We’re excited to announce the official launch of a new Jordan Winery Chateau Block Cabernet Sauvignon Vineyard Tasting, which takes place at a new six-acre hilltop vineyard across from our iconic chateau, aptly named the Chateau Block. The highlight of this outdoor experience is a seated tasting at the edge of the vineyard, featuring three vintages of Jordan Cabernet Sauvignon paired with charcuterie from Journeyman Meat Co., including two custom recipes created in collaboration with Jordan’s chef.
After planting the new vineyard in summer 2018, winery owner John Jordan noticed a shady spot on the edge of the woods just above the grapevines with sweeping views of the Alexander Valley and its surrounding mountains, and the idea for this new tasting experience began to take shape.
“We’ve always wanted to take guests into the vineyard without getting into a car,” Jordan said. “This new vineyard not only holds great promise for future vintages of Jordan Cabernet Sauvignon, but it allows us to offer a memorable outdoor tasting experience in less than two hours.”
From the Chateau Block tasting area, guests can see the Alexander Valley, the slope of young grapevines, rolling hills of the 1,200-acre Jordan Estate and the rooftops of a distant property—the home of neighbor Pete Seghesio, owner of Journeyman Meat Co.—which made the decision to offer a curated cabernet sauvignon and charcuterie tasting a natural choice for the winery’s chef.
“It’s great to support our neighbors and fellow culinary craftspeople, but our connection goes beyond a share property line,” Knoll said. “Pete’s products are much more wine-friendly than others due to his fermentation style. They are the best salumi I’ve encountered for pairing with a higher-tannin wine like cabernet sauvignon. His roots in a historic wine family have guided his style of salumi making in a direction that is ideal for wine country.”
Knoll shared with Seghesio some of his favorite ingredients for cabernet food pairing, including cocoa powder, fennel, juniper and anise, which resulted in the berry-hued Jordan Salami Buio—only available during this tasting, at Jordan’s Wine & Charcuterie Tasting or as a special harvest offer in Journeyman’s Meat Club. A coppa made with Jordan Chardonnay, turmeric and white pepper became an unexpected favorite pairing with young and old vintages of Jordan Cabernet Sauvignon, and beat out a third cured meat made with Jordan Cabernet Sauvignon for a spot on the Chateau Block Tasting charcuterie board. Journeyman’s Culatello, Finocchiona and Parmesan Porcini are also served on the tasting with Jordan vintages dating back to 2006.
The seasonal Chateau Block Cabernet Sauvignon Vineyard Tasting is offered by appointment only on Friday, Saturday and Sunday from late June through October at 10:30 a.m. for $75 per person. Reservations can be booked online.
The planting of the Chateau Block in 2018 marked the first time Jordan planted a vineyard near its French-inspired chateau. The vineyard is home to 9,352 cabernet sauvignon grapevines planted in some of the estate’s rockiest soils. The hillside is so rocky that an estimated 4,000 tons of stones were moved to the edge of the vineyard during planting, creating an impressive 50-foot x 184-foot wall.
Learn more about our partnership with Journeyman Meat Co. in the latest issue of Wine Country Table magazine.
Rob Davis, who has worked at Jordan since the inaugural 1976 harvest and is considered the longest-tenured winemaker in Sonoma County, is transitioning into the newly created role of winegrower at Jordan, effective July 1, 2019. He has turned over lead winemaking and management responsibilities to Maggie Kruse, who has worked alongside Davis for the last 13 harvests.
Davis’s winemaking career began after he graduated from the University of California at Davis in 1976, when legendary winemaker André Tchelistcheff, consulting enologist at Jordan Winery, selected Davis to be his protégé in crafting the inaugural vintage of Jordan Alexander Valley Cabernet Sauvignon. Tchelistcheff continue to mentor Davis until his death in 1994. Davis’s role expanded into working with grower vineyards during the phylloxera epidemic in the mid-1990s, when Jordan transitioned from estate bottled to purchasing grapes from local growers. Since then, he has managed both grower vineyards and winemaking, spending his mornings visiting a dozen Alexander Valley grape growers for Jordan Cabernet Sauvignon and a half-dozen Russian River Valley grape growers for Jordan Chardonnay—and his afternoons at the winery working with his production staff. Davis will continue to manage all grower vineyards and serve as a mentor and advisor to Kruse and assistant winemaker John Duckett on many aspects of winemaking—just as André Tchelistcheff did for him.
