Jordan Vineyard & Winery sits on a 1,200-acre estate in Alexander Valley, Healdsburg, founded in 1972 by Tom and Sally Jordan with the explicit goal of making a California Cabernet and Chardonnay in a more elegant, food-friendly, Bordeaux/Burgundy-inspired style — a contrarian move at a time when big, high-alcohol California wines were in vogue. The Chardonnay fruit comes from the Russian River Valley, a cooler AVA than the estate's home Alexander Valley, chosen specifically for the acid and minerality Chardonnay needs.
This Wine
Tasting notes: white peach, subtle stone fruit, delicate floral blossom, flint, wet stones, Meyer lemon and lime zest on the nose. On the palate: zesty lime, orange peel, and crisp red Bosc pear, lifted by bright acidity; focused and textural, with mineral and citrus-oil notes on the finish. A touch of French oak adds polish without masking the fruit's freshness. 93 points from James Suckling; 94 points from The Somm Journal, which named it among the year's Best Aromatic Whites.
Food Pairings
Built for pairing: shines solo, but Jordan itself recommends it with spicy cuisine, Dungeness crab, or caviar (they mention Tsar Nicoulai specifically). Also a natural with roast chicken, shellfish, or a soft triple-cream cheese.
Certifications
Jordan is a certified sustainable winery and vineyard (California sustainable winegrowing), and was the first sustainable winery to earn Fish Friendly Ranching certification (2014). It also holds Fish Friendly Farming, Ranch Friendly Farming, and Bee Friendly Farming certifications.
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