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We know how it is when you’re trying to find fun things to do in Healdsburg. Some days, you’re all about the wine; others, you just want to get outside among the vines. Here at Jordan, we offer an array of experiences by appointment to satisfy the outdoor, food or wine lover in you. To help you find the Jordan wine experience that’s best for you, we created this “Choose Your Own Adventure”-style infographic.

From formal library wine tastings in Jordan’s cellar room, to epicurean excursions among the hills of our Alexander Valley estate vineyard, to special events like our Sunset Supper at Jordan Vista Point and Bastille Day Brunch at the vine-covered Winery Château, we’ve got you covered.

Fun Things to Do in Healdsburg: Find Your Jordan Wine Experience Infographic

More information about private food and wine pairings can be found in the Jordan Estate Rewards loyalty program overview on our website.

Dinner parties, hikes and other lunches can be found on the Jordan Winery events calendar.

All tours and tastings are available to be booked online the Jordan Winery visit page with CellarPass.

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California vineyards rely on winter rains to fill water reservoirs and replenish the underground water table. Reservoirs, such as lakes and ponds, are used for irrigation during dry summer months when the grapevines are growing, and the deep roots of grapevines need ample water to seep below ground and help feed the vines when they awaken from winter sleep during bud break. After many years of historic drought conditions, Napa and Sonoma wine country have experienced very wet winters and major flooding. This blog summarizes how flooding impacts vineyards and how recent winter storms affected the drought.

Does flooding harm grapevines?

Most of the annual rainfall in California comes during winter, when vineyards are dormant. During this phase of the grapevine’s annual cycle, the rain has no effect on the plant. Vitis vinifera, the types of European grapevines planted throughout California, can tolerate flooding and cold temperatures, to a degree. The vines can have “wet feet” for about 20 days of straight rain without any issues, and we only received a week’s worth. Because Sonoma County winters are mild, temperatures also rarely fall below 30 degrees, and these types of grapevines can handle temperatures down to 5 degrees Fahrenheit before the cold potentially damages the wood trunk of the plant. A bigger concern is erosion of hillsides and fallen trees, which can destroy a vineyard or impact our staff’s ability to get back into the vineyard to do the most laborious, important work each winter—pruning.

Jordan Winery staff prune the grapevines down to a two-bud spur in January. How flooding affects grapevine pruning

It takes our crew of five employees about three months to hand-prune each grapevine, removing almost 90 percent of its canes from the previous year. Grapevine pruning is a race against the clock. It’s a critical step for setting the balance of the crop, and it can only be done by hand. Precision is involved, and that means moving slow, as demonstrated in this pruning video. Machines can be used to cut the top of the cane off, saving workers time and decreasing the possibility of shoulder injuries (see blog post about our pruning experiment), but a skilled vineyard worker must examine each vine and make decisions on which canes to cut, whittling each vine down to a two-bud spur, which should produce four grape clusters that growing season (two clusters per bud). Mother Nature wasn’t on our side in recent years. In 2017, we had to begin winter pruning on mornings where temperatures dipped just below freezing, and then the rain delay began. In 2019, when the ground was too wet to prune grapevines, we focused on erosion control and other pre-storm measures to protect our creeks from soil run-off. All pruning must be completed prior to bud break, which typically begins in March. When heavy rain continues well into February, as it did in 2017 and 2019, the weather puts us 2-3 weeks behind schedule for Jordan Estate pruning in Alexander Valley and also at the grower Chardonnay vineyards in Russian River Valley.

What causes major flooding in Wine Country

The main cause of heavy winter rainfall that leads to flooding throughout California is a climatic event called an atmospheric river, aka the Pineapple Express. The series of storms gets its name from the Hawaiian Islands, where moisture pressure builds as it moves east and then gets dumped on the West Coast.   