“At many wine companies, managing grape growers is a full-time job, and we are grateful for all of Rob’s work to lead both the winemaking and grower relations for so many decades,” said John Jordan, CEO and proprietor of Jordan Vineyard & Winery. “For family businesses like ours, leadership changes like this only come around two or three times in a century. This newly created position will allow Rob to focus entirely on grapegrowing while letting Maggie to take on more leadership responsibility after 13 years of dedication to the company.”
Kruse joined Jordan in 2006, not long after John Jordan took the reins from his father. She worked closely with Davis on wine quality improvement programs initiated by John Jordan in 2006, fine-tuning barrel and cork selections while Davis focused on finding even better vineyards for sourcing grapes. Kruse was promoted from enologist to assistant winemaker in 2009 and began overseeing all aspects of barrels and bottling. She also took over day-to-day management of the cellar that year.
Fermentation science runs deep in Kruse’s family. Her father spent his career brewing beer at Miller in Milwaukee, and she moved to California from Wisconsin right after high school graduation to pursue her winemaking studies. Kruse graduated from the University of California at Davis in 2005 and worked as an intern at J Vineyards & Winery before joining Jordan the following year.
During the month of June, grapevine berries have formed and are beginning to grow. This critical time in the development of the vine is called the grape fruit set. The below photo gallery shows fruit set images at various stages.
Fruit set happens at slightly different times for white grapes and red grapes. The temperature of the wine region also plays a factor. For Jordan, chardonnay grapes grown in the cooler Russian River Valley tend to flower and set fruit in mid-May, around the same time that our merlot grapes flower in the warmer Alexander Valley. Cabernet sauvignon is a later-ripening grape variety and typically doesn’t flower until 2-4 weeks after early-ripening grapes.
The flowering of grapevines in the spring determines the number of berries that form and their size. Without consistent, moderate weather during flowering — also known as bloom — grape flowers cannot turn into berries and have what farmers call a great “set.” What winemakers and grape growers hope Mother Nature will deliver every May is moderately warm days with very little wind, no rain and no heat spikes. In this case, she grants their wish for both early- and late-ripening white and red grapes. But in inclement years during flowering, chardonnay, merlot and other early-ripening varieties don’t have a great fruit set. When May weather is a mix of cool days, rain showers and even heat waves, the bloom of grapevines will be uneven –some flowers won’t even pollinate– leading to fewer berries per cluster of fruit. But this transition from flowering to fruit set determines quantity, not quality. With a few chardonnay clusters in these grape fruit set photos, you’ll also see examples of what we call “hens and chicks,” where the they grow at different sizes due to inconsistent flowering times. You’ll also notice that a handful of the grape flowers that didn’t turn into berries are visible in the bottom-left photo.
Once the fruit sets, it goes through rapid cell development, expanding in size quickly. Before the end of July, red wine grapes will begin to change color, the next step in the life cycle of the grapevine called veraison. Geek out on fruit set in the vineyard with our other wine 101 blog.
In 1978, six years after Tom and Sally Jordan founded Jordan Vineyard & Winery in the Alexander Valley, there were 180 wineries in existence in Sonoma County and the Napa Valley combined. So much has changed in the last forty years, not just in terms of the total number of wineries found in Wine Country, but also in terms of ownership. After years of reading headline after headline about another family winery selling to a wine group or corporation, we decided to dig into the data and discover exactly how many wineries have changed hands since the 1970s.
Of those 180 wineries, more than 150 are still in business today. Many were sold to corporations or purchased by new families when the founders retired or moved on. Only about one-third—62 wineries in total—are still owned today by the founding families. Jordan is proud to be part of this exclusive club, and with second-generation vintner John Jordan at the helm since 2005, the winery will continue its family ownership long into the future.
Trends in Family Owned Wineries Infographic
We created this infographic to show the fate of family-owned wineries in Napa and Sonoma over the last four decades.
Total Number of Wineries: 180
Still Owned by Founding Family: 62
Now Corporate Owned: 65
Sold to a New Family: 28
Data compiled from independent research using Wines Vines Analytics
In the world of grape growing and vineyard management, the abundant fall harvest is generally what springs to mind. But the stages leading up to this yearly bounty are crucial factors to success. Grape flowers, or grape “flowering” in vineyard manager parlance, arrive in late spring, 40-80 days after bud break, depending on the temperatures and rain. To make their welcomed appearance, grape flowers need average daily temperatures to stay between 59-68 degrees Fahrenheit, generally sometime in May in Sonoma County. It’s during this stage of a grape’s lifecycle that pollination and fertilization occurs, with the results ultimately producing a cluster. To learn more about how spring weather influences bloom and fruit set, watch this fruit set video.
