Posts Tagged ‘Jordan Winery’
It seems I am forever playing catchup on giving wineries the recognition they deserve on Simple Hedonisms. Certainly I do a lot more mentions in the social media realm of Twitter and Facebook, to my active following, but they are long overdue for a review.
About Jordan Winery: Showcasing Sonoma At It's Finest
Jordan is an extraordinary winery in many ways, and a rare breed in many as well.
Focus: Jordan only makes two wines, something incredibly rare for a winery of any size. An elegant Chardonnay, and a 'less masculine' Cabernet Sauvignon.
Tradition: Founded in 1972 by Tom Jordan, now run by son John Jordan, the winery has a well earned reputation for its elegance,
world class wines,
and customer service. Its also one of the rapidly disappearing 'medium size wineries. Not a boutique winery making 5000 cases, and not a giant making 1 Million cases a year, but the difficult ~90,000 case range that has a unique set of challenges competing on either side.
Wineries in this size category continue to sell and merge, or in some cases over the years, dramatically downsize and spin off. Jordan continues to adapt, innovate, and do well.
Innovation: Jordan is a winery to watch for their innovative marketing, writing, and award winning video blog. John Jordan has done a noteworthy job hiring and enabling Lisa Mattson, Executive Director of Communications.
Lisa blazes a trail for the rest of the industry to follow. (Why wineries don't recognize marketing staff on their 'people page' still eludes me.)
Do read and follow: http://blog.jordanwinery.com/
Hospitality: I have witnessed the Jordan experience both as a consumer and wine industry/trade, and its always warm, impeccable, and high class, but lacking 'other valley' pretention – aka Sonoma at its finest. I am fortunate enough to receive media invitations several times a year to Jordan events, and even in a world where these eventually can become a bit tedious, am grateful for the invitation, and look forward to the experience. Jordan's kitchen, and Todd Knoll Executive Chef are amazing – you are in for a treat if ever here for a meal.
In Defense of Chardonnay
It's a bit ironic that as a person noted for his love of Rhone and off the beaten path varietals, that I have championed chardonnay. Why? I actually respect and like almost all wine varieties, and think we have sometimes lost our way, or forgotten how diverse wine can, or should be. Few varietals express such a wide range of diversity as chardonnay – you need only be open mind, look around a bit, and taste more – its worth the adventure.
Yet, I had to drag people, including industry professionals, to my chardonnay tasting this summer (at which Jordan poured.) At the tasting, by design, I featured non traditional California chardonnay – that classic bigger oak & buttery chardonnay made popular by Kendall Jackson, Rombeur and others. Without a doubt , this style appeals to the masses and dominates chardonnay sales. However, it represents only one possible style of many that chardonnay is capable of, and not only produced in Burgundy and Chablis, France, but by many small vintners here in California.
For more on Chardonnay, and how people CAN change their opinions see:
To The Eye: Clear pale to medium yellow.
On the Nose: Green apple, Meyer lemon, honeysuckle, pineapple
In The Mouth: – A delight. Great acidity, clean crisp mouthfeel with good weight mid palate. This chardonnay delivers as a stand alone, or paired with white meats and fish, salads, and cheeses.
Recommendation: Highly Recommend. Not your standard California 'cougar juice' (a term used to refer to Rombauer like oaky, buttery chardonnay) and also not as bright as an unoaked chardonnay – thus a more versatile wine overall. Buy and consume, (especially during Holiday season, pairs great with turkey.) Or cellar a few bottles as well, a well made chardonnay, with good acidity will age well.
92 Points, Outstanding.
Where to Buy: Jordan has distribution throught the country in wine shops and restaurants. You may also buy it online at http://store.jordanwinery.com/ . $29 retail. Media Sample.
Vinification Notes: Chardonnay is a extremely diverse wine grape with huge variation in results based on winemaking tools. Learn to identify what's been done and what you like, to better appreciate this varietal.
Cold fermentation occurred in French oak barrels (with one quarter in stainless steel). After three months of sur-lie aging and batonnage, the wine underwent only 36% malolactic fermentation to retain its bright acidity. With a portion resting in stainless steel, the remaining 72% of the wine was aged in 100% French oak (56% new) for 5.5 months
Wine Geek Info:
- APPELLATION: Russian River Valley
- BLEND: 100% Chardonnay
- PH: 3.35
- ALCOHOL LEVEL: 13.8%
- BOTTLING DATES: July 19 – August 5, 2010
- RELEASE DATE: May 1, 2011
2009 Jordan Chardonnay Video Tasting Notes
Great video! Look for the notes on “holding back on the oak” “more minerality” – which contribute to the success of the wine, in my opinion.