After a week-long atmospheric river wave dropped up to 20 inches of rain and 12 feet of snow in January 2017, Northern California’s drought was declared officially over. According to the federal government’s U.S. Drought Monitor, the 2017 atmospheric river, coupled with significant rainfall in fall of 2016, pushed Sonoma and surrounding counties into a drought-free zone for the first time since 2012. A Washington Post report said 35 percent of California emerged from drought, a big jump from the previous 19 percent. In 2016, the entire state had some sort of drought designation. As vineyard owners prepared to enter the sixth year of a historic drought, the rain began to fall in late October. It seemed as if Healdsburg had more rainy days than sunny ones; most cities in the Bay Area saw more than double their annual precipitation in the fall of 2016. When the Russian River crested in January 2017 around 38 feet, that was its highest mark since 2006, when it topped 42 feet during storms on New Year’s Eve of 2005 that continued well into the new year—the most damaging floods in recent memory. The ground had plenty of water for vegetative growth, which fueled the fall 2017 fires, sadly.

The Pineapple Express came roaring back in 2019. The Russian River flooded in several areas around Valentine’s Day–including where the river bends and turns north near Jordan Estate. About 10-12 inches of rain fell around Healdsburg over three days. Alexander Valley Road was closed at the bridge east of Jordan Winery, which created a lot of headaches for tour guests and delivery drivers.

The good news? Drought is no longer a constant concern, reservoirs are full and the vineyards have ample moisture down to their roots, all of which bodes well for the next vintage.

Learn more about recent Sonoma County floods:

CNN: Pineapple Express drenches California with rain, snow and flooding

Press Democrat: Russian River set to flood

Washington Post: The drought is over in Northern California

Press Democrat: Russian River to crest Wednesday

Mercury News: California drought: Is October rain making a difference?

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With 40 harvests under his belt, Winemaker Rob Davis knows his way around the vineyard… and the cellar. Although reluctant to share, Rob reveals his four secrets to making the best Russian River Valley Chardonnay in this post. His approaches spotlight the fruit, freshness and minerality in Jordan’s elegant Chardonnay to create a balanced white that has sommeliers and wine lovers alike confusing it with wines from the famed French Burgundy region. We blush.

 

#1 Staying cool

The Russian River Valley wine region’s foggy, cool coastal influences create a natural air-conditioning for vineyards during spring, summer and fall. This allows the grapes to develop full flavor maturity over an extended growing season, sometimes up to 20 percent longer than neighboring Sonoma County wine regions. These weather patterns are ideal for cool-climate varieties, particularly Chardonnay, affording grapes an uncommon depth and richness while still maintaining bright, natural acidity. When Davis matches this cool-climate-loving grape with gravely, well-draining soils along the river, the result is grapes that are fresh and lively, with crisp acidity to add length and complexity. The exposed gravel in the soils also imparts elegance and minerality to the wine.

 

#2 Balancing the grapevine

When it comes to crop size, less can be more in the vineyard. Having an intimate understanding of each vineyard’s optimal number of clusters per vine—not too many or too few—yields a better wine. “Too much fruit leads to weak flavors and going too extreme with lower tons per acre makes the vine focus energy away from the fruit and into growing a vigorous canopy,” Davis says. “Under-cropping also leads to less fruitful buds the following year.” Davis spends twice as much time in our Russian River Valley Chardonnay grower vineyards than our Alexander Valley Cabernet Sauvignon grower vineyards to give the additional attention Chardonnay vines need so that the precise amount of clusters remain and ripen perfectly throughout the summer. Ranch Manager Brent Young has also taken over farming for two of our most prized grower vineyards—a decision that costs more than letting the grower tend to the vines, but allows for the ultimate control over grapevine uniformity and fruit quality. A balanced vine means a balanced wine.

#3 Harvesting for purity

Night harvests create cooling magic for the Russian River Valley Chardonnay from Jordan’s  growers. Starting at midnight, floodlights illuminate vineyards where workers gather plump bunches of grapes. By dawn, temperatures can drop to the 40s. When those chilly clusters are pressed, they release heady aromas of apples and pears. “Harvesting in the coldest hours preserves acidity and elevates both aroma and flavor. You see the purity of fruit coming through,” says Davis, who calls himself “a humble student of Chardonnay” even though he has been making wine at Jordan Vineyard & Winery since 1976—a rarity in California. Night harvesting by hand is also more expensive, but the resulting elevation in vibrant flavors, bouquet and acidity is worth it for Jordan. Quality without compromise is our mantra.