For fertilization to occur, unlike many other plants, the bees don’t have to buzz in the vineyards. Grapevines are hermaphroditic – they possess both male and female parts so, barring weather issues or pest invasions, grape flowers can transform into berries all by themselves. Read more about this process and the geeky science behind flowering.
What Can Affect a Grape Flower?
Every vineyard manager wants an even fruit set, defined as when the fertilized flowers develop into a grape and then into picture-perfect clusters. But if the delicate grape flowers are exposed to rain, wind or cold temperatures, the dream of a beauty-pageant cluster can be dashed. Low temperatures can freeze the flowers or a heavy rain can wash them off. This unwanted result is called “shatter,” meaning the cluster grows without the ideal, tight shape with the berries differing in size. While this variation thankfully doesn’t affect the quality of the berries, it definitely affects their quantity. This article offers a photo gallery of various fruit sets and what a shattered cluster looks like.
Once the tiny berries appear, we begin our leaf pulling or thinning practice. This crucial activity allows for increased air movement within the vine’s canopy, as well as helps manage light penetration through the vines. The breezes help keep non-beneficial pests at bay and the dappled light helps prevent sunburned grapes which can negatively affect a wine’s flavor. To learn more about our leaf thinning program here at Jordan, watch this video: Leaf Vineyards to Prepare Grapevines for Ripening.
With the right practices and if Mother Nature cooperates, grapevines thrive, especially in the temperate and normally predictable weather of California. We’re fortunate to grow vineyards here but we pay a lot of attention to everything to maintain the highest quality standards. We know it shows in the bottle.
With record rainfall and multiple heat waves, the 2017 vintage was full of surprises and challenges in Napa and Sonoma wine country. The high quality of the wines is a testament to the resilience and hardiness of grapevines during extreme weather, and to the determination and skill of the vineyard and cellar teams working together to make the best of a difficult situation. Here are five key practices that allowed California winemakers to craft great 2017 chardonnay despite uncooperative weather conditions.
Jordan chardonnay grapes protected by leaf canopy on September 12.
Delayed Vineyard Leafing
The growing season started out beautifully. Record rainfall in the winter filled the drought-parched reservoirs and the water table recovered. April showers were plentiful, and flowering began in mid-May—three weeks later than the last few vintages due to cooler temperatures. Bloom conditions were normal, allowing an average-sized crop of grape clusters to form on Russian River Valley chardonnay. So far, so good. Then, three heat spikes hit Sonoma County in June and July, bringing temperatures from the mid-90s to well above 100 degrees. Clusters seized up over Father’s Day weekend, and the vines maintained small clusters without much increase in berry weight. We knew we had to take action to protect the fruit, so we made the tough decision to delay leafing of the canopy. The additional shade this provided helped to cool the grapes and prevent sunburn.
A Russian River Valley vineyard that grows grapes for Jordan Chardonnay.
Irrigation of the Grapevines
August days were blessedly cool, with ideal foggy mornings and night temperatures that dipped into the mid-50s. But over Labor Day weekend, just after our chardonnay harvest kicked off, another heat wave hit and temperatures reached well into the triple digits. Sugars in the fruit climbed due to dehydration, and the vines fought to retain enough water to stay alive. We made a quick decision to begin a judicious amount of irrigation to help rehydrate them without compromising flavor concentration. Fortunately, the brutal heat was contained in a few days, and our irrigation efforts did the trick. Grapes tested at Jordan just after the heat spell showed very high sugar readings, but two days later, sugar levels dropped back to their normal rate of maturation.
While irrigation can help cool the fruit and bring much-needed moisture to the plants, there is a limit to what a grapevine can endure. Once the stomates (microscopic openings or pores in the plant leaves) close to prevent water loss through the leaves, respiration and photosynthesis shut down. Maturation is essentially stunted until weather conditions improve. If the heat continues day after day, then the vine aborts the fruit in a last ditch effort to survive.
2017 Jordan Chardonnay grapes in September.
Patience with Picking Grapes
When an extreme heat wave hits, there’s a temptation to rush and pick the grapes before further damage is done. This is not the ideal approach, since the grapes are not yet fully developed. Our growers always get anxious to pick when challenging weather conditions arise, and my usual response is to take care of the fruit through the heat and wait for the vines to work their magic. And so we resisted the urge to harvest early and rode out the heat wave. This allowed the grapes to reach their full maturity.
