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The 2011 Jordan Russian River Valley Chardonnay is an elegant expression of a vintage that wanted anything but to be tamed. Its vibrant acidity and delicate stone fruit flavors make it an ideal food pairing wine.
“Each vintage requires attention to areas of winegrowing and winemaking that vary from year to year. 2011 was one of those challenging years where empirical wisdom and agility were needed to overcome the obstacles Mother Nature handed us. Another winemaker asked me how our harvest was going in October 2011, and I replied, ‘I had to use all 36 years of experience to make quality wine this year.’”
— Winemaker Rob Davis
Aromas of freshly cut Fuji and Granny Smith apples, stone fruits and white flowers lead to vibrant minerality and bright fruit flavors. The creamy mid-palate is framed by well-integrated French oak and lively acidity that carry through to a refreshingly long finish.
With an ability to accentuate flavors in a broad range of cuisines, 2011 is perfect for food and wine pairing at the table. It carries the brightness and acidity to stand up to ceviche and raw oysters, as well as the roundness to complement crab or shrimp. The depth and mid-palate allow it to pair with grilled or roasted chicken, pasta with cream sauce, and white-fleshed fish such as halibut or sole. Some of the best Chardonnay food pairing recipes can be found in our Recipes library.
2011 Jordan Chardonnay
September 26–October 10, 2011
Roughly 20 vineyard blocks from eight small growers
Clusters destemmed and gently pressed at night to extract freshness and acidity while avoiding astringent phenolic character from the skins. Inoculated and fermented 14 days in two-thirds French oak barrels and one-third stainless steel. Malolactic fermentation limited to 30%.
Triple sorting of grapes in vineyard and at winery; press cuts done by taste to preserve purity of free-run juice flavors.
Three months of sur-lie aging and five weeks of batonnage to heighten the creamy texture of the mid-palate.
French oak barrels from nine coopers. Tightness of grain and toasting levels are specifically tailored to individual vintage characteristics.
100% French oak for 6.5 months; 49% new oak
Russian River Valley
Alcohol: 13.5%; T.A.: 0.75g/100mL; pH: 3.29; R.S.: 0.05%
July 23–August 17, 2012 Fined and filtered before bottling
May 1, 2013