#4 Being gentle in the cellar

Chardonnay is the puppet of wine grapes: thin-skinned and easily manipulated. Davis has always resisted the big, buttery style of Chardonnay, choosing to focus on techniques of subtlety that protect the fragile fruit intensity of Chardonnay while minimizing the grape’s penchant for bitterness. Jordan Chardonnay receives the lightest touch of French oak, the barrels carefully chosen from fine-grained woods that impart nuanced flavor and structure, and malolactic fermentation and bâttonage are employed judiciously. “Our focus is to intensify the fruit and also give beautiful balance in the palate,” Davis says. “Too much brass and percussion in the wine, and you can’t hear its violins and woodwinds.”

All this attention to detail underscores the winemaking philosophy that has guided Jordan since the inaugural 1976 vintage: craft wines of balance and elegance that can stand with the best in France. Our Russian River Valley Chardonnay showcases flavors of Fuji and green apple that play off fresh Meyer lemon and lime zest, sustained by vibrant acidity. A creamy mid-palate glides to a lingering finish, with a juicy succulence that makes you want to take another sip.

Try our Russian River Valley Chardonnay with our latest vintage and comment below with your tasting notes.
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With 40 harvests under his belt, Winemaker Rob Davis knows his way around the vineyard… and the cellar. Although reluctant to share, Rob reveals his four secrets to making the best Russian River Valley Chardonnay in this post. His approaches spotlight the fruit, freshness and minerality in Jordan’s elegant Chardonnay to create a balanced white that has sommeliers and wine lovers alike confusing it with wines from the famed French Burgundy region. We blush.

 

#1 Staying cool

The Russian River Valley wine region’s foggy, cool coastal influences create a natural air-conditioning for vineyards during spring, summer and fall. This allows the grapes to develop full flavor maturity over an extended growing season, sometimes up to 20 percent longer than neighboring Sonoma County wine regions. These weather patterns are ideal for cool-climate varieties, particularly Chardonnay, affording grapes an uncommon depth and richness while still maintaining bright, natural acidity. When Davis matches this cool-climate-loving grape with gravely, well-draining soils along the river, the result is grapes that are fresh and lively, with crisp acidity to add length and complexity. The exposed gravel in the soils also imparts elegance and minerality to the wine.

 

#2 Balancing the grapevine

When it comes to crop size, less can be more in the vineyard. Having an intimate understanding of each vineyard’s optimal number of clusters per vine—not too many or too few—yields a better wine. “Too much fruit leads to weak flavors and going too extreme with lower tons per acre makes the vine focus energy away from the fruit and into growing a vigorous canopy,” Davis says. “Under-cropping also leads to less fruitful buds the following year.” Davis spends twice as much time in our Russian River Valley Chardonnay grower vineyards than our Alexander Valley Cabernet Sauvignon grower vineyards to give the additional attention Chardonnay vines need so that the precise amount of clusters remain and ripen perfectly throughout the summer. Ranch Manager Brent Young has also taken over farming for two of our most prized grower vineyards—a decision that costs more than letting the grower tend to the vines, but allows for the ultimate control over grapevine uniformity and fruit quality. A balanced vine means a balanced wine.

#3 Harvesting for purity

Night harvests create cooling magic for the Russian River Valley Chardonnay from Jordan’s  growers. Starting at midnight, floodlights illuminate vineyards where workers gather plump bunches of grapes. By dawn, temperatures can drop to the 40s. When those chilly clusters are pressed, they release heady aromas of apples and pears. “Harvesting in the coldest hours preserves acidity and elevates both aroma and flavor. You see the purity of fruit coming through,” says Davis, who calls himself “a humble student of Chardonnay” even though he has been making wine at Jordan Vineyard & Winery since 1976—a rarity in California. Night harvesting by hand is also more expensive, but the resulting elevation in vibrant flavors, bouquet and acidity is worth it for Jordan. Quality without compromise is our mantra.