Sampling 2017 Jordan Chardonnay grapes.
Sacrificing Quantity for Quality
The 2017 vintage was a reminder that quality winemaking requires sacrifice. In order to retain our high standards of quality and flavor, we declassified most of the hard press juice—about one-third of our production—to ensure that the 2017 chardonnay retained its brightness and fresh fruit aromas and flavors. The clusters were small, about 25 percent below normal weight and additional clusters were lost when the stressed vines aborted some of the fruit during the Labor Day heat wave. Juice yields were about 10 percent below normal, but the flavors were clean, showing no ill effects of sunburn—with bright aromas and crisp flavors of apple, pear and peach. As a result, we bottled about one-third less Jordan Chardonnay in 2017 than in a typical vintage.
French oak barrels ready to be filled with young wines.
Diligence in Winemaking
Due to the effects of the hot weather, diligence continued in the cellar, where were worked to uplift the fruit and soften the edges. Bitterness in the finish of the wine is a natural result of a season where the fruit is exposed to excessive heat, and despite our efforts to eliminate any juice from the press that tasted bitter, we still detected a hint of bitterness in the finish of the wine that we didn’t want. During the fermentation, however, that last bitter note disappeared in the juice, settling to the bottom of the barrel in the lees. Obviously, we would not want to re-introduce a bitter note back into the wine, so batonnage, or stirring of the lees, was eliminated in our winemaking for 2017. I am truly proud of how our team tackled the challenges Mother Nature handed us to make a beautifully balanced 2017 chardonnay. When we tasted the wine out of barrel after five months, we were sampling startled at how good the wine tasted. The finished wine surpassed all of our efforts at crafting a beautifully balanced, fruit-forward chardonnay. The 2017 Jordan Chardonnay displays inviting aromas of honeysuckle and lemon peel, leading to bright flavors of stone fruits and citrus. The palate is elegant yet succulent, with layers of oak-laced lemon, pears, quince and white peach—all supported by uplifting acidity.
Following three exceptional harvests, the 2015 vintage experienced more difficult weather conditions, but great vineyards prevail during these climatic challenges. In years like this, it is especially important to pay meticulous attention to farming practices and vineyard site selection in order to craft elegant, perfectly balanced wines. Five main factors played a key role in making classic 2015 Cabernet Sauvignons in Sonoma and Napa—and for Jordan in particular—despite the curveballs Mother Nature pitched our way.
The view from a prized hilltop vineyard for Jordan Alexander Valley Cabernet Sauvignon.
Meticulous Viticulture Assured Great Quality
Mild spring weather resulted in an early bud break, with grapevines emerging from dormancy three weeks ahead of a typical growing season. Temperatures remained warm in March and April, mitigating any frost threats, and it looked like the vintage was off to a great start. But when early May arrived, the weather took a dramatic turn. Suddenly, it seemed more like February than the end of spring, and unusually cool, damp days lingered the first two weeks of the month when fertilization of the grapevines’ flowers was occurring. This caused shatter in the forming clusters, which led to fewer flowers on the grapevines developing into berries. Sometimes a smaller crop is not a bad thing. Fewer and smaller clusters can provide more concentration in the wine, as long as the vine growth is balanced. But too many times, when nature takes a bite from the vineyard in terms of crop size, the grower has to work diligently to maintain the balance of vigor in the vine. “Undercropped” vines in years like 2015 require vigorous canopy management to get the vine to focus on their grape clusters rather than the excess growth of the canopy. It all comes down to achieving physiological maturity in the fruit.
The cool weather also led to uneven flowering and fruit set in some of Jordan’s Alexander Valley vineyards. Because uniformity of the clusters is key to growing exceptional fruit and making great wines, I asked all of our growers to drop any flower clusters still hanging while they completed hand-leafing of the canopies. Fruit set was so prolonged that I wanted to ensure any latent clusters that were less mature than the rest were removed. Because Mother Nature didn’t cooperate, we had to sacrifice some of our precious crop to bring the vintage back into balance. Fortunately, warm weather soon returned and remained throughout the summer, helping the vines ripen their reduced crop.
Small cabernet clusters on a gondola at harvest.
