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The 2010 Jordan Russian River Valley Chardonnay is a delicate wine filled with subtle fruit and oak nuances to seduce the palate. Cool temperatures and foggy mornings lingered throughout the summer of 2010, enhancing the intensity of fruit character in our Chardonnay grapes with lower sugar levels and higher acids.
“This vintage reminds me of the saying, ‘Be careful what you wish for because you just might get it.’ The 2010 growing season in the Russian River Valley exemplified of ‘cool’ climate. I think we had two days of summer.”
— Winemaker Rob Davis
Cool summer temperatures truly enhanced the rich fruit flavors in our 2010 Jordan Russian River Valley Chardonnay. Tropical aromas of guava and pineapple transition into fresh flavors of lychee and green apple. Vibrant acidity on the mid-palate is balanced by a creamy mouthfeel that creates a pleasing and lingering finish. Drink now paired with fresh fruit and goat cheese-inspired recipes or cellar through 2017.
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.
2010 Jordan Chardonnay
September 20–October 15, 2010
Roughly 20 vineyard blocks from eight small growers
Clusters gently pressed at night to extract fresh juice, avoiding astringent phenolic character. Inoculated and fermented in two-thirds French oak barrels and one-third stainless steel; malolactic fermentation limited to 36%.
Triple sorting of grapes in vineyard and at winery; press cuts done by taste to preserve purity of free-run juice flavors. 2010 recorded the lowest press yield in 20 years.
Two months of sur-lie aging and five weeks of batonnage to heighten the creamy texture of the mid-palate.
French oak barrels sourced from the Vosges and Tronçias forests; eight coopers; varying toast levels (medium to medium plus) depending on the cooper.
100% French oak for five months; 47% new oak
100% Russian River Valley
Alcohol: 13.79%; T.A.: 0.74g/100mL; pH: 3.31; R.S.: 0.04%
July 15–August 3, 2011
Fined and filtered before bottling
May 1, 2012