Chardonnay regains respect – now to maintain it (SF Chronicle – Jon Bonne')
Jordan Gets It’s Vampire Groove On
Jordan Winery is always a class act when it comes to wine & food, social media, consumer interaction. If they put their name behind it, you can expect a quality experience. I am also a fan of their Cabernet, supple, feminine, not dominated by oak or extraction, a delight to pair with food.
I was delighted to get an invitation to their annual Glampire event. Where as many wineries wait to celebrate during the traditional holiday season, Jordan embraces Halloween, and has developed a reputation for this event; held as a thank your to wholesalers, sommeliers and media. People travel from the East coast just to attend. Celebrity Wine Review did a nice background video on the event, you can view here.
If you don’t follow their blog, The Journey, I highly recommend you do. Communications Director Lisa Mattson puts out some of the most compelling, industry leading video content in the industry. As a sneak preview to Glampire, they did s special video tribute to True Blood, which you can view here.
I have to confess, when it comes to Halloween, my costume creativeness is lacking, and most years I don’t dress up, or if I do, I make a poor stab at it. I decided this year, true to most ways I do things, I would go big or go home. So I headed down to Hot Couture Vintage Fashion in Santa Rosa, and spent a few hours building a costume, piece by piece. Based on feedback that night, amongst some pretty awesome costumes, I seem to have done ok, but I will let you be the judge of that! Turns out pirates were a popular theme that night, so I had lots of mateys.
All I Can Say is….WOW
Not the most descriptive adjective, but the transformation, creativity, and attention to detail was incredible. With out a doubt, the best Halloween bash I have ever attended, and it ranks in the Top Ten of any Wine Industry Event I attended.
The winery was completely transformed.
True to the expectations set, everything was spectacular. Culinary nibbles, creative cocktails (and of course Jordan wines), dressed to the T servers. (Models? where did these lovely ladies all come from – it looked like a model agency was enlisted for service!) A few pictures are below. For those of you on Facebook, you can view the entire album, here on Jordan’s Fan Page.
Jordan Estate Sommelier and Mixologist Pete Yen invested a great deal of time coming with some very cool cocktails. (Can I volunteer to be on next year’s Tasting Panel?)
Jordan was kind enough to share the recipes for two of my faves, so I thought I’d share the wealth. While served for Halloween, these will serve you well all throughout the upcoming Holiday Season. I’ll be happy to make myself available to taste your concoctions before your party, as a community service.
1 ½ cup raspberries, pureed and strained of seeds
1 ounce corn syrup
¼ teaspoon red icing color
1 ounce Vodka
2 ounces Chambord
4 ounces brut rosé sparkling wine or Champagne (They used J. My house fave is Gloria Ferrer.
4 each Griottines (Morello cherries in Kirsch liqueur)
1 sprig lemon verbena
2 each star anise
Preparation: Chill two martini glasses. Combine raspberry puree, corn syrup and food coloring to create “blood”. Place one star anise in bottom of each glass. Spoon two tablespoons of the “blood” over the star anise. In a shaker with ice, combine Vodka and Chambord. Shake, then strain over “blood”. Finish with Rosé Champagne and garnish with Griottines and lemon verbena. Serves 2.
2 ounce Absolut Citron Vodka
3 ounces Hpnotiq
4 ounces sweet and sour (or Margarita) mix
2 fresh orange half wheels
2 lemon twists
Preparation: Chill two martini glasses. In a shaker with ice, squeeze orange half wheel over ice and drop rind into shaker. (Muddling orange optional.) Fill shaker with Absolut Citron, Hpnotiq, and sweet and sour mix. Shake and then strain into glasses. Discard ice and orange rind. Garnish with lemon twists. Serves 2.
I enjoyed a few of these, and did later threaten to climb the barrels like the rigging of a ship, but desisted, thus will remain hopeful I get invited back again for 2011!
Avast Ye Landlubbers…..er….Cheers!