#4 Being gentle in the cellar

Chardonnay is the puppet of wine grapes: thin-skinned and easily manipulated. Davis has always resisted the big, buttery style of Chardonnay, choosing to focus on techniques of subtlety that protect the fragile fruit intensity of Chardonnay while minimizing the grape’s penchant for bitterness. Jordan Chardonnay receives the lightest touch of French oak, the barrels carefully chosen from fine-grained woods that impart nuanced flavor and structure, and malolactic fermentation and bâttonage are employed judiciously. “Our focus is to intensify the fruit and also give beautiful balance in the palate,” Davis says. “Too much brass and percussion in the wine, and you can’t hear its violins and woodwinds.”

All this attention to detail underscores the winemaking philosophy that has guided Jordan since the inaugural 1976 vintage: craft wines of balance and elegance that can stand with the best in France. Our Russian River Valley Chardonnay showcases flavors of Fuji and green apple that play off fresh Meyer lemon and lime zest, sustained by vibrant acidity. A creamy mid-palate glides to a lingering finish, with a juicy succulence that makes you want to take another sip.

Try our Russian River Valley Chardonnay with our latest vintage and comment below with your tasting notes.
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Each summer, grapes begin to change color in our vineyards. The beginning of ripening, grape veraison is the time in a vine’s annual lifecycle when the red grapes change from green to purple hues. Veraison usually begins in July in moderate weather years, but in cooler vintages, red grapes sometimes don’t start changing color until August. As a general rule, the time from veraison to harvest is typically about six weeks.

There’s much more to veraison than the color change we can see with our eyes. The grapes cease growing in size during this period of their lives. Grapevines begin focusing all their energy into the existing clusters hanging on their shoots, allowing sugars to increase and acids to decrease. As a general rule, once grapes complete this ripening cycle, they will be ripe and ready to harvest in about six weeks.

Uniform veraison taking place in Jordan Cabernet Sauvignon vineyards. Why Uniform Veraison is Important

Winemakers want the grape clusters to go through veraison fairly quickly, because the uniformity of coloring within the clusters equals uniform flavors at harvest time. Being able to harvest uniformly ripened grapes is one of the keys to making a silky, balanced Jordan Cabernet Sauvignon. If some grapes in the clusters are under-ripe, some perfect and some overripe, the finished wine will express some combination of too dry, too fruity and even too hot or high in alcohol. Only uniformly colored red wine grapes can make a balanced, smooth wine.

An example of uneven veraison, which forces winemakers to remove any clusters that were not uniformly ripening. When Do Grapes Change Color? Understanding Veraison

The warmer the weather, the more likely the grapes will change colors swiftly and uniformly. So, what does a winemaker do when the grapes change color unevenly?  At Jordan, we practice veraison “thinning” of clusters–removing any grape clusters that still have a mix of green and red berries after ripening begins. This sacrifice ensures the remaining grapes on the vine develop consistent flavors.

During ideal growing seasons, moderately warm temperatures help veraison happen at a perfect pace. Merlot, Cabernet Sauvignon and Malbec grapes start changing color in Alexander Valley in mid- to late July, depending on when vineyard pruning occurred and the microclimate of each vineyard. In an average year, Jordan’s Alexander Valley vineyards complete veraison over 10 to 14 days.

Do Grapes Change Color at Different Times?

Different red grape varieties go through veraison at different times. Thinner-skinned grapes like Pinot Noir tend to change color first–and thus are harvested first. At Jordan, the red grape harvest typically begins in mid-September (or the third week of the month) with Merlot grapes, which ripen about one or two weeks earlier than Cabernet Sauvignon. The tiny hillside parcel of Malbec grapes we source begins veraison around the same time as Merlot, while Jordan Estate Petit Verdot grapes tend to change color 2-3 weeks later than the other three Bordeaux grapes that comprise the Jordan Cabernet Sauvignon master blend. Saving the best for last, we generally pick Cabernet Sauvignon later than the others.

Above, you can see the variation in the architecture of the grape clusters and ripening differences. These photos were taken between the end of the July to the first week of August.