Smaller Berries Brought More Concentration
The growing season was free of major heat spikes until September, when temperatures climbed above 100 degrees. Extremely hot weather makes winemakers and growers uneasy, because it causes vines to shut down and withdraw water from the clusters to help them survive. The heat fluctuations, coupled with the cold weather during flowering, resulted in grape cluster weights being down 20-30 percent from normal. All the work prior to the harvest maintaining the balance between the canopy and the bearing fruit came literally to fruition when we chose the timing of our pick for 2015 cabernet sauvignon, which ensured that the small berries retained their concentrated flavors.
Freshly picked merlot grapes, an important part of the Jordan Cabernet Sauvignon master blend.
Fruit Quality Was Excellent
The September heat wave lingered throughout the first half of the month, accelerating sugar levels in the grapes and speeding up harvest dates. It was a scramble during the last five days of harvest to get all the ripened fruit into the winery, when much-welcomed cool weather moved in. The last grapes made their way through the hopper and into our fermentation room on September 28, making the 40th vintage at Jordan one of the earliest-finishing harvests in our history. Despite low yields, the quality of the fruit was superb. The cabernet displayed deep, rich, blackberry and cherry aromas with a concentration of tannin provided by the vintage’s uniquely small berries.
Jordan’s Bordeaux-inspired Cabernet Sauvignon through the decades.
The Cooler Vintage Lent Itself to Silky, Bordeaux-Style Wines
The overall coolness of the 2015 vintage lent itself perfectly to crafting beautifully balanced, Bordeaux-style cabernets—Jordan’s house style since the winery was founded. The 2015 Jordan Cabernet is pure elegance in a glass, with aromas of black cherries, pomegranate, dried cranberries and a hint of graphite. Its lovely, silky texture coats the palate with layers of black cherries and a touch of cedar from French oak’s fine tannins. From beginning to end, the balance carries all the way through.
Associate Winemaker Maggie Kruse inspects new French oak barrels for 2015 Cabernet Sauvignon.
All French Oak Elevated the 2015 Vintage’s Structure
Aging entirely in French oak barrels for the first time in Jordan’s history played a pivotal role in this wine. Jordan Cabernet Sauvignon historically was aged in a 50-50 mix of French and American oak barrels, as a tribute to the wine’s European inspiration and American roots. However, in 2005, when John Jordan took the reins from his parents to become the winery’s CEO, we set a plan in motion to transition to entirely French oak barrels to better complement the shift in the winery’s vineyard sourcing away from valley-floor fruit. The proof is in our 2015 Cabernet, which exudes a great fruit character and fine structure that French oak supports and elevates—a truly classic vintage. Read the full story behind our transition from French-American to all French oak barrel aging.
How long should cabernet sauvignon be aged before you reach for that corkscrew? It’s the question we’re asked most by winery guests and friends on social media, which inspired us to create a new kind of wine vintage chart for cabernet sauvignon. This wine aging chart gives wine lovers an idea of how each vintage of Jordan Cabernet Sauvignon may taste and when to enjoy it. In addition to the standard wine bottle size of 750ml, magnum bottles, three liters and six liters are also included. Each year, we will update our Wine Vintage Chart so you’ll have an up-to-date Jordan Cabernet Sauvignon aging guide.
Wine Vintage Chart: Jordan Cabernet Sauvignon Aging Guide
Cabernet Sauvignon aging potential is quite long due to this Bordeaux wine grape’s natural tannins, ample acidity and affection for oak. But, as with all red wine longevity, the key to aging gracefully in bottle for decades is balance in winemaking. Crafting cabernet sauvignon with fruit flavors, fine tannins, and natural acidity all in balance allows for the gradual, graceful aging and evolution of great cabernet in bottle.
With proper wine storage, Jordan Cabernet Sauvignon has been known to maintain its grace and elegance in 750ml bottle for about 30 years. Though our winemakers prefer to drink Jordan Cabernet Sauvignon 7-10 years after the vintage date, we continue to receive emails from customers who are still enjoying bottles from the late-1970s and 1980s. (I opened a bottle of 1980 Jordan for my birthday last weekend, and it was magnificent.) As a general rule, magnum and other large-format bottles of Jordan Cabernet Sauvignon taste best 12-20 years after release.
As you’ll see in this wine vintage chart, Jordan Cabernet Sauvignon flavors change from vintage to vintage, but you’ll see some flavor trends in each decade as the wine ages in bottle. Taste characteristics range from the bold, ripe fruit flavors of black cherry and blackberry in younger vintages of Jordan Cabernet Sauvignon to the subtle aromas of dried cranberry, black tea and leather found in bottles opened more than 10 years after their vintage date. If you like to taste a lot of fruit in your cabernet sauvignon, it’s best to enjoy it within about a decade of its vintage.
