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These near-perfect weather conditions in 2007 resulted in uniform ripening of the grapes, creating rich varietal character and vibrant acidity in our Jordan Russian River Valley Chardonnay.
The 2007 growing season started off with a dry spring that led into even, steady summer temperatures with no dramatic fluctuations. These near-perfect conditions resulted in uniform ripening of the grape clusters and bright acidity. The grapes were harvested in the early morning hours and arrived at the winery crisp, cold and in pristine condition.
On the nose, this cool-climate wine offers delicate hints of Fuji apple, citrus, nutmeg, honey and lightly toasted oak. Its creamy palate is balanced by crisp acidity. Drink now through 2015.
Our Russian River Chardonnay is a chef’s dream for ability to accentuate flavors in a broad range of seafood, poultry, salad and pasta dishes. This wine has the acidity to stand up to ceviches and raw oysters and the mid-palate to pair with lobster. It’s a dual-purpose food pairing wine made to complement the acidity in light, fresh dishes or contrast the rich flavors in pasta with cream sauce.
2007 Jordan Chardonnay
August 29–September 19, 2007
Select grower vineyards
After gentle pressing, a slow, cold fermentation occurred in small 100% French oak barrels. Minimal malolactic fermentation allowed the wine to retain its natural acidity.
11 top French coopers were selected for their fine-grain barrels
Aged in barrel (48% new) for 5 months before bottling
Russian River Valley
Alcohol: 13.5%; TA: 0.74 g/100mL; pH: 3.34; RS: 0.04%
July 28-August 13, 2008
March 1, 2009