Subscribe to our newsletter and go behind the scenes with our winemaking and vineyard staff twice per month. Veraison Grapes Photography Gallery
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Many people ask us about the best Jordan Cabernet years, either because they are wondering when to open a special bottle they’ve been cellaring, or they’re considering purchasing a cabernet from Jordan’s extensive library collection. Vintage wine is a living thing that changes and evolves over time, and each year’s weather and growing conditions can have a profound effect on individual vintages. A wine made from the same vineyard using identical techniques in the cellar can taste quite different in a cool, rainy year versus a dry, warm one. Likewise, a fresh, fruity cabernet can blossom into a deep, complex vintage wine after time in the cellar.

Each year, Jordan winemaker Rob Davis revisits older vintages in Jordan’s library to see how they are developing and adjust his annual recommendations for the Jordan Cabernet Sauvignon Vintage Chart & When To Drink Guide. Inevitably, certain years rise to the top as Jordan’s finest. Following are the best years for Jordan Cabernet Sauvignon, chosen from all of the winery’s vintages released to date. (New wines will be added to this post upon release.)

Jordan’s oldest vintage wines—especially those from the 1970s, 1980s and into the mid-`90s—are not listed for sale on Jordan’s website due to limited quantities. For current availability information, please call us at 800-654-1213 or , if you can’t find the wine online.

Best Jordan Cabernet Years: Old Vintage Wines & Recent Releases

1978 Jordan Cabernet Sauvignon

1978 was considered a great vintage across the region. After a cold, wet spring, warm weather prevailed. Despite two previous years of drought, the crop in Alexander Valley was bountiful and of exceptionally high quality. Though 1978 was a classic year for cabernet, four decades is a long time for red wine to live. As expected, the 1978 Jordan Cabernet is beyond peak maturity. It presents shy notes of leather, tobacco and cedar with hints of cherry, spice and dust. While this wine still displays the charms of an old, classic Bordeaux-style red, Rob Davis prefers the 1979 for its aging merit.

1979 Jordan Cabernet Sauvignon

1979 yielded a smaller crop than 1978 and the wine was more concentrated, but less opulent. In its youth, the 1979 Jordan Cabernet Sauvignon was considered a great wine for its fruit and finesse—assertive in fruit expression, yet well-rounded in bouquet. Decades later, the wine is desperately holding on to what is left of the once perfectly balanced components of acidity, fruit, alcohol and tannins. It has a lovely aged Bordeaux quality (leather, cherry, herbal tea, plums), and a still-lively palate with soft, silky tannins. While wines bottled in 750mL are past their peak, larger formats should be opened now.

1980 Jordan Cabernet Sauvignon

This wine’s fine tannins, firm acidity and rich cherry fruit characters have made it one of Jordan’s longest-lived vintages. The 1980 growing season was long and cool, and the grapes enjoyed extended hang time that resulted in incredibly intense flavors. The vintage was also marked by huge tannins, so the softer Merlot fruit was essential in finding a harmonious balance. The 1980 vintage still flaunts ruby-red color and texture, and tastes 15 years younger than it is. Some delicate red fruits and spices still linger on the soft palate, where the acid and tannins live on. The 750mL, 3L and 6L formats should be enjoyed now. Magnums are at their peak.

1985 Jordan Cabernet Sauvignon

Rob Davis regards 1985 as the best vintage of the 1980s—a decade that included very few good years. Gorgeous weather in Alexander Valley produced ripe, rich and fleshy cabernets with superb balance. A nice, even growing season led to tremendous harmony both in the vineyards and the grapes. Though still a beauty on many levels, the 1985 Jordan Cabernet Sauvignon is finally showing its age. Bottles stored under the best conditions show mature flavors of dried red fruit, leather and earth with hints of caramel. The 750mL is past its peak, and magnums, 3L and 6L formats should be uncorked now.

1990 Jordan Cabernet Sauvignon

This was one of several excellent vintages in the 1990s, including 1990-1992, 1994, and especially 1995 and 1997. The combination of ideal weather and healthy, maturing grapevines produced a remarkable wine that was big and lush, yet balanced. Aside from a slightly reduced crop due to spring rain, 1990 was an ideal growing season. The wine is still lively, with dried cherry and plum aromas in the foreground, backed by forest floor, eucalyptus, tobacco and tea. The finish is long, silky, complex and complete. All bottle formats are drinking beautifully and ready to enjoy.