Virtually all wine vintage charts are produced by wine journalists who give each vintage for the entire wine region a score, based on the growing season weather and how the wines tasted while young. We decided that our wine vintage chart should be more of a hybrid wine aging chart/wine peak chart/wine flavor chart. Due to the breadth of the aging guide–it goes back to the inaugural 1976 Jordan–we have broken it into decades below. There are also links to download the full vintage chart. We hope you find it helpful when you’re storing bottles of great cabernet and trying to decide when to drink them.
History has shown us that when winemakers harvest cabernet grapes at traditional sugar levels (below 25 Brix) to keep alcohol levels lower (below 14%), retain the wine’s acidity, and age the wine in the types of barrels that do not overpower the fruit flavors, the cabernets tend to be more elegant and less of the powerhouse cabernet style that has come into fashion since the 1990s. In our experience, wines that are high in alcohol and tannin lack the acidity and fruit to age gracefully and taste harmonious when mature. Even for a bottle of red wine, one of the keys to a long life is balance and moderation.
The first few growing seasons for Jordan Cabernet Sauvignon were a rollercoaster. Drought conditions prevailed in 1976, and 1977 enjoyed a small crop that yielded balanced wines. 1978 was considered the best of the four vintages, producing ripe, rich red wines. However, the 1979 was more balanced and elegant across the region–ideal for the Jordan house style. All Jordan Cabernet Sauvignons from the 1970s are considered past their peak, though we do come across the occasional 750mL bottle that is still alive. Jordan didn’t start producing big bottles in 1977, and the large-format bottles of Jordan Cabernet Sauvignon are still quite alive, especially 1978 and 1979. Click view all vintages to see tasting notes from this vintage chart.
1980-1989 Jordan Cabernet Sauvignon Vintages
This is the decade Jordan Winemaker Rob Davis rarely wants to revisit, as it reminds him of all the challenging weather conditions he had to overcome to make great cabernet. Journalists declared 1985, 1986, 1987 and 1988 as the best vintages of the decade upon release–each producing ripe, flavorful red wines. 1981, 1982 and 1983 were considered tough years that produced leaner wines with 1981 being the most charming of the three. Even though 1980 had a large crop, the vintage has continued to surprise us; even the 750mL bottles are still alive in 2018. Both 1988 and 1989 yielded more simple wines even though 1988 was a small crop and 1989 a bumper. As with the 1970s, Jordan Cabernet Sauvignons from the 1980s are considered past their peak, though the 1985-1989 and the 1980 Jordan still have some life in 750mL. Large-format bottles are allowing the 1980s cabernets to retain a longer life. Click view all vintages to see tasting notes.
1990-1999 Jordan Cabernet Sauvignon Vintages
Ah, the memories. There were so many great cabernets in the 1990s, it’s hard to pick the best. Look at all those red fruit notes in the wine vintage chart! Upon release, red wines from 1990, 1991, 1994, 1997 and 1999 were all rich and complex; 1992, 1993 and 1995 produced cabernets that were most elegant and supple, but equally delicious. The 1996 is considered a sleeper vintage that came around with age; winemakers were struggling to replant vineyards due to the phylloxera epidemic, but compelling wines were still produced. 1998 was the most challenging vintage of the decade in terms of weather, yielding leaner, more elegant wines. But, 1998 blossomed and gained complexity with time. Magnums of 1998 Jordan opened at our winery Christmas party three years ago were the star of the show. Still alive with lots of cherry fruit and layers of silk. These vintages are still drinking nicely, so view the wine vintage chart for flavorful profiles that suit your taste. Click view all vintages to see tasting notes.
2000-2009 Jordan Cabernet Sauvignon Vintages
Another strong decade for great cabernet in California. 2001, 2002, 2005, 2007 and 2009 are considered the best vintages, producing stunning, complex red wines. But, 2006 should not be overlooked, as it created cabernets that are concentrated and age worthy. The 2000 and 2008 vintages had the most challenging weather, but 2008 is a sleeper vintage–like the 1998–and has never tasted better. It has gained complexity with age. These cabernet vintages from the 2000s are in an optimal drinking window, with big bottles still showing the most dark fruit flavors, so view the wine vintage chart for flavorful profiles that suit your taste. Click view all vintages to see tasting notes. from this vintage chart.
