ve tasted to date. It demonstrates layers of tree, stone, tropical, and citrus fruits – such as green apples, pears, melon, passionfruit, and lemon – and nice minerality. The mouthfeel is decadent, the acidity lively and refreshing. It paired perfectly with everything I ate at the party, even the raw oysters and caviar. I agree with Rob Davis when he says, This vintage is truly epic.
If you’d like to learn more about this vintage of Chardonnay, Jordan has created a tasting note video with Rob Davis.
Thank you to Jordan for the invitation to enjoy their hospitality, food, and wine again this year. I am looking forward to my next opportunity to experience the magic of Jordan Winery.