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2009 is a vintage where early-ripening grape varieties excelled, thanks to the long, dry growing season. The 2009 Jordan Russian River Valley Chardonnay is a wine defined by elegance and finesse.
The unseasonably warm spring was balanced by an unseasonably cool growing season. Timing of vine pruning was critical to ensure flavor maturity before the fall weather arrived. Such is the nature and fragility of making great Chardonnay. To preserve acids and lower sugars, night harvesting commenced in mid-September, before punctuated by a half-inch of rain. We quickly harvested the remaining fruit at an average Brix of 23.5 before the moisture could affect the clusters.
Aromas of freshly cut green apples and honeysuckle with a hint of kiwi and lemon zest. Bright, fresh, apple flavors expand on the palate, framed by lively acidity and a touch of oak. Crispness and minerality linger in the long, graceful finish. Drink now through 2016.
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.
2009 Jordan Chardonnay
September 13-30, 2009
Select grower vineyards
After a gentle pressing with the aid of stems, the wine was inoculated in stainless-steel tanks before a slow, cold fermentation occurred in French oak barrels (one quarter in stainless steel). The wine naturally underwent only 36% malolactic fermentation to retain its bright acidity.
Three months of sur-lie aging and batonnage to elevate the mouthfeel
Selections from eight top French oak coopers
With a portion resting in stainless steel, the remaining 72% of the wine was aged in 100% French oak (56% new) for 5.5 months before bottling.
Russian River Valley
Alcohol: 13.5%; TA: 0.70 g/100mL; pH: 3.35; RS: 0.05%
July 19-August 5, 2010
May 1, 2011