2010-2014 Jordan Cabernet Sauvignon Vintages
A string of great cabernet vintages with only one hiccup. The 2010 vintage was a cooler year producing more elegant cabernets, while the 2011 was so cold and rainy, that many winemakers struggled to make balanced wines. 2012, 2013 and 2014 are the best string of vintages in Jordan winemaking history; most Sonoma/Napa winemakers would agree. All three of highly textured, flavorful vintages with the tannin and acidity to age gracefully. Click view all vintages to see tasting notes.
We’re thrilled to announce the completion of the redesigned Jordan Winery dining room in Healdsburg by Geoffrey De Sousa of San Francisco, one of the top interior design firms on the West Coast. This is De Sousa’s first project for a winery, and the Jordan dining room’s first remodel in more than 20 years.
Geoffrey De Sousa is known around the world for creating interiors that are cosmopolitan and warmly modern. With the Jordan Winery dining room and its adjoining areas, De Sousa and his staff reimagined the 18th century-French design, retaining its best architectural features while introducing new design elements. He and his staff worked closely with John Jordan and Todd and Nitsa Knoll, the husband-wife team behind Jordan’s culinary hospitality program, to reimagine the space, which is central to both Jordan’s winemaking philosophy of making elegant, food-friendly wines and to the chef’s culinary philosophy of bringing a snapshot of the surrounding countryside to the plate.
“I’d always loved the dining room, with the French neoclassical lines and antiques, but I wanted the space to show reverence to nature and the habitats across our estate that inspire my cooking,” said Todd Knoll, executive chef at Jordan Winery. “Our vision for the dining room remodel was to refresh the room in a way that pays respect to our French inspiration while honoring the land and conveying an appreciation of timeless beauty and craftsmanship. The new design has brought drama, elegance and mystery to the space.”
Situated in Sonoma County’s Alexander Valley, Jordan is a 1,200-acre estate with more than 80 percent of the property preserved as natural habitat. Large swaths of Jordan Estate remain as they did when the native Pomo and Wappo tribes hunted and gathered in the region—groves of towering oak trees are draped in lichen, time-sculpted rocks are wrapped in velvety-green moss and prized mushrooms poke through the underbrush of the woods. In the thick morning fog, these quiet corners of Sonoma County are mysterious and ethereal to Chef Knoll, who often finds himself lost in the primal wonder of nature while foraging for Jordan menus. He worked with De Sousa to capture all of these elements and emotions in the dining room design.
“We always enjoy working with spaces that have strong architectural features and a story to tell,” Geoffrey De Sousa, proprietor of Geoffrey De Sousa Interior Design and De Sousa Hughes. “The Jordan dining room is now not only an homage to old-world France, it’s also a portrait of the surrounding estate and the chef’s philosophy.”
Jordan Winery’s dining room before the 2019 remodel.
The before and after transformation is quite striking. Look at the above of the dining room two years ago before Valentine’s Dinner at Jordan and in again February 2019, the latter of which was taken by photographer Kim Carroll from the same angle.
Jordan Winery dining room by Kim Carroll, taken in February 2019.
The original interior design of Jordan Winery’s dining room and guest suites, led by John Jordan’s mother in the 1970s, featured antiques and other elements that celebrated 18th-century French design. A minor remodel in the mid-1990s continued in this style. Today, buttercup yellow walls with sherbet green fabric in framed molding are now a deep gray with an elegant wallpaper pattern that brings the outdoors in. Mahogany brown chairs were disassembled and completely reimagined with embroidery that celebrates nature; all woodwork has been painted and lighting was replaced. Bathrooms were also updated. French toile fabric partitions that kept guests from viewing the kitchen’s prep area have been replaced with a new butler’s pantry. The butler’s pantry features French doors that open to a covered alcove, giving guests the opportunity to see Jordan’s culinary staff in action during outdoor events, such as Picnic Days at Jordan, Bastille Day Brunch and Bounty of Sonoma County Dinner.
The wallpaper installation was extremely intricate. Master craftswoman Heidi Wright Mead of A Paper Hanger said it was the most challenging project of her career–more difficult than the paper hanging at McDonald Mansion in Santa Rosa, Calif., during its historic renovation. She and her staff formed the wallpaper over the moldings from the crown to the base board to accentuate the original character of the room. This included intricate work around the oculuses located above and below the windows (check out her Instagram video). According to Heidi, she’s never seen a wallpaper installation with this much meticulous hand-labor; every wall in the room had some sort of molding from floor to ceiling. We captured a portion of her work through time-lapse video.