1991 Jordan Cabernet Sauvignon

Considered a classic vintage due to the growing conditions, 1991 presented no weather extremes. A late harvest allowed great depth of fruit and complex tannins to develop in Jordan’s Alexander Valley estate vineyards, from which this wine was exclusively made. The wine still offers notes of dried herbs, cassis and plum, with supple tannins and moderate acidity. Drink the 750mL and 1.5L now, as they are just past peak maturity. The 3L and 6L should also be opened now, but will hold for a couple more years.

1992 Jordan Cabernet Sauvignon

Considered an opulent vintage, this wine benefited from ideal, warm weather during the growing season. The 1992 harvest was early and warm, with very little rain. The grapes in Jordan’s valley floor estate vineyards ripened quickly, offering layers of red and black fruit flavors. Aromas of black cherry, plum, nutmeg, and a hint of fennel are rounded out by perfumed cassis with a bouquet of French oak. Drink the 750mL and 1.5L now, while at peak maturity. The 3L and 6L are also excellent now, and should be decanted 20 to 30 minutes before drinking.

1994 Jordan Cabernet Sauvignon

The long, cool harvest season allowed this cabernet to fully develop its varietal character through extended hang time. A long harvest occurred due to cold nights late in the growing season, which prolonged ripening and allowed the fruit to reach optimal sugar levels. Acidity in the juice was low due to the extra time on the vine, but it increased due to the tannic acid in the skins by the time the wine was pressed. The 1994 Jordan Cabernet is just past its peak but still beautifully rounded and balanced with aromas of red cherry, light black fruits and sweet floral notes. Magnums, 3L and 6L formats should be enjoyed now.

1995 Jordan Cabernet Sauvignon

At the time of release, this Bordeaux-like wine reminded Rob Davis of the hands of a surgeon—strong and well-coordinated, yet delicate. A long harvest due to cold nights late in the growing season prolonged ripening and fruit concentration perfectly complemented the rich, supple tannins achieved by the long hang time. The 1995 Jordan Cabernet Sauvignon still displays great balance between its persistent tannin structure and seemingly youthful acidity. Blackberry, cherry and cassis dominate the nose and are amply confirmed on the palate with the addition of cedar and a hint of anise. Drink 750mL bottles now (decant 15 minutes before enjoying). Larger formats are approaching peak drinkability.

1997 Jordan Cabernet Sauvignon

This wine’s Sonoma County designation reflects the broader grape sourcing used during the replanting of Jordan’s estate vineyard after phylloxera devastated Northern California vineyards. 1997 was a generous vintage that provided a bounty of stunning fruit—intensely aromatic and layered with lush, dense flavors. Harvest began a month early with grapes picked at a frantic pace. The fruit was intensely aromatic, layered with blackberry, chocolate and cassis. At full maturity, the 1997 Jordan Cabernet presents flavors of black cherry, strawberry, herbs and cedar. With ripe and supple tannins, the wine is at its peak in 750mL and 1.5L. 3L and 6L bottles can hold for three to five more years.

1999 Jordan Cabernet Sauvignon

1999 marked the first harvest from Jordan’s estate hillside vineyards. Overall cluster weights were 40% lower than normal due to tiny, intensely flavored berries. Continuing to showcase a great structure and polished tannins, the wine is rich and silky on the palate, with concentrated aromas of black cherry, blackberry and cassis. Layers of dark fruit flavors are integrated with smooth tannins and an attractive freshness for its age. Fresh and bright out of the bottle—a real Jordan powerhouse—the 1999 is now at its peak. Drink 750mL bottles now through 2021, 1.5L now through 2025, 3L through 2030 and 6L through 2035.

2002 Jordan Cabernet Sauvignon

Arguably this decade’s greatest vintage, 2002 marks Jordan’s return to the Alexander Valley appellation after replanting its estate vineyard due to phylloxera. The vintage was characterized by fruit uniformity due to an excellent growing season tempered by a lack of extreme heat or rain. Overall, it was a wonderful season which produced a layered, textured cabernet sauvignon. The 2002 still tastes quite young, displaying aromas of red cherries, dried herbs and a hint of white pepper. The palate is silky and round, exuding layers of black cherry and blackberry flavors seamlessly integrated with smooth tannins. Dried cherry and jasmine tea flavors linger on the finish. Drink 750mL bottles now through 2022. Enjoy or cellar magnums through 2030.

