WELCOME
I
’ve always said we focus on three things at
Jordan: food, wine and hospitality.
This dedication allows an attention to detail that has set Jordan apart in an increasingly corporatized wine industry. Jordan has taken great pride in celebrating the timeless art
of enjoying a beautifully balanced bottle of wine with friends over an exquisitely prepared meal for 40 years.
While a dinner party with friends helps us slow down and forget about the stresses of everyday life for a moment, the world continues to rapidly change, and the innovation that drives our culture helps us stay competitive. After dedicating a decade to making changes in the vineyards and cellars to further enhance the fruit flavors and structure of our wines, we have turned our pursuit of perfection to that third pillar of our identity: hospitality. Our continuing passion for creating new culinary experiences for our guests has led us to forge exciting new partnerships with fellow artisans from California to France. The delicious results will bring another dimension to the Jordan experience.
In this year’s Estate Tales, we take you inside the latest wine and food projects at Jordan. Our cover story (page 10) gives an in-depth look at Jordan Chardonnay’s evolution and recent experiments to elevate our Burgundian-style white wine. The grandest of celebratory occasions would not be complete without Champagne and caviar, and this year, we share the stories behind the new Jordan Cuvée Champagne by AR Lenoble (page 16) and the
Follow us: @jordanwinery 3
Jordan Chef’s Reserve Caviar by Tsar Nicoulai (page 36). Jordan library vintages and home entertaining accoutrements being offered in our Chateau Boutique (page 40) make planning for your next dinner party hassle-free.
The Jordan Estate Rewards loyalty
program overview (page 30) and Special Events Calendar (page 34) describe some of the many ways you can enjoy Jordan’s culinary endeavors.
2016 marked another milestone for Jordan—the 40th
anniversary of our first vintage. Winemaker Rob Davis has guided our wines since 1976, and the latest vintages of Jordan Chardonnay and Jordan Cabernet Sauvignon from two classic harvests debut this spring, along with an exceptional bottling of Jordan Estate Extra Virgin Olive Oil (page 26). Uncork a bottle and let us know what you think.
Until your travels bring you back to Sonoma County wine country, we hope these new products and vintages bring joy to your table. We look forward to welcoming you to our estate soon.
Sincerely,
John Jordan CEO
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