Dining Room Wallpaper Installation Timelapse | New Jordan Winery Dining Room | Interior Design - YouTube
Design features include:
• Restoration of Jordan’s existing high-back chairs, including intricate chair embroidery by a renowned, haute-couture artist based in London, who studied with Alexander McQueen, and has worked for some of the world’s most renowned fashion houses, including Tom Ford, Versace, Givenchy and Fendi. Each embroidery pattern is distinct and inspired by the vibrant, moss-carpeted rocks and lichen found across Jordan Estate.
• Addition of an elegant wallpaper design called Midsummer Night from Wall&deco, created by graphic designer Lorenzo De Grandis of Milan, Italy. The forest-like pattern is both mysterious and elegant like the woodlands of Jordan. The exciting installation was led by an expert wallpaper hanger, who specializes in applications for historic buildings and projects with intricate details.
• All new lighting selected by San-Francisco based designer Jonathan Browning Studios, pulling inspiration from French Beaux Arts classicism—an homage to Jordan Winery’s original inspiration.
• A refresh of the room’s grand fireplace by Sonoma County metalsmith Randell Tuell of Tuell + Reynolds, who created a bronze surround, hearth trim and tools to give the fireplace a modern touch.
• Accent walls and woodwork painted with Benjamin Moore French Beret, a cross between dark gray and navy that conveys timeless elegance.
• Floor-to-ceiling drapes in gold leaf (reminiscent of the golden hills visible across Jordan Estate each summer) and navy cotton velvet tablecloths with flax-hued linen toppers fabricated by Susan Lind Chastain, Inc.
• Wall art featuring Chef Knoll’s photographs of estate tree bark, moss-covered stones and wild mushrooms.
• Addition of a “Piethian Apollo,” a playful statue by New York artist Stephen Antonson from his pie-faced bust series, which aligns with Jordan’s reputation for its fun culture and humorous music videos.
• Custom vases by wine country’s leading ceramic artists, Nikki and Will Callnan of NBC Pottery, were created for the space. NBC also harvested clay from Jordan’s garden to create “estate garden plates” that will be used to showcase food pairings in the dining room and on Jordan’s Estate Tour & Tasting.
• Hexagon terracotta floor tiles found throughout the hospitality wing of Jordan Winery’s iconic chateau—sourced from Provence and installed in the late 1970s—were stripped, stained and sealed by hand in a warm gray tone, adding to the overall ambiance of the newly reimagined dining room.
Guests can experience the new dining room at Jordan’s next seven-course, prix fixe dinner party event, Spring Dinner with the Winemakers, on May 4. Tickets are $295 per person and go on sale on April 2. Members of Jordan Winery’s loyalty program, Jordan Estate Rewards, can also book private food-and-wine-pairing experiences in the dining room with Jordan Private Tables. Once members spend $500 at Jordan, they gain Silver status and access to booking the dining room.
What do you think of the new Jordan Winery dining room? Please leave us a comment.
Gorgeous photographs by internationally renowned interior design photographer, Jose Manuel Alorda, are featured in the below gallery.
A historic vintage calls for a historic shoe. Serious wine drinkers need serious arch support, right? The first vintage in Jordan history aged entirely in French oak barrels–the 2015 Jordan Cabernet Sauvignon–releases May 1, 2019. To celebrate this milestone, we are thrilled to unveil the Air Jordan XV Retro 2015 Jordan Cabernet Sauvignon Limited Edition sneakers. Shoes drop April 1, 2019.
The Air Jordan XV Retro 2015 Jordan Cabernet Sauvignon series was created by Troy Cole of Kickasso Kustoms, a Los Angeles-based artist, beloved by celebrities and NFL players, who is known as the “Picasso of Custom Cleats.”
Shoe design highlights include:
Wine cork midsoles
Detachable corkscrew for versatility, featuring a Jordan French oak barrel stave handle
2015 Jordan Cabernet Sauvignon wine cork lace lock
French oak barrel stave aglets
French Digitsoles with Vivino wine app integration
Egg-white fined lining for extra comfort
2015 Jordan Cabernet Sauvignon-infused leather upper
Inserts marinated in coq au vin for 12 months to ensure the shoes always smell like a fine French restaurant
Packaged in small French oak barrels for the ultimate unboxing presentation
Find the Air Jordan XV Retro 2015 Jordan Cabernet Sauvignon Limited Edition sneakers at fine shoe retailers worldwide on April 1.
If you’re not already on our mailing list, be sure to sign up to receive the 2015 Jordan Cabernet Sauvignon release announcement.