2007 Jordan Cabernet Sauvignon

The 2007 vintage was a winemaker’s dream. A smaller crop yielded more concentrated flavors in the grapes, and moderate temperatures allowed the fruit to mature slowly, resulting in one of Jordan’s top vintages of the decade. Temperate conditions allowed the winery to pick pristine grapes over a six-week period, ensuring optimal maturity. The 2007 wine exudes beautiful, dense  blackberry and cassis aromas that echo through the mid-palate. A lush mouthfeel..

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At Jordan, we’re always looking for ways to evolve the Jordan Estate Rewards loyalty program and offer new experiences for our members. This year, we’re made some exciting changes to winery lodging rewards, private tastings and private meals. Read on to learn more about what’s new in 2019.

The Jordan dining room before remodel. The New Jordan Dining Room Debuts in February

This winter, the Jordan Winery dining room underwent its first remodel since the mid-1990s. Working with our culinary team, San Francisco-based designer Geoffrey De Sousa has reimagined the space with the help of master artisans from Sonoma County to London. Our sold-out Valentine’s Dinner on February 9 will be the first opportunity for members to experience the dining room. Reservation requests are now being accepted for other private tastings, lunches and dinners.

Six private food and wine pairing experiences are offered to members. Private Tables Tasting Experiences Offered in Jordan Dining Room

To share our newly remodeled dining room with guests, Jordan Winery has reimagined our private tasting experiences for Jordan Estate Rewards members and created what we call Private Tables. Getting access to Private Tables is quite easy. Spend $500 on any combination of Jordan wines, tasting fees, event tickets, olive oil or other merchandise, and you become a Silver member. Silver members get access to Private Tables for three different tastings experiences: Champagne & Caviar Tasting, Charcuterie & Wine Tasting and Wine Tasting with Hors d’Oeuvres. Gold and Platinum members of Jordan’s loyalty program can book their own private table for all these wine tasting experiences, two different lunches or a formal dinner. Membership is free and automatic when you join the winery’s mailing list. Learn more about Jordan Estate Rewards on our website.

A bottle of Jordan Chardonnay welcomes overnight guests. New Off-Season Pricing for Jordan Winery Lodging Rewards

The ultimate way to experience Sonoma County wine country is waking up at a vineyard, and Jordan Winery is making overnight stays in our luxurious lodging more accessible to Jordan Estate Rewards members. We’ve revamped our point levels for overnight stay rewards in 2019, offering Gold and Platinum members off-season pricing on lodging rewards for nine months out of the year–and with the same lower rate for both weekdays and weekends. Off-Season Overnight Stays (November-July) for winery lodging begin at $150 per night plus 5,000 points, and Harvest Overnight Stays (August-September-October) begin at $150 per night plus 10,000 points. To learn more, visit Overnight Stays on our website.

All rewards include points and a redemption fee. Prices and points listed are per person and subject to change. View our What To Do in Healdsburg blog post to learn what else is new at Jordan this year.
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In what has become an annual tradition, we compiled a report of U.S. wine consumption for Jordan Cabernet Sauvignon and Chardonnay in 2018. How did your home state do? Did you move up or down in the rankings compared to 2016 and 2017? For the first time since we began this end-of-year summary, some big shifts occurred in the top rankings for Cabernet. Let’s just say it’s time for Texans to pop a few more corks in 2019. Chardonnay did not see too much of a change at the top of the rankings from previous years, but Oklahoma posted the biggest gains. Observations on which states had the most significant changes are included in each ranking list, so be sure to see if your home state made a big move.

Figures included are based on total cases sold January 1-November 30, 2018 (December numbers won’t be available until mid-January). Thank you for drinking Jordan and making it a great year. Raising a glass to 2019!

Jordan Cabernet Sauvignon U.S. Wine Consumption by State 2018

Observations on changes from 2017 to 2018: New York ousted Texas for the number 2 ranking! Virginia jumped seven spots, Massachusetts and Nevada traded places in the top 10 and Nebraska moved up four spots on the list. Arizona also inched up two spots, while Hawaii and Wisconsin moved down four spots.

  1. California
  2. New York
  3. Texas
  4. New Jersey
  5. Florida
  6. Illinois
  7. Nevada
  8. Massachusetts
  9. Colorado
  10. Georgia
  11. Arizona
  12. Connecticut
  13. Virginia
  14. North Carolina
  15. Ohio
  16. Louisiana
  17. Missouri
  18. Tennessee
  19. Hawaii
  20. Michigan
  21. Minnesota
  22. South Carolina
  23. District of Columbia
  24. Oregon
  25. Indiana
  26. Pennsylvania
  27. Utah
  28. Maryland
  29. Arkansas
  30. Wisconsin
  31. Washington
  32. Alabama
  33. Rhode Island
  34. Mississippi
  35. Kansas
  36. Wyoming
  37. Kentucky
  38. Idaho
  39. New Mexico
  40. Oklahoma
  41. Nebraska
  42. Montana
  43. North Dakota
  44. Iowa
  45. Delaware
  46. West Virginia
  47. Alaska
  48. New Hampshire
  49. Maine
  50. Vermont
  51. South Dakota
Jordan Chardonnay U.S. Wine Consumption by State 2018

Observations on changes from 2017 to 2018: Oklahoma was the bigger winner, jumping seven spots, but both Connecticut and Alabama gained an impressive five, and Washington state climbed four spots. Nevada and Illinois traded spots in the top 10. Chardonnay lovers in New Hampshire and Nebraska need to start drinking–your states were both slipped four spots in the ranking.

  1. California
  2. Texas
  3. Florida
  4. New York
  5. New Jersey
  6. Massachusetts
  7. Nevada
  8. Colorado
  9. Illinois
  10. Georgia
  11. Arizona
  12. Connecticut
  13. Louisiana
  14. Hawaii
  15. Virginia
  16. North Carolina
  17. Missouri
  18. Minnesota
  19. Michigan
  20. South Carolina
  21. District of Columbia
  22. Alabama
  23. Ohio
  24. Washington
  25. Rhode Island
  26. Tennessee
  27. Oregon
  28. Utah
  29. Oklahoma
  30. Maryland
  31. Indiana
  32. Arkansas
  33. Mississippi
  34. New Mexico
  35. Wisconsin
  36. Pennsylvania
  37. Kentucky
  38. Wyoming
  39. Kansas
  40. Delaware
  41. Iowa
  42. Idaho
  43. Montana
  44. New Hampshire
  45. Nebraska
  46. Maine
  47. Alaska
  48. South Dakota
  49. North Dakota
  50. Vermont
  51. West Virginia
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Cookies and cabernet. That certainly isn’t the food and wine pairing that has sommeliers singing all the way to the cellar. But in the spirit of the holidays, our winemakers decided to uncork a bottle of the 2014 Jordan Cabernet Sauvignon and taste it with some favorite Christmas cookies. In this month’s episode of Jordan Uncorked, the question is not when to drink this vintage (it will live for decades). We want to see how this food-friendly red wine stands up to sugary desserts, which usually mute the wine’s flavors and accentuate the alcohol.

We also have a few questions for you. What do you think of Assistant Winemaker John Duckett as Kris Kringle and Associate Winemaker Maggie Kruse as Sugarplum Mary? Would you drink Jordan Cabernet with cookies? And most importantly, which vintages would you like our winemakers to uncork in the new year? Comment with your requests.

Happy Holidays!

Subscribe to our blog or YouTube channel for a monthly taste of “Jordan Uncorked.”
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Curious how that bottle of 2001 Jordan Cabernet Sauvignon in your cellar tastes right now? Kevin Bryant is, so we opened one in this month’s episode of Jordan Uncorked. Watch to find out if this aged red wine is ready to drink. We only have big bottles of the 2001 Jordan Cabernet Sauvignon left in our cellar, starting at $289 for the magnum.

Which vintage would you like our winemakers to uncork next? Leave us a comment.

Subscribe to our blog or YouTube channel for a monthly taste of “Jordan Uncorked.”
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